This one pan dijon chicken is perfect for a busy weeknight! Tender chicken breasts are pan-fried and coated in a creamy dijon sauce. Goes great with white rice!
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About Creamy Dijon Chicken
When it comes to cooking, I have this uncanny ability of completely wrecking our kitchen. The whole area is covered in dirty dishes, paper towels, paper plates, spilled spices, food stuck on walls, food on the ceiling, you name it – when I cook, it’s like a bomb went off.
Since I started this little food blog I’ve gotten a bit better at cleaning up after myself (you know, instead of going expert lazy and waiting until the next morning) but I still haven’t mastered how to avoid making the mess in the first place.
In fact, I’ve decided this feat takes a takes a level of grace I just wasn’t born with.
So, on a day I really wasn’t feeling the whole impending wash and clean routine, I went digging through my Pinterest boards to see if there was anything I could make that wouldn’t require a complete kitchen overhaul when I was done.
Because there’s got to be a way around this first-world struggle, right? Some shortcut to making a decent meal without le tour de cookware?
And well, what do you know, there is:
“One pan” recipes.
Apparently, I was all about one pan recipe five years ago, because good lawd, I think I must have pinned every one pan meal in existence. But like most things I’ve pinned on Pinterest, I forgot all about them until that fateful night when an old friend of mine and I are in the hangry zone and I needed to find something for us to gnaw on before we wound up divorced.
I set my sights on a recipe for Creamy Dijon Chicken, and as luck would have it, I had all the ingredients on hand. The original ingredient measurements were a little vague – and some, not quite to my liking – so I adapted it a little to suit the tastes of this household.
Because what’s the fun of cooking if you don’t
change the entire thing experiment a little?
And sure enough, the majestic wonder of a one pan recipe paid off:
I didn’t make near the mess in the kitchen that I usually do when all the cooking was said and done.
And even better, I only filled half the sink with dishes instead of overflowing on the counter.
As for the chicken itself, this has easily become one of my new favorite dishes.
Not only does it come together in record time, but the taste of the sauce is grade-a delicious. This is also coming from someone who isn’t usually a mustard fan, and yet there I was, gobbling up the chicken and then dragging my rice through the remaining sauce so I could get every last drop.
And what’s even better? an old friend of mine also liked it, and he’s not a mustard fan, either. So with two solid thumbs up, I feel I have no choice but to call this recipe a solid win.
I hope you like it as much as we did!
What’s in chicken dijon?
Chicken – An obvious ingredient, I know, but I wanted to note that the chicken you use should be a boneless cut (like chicken breasts or chicken thighs).
A dash of veggies – This recipe calls for leeks, but you can easily substitute for onion or celery; whichever you prefer or is easier for you to get.
Heavy whipping cream – To give the sauce it’s creamy texture.
Mustards – This recipe includes both dijon mustard and regular mustard. You can adjust the ratio of these to suit your tastes.
Some seasonings – To help kick up the flavor, this recipe also includes minced garlic, lemon juice, and some salt and pepper to taste.
What to serve with dijon chicken breasts
The great thing about chicken dishes is that you can pair them with just about any type of side dish. Some of my favorites include:
- 3 Bean Salad
- Irish Colcannon
- Caprese Pasta Salad
- Buttermilk Cornbread
- Maple Brussels Sprouts with Bacon
- 10 Minute Parmesan Asparagus
More great chicken recipes
This recipe was originally published on February 3rd, 2015. It received a TLC update with new photos on February 23rd, 2017.
Creamy Dijon Chicken
- 4 chicken breasts, can be whole or cut into pieces
- 2 tablespoon olive oil, divided
- 1/2 cup leeks, chopped (can substitute with celery or onions)
- 1 tablespoon fresh garlic, minced
- 1 cup heavy whipping cream
- 1 tablespoon Dijon mustard
- 1/2 tablespoon mustard
- 1 tablespoon lemon juice
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- 2 tablespoon parsley, fresh & chopped, for serving (or 1 tablespoon if using dried)
- Add olive oil to a large
skilletover medium heat. Add chicken breasts and cook, uncovered, for 5 minutes. Flip chicken and cook for an additional 5 minutes so that both sides of chicken are opaque and golden. Turn chicken again and then cover the skillet. Reduce heat to medium and cook chicken, covered, for 10 minutes. When done, remove chicken from skillet and set on a plate.
- Increase heat back to medium. If needed, add more olive oil to the skillet. Add chopped leek to skillet and cook until leek is tender and translucent, about 4-6 minutes.
- Add minced garlic to skillet and cook until garlic is golden and fragrant, about 1 minute.
- Pour in heavy whipping cream, mustard, dijon mustard, and lemon juice. Season sauce with salt and pepper to taste. Allow mixture to simmer for another 3 minutes, stirring constantly.
- Add chicken back to the skillet and toss in the creamy dijon sauce to coat. Continue to stir and coat chicken until chicken is heated through, about another 2-3 minutes.
- Remove skillet from heat and sprinkle the tops of chicken with fresh parsley. Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.