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    February 13, 2024

    Chicken Dijon

    The name comes from the generous scoop of Dijon and whole grain mustard that flavors the tarragon and thyme sauce that browned chicken breasts are nestled into.

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    dijon chicken in a skillet made with cream, wine, dijon and sprinkled with pepper and fresh tarragon
    Photography by Gayle McLeod

    More creamy chicken recipes

    A Chicken Dijon Recipe Easy To Make Any Night

    When we’re looking for a hearty, easy meal, this classic dijon mustard chicken recipe French-inspired dish is where we turn. The rustic French cream sauce is full of fresh herbs and mustard and robustly flavors simple chicken breasts. Our creamy Dijon chicken recipe is best served with a vegetable side, and we love it with Mashed Potatoes, Broccolini, Roasted Asparagus or Roasted Cauliflower. If you’re looking for another great cozy chicken dish, our Marry Me Chicken recipe is an all time favorite.

    chicken breast, butter, olive oil, spices, cream, white wine, dijon, and chicken stock in prep bowls to make dijon chicken

    Chicken Dijon Ingredients

    • Seasoning: salt, freshly cracked black pepper, fresh thyme, bay leave, fresh tarragon

    • Pantry: extra-virgin olive oi, dry white wine, chicken stock, Dijon mustard, whole grain mustard, cornstarch

    • Fresh: skinless chicken breasts, shallots, garlic

    • Dairy: salted butter, heavy cream

    chicken seasoned with salt being cooked in butter in a skillet
    shallots and garlic cooking in a skillet
    shallots, garlic, cream, chicken stock, thyme, bay leaf, Dijon, whole grain mustard, tarragon, pepper & salt in a skillet
    chicken in Dijon cream sauce in a skillet

    How to Make Our Chicken Dijon Recipe

    1. Prepare the chicken by patting it dry and seasoning it with salt.

    2. Brown the chicken in a large skillet. Set aside on a small plate.

    3. Cook the shallots in the remaining oil and chicken juice.

    4. Make the cream sauce. Add the heavy cream, chicken stock, thyme, bay leaf, Dijon, whole grain mustard, tarragon, pepper and salt.

    5. Return the chicken to the cream sauce, and cook until it reaches 165°F on an instant-read thermometer, about 15 minutes more. Set aside on a small plate.

    6. Thicken the sauce with cornstarch. Cook the sauce until thickened, about 3 minutes. Nestle in the chicken and top with the pepper and a sprinkle of chopped tarragon.

    Dijon chicken in a skillet made with cream, wine, dijon and sprinkled with pepper and fresh tarragon

    How to Store Leftovers + Tips

    • Does this work with chicken thighs? Yes! This sauce would be great with chicken thighs, both boneless skinless and bone in skin on thighs. It would also be just as good with pork chops!

    • Can you skip the corn starch? Yes it can be skipped! We love a thick sauce to drizzle over the chicken and veggies, but it can totally be skipped.

    • This French Dijon chicken is delicious with an endless number of sides, and some more of our favorites include: Creamy Mashed Potatoes, Shallot Mashed Potatoes, Broccolini, Roasted Cauliflower, Brussels Sprouts, and Creamy Polenta.

    • Leftovers can be stored in the fridge for 3-4 days. If you need to freeze leftovers, store in an airtight container for up to three months.

    dijon chicken in a skillet made with cream, wine, dijon and sprinkled with pepper and fresh tarragon

    Great Chicken Dinners From The Modern Proper

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    Chicken Dijon

    February 13, 2024

    • Serves: 4
    • Prep Time:  15 min
    • Cook Time:  45 min
    • Calories: 652
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    Ingredients

    • 4 small boneless, skinless chicken breasts (about 1¾ pounds)
    • 1½ teaspoons kosher salt
    • 2 tablespoons salted butter
    • 2 tablespoons extra-virgin olive oil
    • 2 large shallots, finely chopped
    • 3 garlic cloves, grated
    • ½ cup dry white wine
    • ¾ cup heavy cream
    • ¾ cup chicken stock
    • 1 teaspoon fresh thyme leaves
    • 1 bay leaf
    • 1 teaspoon Dijon mustard
    • 1 tablespoon whole grain mustard
    • 2 tablespoons chopped fresh tarragon
    • ¼ teaspoon freshly cracked black pepper
    • 1 tablespoon cornstarch

    Method

    1. Pat the chicken dry and season all over with 1 teaspoon of the salt.

    2. Heat the butter and oil in a large skillet over medium heat. Once the oil is glistening, add the chicken and cook until golden brown, about 5 minutes per side. Transfer the chicken to a plate.

    3. To the same skillet, add the shallots and cook, stirring, until tender, about 4 minutes. Stir in the garlic until fragrant, about 30 seconds. Stir in the wine and cook, scraping up any brown bits as you stir, until the liquid has been reduced by half, about 4 minutes. Stir in the heavy cream, chicken stock, thyme, bay leaf, Dijon, whole grain mustard, 1 tablespoon of the tarragon, pepper and the remaining ½ teaspoon salt. Reduce the heat to low and simmer for about 10 minutes.

    4. Return the chicken and any collected juices to the skillet. Increase the heat to high and return the mixture to a simmer, then reduce the heat to medium low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 15 minutes more.

    5. In a small bowl, combine the cornstarch with 2 tablespoons of cool water. Transfer the chicken to a plate, then stir the cornstarch slurry into the sauce. Cook the sauce until thickened, about 3 minutes. Nestle in the chicken and top with the pepper and remaining 1 tablespoon of the tarragon.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories652
    • Protein62 g
    • Carbohydrates13 g
    • Total Fat33 g
    • Dietary Fiber2 g
    • Cholesterol313 mg
    • sodium711 mg
    • Total Sugars4 g

    Chicken Dijon

    Questions & Reviews

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    • Matt

      My goodness this sauce is amazing, and this recipe makes plenty! I saved the extra, rewarmed it, and served it over pan-seared white fish the next day. Delicious!

      Either my stove wasn't quite hot enough (or my chicken breasts were a bit too thin), but I had a hard time getting a good golden brown crust on my chicken without it getting overcooked in the end. That isn't a problem with the recipe though, just something to be aware of.

      I also didn't have any fresh tarragon, so I used dried (and cut the amount to about 1/3-1/2 accordingly). The dish still had a very nice tarragon flavor.

      Thanks Matt, glad you loved it!

    • Judith

      5 star dish!! My 18 year old grandson was disappointed I didn't serve it with pasta. I was worried not enough sauce with pasta, but there was plenty.

      Thanks Juidith, we are so glad you loved it!

    • Beth

      This was such an amazing dish! The entire family loved it, including my very picky nephew. I served it with roasted potatoes and steamed broccoli. But next time I’m going to do Thin French fries and Peas. The sauce is so yummy!!! I only added a bit of Tarragon and I leave it out next time. Thank you!

      Thanks Beth, we are so glad you loved it!

    • Suzi

      OMG, so good!! no notes :)

      Thanks Suzi, we are so happy you loved it!

    • jenn

      This dish was outstanding. The sauce was phenomenal. I served with mashed potatoes and roasted broccoli.

      Thanks Jenn, glad you loved it!