Creamy and tangy, this Skillet Chicken in Dijon Cream sauce recipe will make a quick and easy dinner favorite with its simple ingredients and big flavor.
Skillet Chicken in Dijon Cream
I originally made this Skillet Chicken in Dijon Cream sauce as a Spring recipe. Light and tangy but also warm and creamy to fend off the bite of the cold Spring rain. But it turned out so ridiculously delicious and so quick and easy to make that it's has become one of my new go-to's for an easy dinner.
The chicken should be pounded thin, or you can grab some thin-cut chicken breast fillets from the butcher. And I feel I need to warn you... The sauce is amazing. Truly. You will want to dip everything in it. The Dijon Cream sauce is zesty with the tangy flavors of Dijon mustard and garlic and super creamy. I love drizzling it over asparagus too. Yum!
Skillet Chicken in Dijon Cream Recipe
Creamy Skillet Dijon Chicken
Ingredients
- 2 tablespoons olive oil
- 6 boneless skinless chicken thighs
- Salt and pepper
- 2 tablespoons butter
- 1 large shallot chopped
- 4 garlic cloves minced
- ¼ cup Dijon mustard
- ⅓ cup chicken broth or water
- ¼ cup dry white wine
- 1 tablespoon fresh lemon juice
- ½ cup heavy cream
- ½ cup grated parmesan
- ¼ cup fresh chopped parsley
Instructions
- Heat oil over medium-high heat in a large skillet.
- Season chicken with salt and pepper. Place chicken in skillet and brown chicken on each side (does not have to be cooked through yet.) Remove chicken from skillet and set aside.
- Add butter to skillet and allow to heat.
- Add shallot and garlic and saute until shallot is tender and translucent.
- Add Dijon mustard to butter mixture and stir to combine.
- Add chicken broth, wine, and lemon juice to the skillet. Raise heat and bring to a boil.
- Then add the chicken back to the sauce and cook covered for 15 to 20 minutes depending on the size of your chicken pieces, until cooked through.
- When the chicken is cooked, remove them from the pan and set aside in a covered dish to keep warm while you finish the sauce.
- To finish the sauce, stir cream and half parmesan to the sauce and leave to reduce for 5 minutes.
- Add the chicken back to the dish before serving. Sprinkle with remaining parmesan. Garnish with fresh parsley.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in the microwave, adding a splash of broth or cream if needed to loosen the sauce.
- Freezer Directions: You can freeze this dish, but keep in mind that cream-based sauces may separate slightly when thawed. For best results, freeze the chicken and sauce separately, if possible, and reheat slowly while stirring.
Nutrition
Did you like this Skillet Chicken in Dijon Cream sauce recipe? Find more on my Dinner Ideas board on Pinterest!
If you liked this Skillet Chicken in Dijon Cream Sauce recipe, you might also like
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Brandi Raae says
Sounds yummy! I wonder if this would do well in the crock pot, too? Anyway, I may put this on my menu list for next week. Thanks for sharing!
Beverly says
This chicken recipe sounds amazing. I am always looking for chicken recipes - I love chicken.
Bev
Michelle says
Sounds really tasty! We are mustard lovers at my house!
Thanks for the recipe?
Michelle
Easy Peasy Life Matters says
My mouth won't stop watering!! Looks so good! 🙂