Skillet Chicken in Dijon Cream

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I originally made this Skillet Chicken in Dijon Cream sauce as a Spring recipe.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

Skillet Creamy Dijon Chicken

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.

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Course: Main, Main Course, Main Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Calories: 386kcal

Author: Michelle

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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.

Nutrition

Serving: 1piece with sauce | Calories: 386kcal | Carbohydrates: 2g | Protein: 37g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 151mg | Sodium: 394mg | Potassium: 680mg | Fiber: 0g | Sugar: 0g | Vitamin A: 515IU | Vitamin C: 4.3mg | Calcium: 28mg | Iron: 0.7mg

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