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I originally made this Skillet Chicken in Dijon Cream sauce as a Spring recipe.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

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Course: Main, Main Course, Main Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 386kcal

Author: Michelle

Ingredients

• ▢ 4 medium chicken breasts
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons butter
• ▢ ¼ cup finely chopped onion
• ▢ 2 teaspoons minced garlic
• ▢ 2 tablespoons Dijon mustard
• ▢ ⅓ cup heavy cream
• ▢ ¼ cup chicken broth
• ▢ Pinch of ground thyme

Instructions

• Place chicken breasts between 2 thick pieces of plastic and pound to ½ inch thick. Season chicken breasts with salt and pepper. Set aside.
• Heat oil over medium-high heat in a large skillet.
• Place chicken in skillet and brown chicken breast 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 onions and garlic and saute until onions are tender and translucent.
• Add Dijon mustard to butter mixture and stir to combine.
• Slowly add cream, whisking to combine.
• Add chicken broth and thyme and stir once more to combine.
• Add chicken back to the skillet and continue cooking for an additional 10-12 minutes, until sauce thickens slightly and chicken is cooked all the way through.
• Serve chicken warm drizzled lightly with the Dijon cream sauce with fresh roasted asparagus.

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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