Serves: 3–4 | Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Intro:
This Creamy Dijon Chicken is rich, savory, and packed with real flavor from garlic, butter, cream, and sharp Dijon mustard. The sauce is silky and balanced — not overly heavy — with a subtle tang that keeps every bite interesting. It’s the kind of restaurant-style chicken dinner that feels impressive while still being simple enough for a weeknight meal.
Why This Works:
- Dijon mustard adds depth and acidity that cuts through the richness of the cream
- Searing the chicken first creates flavorful browned bits in the pan for the sauce
- Garlic and butter build a rich savory base without overpowering the dish
- Chicken broth keeps the sauce from becoming too heavy
- One-pan cooking keeps the flavor concentrated and layered
Ingredients:
- 3 boneless skinless chicken breasts
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 3 tablespoons Dijon mustard
- ¼ cup freshly grated parmesan cheese
- 1 teaspoon Worcestershire sauce
- Fresh parsley for garnish
Kitchen Tools Needed:
- Large skillet
- Tongs
- Knife
- Cutting board
- Measuring cups and spoons
- Whisk
Prep:
Pat the chicken dry and season both sides with salt, pepper, and garlic powder before cooking.
Instructions:
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, and garlic powder.
- Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
- Lower heat to medium and add butter.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and scrape up the browned bits from the skillet.
- Whisk in heavy cream, Dijon mustard, Worcestershire sauce, and parmesan cheese.
- Simmer for 3–5 minutes until the sauce slightly thickens.
- Return chicken to the skillet and spoon sauce over the top.
- Cook another 5–7 minutes until the chicken is fully cooked through.
- Garnish with fresh parsley and serve immediately.
Notes:
- Freshly grated parmesan melts smoother than pre-shredded cheese
- Do not boil the cream sauce aggressively or it can separate
- Chicken thighs also work well for this recipe
- Add spinach or mushrooms for extra flavor and texture
- A squeeze of fresh lemon at the end brightens the sauce nicely
Goes Great With:
- Garlic mashed potatoes
- Buttered noodles
- Roasted asparagus
- Green beans
- Crusty bread
- Rice pilaf
Creamy Dijon Chicken
This Creamy Dijon Chicken is a flavorful one-skillet dinner with juicy chicken and a rich garlic mustard cream sauce that tastes restaurant quality while staying easy enough for weeknights.
Ingredients
Equipment
Method
Prep
- Pat the chicken dry and season both sides with salt, pepper, and garlic powder before cooking.
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, and garlic powder.
- Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
- Lower heat to medium and add butter.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and scrape up the browned bits from the skillet.
- Whisk in heavy cream, Dijon mustard, Worcestershire sauce, and parmesan cheese.
- Simmer for 3–5 minutes until the sauce slightly thickens.
- Return chicken to the skillet and spoon sauce over the top.
- Cook another 5–7 minutes until the chicken is fully cooked through.
- Garnish with fresh parsley and serve immediately.
Notes
- Freshly grated parmesan melts smoother than pre-shredded cheese
- Do not boil the cream sauce aggressively or it can separate
- Chicken thighs also work well for this recipe
- Add spinach or mushrooms for extra flavor and texture
- A squeeze of fresh lemon at the end brightens the sauce nicely