Print

Easy Creamy Dijon Chicken Skillet

A perfectly seared chicken breast swimming in a creamy, yellow dijon chicken sauce, garnished with fresh herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple, one-pan Dijon chicken for a quick and flavorful weeknight dinner. The chicken breasts cook until tender and are coated in a rich, tangy cream sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary, chopped (optional)

Instructions

  1. Season the chicken breasts on both sides with salt, pepper, and garlic powder.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Add the chicken breasts to the hot skillet and cook for 5 to 7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and set aside on a plate.
  4. Reduce the heat to medium. Pour the chicken broth into the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute.
  5. Whisk in the heavy cream, Dijon mustard, and dried thyme into the skillet. Stir constantly until the sauce thickens slightly, about 2 to 3 minutes. If using, stir in the fresh rosemary.
  6. Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken.
  7. Simmer for 1 minute to heat the chicken through. Serve immediately.

Notes

  • For a slightly sweeter sauce, add 1 teaspoon of honey when you add the Dijon mustard.
  • Serve this creamy Dijon chicken over rice, mashed potatoes, or with steamed green beans.
  • If you prefer baked chicken, you can bake the seasoned chicken at 400°F (200°C) for 20 minutes before making the sauce in the same pan.

Nutrition

Find it online: https://devourdish.com/easy-creamy-dijon-chicken-skillet-recipe/