Chicken Dijon

Craving a rich and comforting chicken dish that brings French bistro flavors straight to your table? Let me introduce you to Chicken Dijon, a creamy, herb-infused masterpiece that’s perfect for weeknight dinners or special occasions alike.

With tender seared chicken cutlets smothered in a luscious Dijon mustard cream sauce, this one-skillet meal offers both elegance and ease—ready in under 30 minutes.

Whether you’re a fan of bold mustard flavors or love a balanced cream sauce with a touch of honey, this Chicken Dijon recipe will hit the spot.

It’s savory, slightly tangy, and infused with fresh herbs like thyme, rosemary, and parsley—bringing out that rustic French charm we all adore.

Ingredients List

Before you start, make sure you have all your ingredients prepped and ready to go. Here’s what you’ll need for the best homemade Chicken Dijon:

Chicken & Seasoning

• 4 boneless, skinless chicken cutlets (about 6 ounces each)
• Kosher salt and freshly ground black pepper, to taste

Cooking & Sauce Base

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small onion, thinly sliced
• 2 cloves garlic, minced or pressed

Herbs & Flavoring

• 1 tablespoon each chopped fresh parsley, thyme, and rosemary
  (or substitute with ½ teaspoon each of dried herbs)
• Extra fresh herbs for garnish

Sauce Ingredients

• 1 cup chicken broth
• ½ cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon honey

Required Kitchen Tools

Having the right kitchen tools on hand makes preparing Chicken Dijon simple and efficient. Here’s what I recommend:

1. Large Skillet or Sauté Pan: Use a wide skillet to give the chicken enough space to sear without overcrowding. A stainless steel or cast-iron pan works well for browning.
2. Meat Thermometer: Ensure your chicken is cooked to a safe internal temperature of 165°F without overcooking it.
3. Sharp Chef’s Knife: Essential for thinly slicing the onion and mincing fresh herbs and garlic.
4. Wooden Spoon or Silicone Spatula: Perfect for deglazing the pan and stirring the sauce.
5. Tongs: Handy for flipping chicken cutlets without tearing the meat.

With everything prepped, you’re ready to jump into the cooking process.

Cooking the Chicken

Searing the chicken just right sets the foundation for that deep, savory flavor we want in this dish. Here’s how I do it:

Step-by-Step Searing Instructions

1. Pat the chicken dry using paper towels—this helps get that beautiful golden crust.
2. Season generously with kosher salt and freshly ground black pepper on both sides.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat, then add 2 tablespoons of butter. Let the butter melt and get foamy—it’s your cue that the pan is hot enough.
4. Add the chicken cutlets to the skillet. Don’t overcrowd the pan; cook in batches if needed.
5. Sear each side for 3 to 4 minutes, or until the chicken is golden brown and cooked through (165°F internal temperature).
6. Transfer the cooked chicken to a plate and tent with foil to keep warm while you prepare the sauce.

By searing the chicken first, you not only lock in moisture but also leave behind flavorful bits (called fond) that will enrich the sauce later on.

Building the Flavor Base

Now that the chicken is perfectly browned, we can layer in even more flavor using onions, garlic, and fresh herbs.

Deglazing and Sautéing

1. In the same skillet (don’t wipe it out), add the sliced onion. Cook over medium heat, stirring often, until soft and translucent—about 5 minutes.
2. Add in the garlic, parsley, thyme, and rosemary. Stir constantly for 30 seconds to avoid burning the garlic and to wake up those herb flavors.
3. Pour in 1 cup of chicken broth, scraping up the browned bits from the bottom of the skillet with a wooden spoon.
4. Bring the liquid to a gentle simmer and let it reduce by half, which takes around 3 to 4 minutes. This concentrates the flavor and sets the stage for a velvety sauce.

This flavor-packed base is what turns a simple chicken dish into something worthy of a French café menu.

Finishing the Creamy Dijon Sauce

With the broth reduced and the aromatics softened, it’s time to bring everything together with the creamy Dijon mustard sauce—the star of this dish.

Creating the Sauce

1. Lower the heat to medium-low so the cream won’t scorch.
2. Whisk in ½ cup of heavy cream, 2 tablespoons of Dijon mustard, and 1 teaspoon of honey. Stir gently until fully combined.
3. Let the sauce simmer for 2–3 minutes, stirring occasionally, until it slightly thickens and coats the back of a spoon.
4. Taste the sauce and adjust seasoning with more salt and pepper if needed.

This sauce should be rich and smooth with a slight tang from the mustard, mellowed out by the cream and balanced by the sweetness of the honey. If it tastes too sharp, let it simmer a little longer to round out the flavors.

Returning the Chicken to the Skillet

Once the sauce is ready:

1. Return the seared chicken cutlets to the skillet.
2. Spoon the sauce over the chicken, letting it warm through in the sauce for 2–3 minutes. This helps the chicken soak up the flavor while staying juicy.
3. If using, sprinkle fresh parsley, thyme, or rosemary over the top before serving.

The sauce will cling beautifully to the chicken, making every bite creamy, herby, and full of bold flavor.

Serving and Presentation

When it comes to serving Chicken Dijon, I like to keep it simple yet elegant. The rich sauce pairs beautifully with both rustic and refined sides. Here are a few serving ideas to complete the dish:

Best Side Dishes for Chicken Dijon

• Creamy Mashed Potatoes: A classic that soaks up every drop of the Dijon cream sauce.
• Steamed Green Beans or Asparagus: Light and crisp vegetables offer a fresh contrast to the richness of the dish.
• Buttered Egg Noodles: A traditional French-inspired base that lets the sauce shine.
• Crusty Bread or Baguette Slices: Perfect for sopping up any leftover sauce on your plate.

Serve directly from the skillet for a cozy, family-style feel, or plate each cutlet individually with a drizzle of sauce and a sprinkle of herbs for an elevated presentation.

Storage Instructions

How to Store Leftovers

Got leftovers? No problem. Chicken Dijon stores well and makes for a flavorful next-day meal.

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheating: Warm gently over low heat in a covered skillet, adding a splash of broth or cream to loosen the sauce if it’s thickened in the fridge.
• Freezer: You can freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Avoid microwaving at high heat, as it can cause the cream to separate. Gentle reheating helps preserve the silky texture of the sauce.

Conclusion

Chicken Dijon is one of those recipes that feels restaurant-worthy but comes together in a single skillet with simple, fresh ingredients. The magic lies in the balance—earthy herbs, creamy sauce, and that unmistakable tang of Dijon mustard.

It’s a dish I turn to again and again when I want something comforting yet refined, quick but impressive. Whether you’re cooking for family, hosting a dinner party, or just treating yourself to a midweek upgrade, this Chicken Dijon recipe is a keeper.