Chicken Dijon
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.
Equipment
- Large Skillet or Sauté Pan
- Meat Thermometer
- Sharp Chef’s Knife
- Wooden Spoon or Silicone Spatula
- Tongs
Ingredients
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
Instructions
Cooking the Chicken
- Pat the chicken dry using paper towels—this helps get that beautiful golden crust.
- Season generously with kosher salt and freshly ground black pepper on both sides.
- 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.
- Add the chicken cutlets to the skillet. Don’t overcrowd the pan; cook in batches if needed.
- Sear each side for 3 to 4 minutes, or until the chicken is golden brown and cooked through (165°F internal temperature).
- Transfer the cooked chicken to a plate and tent with foil to keep warm while you prepare the sauce.
Building the Flavor Base
- 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.
- 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.
- Pour in 1 cup of chicken broth, scraping up the browned bits from the bottom of the skillet with a wooden spoon.
- 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.
Finishing the Creamy Dijon Sauce
- Lower the heat to medium-low so the cream won’t scorch.
- Whisk in ½ cup of heavy cream, 2 tablespoons of Dijon mustard, and 1 teaspoon of honey. Stir gently until fully combined.
- Let the sauce simmer for 2–3 minutes, stirring occasionally, until it slightly thickens and coats the back of a spoon.
- Taste the sauce and adjust seasoning with more salt and pepper if needed.