1. Home
  2. Dishes
  3. Creamy Dijon Chicken

Creamy Dijon Chicken

Category: Dinner Solutions You'll Love

This creamy Dijon chicken will become your go-to comfort food. Sear juicy chicken and simmer it in a rich, zesty sauce made with Dijon mustard, white wine, and cream. Sweet shallots and garlic deepen the flavor, while fresh chives make it pop. Pair it with veggies or some rice for a cozy, homemade meal. It’s easy enough for weeknights and fancy enough for guests!

Pin Share Send Print Skip to Recipe
Hannah Author
Updated on Thu, 01 May 2025 17:18:18 GMT
Creamy Dijon Chicken Save
Creamy Dijon Chicken | recipesbyhannah.com

A French-inspired dinner treat, this Zesty Dijon Chicken turns plain chicken breasts into a mouthwatering meal. The chicken gets cooked and then bathed in a rich sauce combining Dijon mustard, white wine, and cream. It's quick enough for busy weeknights but fancy enough for guests - chicken fans won't be able to resist!

INGREDIENTS
  • Olive oil: 2 tbsp, adds flavor depth
  • Butter: 1 oz, for cooking the chicken
  • Banana shallot: 1, thinly sliced for sweetness
  • Fresh chives: For topping
  • Double cream: 300 ml (10 fl oz), makes the sauce creamy
  • Chicken breasts: 6 small, skinless, boneless (150g each)
  • Dijon mustard: 2 tbsp, gives the dish its kick
  • Garlic cloves: 2, crushed for flavor
  • White wine: 300 ml (10 fl oz), builds the sauce base
  • Salt: To taste, enhances flavors
  • Freshly ground black pepper: To taste, adds spice
INSTRUCTIONS
Step 1:
In a frying pan, warm the butter with olive oil over medium heat.
Step 2:
Add salt and pepper to the chicken breasts, then cook them in the hot pan about 3-4 minutes per side until they turn golden. Set them aside on a plate.
Step 3:
Toss the sliced shallots into the same pan and cook for 1 minute. Add the garlic and let it cook one more minute.
Step 4:
Put the lid on, turn down the heat, and let it all cook 5-10 minutes until the shallots get soft and golden.
Step 5:
Add the white wine and let it bubble up to a boil. Cook it down for 5 minutes until it's reduced by about two-thirds.
Step 6:
Mix in the Dijon mustard and cream. Let the sauce gently bubble for 3-4 minutes until it starts to thicken.
Step 7:
Put the chicken back in the pan, cover it, and let everything simmer for 15 minutes until the chicken's completely cooked through.
Serving and Storage Tips
  • This dish goes great with mashed potatoes, steamed rice, or whatever veggies are in season.
  • You can keep any leftovers in the fridge for up to 2 days in a sealed container. When you warm it up, do it slowly on the stove so the sauce doesn't break apart.
Helpful Notes
  • The wine flavor really comes through, so pick a white wine you'd actually drink.
  • If you can't find double cream, heavy cream works fine too and gives the same rich texture.

Tips from Well-Known Chefs

  • Squeeze in a bit of lemon juice right at the end to wake up all the flavors.
  • Want something different? Try adding a tiny bit of smoked paprika for a hint of smokiness.
Mary Berry's Dijon Chicken Save
Mary Berry's Dijon Chicken | recipesbyhannah.com

Creamy Dijon Chicken

Juicy chicken in a tangy mustard sauce with white wine and cream. Great for dinners with family or friends.

Preparation Time
10 min
Cooking Time
40 min
Total Time
50 min

Category: Main Dishes

Difficulty Level: Intermediate

Cuisine: French

Yield: 4 Servings (6 chicken pieces with creamy sauce)

Dietary Preferences: Low-Carb, Gluten-Free

Ingredients

01 1 tablespoon of olive oil.
02 1 ounce of unsalted butter.
03 6 small chicken breasts, boneless and skinless (about 150g each).
04 A single banana shallot, sliced thinly.
05 Two cloves of garlic, crushed.
06 10 fluid ounces (300 ml) of white wine.
07 Two tablespoons of Dijon mustard.
08 300 ml (about 10 ounces) of heavy cream.
09 Salt to your liking.
10 Freshly cracked black pepper to taste.
11 Chopped fresh chives to sprinkle on top.

Directions

Step 01

Warm up the butter along with the olive oil in a medium-heat skillet.

Step 02

Lightly season the chicken with salt and pepper. Sear each piece for 3-4 minutes per side until golden.

Step 03

Lift the chicken out of the pan and keep it on the side.

Step 04

Toss in the shallots and cook for 60 seconds. Add the garlic next, letting it cook for another minute.

Step 05

Drop the heat low, cover the pan, and give the shallots 5-10 minutes to soften up and take on a light golden hue.

Step 06

Pour the white wine into the pan, bring it to a rolling boil, and reduce it by two-thirds over about 5 minutes.

Step 07

Mix in the Dijon mustard and cream. Let it bubble gently for 3 or 4 minutes until the sauce starts to thicken.

Step 08

Put the chicken back in, cover it up, and let it gently simmer for 15 minutes to cook through.

Step 09

Dish up the chicken and sauce, topping it with a sprinkle of chives before serving.

Notes

  1. Goes great alongside steamed veggies or a bowl of rice.
  2. A creamy dish featuring chicken in a tangy sauce with white wine and Dijon mustard.

Nutritional Information (per serving)

These details are for reference only and shouldn't replace medical advice.
  • Calories: 450
  • Fats: 32 g
  • Carbohydrates: 6 g
  • Proteins: 28 g