Description
A rich and flavorful Creamy Dijon Chicken recipe featuring tender, pan-seared chicken breasts simmered in a luxurious white wine, Dijon mustard, and lemon cream sauce. Perfectly seasoned and garnished with fresh parsley, this dish is quick to prepare and ideal for a comforting yet elegant meal.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 Tbsp. extra-virgin olive oil, divided
- 4 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauce
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 2 Tbsp. Dijon mustard
- 1 lemon, juiced
- 2 Tbsp. finely chopped fresh parsley
Instructions
- Cook the Chicken: In a large skillet over medium-high heat, heat 1 Tbsp. of the olive oil. Season both sides of the chicken breasts generously with kosher salt and freshly ground black pepper. Place the chicken in the skillet and cook, turning occasionally, until cooked through and an instant-read thermometer registers 165°F in the thickest part, about 4 to 5 minutes per side. Once cooked, transfer the chicken to a plate and set aside.
- Prepare the Sauce: Using the same skillet, reduce heat to medium and add the remaining 1 Tbsp. olive oil. Add the minced garlic and cook, stirring constantly, until fragrant, approximately 1 minute. Pour in the dry white wine and bring to a simmer. Next, add the heavy cream, Dijon mustard, and freshly squeezed lemon juice. Stir occasionally and allow the sauce to simmer gently until it slightly thickens, about 2 to 3 minutes. Season the sauce with salt and freshly ground pepper to taste.
- Combine and Serve: Return the cooked chicken breasts to the skillet, coating them in the creamy dijon sauce and warming them through over low heat. Once heated, divide the chicken among plates, spoon additional sauce over the top, and garnish with the finely chopped fresh parsley. Serve immediately for best flavor and texture.
Notes
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F for optimal juiciness.
- Dry white wine adds depth of flavor but can be substituted with chicken broth for a non-alcoholic version.
- Adjust the amount of Dijon mustard according to desired tanginess.
- For a lighter cream sauce, substitute half-and-half instead of heavy cream.
- Serve alongside steamed vegetables, rice, or crusty bread to complete the meal.
