Dijon Chicken

On my first trip to France in my early twenties, I came back with a set of French blue handled bistro flatware that I ended up using for years, and 7 jars of various types of Dijon mustard. The mustard! I couldn’t get over how good the mustard was, and so many varieties. There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe.

Dijon Chicken Recipe

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Serves 3 to 4.

Ingredients

  • 1 to 1 1/4 pound boneless, skinless chicken breasts
  • Salt
  • 2 Tbsp olive oil + more for lightly coating chicken
  • 1 Tbsp butter
  • 1 cup sliced shallots
  • 1/2 cup dry white wine (can sub chicken stock)
  • 1/2 cup water
  • 4 Tbsp Dijon mustard, smooth or whole grain or a mixture of both
  • 1 teaspoon dried thyme
  • 1/4 cup heavy cream

Method

dijon-chicken-1

1 Remove chicken breasts from package and sprinkle with salt. Remove the tenderloin from each breast and set aside. Cut each chicken breast into 3 pieces, approximately the same size. Coat with just a little olive oil. Place the breast pieces between two pieces of plastic wrap or parchment paper and use a mallet, empty wine bottle, or rolling pin to pound the chicken pieces to an even thinness of about 1/4 inch. Repeat with the tenderloin pieces.

dijon-chicken-2 dijon-chicken-3

2 In a large, heavy-bottomed sauté pan, heat the olive oil on medium high to high heat. Stir in the butter. When the butter is foamy, add the chicken pieces to the pan.  Do not crowd the pan, if necessary work in batches. Lightly brown chicken on one side, turn over and brown the other side. Do not overcook the chicken. The pieces are thin and they will cook quickly. Remove the chicken pieces from the pan and set aside while you make the sauce.

dijon-chicken-4 dijon-chicken-5

3 Add sliced shallots to the pan. Lower the heat to medium. Stir to coat with the remaining fat in the pan. Cook until softened, about 5 to 6 minutes.

dijon-chicken-6 dijon-chicken-7

 

4 Add white wine to the pan and increase the heat to high. When most of the wine has evaporated, add the water, the mustard, and the dried thyme. Reduce by half.

dijon-chicken-8 dijon-chicken-9

 

5 Lower the heat to low. Add the chicken back to the pan and coat with the sauce. Remove the pan from heat and drizzle in the cream. Taste and adjust seasonings, adding more salt if necessary.

Serve with egg noodles (not for gluten-free version), rice, mashed potatoes, puréed celery root or parsnips (or serve alone or with vegetables for low carb version).

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Follow on Bloglovin

Dijon Chicken on Simply Recipes

57 Comments

  1. Judy

    Could you clarify what to do with the tenderloins?

  2. Marta @ What should I eat for breakfast today

    It sounds exciting to recreate flavours from the past. I have few meals like this as well.

  3. Amy

    That looks lovely! I never knew I liked mustard until I started tasting various dijon mustards as an adult. Now I love it!

  4. Peter Keim

    I’ve made a variation of this for a number of years, and it is well-received by all who have had it. I frequently add some jam or jelly, e.g., currant jelly, orange marmalade, or even honey, to give a sweet contrast to the mustard.

  5. Chris Blackburn

    If there is one thing I’ve learnt since becoming a self confessed foodie it’s that mustard in variety always deserves a place in the cupboard, even if it’s just to make salad taste a whole lot better in a dressing.

    Great recipe, I can not wait to give this one a go!!!

  6. Denise

    Ahh, I remember those blue bistro plates some twenty years ago. I wanted to bring back as well but was talked out of it. Instead I too jumped on the mustard craze. Even though I can get the mustards here these days, I still stock up when we hit France. They just taste so much better! This will make a great week-day recipe for us – thanks for sharing it, and a happy new year to you!

  7. fabiola@notjustbaked

    This is simply beautiful simple cooking, I love it. I was obsessed with the mustard in France as well, I wonder if that is common! I have to be honest, I haven’t had chicken breast in a very long time. I have been doing whole or thighs, which are my favorite. This recipe just ups the chicken breast game though, thanks!

  8. Véro @ French Cooking for Dummies

    This is one of my all times favorite recipes! I’m a big fan of Dijon’s mustard, when cooked with a sauce it marries perfectly chicken (or rabbit)

  9. Joshua Hampton

    I too am crazy about mustard. I put it in almost anything I eat. This recipe of yours is amazing in its simplicity.

  10. Liz

    Delicious! My French mother-in-law cooks this and it’s divine… Where I live currently (just south of Dijon), it’s eaten with a nice crusty bread and we mop up the sauce from our plates :)

  11. Mary

    Made this last night–didn’t have chicken on hand, but did have pork cutlets (sort of “cube steaks” that had been on manager’s special a week ago). Absolutely magical!! Elevated an inexpensive cut of meat to unbelievable heights. It was a relatively quick meal to fix also. Served on top of fettuccine, with a couple of good grinds of cracked black pepper.

  12. Chelsey

    OH. MY. GAWD. this was soo yummy, i got a little “liberal” with the wind and the mustard and a little less so with the cream…it was so zippy and tasty and a big THANK YOU for the recipe! its going in my favorites binder

  13. nancy

    I do something very similar to this. I drain and rinse a couple of tablespoons of capers to sauce. Very tasty!

  14. Sylvia

    Dijon is my favorite mustard so this recipe caught my attention. Although we have cows and a freezer full of beef, I make chicken at least twice a week so always looking for different recipes. This one will definitely get pinned. Sounds easy, quick, and flavors that I love.

    You always give me great ideas. Love your site!

  15. Kristel at Stirring Things Up

    Oh man, French mustard. Glory be! I came back with a crock of Edmond Fallot, and now it’s my all time favorite. I could eat it straight from the jar.

  16. Shelley

    I also adore Dijon mustard and I’m excited to make this dish this weekend. I was wondering if you have a favorite brand of Dijon mustard here in the states?

  17. Jeff

    I made this last night and it was amazing! I’m going to prepare this for a few friends coming by for dinner next week.d

  18. Mollie

    Excellent recipe and very easy to make (and memorize)! My husband also loved it and this will be part of my regular chicken repertoire. I didn’t have shallots so I used small onions and it worked well. Next time I will try with shallots to see the difference but tasted great with onions. Thank you!

  19. Nina Proctor

    I made this this evening for my family – it was delicious! My son (8) wanted more and said it was amazing! I added some garlic, and also used fresh thyme and it was totally yummy. Will definitely be making this again! Thank you for your delicious recipe!

  20. Gloria

    I don’t normally have wine or heavy cream on hand, guessing at substitutes..

    • Linda

      I always have a bottle of dry vermouth in my pantry. You can use it in any recipe that calls for white wine.

  21. Kelly

    I made this the other night and we thought it was a little too mustardy. I will make again but not use as much mustard. Love your recipes Elise!

  22. Ivona

    I make something similar to this as well. I like to throw some sliced mushrooms in there, too. And if I’m feeling more decadent, and have it on hand, will substitute a splash of cream sherry for the wine, and tarragon for the thyme. It makes for a slightly sweet variation.

  23. Liz

    Thank you – sounds very nice.

  24. Mavis

    Lovely recipe. Confused re shallots – are these the small brown onions, milder than other brown onions? Can u clarify pls.

  25. Kathleen

    Thank goodness a new chicken recipe to break up my family’s love affair with your Chicken Piccata recipe that is requested nearly weekly. This was good. EZ after work meal that didn’t take long. Thanks.

    ps Did I ever tell you that my daughter’s boyfriend asked me to make “that chicken stuff with the little green things that are called cadavers or something.” It is now commonly known as Chicken Cadavers. Simply Recipes!

  26. Angela

    I had almost this same meal tonight made with locally caught wild rabbit and home made pappedelli pasta. Very good.

  27. Gary Lloyd

    I am a real novice but enjoy all of your recipes… I have no idea what part of the chicken breast is the tenderloin…. Can you please describe to this newbie so that I can try this recipe that looks so good…. thanks

  28. Jessica @ Food Luv Bites

    I like this, seems simple and to the point. Though I will probably make extra sauce lol.

  29. Pille @ Nami-Nami

    Elise, I’m going to make this for dinner tonight, though I’ll use regular onions. I’m pretty sure it’ll be amazing :)

  30. Caria

    I used regular onions and it came out great!

  31. Rebecca

    I’ve really enjoyed learning how to make reduction sauces from your recipes. They’re always delicious! This was perfect even with leftover chunks of rotisserie chicken and served over rice. Oh, and red onion was a good substitute for the shallots, which I never seem to have when I need them. Thank you.

  32. Russ

    I made this with Rissoto moistened with homemade chicken stock…Ooooo so good

  33. PG

    Made this last night and it was a huge hit and couldn’t have been easier to make. Definitely adding this to the quick weeknight dinner list!

  34. michelle

    I used fresh tarragon since i was out of thyme ( no pun intended :). Delicious! I will make again – with thyme – but wanted to toss out a substitute in case any one needed one.
    Thank you Elise, I LOVE your food blog!

    • Elise

      Tarragon would be perfect with this recipe. My fresh tarragon has all died for the winter or I would have added some too!

  35. Helen @ Scrummy Lane

    I remember trying something similar to this years ago (a Jamie Oliver recipe possibly?) where you put all the ingredients in a foil ‘envelope’ and bake it! This seems like an easy recipe and the envelope version is even easier!

  36. Dawn

    Made this last night, and served it with jasmine rice. It was so easy, quick and delicious. I would love a little more sauce with it, but only because the sauce is SO tasty! Will definitely be making this again.

  37. Marl

    But……by no choice….I AM gluten-free….

  38. Krista

    Delicious. I just made this for my family for dinner and we all loved it. I added a little extra wine to make more sauce and it was perfect soaked up with French bread. Thank you so much for your recipes, all the ones I have made have been successful, and many are now in my recipe collection to make again and again.

  39. Marl

    Ooops …. made a previous comment a few days ago re the gluten noodles (it was actually supposed to be funny and I instead made those wonderful smashed potatoes), but strangely only half a sentence ended up being sent and posted. Anyway just want you to know the Dijon Chicken was fabulous and I substituted a unique soya product I buy which has the consistency and properties of heavy cream and actually works in place of dairy even for baking. Another new favorite recipe. Thanks!

  40. anna @ annamayeveryday

    I love Chicken Dijon, yours looks fabulous. I had rather forgotten about it so thank you for the reminder.

  41. lena zapassky

    Simple and Perfect!

  42. Michelle T.

    I make an almost identical meal with pork instead of chicken…the biggest difference (besides the protein) is that mine doesn’t have onions. They look like a delicious addition!!

  43. Katie

    I made this tonight. It was very tangy. I tried a new mustard, and it was a little much. I added a little honey and some extra cream to mellow the flavor. Will try this again with a milder mustard! Thanks for the recipe!

  44. Dawn B

    This was delicious!

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong