Creamy Dijon Mustard Chicken

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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.

Creamy Dijon Mustard Chicken Recipe

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  • 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

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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.

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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.

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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.

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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.

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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).

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Creamy Dijon Mustard Chicken

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Showing 4 of 69 Comments

  • Isa S.

    I have some dijon mustard (Domaine des Vignes) that came in my Try the World box. I’m going to try your recipe right now. I don’t have shallots so I’ll sub in onions, don’t have cream so subbing in half/half and don’t have white wine so I’ll use chicken stock. I’ll let you know how it comes out with all these substitutions!

  • annie

    Hi there
    I’m new to the low carb way, but been on it three weeks and loving the buzz and energy, but starting to hate the boring food, so was looking for new recipes, when I came across this site and your yummy recipe. I haven’t cooked with mustard before, and am wondering whether you mean ready made mustard or powered mustard.
    awaiting your reply
    regards
    annie

  • Karen B

    Any reason why I can’t/shouldn’t make this recipe this morning in advance of company coming this evening and keep it warm in crockpot? Would that work ok?

  • Stephanie

    Tried this tonight on a whim. Glad I did!!! Although it took me a solid hour on the cook time this first go around, the payoff at the end was worth the wait. I can honestly say I’ve never cooked or eaten anything that tasted like this. My dinner guest said the fragrance from the kitchen was driving him crazy!!
    I will definitely work this into my normal rotation!

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