Chicken Dijon Recipe
This creamy Chicken Dijon recipe is a quick skillet dinner (takes just 20 minutes to make) with a smooth dijon mustard sauce that has a hint of garlic and the perfect sharpness from the mustard.
Dijon Mustard Chicken
I feel like I always have a bottle of dijon mustard hanging out in the door of my fridge. Are you the same? If so, let’s grab it and get to cooking, because this chicken dijon recipe is such a delicious meal that is super quick and easy to make!
It’s a great go-to recipe if you need to make dinner in under 30 minutes. Which hello, this is me every night of the week.
- Chicken breasts — Cut in half lengthwise to create four, thinner chicken filets.
- Vegetable oil — What we’ll sear the chicken with. Vegetable oil is a great oil to use when searing or sautéing.
- Salt & pepper — For seasoning the outside of our chicken fillets.
- Minced garlic — Garlic is the perfect accompanying flavor to dijon mustard.
- Heavy cream — You can use half and half or milk, just note that the sauce will be much runnier.
- Milk — Any % will do.
- Dijon mustard — If you don’t have any on hand, you can make your own. See my recipe tips below.
- Shredded parmesan
- 2 cups fresh spinach – chopped
How to Make Dijon Mustard Chicken
- First, take 2 chicken breasts and cut them in half lengthwise to create 4 chicken filets. Season both sides with salt and pepper.
- Add oil to skillet. Once oil is shimmering, add the chicken breasts and sear each side for 6-8 minutes. Remove the chicken from the skillet and place on a plate.
- Reduce heat to medium low, add the garlic then pour in the heavy cream and milk. Stir in the Dijon mustard.
- Bring to a low simmer then stir in the parmesan. Stir in the spinach so it starts to wilt. Place the cooked chicken breasts back in the skillet with the sauce. Scoop the mustard sauce overtop of each chicken breast to moisten them. Heat until chicken is warm again and serve immediately.
Use boneless, skinless chicken breasts.
Cut your chicken into equally sized pieces so they each cook evenly.
Seasoning your chicken fillets with salt and pepper before baking will make taste so much better once they are cooked! It really brings out the flavor.
Don’t have dijon mustard in your fridge? That’s OK! Make your own with a tablespoon mustard powder, 1 ½ tablespoons mayo, ¾ tablespoon vinegar and a pinch of salt and pinch of sugar.
Don’t overcook the chicken! Since we thinned the chicken breasts, they’ll cook fairly quickly, so be sure to keep an eye on them. If you need to check to see if they are cooked, cut a little opening in the middle of one of the breasts. The meat should be opaque and the juices should be clear. If you want to be more precise, use a meat thermometer. Chicken is done when it reaches an internal temperature of 165 degrees.
Can I substitute something for the cream?
You can use half and half (half part cream, half part milk) or plain milk if you’re looking for a healthier, less fat option. However, the sauce will be a lot runnier.
What can I substitute for dijon mustard?
You can make your own dijon mustard with dry mustard powder, mayo, vinegar, a pinch of salt and a pinch of sugar. I haven’t tried this dish with another type of mustard (such as honey mustard, regular mustard, spicy brown mustard, etc.) so I can’t guarantee the flavor will turn out alright. However, if you opt for a different mustard, leave a comment below and let me know what you think!
More Easy Chicken Dinner Recipes
- Crispy Baked Chicken Drumsticks
- Curry Chicken and Rice
- Italian Grilled Chicken
- Chicken Salad Sandwich Recipe
If you make this recipe and love it, I would be so grateful if you come back to leave a rating and review. Thank you! ❤️
Creamy Dijon Mustard Chicken
- 2 chicken breasts - cut in half lengthwise to create 4 chicken filets
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 3/4 cup heavy cream
- 3/4 cup milk
- 1 teaspoon Dijon mustard
- 1/2 cup shredded parmesan
- 2 cups fresh spinach - chopped
- Season both sides of the chicken breasts with salt and pepper.
- Pour oil In a skillet over medium heat; once oil is shimmering add the chicken breasts and sear each side for 6-8 minutes or until golden and cooked through. Remove the chicken from the skillet and place on a plate.
- Reduce heat to medium low and add the garlic to the skillet. Cook for 30 seconds and then pour in the heavy cream and milk. Stir in the Dijon mustard.
- Bring to a simmer. Once simmering reduce heat to low and add the parmesan. Mix to combine and then add the chopped spinach. Stir in the spinach, and the place the chicken breasts back in the skillet. Scoop the cream mixture overtop of each chicken breast. Heat until chicken is warm again and serve immediately.
This recipe was first published June 2019 and was updated February 2021 with additional information and recipe tips.