Dijon Chicken

This Dijon Chicken is made with a delicious dijon cream sauce packed with flavor. It’s an easy, one-pan meal that pairs well with so many things — and comes together in less than 30 minutes! 

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! You can also use up your dijon mustard in my Healthy Salmon Burgers recipe and my Summer Citrus Salad recipe (in the delicious citrus vinaigrette). 

Why This Recipe Works

• Easy chicken recipe. From start to finish, this dijon chicken takes less than 30 minutes to make — meaning busy weeknights just got easier. 
• Dijon cream sauce. This dijon chicken recipe has the most amazing dijon cream sauce with the chicken. It has a touch of garlic and the sharpness from the mustard, balanced together with heavy cream. 

Ingredient Notes

• Chicken Breasts: Cut in half lengthwise to create four, thinner chicken filets.
• Oil: What we’ll sear the chicken with. Vegetable oil is a great oil to use when searing or sautéing.
• Minced Garlic: Garlic is the perfect accompanying flavor in the creamy dijon sauce. I prefer using the minced fresh garlic over garlic powder. 
• Heavy Cream: You can use half and half or milk, just note that the creamy mustard sauce will be much runnier. 
• Dijon Mustard: If you don’t have any on hand, you can make your own. See my recipe tips below.
• Parmesan Cheese: You can use pre-shredded parmesan cheese or buy a block and grate your own.  
• Spinach: Feel free to use baby spinach or regular spinach. 

Step-by-Step Instructions

1. Prepare the chicken. Cut the 2 chicken breasts lengthwise to create 4 thinner chicken filets. Season the chicken with salt and black pepper. Add 2 tablespoons oil to a large skillet over medium heat. Once shimmering, add the chicken breasts to the hot skillet and sear each side for 6-8 minutes or until golden brown and cooked through. Remove and place on a plate. Depending on how large your skillet is, you may need to work in batches. 
2. Make the dijon sauce. Turn the skillet’s heat to medium low and add 2 tsp minced garlic. Cook for 30 seconds, then pour in 3/4 cup heavy cream and 3/4 cup milk. Mix to combine to deglaze the bottom of the pan. Then add 1 tsp dijon mustard and mix. Bring to a simmer then reduce to low heat and add 1/2 cup shredded parmesan cheese. Mix to combine.
3. Add the spinach. Add 2 cups chopped fresh spinach and stir. Place the cooked chicken back in the skillet, scooping the creamy sauce overtop so the chicken is covered. Heat until the chicken is warm again. Serve this chicken dijon recipe plain, with a side of rice or over noodles. Enjoy! 

Recipe Tips

Use boneless chicken breasts cut in even thickness. 

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! You can still make this creamy dijon mustard sauce by making your own! Homemade dijon mustard is made with 1 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. This chicken is done when it reaches an internal temperature of 165 degrees. 

Serve with a side of pasta, peas, rosemary mashed potatoes, oven roasted broccoli or hasselback potatoes.

Make Ahead, Storing, and Freezing

This dijon mustard chicken recipe takes less than 30 minutes to prepare from start to finish! You don’t really need to do any make ahead preparation. 

Store any leftovers in an airtight container in the fridge for 3-4 days for best results. 

To freeze dijon chicken, let the sauce and chicken cool completely, then store in a freezer bag for up to 2 months. Remove and let thaw then warm on the stove.

Recipe FAQs 

More Easy Chicken Recipes

• Crispy Baked Chicken Drumsticks
• Curry Chicken and Rice
• Italian Grilled Chicken
• Chicken Salad Sandwich Recipe

This recipe was first published June 2019 and was updated February 2021 with additional information and recipe tips.