If you’re looking for a dinner that feels elegant but is surprisingly easy to make, Dijon Mustard Chicken is your answer. This dish brings together tender chicken, a creamy mustard sauce, and a subtle hint of herbs that make every bite flavorful and satisfying. Whether you’re cooking for yourself, your family, or hosting friends, this recipe allows you to create a restaurant-quality meal in the comfort of your own kitchen. You’ll enjoy how simple ingredients combine to produce a rich, tangy, and comforting dish that pairs well with a variety of sides.
Why We Love This Dijon Mustard Chicken Recipe
There’s something incredibly satisfying about a dish that looks fancy but doesn’t require hours in the kitchen. Dijon Mustard Chicken is one of those recipes. You get juicy, tender chicken cutlets coated in a smooth, tangy mustard sauce that clings to every bite. The balance of flavors is perfect—the sharpness of Dijon mustard, the richness of cream, and the subtle sweetness of shallots all work together. You’ll love how the sauce can be customized depending on your preference: use smooth mustard for a creamy texture, whole grain for a little extra crunch, or a combination of both for depth. This dish is not only quick and simple but also versatile, allowing you to serve it with pasta, rice, potatoes, or vegetables, making it perfect for any meal.
Ingredients for Dijon Mustard Chicken
- 1 to 1 1/4 pounds boneless skinless chicken breasts
- Salt, to taste
- 2 tablespoons extra virgin olive oil, plus more for lightly coating chicken
- 1 tablespoon butter
- 1 cup sliced shallots
- 1/2 cup dry white wine (or substitute with chicken stock)
- 1/2 cup water
- 4 tablespoons Dijon mustard (smooth, whole grain, or a mixture)
- 1 teaspoon dried thyme
- 1/4 cup heavy cream
How to Make Dijon Mustard Chicken
Start by preparing the chicken. Remove the chicken breasts from the package, sprinkle them lightly with salt, and set the tenderloins aside. Cut each breast into three pieces of roughly equal size, then coat them lightly with olive oil. Place the chicken pieces between two sheets of plastic wrap or parchment paper and pound them gently with a mallet, rolling pin, or even an empty wine bottle until they’re about a quarter-inch thick. This step ensures the chicken cooks evenly and stays tender. Repeat this process for the tenderloin pieces.
Next, heat olive oil in a large, heavy-bottomed pan over medium-high heat and add the butter. Once the butter begins to foam, carefully place the chicken pieces in the pan. Make sure not to overcrowd the pan—work in batches if needed. Brown the chicken lightly on both sides. Because the pieces are thin, they will cook quickly, so be careful not to overcook them. Remove the chicken and set it aside while you make the sauce.
Add the sliced shallots to the same pan, lowering the heat to medium. Stir them in the remaining fat and cook for five to six minutes, until they’re soft and fragrant. Then, pour in the white wine (or chicken stock) and increase the heat to high. Allow most of the liquid to evaporate before adding water, Dijon mustard, and dried thyme. Simmer until the sauce reduces by half, thickening slightly and concentrating the flavors.
Return the chicken to the pan, turning the heat to low. Coat each piece thoroughly with the mustard sauce, ensuring every bite is covered. Remove the pan from the heat and drizzle the heavy cream over the chicken. Taste and adjust the seasoning with more salt if needed. The final result is juicy chicken coated in a creamy, tangy mustard sauce, perfect for serving with your choice of sides.
How to Serve Dijon Mustard Chicken
Serving Dijon Mustard Chicken is simple, but how you present it can elevate the meal. This dish pairs beautifully with creamy mashed potatoes, buttery egg noodles, or a bed of rice. If you prefer a low-carb option, serve it alongside roasted vegetables, sautéed greens, or puréed root vegetables like celery root or parsnips. Garnish with a sprinkle of fresh herbs, such as parsley or thyme, for an extra touch of freshness and color. You can serve the sauce on top of the chicken or drizzle it over the side dishes to create a cohesive plate. Whether you serve it family-style, plated individually, or at a casual dinner, this chicken dish looks inviting and tastes indulgent.
Expert Tips for Making Dijon Mustard Chicken
To get the best results with this recipe, pay attention to a few key details. First, pound your chicken evenly to ensure it cooks at the same rate. Uneven pieces can result in some overcooked while others are underdone. When browning the chicken, do not rush it. A good sear enhances flavor and locks in juices. Use a combination of olive oil and butter for the best taste and texture.
For the sauce, cook the shallots until they are soft but not browned, as this keeps the flavor delicate and sweet. If you don’t have white wine on hand, chicken stock is a fine substitute and will still produce a rich sauce. Adjust the mustard type to your preference—smooth mustard will give a silky sauce, whole grain adds texture, and a mix balances both. Adding the cream at the end helps mellow the tanginess of the mustard while keeping the sauce luscious and thick.
Another tip is to taste and adjust seasoning just before serving. The mustard and cream can change the balance, so a final pinch of salt may be needed. If the sauce is too thick, add a splash of water or stock to thin it slightly. Lastly, don’t overcook the chicken; since the pieces are thin, they need only a few minutes per side.
How to Store Dijon Mustard Chicken
If you have leftovers, Dijon Mustard Chicken stores well for future meals. Let the chicken cool to room temperature, then place it in an airtight container and refrigerate for up to three days. When reheating, use a gentle heat to prevent the chicken from drying out, and stir in a small splash of water or cream to maintain the sauce’s texture. You can also freeze the dish for longer storage. Divide it into individual portions, wrap tightly in freezer-safe containers or bags, and freeze for up to two months. Thaw in the refrigerator overnight before reheating.
Variations of Dijon Mustard Chicken
This recipe is versatile, and you can easily adapt it to suit your taste. Try adding mushrooms to the sauce for an earthy flavor, or include a splash of lemon juice for a bright, tangy finish. Swap the shallots for onions or leeks if that’s what you have on hand. You can also experiment with different herbs, such as rosemary or tarragon, for a slightly different aroma.
For a richer variation, stir in grated Parmesan or Gruyère cheese into the sauce just before serving. If you want a lighter version, replace heavy cream with half-and-half or coconut cream. You can also make a gluten-free version by serving the chicken with rice or roasted vegetables instead of noodles. For a bit of heat, add a pinch of chili flakes to the sauce while simmering. The options are endless, making this dish a flexible favorite for any occasion.
Frequently Asked Questions About Dijon Mustard Chicken
What type of mustard is best for this recipe?
You can use smooth Dijon, whole grain, or a mix of both. Smooth mustard gives a creamy texture, whole grain adds a slight crunch, and combining them balances flavor and texture.
Can I make this dish without wine?
Yes, substitute the wine with chicken stock or vegetable broth. The sauce will still be flavorful and rich.
How do I keep the chicken tender?
Pound the chicken evenly to about 1/4 inch thick, and avoid overcooking. Cook it just until browned and coated in the sauce for the best texture.
What sides pair well with Dijon Mustard Chicken?
This dish goes well with mashed potatoes, rice, egg noodles, or roasted vegetables. Low-carb options like sautéed greens also work perfectly.
Can I prepare this recipe ahead of time?
Yes, you can prepare the chicken and sauce a few hours ahead. Keep them separate until just before serving to preserve texture. Reheat gently when ready to serve.
Is Dijon Mustard Chicken suitable for low-carb diets?
Absolutely. Serve it with vegetables or mashed cauliflower instead of noodles or potatoes for a low-carb version.
Dijon Mustard Chicken
Equipment
- Large heavy-bottomed pan
- Plastic wrap or parchment paper
- Meat mallet or rolling pin
Ingredients
- 1 to 1 1/4 lbs boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil plus more for lightly coating chicken
- 1 tablespoon butter
- 1 cup sliced shallots
- 1/2 cup dry white wine or substitute with chicken stock
- 1/2 cup water
- 4 tablespoons Dijon mustard smooth, whole grain, or a mixture
- 1 teaspoon dried thyme
- 1/4 cup heavy cream
Instructions
- Prepare the chicken by lightly salting it and cutting each breast into three pieces. Pound each piece to about 1/4 inch thick.
- Heat olive oil and butter in a large pan over medium-high heat. Cook chicken pieces until browned on both sides, then remove and set aside.
- Add shallots to the same pan and cook until soft, about 5-6 minutes. Pour in white wine (or stock) and allow to evaporate.
- Add water, Dijon mustard, and thyme, and simmer until the sauce thickens slightly.
- Return the chicken to the pan, coating it in the sauce. Drizzle with heavy cream and adjust seasoning if needed.
- Serve hot with your choice of sides, garnished with fresh herbs if desired.
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