Rule #272: The Clean Plate Club is the best kind of club.
I’ve made variations of this Creamy Dijon Chicken recipe for years, and after many, many tries, I’ve finally got it to “Blog Worthy Status” according to my critics (two of whom are under the age of 9). The easy, one-pot-wonder that is this recipe makes it perfect for a busy weeknight when dinner’s gotta get on the table with minimal effort and maximum flavor. We love a Clean Plate Club in our house!
Picture it: tender chicken paired with a creamy sauce that’s full of flavor and low on fuss.
How to Make Creamy Dijon Chicken
Firsts, liberally season both sides of 1 lb. of chicken breast with Kosher salt and freshly ground black pepper.
Next, in a large skillet or Dutch oven over medium-high heat, heat 2 tbs. extra-virgin olive oil and 2 tbs. unsalted butter until shimmering. Brown both sides of the chicken (about 4 minutes per side).
Remove chicken to a plate.
Make the Sauce for Dijon Chicken
Now, sauté 4 minced garlic cloves for about a minute, until fragrant.
Next, pour in 1 cup of dry white wine, scraping the bottom of the pan to get the browned bits off the bottom. Allow to simmer for 2 minutes, until mixture reduces slightly.
Then, add 1 tbs. Dijon mustard and 1 tbs. whole-grain mustard to the pan. Stir to combine and allow to cook for 1 minute.
Meanwhile, in a large measuring cup, combine 2 cups of chicken stock with 2 tbs. all-purpose flour.
Pour the slurry into the mustard mixture to thicken the Creamy Dijon Chicken sauce. Bring the mixture to a boil, then reduce the heat to low.
Now, nestle that delicious chicken back into the pan in the creamy sauce.
Finally, pour in 1/4 cup heavy cream. Stir, cover, and cook for about 10 minutes, until chicken is cooked through.
Garnish with fresh parsley. We like to serve ours on top of some cooked spaghetti, but this Creamy Dijon Chicken would pair well with a simple salad and roasted veggie for a healthy, low-carb meal, too! Cheesy Polenta would make for a delightful side dish as well.
One Pot Wonders are truly a delicious little option, aren’t they? Less clean-up? More flavor? Why, yes please!
Creamy Dijon Chicken
Ingredients
- 1 lb. boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 tbs. extra-virgin olive oil
- 2 tbs. unsalted butter
- 4 garlic cloves minced or pressed
- 1 cup dry white wine we use Chardonnay
- 1 heaping tbs. Dijon mustard
- 1 heaping tbs. grainy Dijon mustard whole-grain mustard
- 2 cups unsalted chicken stock
- 2 tbs. all-purpose flour
- ¼ cup heavy cream
- Flat-leaf parsley for garnish
Instructions
- Season both sides of chicken liberally with salt and pepper.
- Over medium-high heat, melt the butter and extra-virgin olive oil until shimmering. Brown both sides of the chicken (about 4 minutes per side). Remove chicken to a plate.
- In the same pan, sauté the garlic for just about a minute, until fragrant. Carefully pour in the wine, scraping the brown bits on the bottom of the pan to deglaze. Allow to simmer for about 2 minutes, until the mixture reduces slightly, stirring occasionally.
- Add both of the mustards to the pan. Stir to combine and allow to cook for a minute.
- In a large measuring cup, combine the 2 cups of chicken stock with the 2 tbs. of flour. Whisk to combine, then pour into the pan with the mustards. Bring the mixture to a boil, then reduce the heat to low.
- Nestle the chicken back into the sauce; add in the heavy cream. Cover and cook for about 10 minutes or until chicken is cooked through.
- Garnish with fresh parsley.
Nutrition
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.