Chicken Breasts Dijon
Elevate your weeknight dinner with this irresistible Chicken Breasts Dijon recipe, featuring tender, pan-seared chicken coated in a luscious Dijon mustard and cream sauce. Perfectly seasoned and cooked to golden perfection, the chicken is complemented by a rich sauce infused with sautéed onions, garlic, and a splash of white wine (or chicken broth) for depth of flavor. This one-skillet dish comes together in just 35 minutes, making it an ideal choice for busy nights or an elegant dinner party entrée. Garnish with fresh parsley for a touch of brightness, and serve over rice, mashed potatoes, or zucchini noodles for a complete and satisfying meal. Perfect for fans of creamy mustard chicken or easy gourmet dinners, this recipe is a crowd-pleaser that's sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 0.5 cup white wine (or chicken broth)
- 2 tablespoons Dijon mustard
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them until golden brown on both sides, about 4 minutes per side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the finely diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic to the onions and cook for an additional 30 seconds until fragrant.
Deglaze the skillet by adding the white wine (or chicken broth). Stir to scrape up any brown bits from the bottom of the pan. Let the liquid simmer for 2-3 minutes, reducing slightly.
Stir in the Dijon mustard and heavy cream. Mix well to combine and let the sauce simmer for 2-3 minutes until it thickens slightly.
Return the seared chicken breasts to the skillet and spoon the sauce over them. Cover and let the chicken cook in the sauce for 6-8 minutes, or until the internal temperature reaches 165°F (74°C).
Serve the chicken breasts warm, topped with the creamy Dijon sauce. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 3621 mg | 157% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.5 g | ||
| Protein | 218.4 g | 437% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2161 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
