Poulet Dijon Dijon Chicken
Elevate your weeknight dinners with Poulet Dijon, a rich and creamy Dijon chicken recipe that blends French elegance with comforting flavors. Tender chicken breasts are pan-seared to golden perfection, then simmered in a luxurious sauce made with garlic, dry white wine, heavy cream, and a generous dollop of Dijon mustard. Fresh thyme enhances the aroma, while the optional parsley garnish adds a pop of color. Ready in just 45 minutes, this recipe is perfect for busy evenings when you crave something indulgent but approachable. Serve this dish with fluffy rice, buttery mashed potatoes, or crusty bread to soak up the velvety sauce. With its combination of creamy textures and bold flavors, Poulet Dijon is sure to be a new favorite in your recipe repertoire!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 3 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season both sides of the chicken breasts with the salt and pepper. Dust them lightly with the flour, ensuring an even coating on each piece.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and begins to foam.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1-2 minutes, or until fragrant, being careful not to let it burn.
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
Stir in the chicken broth, heavy cream, and Dijon mustard. Mix well to create a smooth, creamy sauce.
Add the thyme leaves to the sauce and let it simmer for 5-7 minutes, or until the sauce has thickened slightly.
Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for an additional 5 minutes to allow the chicken to absorb the flavors.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the Poulet Dijon hot, garnished with chopped parsley if desired, alongside rice, mashed potatoes, or a crusty baguette.
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 4563 mg | 198% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.8 g | ||
| Protein | 221.8 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2245 mg | 48% | |
*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.
