Spring Dijon Chicken
Savor the vibrant flavors of Spring Dijon Chicken, a one-pan recipe that combines tender, golden-seared chicken breasts with a creamy Dijon mustard sauce infused with hints of garlic, white wine, and fresh lemon juice. This dish is a celebration of springtime produce, featuring crisp asparagus and juicy cherry tomatoes that are simmered to perfection in the luscious sauce. Ready in just 45 minutes, this easy yet elegant recipe is perfect for weeknight dinners or casual entertaining. Garnish with a sprinkle of Parmesan and fresh parsley for an irresistible finish. Bursting with flavor and brimming with seasonal ingredients, this crowd-pleasing dish is as beautiful as it is delicious!
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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
- 2 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 1 cup Low-sodium chicken broth
- 0.5 cup White wine (optional)
- 3 tablespoons Dijon mustard
- 0.25 cup Heavy cream
- 1 bunch Asparagus, trimmed
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 0.25 cup Grated Parmesan cheese (optional, for garnish)
Instructions
Season both sides of the chicken breasts with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium, and add the butter to the skillet. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant.
Deglaze the skillet by adding the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the pan. Let the liquid simmer for 3-4 minutes to reduce slightly.
Whisk in the Dijon mustard and heavy cream until the sauce is smooth and creamy. Let the sauce simmer for 2-3 minutes to thicken.
Add the asparagus and cherry tomatoes to the skillet, tossing them gently in the sauce. Cover the skillet with a lid and let the vegetables cook for 5-6 minutes until tender-crisp.
Return the chicken breasts to the skillet, spooning some sauce over them. Let everything simmer together for 3-4 minutes to reheat the chicken and meld the flavors.
Stir in the fresh parsley and lemon juice. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Serve the chicken and vegetables warm, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 4937 mg | 215% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 14.0 g | ||
| Protein | 251.8 g | 504% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 894 mg | 69% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3204 mg | 68% | |
*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.
