Creamy Dijon Chicken

Name: Creamy Dijon Chicken
Prep time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. extra-virgin olive oil, divided; 4 (6- to 8-oz.) boneless, skinless chicken breasts; Kosher salt; Freshly ground black pepper; 2 garlic cloves, minced; 1/4 c. dry white wine; 1/2 c. heavy cream; 2 tbsp. Dijon mustard; 1 lemon, juiced; 2 tbsp. finely chopped fresh parsley

By Lauren MiyashiroPublished: Mar 4, 2025

Approved by the Delish Test Kitchen

1 Rating

chicken breasts topped with a creamy dijon mustard sauce and fresh herbs

PHOTO: LINDA PUGLIESE; FOOD STYLING: TAYLOR ANN SPENCER

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

30 mins

Cal/Serv:

427

Jump to recipe

preview for Creamy Dijon Chicken Has A Sauce You'll Want To Put On Everything

During busy weeks, I turn to my 30-minute dinner arsenal to save me time and stress. If you need a new chicken dinner to add to your lineup, then this creamy Dijon chicken should be first on your list. In this one-pan meal, chicken breasts are covered in a creamy Dijon mustard sauce with white wine and lemon juice for brightness. It's the perfect dinner to reach for when you need something quick and easy, or when you need a date night winner that's very low effort.

The sauce is wonderful on top of everything, but it's especially perfect spooned on top of rice or creamy mashed potatoes. If you need some side dish inspo, I love this chicken served with cacio e pepe Brussels sprouts, garlic-Parmesan roasted carrots, or potatoes au gratin.

Have any leftovers? Store them in an airtight container in the fridge for around 3 days.

Made this? Let us know how it went in the comments below!

PHOTO: LINDA PUGLIESE; FOOD STYLING: TAYLOR ANN SPENCER

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Ingredients

2 Tbsp.
extra-virgin olive oil, divided
4
(6- to 8-oz.) boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
2
garlic cloves, minced
1/4 cup
dry white wine
1/2 cup
heavy cream
2 Tbsp.
Dijon mustard
1
lemon, juiced
2 Tbsp.
finely chopped fresh parsley

Directions

1. Step 1In a large skillet over medium-high heat, heat 1 Tbsp. oil. Season both sides of chicken with salt and pepper. Cook chicken, turning occasionally, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 4 to 5 minutes per side. Transfer to a plate.
2. Step 2In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Pour in wine and bring to simmer, then add cream, mustard, and lemon juice. Simmer, stirring occasionally, until sauce slightly thickens, 2 to 3 minutes; season with salt and pepper. Return chicken to sauce to warm through.
3. Step 3Divide chicken among plates. Spoon extra sauce over. Top with parsley.