French Mustard Chicken Creamy Dijon (Printable)

Tender chicken in creamy Dijon mustard sauce with shallots, garlic, and herbs. An elegant French-inspired dish ready in 45 minutes.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 5-6 oz each)

→ Seasoning

02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper

→ For Searing

04 - 2 tablespoons olive oil
05 - 1 tablespoon unsalted butter

→ Sauce

06 - 2 shallots, finely chopped
07 - 3 cloves garlic, minced
08 - 2 tablespoons Dijon mustard
09 - 1 tablespoon whole-grain mustard
10 - ½ cup dry white wine
11 - 1 cup low-sodium chicken stock
12 - ½ cup heavy cream
13 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# How To Make:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - Reduce heat to medium. Add chopped shallots and minced garlic to the skillet; sauté for 2-3 minutes until softened and fragrant, stirring frequently.
04 - Stir in Dijon mustard and whole-grain mustard until combined. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let simmer for 2 minutes to reduce slightly.
05 - Pour in chicken stock and bring to a gentle simmer. Stir in heavy cream and fresh thyme leaves. Continue cooking for 2-3 minutes until sauce begins to thicken.
06 - Return chicken breasts to the skillet, spooning some sauce over the top. Cover and cook for 10-12 minutes until chicken is cooked through (internal temperature reaches 165°F) and sauce has thickened to desired consistency.
07 - Taste the sauce and adjust seasoning with additional salt and pepper if needed.
08 - Transfer chicken to serving plates. Spoon mustard sauce generously over each piece. Garnish with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • The sauce manages to be both incredibly creamy and surprisingly light, coating every bite without feeling heavy
  • This is the kind of dish that makes weeknight dinners feel like a special occasion
02 -
  • The sauce will continue thickening as it stands off the heat, so don't reduce it too much in the pan
  • Don't skip deglazing the pan with wine, those browned bits contain the deepest flavor
03 -
  • Add a splash of lemon juice at the end to brighten all the rich flavors
  • Substitute chicken thighs for more succulent results, though they'll need a few extra minutes of cooking time

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