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Golden-brown chicken breasts coated in a luscious Creamy Dijon Chicken Skillet sauce with mushrooms and fresh herbs.
Reda

Creamy Dijon Chicken Skillet

This quick and easy Creamy Dijon Chicken Skillet features tender chicken breasts seared to golden perfection, then coated in a rich, tangy, and savory Dijon mustard cream sauce. Perfect for a weeknight dinner, it comes together in under 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, skinless chicken breasts cut into 1-inch thick cutlets or 1.5-inch pieces
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground
  • 1 tbsp Olive Oil extra virgin
For the Creamy Dijon Sauce
  • 1 tbsp Butter unsalted
  • 1/2 cup Chicken Broth low sodium
  • 2 tbsp Dijon Mustard
  • 1 tbsp Whole Grain Mustard (optional, for texture and extra tang)
  • 1/2 cup Heavy Cream
  • 1/4 cup Parmesan Cheese grated, plus more for garnish
  • 2 cloves Garlic minced
  • 1 tbsp Fresh Parsley chopped, for garnish
  • 1/4 tsp Dried Thyme (optional)

Equipment

  • Large skillet
  • Cutting board
  • Chef's Knife
  • Whisk
  • Measuring Spoons
  • Measuring Cups
  • Tongs or spatula

Method
 

Prepare the Chicken
  1. If using whole chicken breasts, slice them horizontally to create thinner cutlets, about 1-inch thick, or cut into 1.5-inch pieces. Pat the chicken dry with paper towels. Season both sides generously with salt and black pepper.
Cook the Chicken
  1. Heat the olive oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat. Once hot, add the seasoned chicken in a single layer, making sure not to overcrowd the pan. You may need to cook in batches.
  2. Sear the chicken for 3-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the cooked chicken from the skillet and set aside on a plate.
Make the Creamy Dijon Sauce
  1. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
  2. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 1-2 minutes, allowing it to reduce slightly.
  3. Whisk in the Dijon mustard, whole grain mustard (if using), and dried thyme (if using). Stir well until combined.
  4. Slowly pour in the heavy cream, whisking continuously until the sauce is smooth and slightly thickened. Bring the sauce to a gentle simmer for 2-3 minutes.
  5. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and fully incorporated into the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Finish and Serve
  1. Return the cooked chicken to the skillet, nestling it into the creamy Dijon sauce. Spoon some of the sauce over the chicken to coat.
  2. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired.
  3. Serve immediately with your favorite sides such as mashed potatoes, rice, roasted asparagus, or a simple green salad.

Notes

For an extra layer of flavor, you can deglaze the pan with 1/4 cup of dry white wine before adding the chicken broth. This dish reheats well; store leftovers in an airtight container in the refrigerator for up to 3 days.