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Creamy Dijon Chicken Breast

This creamy Dijon chicken breast is rich, flavorful, and incredibly juicy. Tender chicken breasts are pan-seared until golden, then finished in a smooth garlic Dijon cream sauce that's perfect for spooning over mashed potatoes, pasta, or rice. This easy 30-minute recipe is elegant enough for guests but simple enough for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 garlic cloves minced
  • 2 tablespoons Dijon mustard
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 tablespoon Parmesan cheese grated (optional)
  • 1 teaspoon lemon juice
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh parsley

Method
 

  1. Pat the chicken breasts dry with paper towels. Pound them to an even thickness if necessary.
  2. Season both sides with garlic powder, onion powder, paprika, thyme, salt, and black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Cook the chicken breasts for 5 to 6 minutes per side until golden brown. Remove them from the skillet and set aside.
  5. Reduce the heat to medium. Add the butter and minced garlic, then cook for 30 seconds until fragrant.
  6. Pour in the chicken broth and stir to loosen any browned bits from the bottom of the skillet.
  7. Whisk in the Dijon mustard, heavy cream, lemon juice, and Parmesan cheese if using. Simmer for 2 to 3 minutes until the sauce begins to thicken.
  8. Return the chicken to the skillet and spoon the sauce over the top.
  9. Cook for another 3 to 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  10. Let the chicken rest for 5 minutes before serving.
  11. Garnish with fresh parsley and spoon the creamy Dijon sauce over each chicken breast.

Notes

  • Use full-fat heavy cream for the richest, smoothest sauce.
  • Freshly grated Parmesan melts better than pre-shredded cheese.
  • Add sautéed mushrooms or spinach for an easy variation.
  • Serve with mashed potatoes, pasta, rice, roasted vegetables, or crusty bread.