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Dijon Chicken Breast Recipe

This Dijon chicken breast is juicy, tender, and coated in a rich, creamy Dijon mustard sauce with garlic and herbs. It's an easy 30-minute recipe that's packed with flavor and perfect for weeknight dinners. Serve it with mashed potatoes, rice, roasted vegetables, or a crisp green salad for a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 garlic cloves minced
  • 2 tablespoons Dijon mustard
  • ½ cup chicken broth
  • ¼ cup heavy cream
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh parsley

Method
 

  1. Pat the chicken breasts dry with paper towels. If they are thick, pound them to an even thickness.
  2. Season both sides with garlic powder, onion powder, thyme, paprika, 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.
  5. Transfer the chicken to a plate and reduce the heat to medium.
  6. Add the butter and minced garlic to the skillet. Cook for 30 seconds until fragrant.
  7. Whisk in the chicken broth, Dijon mustard, honey, lemon juice, and heavy cream until smooth.
  8. Simmer the sauce for 2 to 3 minutes, stirring occasionally, until slightly thickened.
  9. Return the chicken to the skillet and spoon the sauce over the top.
  10. Cook for another 3 to 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  11. Let the chicken rest for 5 minutes, garnish with fresh parsley, and serve with the Dijon sauce.

Notes

  • Whole-grain Dijon mustard can be used for extra texture and flavor.
  • Add sliced mushrooms or spinach to the sauce for a hearty variation.
  • Fresh thyme or rosemary works well in place of dried thyme.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with mashed potatoes, roasted asparagus, rice, buttered noodles, or steamed green beans.