Creamy Chicken Dijon

Creamy Dijon Chicken with golden brown chicken cutlets, onions, garlic, and spring peas in a smooth and velvety sauce with a touch of Dijon mustard and fresh herbs.

Course main meal chicken

Cuisine American

Keyword chicken Dijon, Dijon mustard chicken, honey Dijon chicken

Prep Time 5

Cook Time 25

Servings servings

Calories 307kcal

Author Beth Pierce

Ingredients

2 large boneless skinless chicken breasts cut in half lengthwise to make 4 thinner chicken cutlets
Kosher salt and fresh ground black pepper to taste
1 tablespoon olive oil
2 tablespoons butter unsalted
1 medium onion sliced thin
2 cloves garlic minced
1 cup low sodium chicken broth
2 tablespoon Dijon mustard
½ cup heavy cream
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary chopped
1 cup frozen sweet peas optional

Instructions

Pat the chicken dry with paper towels. Season with a generous amount of kosher salt and fresh ground black pepper. Melt the butter and heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides until the chicken is cooked through, about 3 minutes per side. Plate and cover to keep warm.
Heat a little more oil in the skillet if needed, and cook the onion until soft and lightly browned. Reduce the heat to low and add the garlic to the skillet with the onions cooking for 1 minute while stirring constantly.
Add the chicken broth to the skillet with the onions and garlic. Stir and scrap the bottom of the skillet to loosen the brown bits. Simmer for 3-4 minutes. Whisk in the Dijon mustard and cream. Simmer for 2-3 minutes. Add the peas, fresh thyme, and fresh rosemary. Simmer for 2-3 minutes. Return the cooked chicken back to the sauce and simmer until warm.
Ladle the sauce over the chicken and serve over egg noodles or mashed potatoes.

Notes

Cut 2 large chicken breasts in half lengthwise to make 4 thinner chicken cutlets.
Chicken cutlets cook very quickly. Just about 3 minutes per side.
If desired, you can substitute chicken thighs for the chicken breasts.
Use 2 -3 teaspoons of Dijon mustard to taste. I love mustard, but you might not like the flavor of mustard and want a more subtle taste like my son.
If you don't like peas, substitute fresh mushrooms, spinach, or asparagus.
For additional flavor, add a little crumbled, crisp, cooked bacon.
Use full-fat heavy cream, also known as whipping cream. This helps thicken the sauce properly.
Fresh herbs are essential for this recipe. Think thyme, rosemary, parsley, or dill.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition