Chicken Breasts with Creamy Dijon Mustard Sauce

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You don’t have to be Julia Childs to cook up a delicious French-inspired chicken dish at home!

Chicken Dijon is a delicious dish that showcases the elegance and simplicity of French cuisine. The velvety sauce with tangy Dijon mustard is the perfect complement to the lightly pan fried tender chicken.

Ingredient Notes

• Chicken — Slice a boneless, skinless breast in half down the middle, then pound thin between sheets of plastic wrap to make chicken cutlets. To make four servings, you’ll need about a pound total.
• Flour and fresh rosemary — Adding fresh rosemary to the flour for dredging gives the dish so much flavor and freshness. Chop up some extra to sprinkle over the dish at the end as well.
• Dijon mustard — The sharp, tangy taste is the base for the sauce. Dijon mustard is a condiment from France made from black mustard seeds and white wine or verjuice, the acidic green juice from grapes. I prefer to use a stone-ground version like the one by Grey Poupon.

• White wine — Do not substitute cooking wine! The flavor is simply no good. Always cook with wine that you wouldn’t mind drinking by itself. Not only will you enjoy how it tastes, but you’ll probably already have a bottle on hand.
• Heavy cream — This makes the mustard sauce for the chicken extra creamy and rich. For a lighter option, use half and half instead.
• Olive oil and butter — Using both fats together to fry the chicken adds incredible flavor and prevents burning.
• Minced garlic — Use fresh cloves whenever possible for the best flavor.

How to Make this Mustard Chicken Recipe

Properly season the meat with salt and pepper before cooking. Then, simmer it in the creamy sauce until it absorbs all the extra flavor and becomes fork-tender.

STEP 1 | Season the meat

Sprinkle both sides liberally with salt and freshly ground black pepper. In a shallow dish, combine the flour and rosemary, then dredge the cutlets in the mixture and shake off the excess.

STEP 2 | Pan fry the cutlets

Heat butter and oil together in a large skillet over medium-high heat. Once the butter starts to foam, place the chicken in the hot skillet.

Cook for 2 to 3 minutes per side, until crisp and golden brown, then remove to a plate.

STEP 3 | Make the sauce

Deglaze the pan to remove any brown bits from the bottom of the pan with some of the white wine. Stir, then add the minced garlic.

Once fragrant, stir in the cream, remaining wine, and mustard. Bring to a boil, then reduce the heat and simmer for a couple of minutes.

STEP 4 | Simmer the chicken

Nestle the cutlets down into the sauce and sprinkle with the remaining rosemary. Simmer over medium-low heat until the meat is cooked through, about 10 to 12 minutes.

The creamy dijon mustard sauce will reduce and thicken and the chicken should reach an internal temperature of 165 degrees F.

Variations and Substitutions

• Although this recipe was written for chicken cutlets, you may also use boneless chicken thighs. Or if you want to change up the meat altogether, try this recipe using sliced pork tenderloin medallions or veal — both would be delicious!
• Want to avoid the alcohol in this recipe? Substitute chicken stock for the white wine in the sauce.

Storage and Reheating Tips

• Store cooked chicken with the sauce in an airtight container. It will keep in the refrigerator for 2 to 3 days.
• Reheat on the stove until the meat is warmed through, adding a splash of cream as needed to loosen the sauce.

Frequently Asked Questions

What to Serve with Chicken Dijon

I love to pair this mustard chicken recipe with fresh green beans and fingerling potatoes. You could even toss the green beans in the pan after you deglaze and let it cook all together!

Chicken Dijon is just as delicious over a bed of rice, egg noodles, or mashed potatoes to soak up any leftover sauce. If you’re still craving some greens, add a handful of spinach towards the end of simmering.