Creamy Dijon Chicken (2024)

For the Chicken

• ▢ 4 large boneless, skinless chicken breasts approximately 8-10 ounces each
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste
• ▢ 2 tablespoons neutral oil olive oil, avocado oil, etc.

For the Creamy Dijon Sauce

• ▢ 2 tablespoons unsalted butter
• ▢ 1 cup finely chopped yellow onion approximately 1 medium onion
• ▢ 2 cloves garlic minced
• ▢ ¼ cup dry white wine or ¼ cup low-sodium chicken stock
• ▢ 1 cup heavy whipping cream at room temperature; or half-and-half, at room temperature
• ▢ 2 teaspoons Dijon mustard
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste
• ▢ 2 tablespoons fresh lemon juice juice from approximately 1 large lemon
• ▢ 1 tablespoon chopped fresh tarragon

Serving Suggestions (All Optional)

• ▢ mashed potatoes or mashed cauliflower
• ▢ chopped fresh parsley

For the Chicken

• Place 4 large boneless, skinless chicken breasts on cutting board. Use sharp knife to trim chicken breasts as needed.

• Cover chicken breasts with 1 to 2 sheets parchment paper. Use meat mallet or rolling pin to carefully pound chicken breasts flat until all chicken breasts are equal in size and thickness.

• Once chicken breasts are equally sized, remove and discard parchment paper. Sprinkle generous amounts of salt and freshly cracked black pepper onto each chicken breast, then flip each chicken breast over and repeat with salt and freshly cracked black pepper on other side. Set chicken aside.

• Place large skillet on stovetop over medium heat. When pan is warm, add 2 tablespoons neutral oil. Swirl and tilt pan as needed to coat surface of pan evenly in oil. Continue heating pan until oil is hot and shimmery.

• When oil is hot, place 2 seasoned chicken breasts in skillet. Sauté chicken breasts approximately 4 minutes or until chicken is opaque and lightly golden on bottom.

• Carefully flip chicken breasts over and continue sautéeing chicken 3 to 5 minutes more, or just until chicken reaches 160° to 162° Fahrenheit according to internal meat thermometer. Once desired temperature range is reached, transfer chicken breasts to large plate and set aside.

• Repeat process with remaining 2 seasoned chicken breasts. When remaining chicken breasts reach desired internal temperature range, transfer to plate and set aside to rest.

For the Creamy Dijon Sauce

• Return skillet to medium heat. Add 2 tablespoons unsalted butter to skillet and let butter melt completely, swirling and tilting pan occasionally to distribute butter across surface.

• Once butter has melted, add 1 cup finely chopped yellow onion and stir to incorporate. Sauté onion approximately 8 to 12 minutes, stirring occasionally, until onions are softened and translucent.

• Add 2 cloves garlic to skillet with softened onion and stir to incorporate. Sauté mixture 30 to 60 seconds or until garlic is just fragrant.

• Once garlic is fragrant, pour ¼ cup dry white wine into skillet and stir to incorporate, making sure to scrape up any browned bits of food that may have stuck to surface of pan.

• Increase heat under skillet to medium-high. Once liquid begins to boil, immediately reduce heat to medium-low and simmer mixture 2 to 3 minutes or until liquid has reduced by 50%.

• Once liquid has reduced, remove skillet from heat and let cool slightly, approximately 60 seconds. While skillet cools, reduce heat on stovetop to low. After skillet has cooled approximately 60 seconds, add 2 teaspoons Dijon mustard and whisk to incorporate.

• Once Dijon has been incorporated, slowly pour 1 cup heavy whipping cream (at room temperature) into skillet. Whisk gently to incorporate cream into other ingredients.

• Return skillet to stovetop over low heat. Simmer sauce, stirring frequently, 3 to 5 minutes or until sauce is slightly thickened.

• Once slightly thickened, season sauce with plenty of salt and freshly cracked black pepper, then add 2 tablespoons fresh lemon juice and 1 tablespoon chopped fresh tarragon and stir to incorporate.

• Taste sauce and adjust Dijon mustard, salt, pepper, lemon juice, and/or tarragon as desired. Be sure to stir in any additions until fully incorporated.

• When satisfied with flavor of sauce, return chicken breasts to skillet. Simmer chicken breasts in sauce while spooning sauce from skillet onto tops of chicken, 60 seconds. After 60 seconds, flip chicken breasts over and repeat, spooning sauce over chicken, until chicken breasts are warmed through.

To Serve

• Transfer chicken breasts to serving plates with mashed potatoes if desired. Spoon plenty of sauce from skillet over top of each chicken breast, then garnish with chopped fresh parsley and serve immediately.

• Make it Dairy Free: Use dairy-free butter. Replace the heavy cream with unsweetened, full-fat coconut cream (from a can of coconut milk) or unsweetened cashew cream.