Saucy and succulent, my Chicken Dijon turns simple chicken breast cutlets into a rich and ultra comforting one-pan meal. Kissed with Dijon mustard, white wine, shallots and baby spinach, this Chicken Dijon recipe needs little more than creamy mashed potatoes or fluffy rice to soak up all the savory sauce!
A Saucy Chicken Dish With Some French Flair
Dijon mustard is one of those pantry staples that gets a lot of use in our kitchen...
This creamy French mustard hailing from the Burgundy region of France gets generously spread onto our sandwiches, and is often mixed with mayo for a bit of tangy flair.
It even keeps freshly-chopped herbs sticking nicely to the outsides of beef and pork roasts creating an irresistible outer crust.
When I recently found myself with a package of simple skinless, boneless chicken breasts I wanted make use of for a tasty din-din for my hubby and I, I thought I'd grab this favorite condiment to create a warm, cozy, rich and silky Chicken Dijon recipe with loads of sauce to comfort us with.
Simple and quick to prepare, this Chicken Dijon is brimming with shallots, garlic, a kiss of white wine, plus a very generous dollop of Dijon mustard to create that copious, bright and savory sauce.
Finished with a bit of baby spinach for texture, and then served with hot and creamy mashed potatoes or fluffy rice, this is one of our new favorite one-pan chicken recipes to indulge in when we're craving some extra coziness with a bit of a French flair!
My Recipe for Chicken Dijon
One of the things I appreciate about this recipe is that I can totally turn three skinless, boneless chicken breasts into six servings by cutting them lengthwise to create thinner cutlets.
I love using the thinner cutlets for a saucy recipe like this because they sear up wonderfully with a touch of seasoning and a dusting of flour, cooking quickly to tender, juicy perfection.
Chicken cutlets are also the perfect serving size when coupled with the rich, velvety Dijon sauce and fluffy mashed potatoes!
The list of ingredients is pretty minimal with this Chicken Dijon recipe, but the flavor is deep, which I love.
Using aromatics such as shallots and garlic, a sprinkle of Herbes de Provence and white pepper, plus a splash of white wine really compliments that Dijon mustard.
And a finishing knob of butter whisked in at the end for glossiness, along with a handful of baby spinach leaves for a pop of green, completes the dish in a mouthwatering way.
Here's a sneak peek at make my Chicken Dijon recipe: (or just jump to the full recipe...)
- To get started, I season my chicken breast cutlets and coat them with a bit of flour
- Next, I sear the chicken in a hot skillet until golden-brown.
- Once the chicken is cooked, I remove it and then saute my shallots in the same pan until softened, followed by my herbs, spices and garlic.
- Next, I add in my white wine and allow it to bubble up for a moment, then finally add in the Dijon mustard and some chicken stock (or broth), and simmer this for about 3 to 4 minutes.
- With the pan off then heat, I whisk in some butter to make the sauce silky, then add my baby spinach leaves and allow those to wilt in.
- Finally, I nestle my seared chicken breast cutlets back into the sauce and allow them to rest there for about 4 to 5 minutes before serving with my favorite side.
by Ingrid Beer
This Chicken Dijon prepared with shallots, garlic, white wine and Dijon mustard is rustic, French-inspired home cooking at its best!
Yield: Serves 6
Nutrition Info: 273 calories per serving
Prep Time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
- 3 skinless, boneless chicken breasts (halved lengthwise to create 6 thinner cutlets)
- Black pepper
- ½ cup flour
- Olive oil
- 3 tablespoons unsalted butter, divided use
- 4 shallots, finely minced
- 4 cloves garlic, pressed through garlic press
- 1 teaspoon Herbes de Provence
- Pinch white pepper
- ¼ cup white wine (Pinot Grigio is good)
- ¼ cup Dijon mustard
- 1 ½ cups chicken stock or broth
- 1 (packed) cup baby spinach leaves
- Begin by gathering and prepping all of your ingredient according to the ingredient list above to have ready and organized for use.
- Season the chicken cutlets with salt and pepper. Add the flour to a large, shallow bowl, and press each cutlet into the flour, shaking off the excess. Place the flour-coated chicken onto a platter to hold, and repeat until all chicken is coated.
- Place a large skillet over medium-high heat, and add in about 3 tablespoons of the olive oil, or enough to sear the chicken breasts.
- Once the oil is shimmering, add the chicken breasts into the oil, working in batches if necessary, and sear on that first side for about 3 to 4 minutes, or until golden. Flip the chicken and sear on the second side for about 3 minutes, then remove from the pan and hold on a plate. Repeat until all chicken breasts are seared.
- Into the same pan, add 2 tablespoons of the butter, and once melted, add in the finely minced shallots, stirring them in the butter until softened and lightly browned, scraping up the tasty brown bits on the bottom of the pan, about 1 minute.
- Add in the garlic, the Herbes D' Provence and the pinch of white pepper, and stir together for about 30 seconds or so, just until aromatic.
- Pour in the white wine and allow it to bubble up and reduce for about 30 seconds. Then, whisk in the Dijon mustard until it is well blended (about 30 seconds), followed by the chicken stock or broth, whisking once again to blend.
- Allow the sauce to gently simmer and slightly reduce for about 3 to 4 minutes, then turn off the heat. Whisk in the remaining 1 tablespoon of butter until completely blended in and dissolved, and add in the spinach, stirring it a bit to help it to wilt into the sauce.
- Once the spinach is wilted, carefully nestle the chicken breast cutlets into the hot sauce, spooning some of the Dijon sauce over top over them. Allow the chicken to rest in the sauce for 4 to 5 minutes before serving.
- Check to see if any additional salt or pepper is needed, then serve the Chicken Dijon with your favorite accompaniment such as mashed potatoes, roasted potatoes, or rice.
Tips & Tidbits for my Chicken Dijon recipe:
- Larger skinless, boneless chicken breasts: If you can, opt for slightly larger chicken breasts so that you can easily cut each in half lengthwise to create the thinner cutlets. However, if the chicken breasts are small, you can substitute six breasts and not slice them into thinner cutlets, keeping them as they are.
- Onions in place of shallots: I love to use shallots in this recipe as they are slightly milder with a hint of sweetness. But if you don't have shallots on hand, you can just as easily use finely minced onion instead. In this case, I'd recommend about ¼ of a large onion, or ½ of a medium-small one.
- Let the chicken rest in the sauce: Once your sauce is finished, and you've nestled the seared chicken breast cutlets back into the sauce, allow the chicken to rest for 4 to 5 minutes in the sauce before serving. This will allow the chicken to heat through once again, and allow for any extra juices to accumulate.
- What to serve with Chicken Dijon: These creamy mashed potatoes or Dijon-kissed roasted potatoes are terrific, as is hot and fluffy basmati rice.
Craving more delectable chicken dishes? Check out this Harissa Chicken with Potatoes, this Chicken with Mushroom Sauce, these Braised Chicken Thighs, this Chicken Cacciatore, this French Onion Chicken, or this Balsamic Chicken!