Creamy Dijon Chicken
Tender flour-coated chicken breasts simmered in a creamy Dijon and honey sauce.
Servings: 4 servings
Ingredients
- 1.5 pounds boneless skinless chicken breasts cut or pounded thin
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 2 tablespoons Dijon mustard traditional or stone-ground
- 1 tablespoon honey
- 1 cup heavy cream
- 1/2 teaspoon salt or to taste, added to sauce
Instructions
- Pat the chicken breasts dry. Season both sides with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon garlic powder.
- Place the flour in a shallow dish and lightly coat each chicken piece on both sides with the flour.
- Heat a large skillet over medium heat and add 1 tablespoon olive oil.
- When the oil is hot, add the chicken in a single layer without crowding the pan; cook 2–3 minutes per side until well seared. Cook in batches if necessary. Remove the cooked chicken to a plate and keep warm.
- After all chicken is cooked and removed, pour 1/2 cup chicken broth into the skillet to deglaze, scraping up any browned bits.
- Add 2 tablespoons Dijon mustard and 1 tablespoon honey to the broth, then slowly stir in 1 cup heavy cream until the sauce is smooth and combined. Taste and season with up to 1/2 teaspoon additional salt if needed.
- Return the chicken and any accumulated juices to the skillet. Simmer gently until the chicken reaches 165°F (74°C) internal temperature and the sauce is slightly thickened.
- Serve the chicken warm with sauce spooned over top.
Equipment
- Large Skillet
- Shallow Dish
- tongs or spatula
- Measuring cups and spoons
- instant-read thermometer
Notes
- You can use boneless skinless cutlets or thighs instead of breasts.
- Both traditional and stone-ground Dijon mustard work well.
- Adjust salt to taste after the sauce is combined.
- Cook chicken in batches if the pan is crowded.
- Use an instant-read thermometer to confirm 165°F internal temperature.