Creamy Parmesan Dijon Skillet Chicken
User Reviews
4.6
198 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
6
-
Calories
264 kcal
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Course
Main Course
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Cuisine
American
Creamy Parmesan Dijon Skillet Chicken
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Tender, juicy chicken bathed in a divine cream sauce made with garlic, cream, Dijon mustard, and a splash of wine for extra flavor!! This restaurant-quality EASY stovetop chicken is ready in 20 minutes and will be a family FAVORITE! 💛🙌
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Ingredients
- 3 to 4 tablespoons olive oil
- 1.75 pounds boneless skinless chicken breasts pounded to an even thickness
- 2 teaspoons 21 Salute Seasoning or poultry seasoning
- ¾ teaspoon kosher salt or to taste
- ¾ teaspoon freshly ground black pepper or to taste
- ½ cup dry white wine* or as needed (chicken or vegetable stock may be substituted, see Notes)
- 3 to 4 cloves garlic finely minced or pressed
- 1 cup half-and-half* see Notes
- ¼ to ⅓ cup Dijon mustard
- ¾ cup finely grated Parmesan cheese divided; or to taste
- 2 teaspoons fresh parsley optional for garnishing
Instructions
- To a large skillet (use stainless steel or seasoned cast iron if you have it), add the oil, chicken breasts, evenly season with 21 Salute or poultry seasoning, salt, pepper, and allow chicken to sear over medium high heat for about 5-7 minutes on the first side. Do not touch, move, or disturb the chicken while it is searing.
- Flip chicken over and sear on the second side for about 5 minutes, or until chicken is cooked through. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
- Remove chicken with a slotted spatula and place it on a plate to rest.
- Turn the heat to medium low, and using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
- Add the garlic and allow it to cook for about 1 minute; stir continuously.
- Add the half-and-half, Dijon mustard, and whisk to combine.
- Add 1/2 cup of the Parmesan cheese to the skillet and stir to combine until cheese has melted.
- Turn the heat off, add the chicken back into the skillet, flip it around in the cream sauce, and spoon the sauce over the chicken.
- Evenly sprinkle the remaining 1/4 cup Parmesan over the chicken.
- Optionally garnish with parsley, and serve immediately.
Notes
- I recommend white wine because I think the flavor is better than with chicken broth, and I personally believe that the alcohol burns off, and what you're left with is the flavor imparted by the wine. However, use broth if that is a better option for your lifestyle or needs.
- Half-and-half is a mixture of heavy cream and whole milk and in my opinion is perfect for this recipe. You could try using solely heavy cream or solely whole milk but the sauce may be too thick/too thin but it's personal preference.
- Storage: Chicken will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.
Nutrition Information
Show Details
Serving
1
Calories
264kcal
(13%)
Carbohydrates
6g
(2%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
11g
Cholesterol
55mg
(18%)
Sodium
1961mg
(82%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 264kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 55mg | 18% |
| Sodium | 1961mg | 82% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
198 reviews
Excellent
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