Creamy Parmesan Dijon Skillet Chicken
Creamy Parmesan Dijon Skillet Chicken involves searing boneless, skinless chicken breasts seasoned with poultry seasoning, salt, and pepper before simmering them in a creamy sauce made with half-and-half, Dijon mustard, and Parmesan cheese. The sauce is deglazed with white wine or broth and infused with garlic, creating a rich, tangy coating for the chicken. This preparation delivers a flavorful main dish with a balanced creamy texture and a subtle sharpness from the mustard and cheese. It’s suitable for a satisfying dinner paired with vegetables or grains.
Ingredients
- 3 to 4 tablespoons olive oil
- 1.75 pounds chicken breast pounded to an even thickness, boneless skinless
- 2 teaspoons 21 Salute Seasoning or poultry seasoning
- ¾ teaspoon kosher salt or to taste
- ¾ teaspoon black pepper or to taste, freshly ground
- 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 Parmesan Cheese divided; or to taste, finely grated
- 2 teaspoons parsley optional for garnishing, fresh
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
- White wine imparts a preferred flavor, but chicken or vegetable stock can be used as a substitute.
- Half-and-half gives the sauce a balanced creaminess; heavy cream or whole milk may alter thickness.
- Cooked chicken can be refrigerated for up to 5 days or frozen for up to 4 months.
Nutrition Information
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 264
% 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.