Dijon Chicken Breasts
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
287 kcal
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Course
Main Course, Dinner
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Cuisine
American
Dijon Chicken Breasts
Description
This recipe for Dijon Chicken Breasts begins by pounding the chicken to an even thickness for uniform cooking and seasoning with salt and pepper. The breasts are pan-seared in olive oil until browned and cooked through. After removing the chicken, butter and garlic are sautéed briefly, then deglazed with dry white wine to lift browned bits from the pan. Heavy cream, chicken broth, soy sauce, Dijon mustard, and thyme are added and simmered until slightly thickened, creating a creamy, tangy sauce. The chicken is returned to the pan to warm in the sauce before serving. The sauce’s mustard pungency is softened by the cream and enriched by garlic and wine. Using a meat thermometer ensures the chicken reaches a safe internal temperature without overcooking.
Ingredients
- 4 chicken breast approximately 5-6 oz each, boneless skinless
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- ⅓ cup white wine dry
- ⅓ cup heavy whipping cream or evaporated milk
- ¼ cup chicken broth
- 1 teaspoon soy sauce
- 2 tablespoons Dijon mustard
- ⅛ teaspoon thyme or 1 sprig fresh thyme, dried leaves
Instructions
- Pound chicken to 1-inch thick and season with salt and pepper.
- Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
- Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
- Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
- Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
- Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.
Notes
- Pound chicken breasts evenly for consistent cooking.
- Use a large skillet for proper browning and sauce reduction.
- Ensure chicken is cooked to 165°F for safety and juiciness.
- Dry white wines like Pinot Gris or Sauvignon Blanc suit the sauce best; broth or white wine vinegar can substitute.
- Optional garnish with Parmesan and parsley enhances flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287 | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 776mg | 32% |
| Potassium | 480mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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