This delicious dinner couldn't be any easier to make and it's so comforting and satisfying. I love pretty much any combination of chicken and Dijon mustard. Love it. Yes, this one's a little indulgent, but I say why not treat yourself sometimes? So let me show you how to make an easy and delicious creamy dijon chicken.
Buying Thin-cut Chicken or DO-IT-yourself?
Whenever I can take a shortcut that saves time, but doesn't compromise flavor - I do it. When I make a dish that calls for boneless breast of chicken I see that opportunity. For any recipe with cutlets, I try to buy the already-cut-thin boneless chicken breast at the store. However, it isn't always available, in which case you have to buy the whole chicken breast, cut it, and do a little more pounding down. Also, the already-thin-cut chicken is a little more expensive - just so you know.
How do I cut and pound boneless breast of chicken?
If you couldn't find the already-thin-cut chicken cutlets at the store - don't worry. Cutting and pounding the chicken is actually a pretty easy thing to do. When you purchase the chicken, try to make sure you get similar-sized pieces. I've found these past few years, our supermarkets are selling us giant (like weirdly enormous) chicken breasts. Anyone else noticed this? It's okay to get a little picky here. Get the size that looks "normal" is all I can say. 🙂 Then follow these steps to cut and pound the chicken:
- Boneless chicken breast is a pretty lean cut of meat, but you should still check it for fat around the edges. Using your kitchen shears, trim that little bit of fat from around the edges.
- Place the chicken breast on a cutting board with the thick side facing the right. Using a good, sharp chef's knife, place your left hand on top of the chicken and slowly run your knife through the middle of the chicken (lengthwise as if you're butterflying it) and make a cut all the way through to make TWO pieces of chicken. Repeat the process until you have the number of pieces you need.
- Place a piece of plastic wrap over the chicken pieces (my video shows this part well). Pound the chicken with a kitchen mallet using the grooved side until it's ¼" in thickness. If you don't have a mallet, use a cast iron skillet, regular pan or rolling pin.
simple ingredients for creamy dijon chicken
You may already have everything you need to make this recipe right now. The only "special" ingredient that wouldn't be common is the heavy cream. You only need to buy one pint of this.
Try not to get intimidated because there's a sauce. I'm serious. I've made this very easy to put together, including a step-by-step video that you can follow along while you're making it. If printed instructions are more you thing - you can print the whole thing from the recipe card below.
Ingredients are as follows: garlic, thyme, salt, pepper, flour, butter, olive oil, chicken, chicken broth, heavy cream, Dijon mustard, Worcestershire sauce, Parmesan cheese.
What's the Cooking process for dijon chicken?
I want recipes to make sense to people. In order to do this, thinking of the flow of the recipe is something you should do before you start cooking.
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- Start with the stuff you need to do at the cutting board: dice the garlic and rough chop the fresh thyme. If you're using dried thyme - cool, one less step for you.
- Pound and season the chicken: I like to let it sit with the salt and pepper on in for a few minutes.
- Grate the cheese: if you're using fresh Parmesan cheese. If you're using the jarred Parmesan shaker cheese - cool, one less step for you.
- Dredge the chicken: use a fork to assist and coat each cutlet in flour.
- Brown the chicken in a pan: use olive oil and butter for this.
- Set chicken aside to make the sauce in the same pan: add garlic, then chicken broth, heavy cream, Dijon mustard, Worcestershire sauce, and Parmesan cheese. Add a pinch of salt if you think it needs it. I didn't add any salt here. Heat until it starts to thicken.
- Add the chicken cutlets back to the pan: Remember the chicken has flour and butter on it. This will help to finish thickening the sauce.
All the Steps for How To Make an Easy & Delicious Creamy Dijon Chicken
From Healthy to Indulgent: Make the Choice to cook at home
If you're a regular reader of my website, you know that I love encouraging people to cook at home. The time has also never been easier because restaurants are so expensive and there are so many resources on the internet. If you don't know how to cook - no problem! If you're already a savvy home cook - awesome! Either way, and for everyone in between, I am sure there is something here for you. I made the choice to include instructional videos with all my recipes as a way to make it more approachable to try new things.
I hope you can find food you love here. And if you ever have any questions, you can always let me know in the comments below.
need more chicken ideas? Here's a few to check out:
- How to Make Delicious Creamy Chicken Marsala
- Honey Soy Chicken Over Basmati
- Roasted Maple Dijon Chicken
- Chicken & Broccoli Penne Pasta w/Garlic White Wine Sauce
- Chicken, Sauerkraut & Sausage
- Balsamic Cholula Chicken
- How to Trim the Fat From Chicken Thighs
How To Make an Easy & Delicious Creamy Dijon Chicken
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Description
If you want a slightly indulgent, comfort-food dinner let me show you how to make an easy and delicious creamy Dijon chicken.
Ingredients
- 1 tablespoon garlic, finely diced
- 1 teaspoon thyme, rough chop (fresh or dried)
- 6 thin boneless breast of chicken cutlets, pounded to ¼”
- Season chicken with salt and pepper (both sides)
- 2 tablespoons fresh grated parmesan cheese (jarred stuff works too)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chicken broth (I used low sodium Pacific brand)
- ¾ cup heavy cream
- 1 tablespoon Dijon mustard
- Couple of shakes of Worcestershire sauce
- 1 cup of flour
- 1 tablespoon parsley garnish, optional
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Instructions
- Finely dice the garlic and set aside.
- If using fresh thyme, pull thyme from 6-8 sprigs (really depends on size here). Rough chop the fresh thyme or use dried thyme.
- I used already-thin-cut boneless breast of chicken, but still needed to pound it down a little with a kitchen mallet. Place plastic wrap over the chicken cutlets and pound to a ¼” in thickness. If you did not buy thin-cut boneless chicken cutlets, there are instructions in the blog post how to cut and pound the chicken.
- After you’ve pounded chicken - season with salt and pepper on both sides then let the chicken sit for 5 minutes or so. Total salt is maybe 1 teaspoon total so about ½ teaspoon each side to cover all the cutlets. Pepper is your choice.
- If using fresh parmesan cheese – use the fine side of a cheese grater or a microplane for this. Alternatively, shaker parmesan cheese from a jar works too.
- Once the season chicken has sat for a few minutes, put the flour on a plate or small sheet pan and dredge the chicken in flour. Use a fork and spread he flour over the chicken – making sure it’s coated on both sides.
- Heat olive oil and butter in a pan on medium heat and let it get hot before adding chicken cutlets. There are 6 cutlets so you may have to cook 4-5 in one batch and 1-2 in another. Alternatively, you could use a second pan to cook the additional cutlets. Let them cook without touching them for about 3-4 minutes. When they start getting golden brown around the edges, turn them. Let them cook another couple of minutes until cooked through. Then remove from pan and put on a plate or sheet pan.
- Using the same pan, add the garlic to the pan with the remaining butter and olive oil and the browned bits.
- Cook garlic until fragrant (about 30-60 seconds). Then add: chicken broth, heavy cream, Dijon mustard, couple of shakes of Worcestershire sauce, pinch of fresh or dried thyme – then whisk together until well combined. The sauce should be thickening at this point and it will start to bubble just a tiny bit. Last step for the sauce – add the parmesan cheese and mix to combine. I didn’t think it needed any additional salt here. Taste it – and if you think it needs a pinch more add it now.
- Add all six chicken cutlets back into the pan. The additional flour/butter on the chicken will help with the final thickening of the sauce. Let it cook a couple of minutes and it’s done.
- You can garnish the chicken with additional parmesan cheese if you like, lemon wedges, a couple of pinches of thyme, and chopped parsley. Goes well with some steamed asparagus or your favorite veggies or side salad. Enjoy!
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