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
Units
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- 1 tablespoon garlic, finely diced
- 1 teaspoon thyme, rough chop (fresh or dried)
- 6 thin boneless breast of chicken cutlets, pounded to 1/4”
- 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)
- 3/4 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!
