dijon mustard chicken

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! 

Creamy Parmesan Dijon Skillet Chicken

olive oil

chicken

21 Salute Seasoning

kosher salt,

black pepper,

dry white wine*, or stock

garlic, finely minced or pressed

half-and-half* (see Notes)

Dijon mustard

Parmesan cheese, divided;

parsley,

To a large skillet (use stainless steel or...

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...

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...

Remove chicken with a slotted spatula and place it on a plate to rest.

Turn the heat to medium low, and using...

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...

Add the garlic and allow it to cook for about 1 minute; stir continuously.

Add the half-and-half, Dijon mustard, and whisk to...

Add the half-and-half, Dijon mustard, and whisk to combine.

Add 1/2 cup of the Parmesan cheese to...

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...

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...

Evenly sprinkle the remaining 1/4 cup Parmesan over the chicken.

Optionally garnish with parsley, and serve immediately.

Herb Roasted Creamy Chicken and Potatoes is an easy and delicious french-style creamy chicken and potato bake in the decadent Dijon mustard and wine cream sauce.

Herb Roasted Creamy Chicken and Potatoes in Dijon Mustard Wine Sauce

chicken thighs (with skin and bones)

Salt and pepper

Italian seasoning

unsalted butter

garlic (chopped)

plain flour

white wine

chicken stock

heavy cream

Dijon Mustard

salt

4-5 medium red potatoes ((cut in 1 inch chunks))

rosemary

thyme (plus extra to serve)

Sautéing the chicken: Heat the oil in a large skillet over medium high heat. Season chicken with salt, pepper and Italian seasoning on both sides. Cook the chicken on medium high, skin side down, &nbsp;until golden brown, then flip over and cook on the other side, 4 to 5 minutes per side; transfer chicken to a plate. Chicken will not be cooked through at this point.

Add 1 tablespoon butter to the now empty skillet that has fats from chicken and olive oil. Add chopped garlic and cook for 2 minutes until fragrant. Add flour. Stir to create a paste. Cook for 1 minute. Add wine and cook until it reduces a bit. Add chicken broth. Whisk in heavy cream and Dijon mustard until well incorporated. Add salt and fresh thyme leaves. Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens and becomes smooth. Remove from heat.

Preheat oven to 400 F.

Add removed chicken back to the skillet with sauce. Surround it with potatoes. I didn't spoon the sauce over the chicken in order to ensure proper browning during baking process. Add more fresh thyme sprigs and fresh rosemary on top of chicken and potatoes. Cover with foil or lid.

Put the skillet with chicken into the oven covered and bake at 400 F for 50 minutes. Increase temperature to 425 F, uncover and continue cooking for 10 more minutes until chicken is dark brown. Check to make sure chicken is cooked all the way through. Stand 5 minutes. If desired, remove rosemary and thyme sprigs before serving. Serve sprinkled with extra thyme.

I love potatoes in this dish! They have lovely flavor.

I just made it today and it tastes amazing! I love potatoes anyways and this is a great combination - thank you!

A flavorful and tangy baked chicken dish featuring a perfect blend of Dijon mustard and pure maple syrup, topped with a luscious, thickened sauce and fresh rosemary garnish.

Holy Yum Chicken

(125 g) Dijon mustard (no substitutes)

(59 ml) pure maple syrup (not imitation)

rice wine vinegar (seasoned

black pepper

(907 g) boneless, skinless chicken thighs (trimmed of excess fat)

cornstarch

rosemary,

Preheat oven to 450°F (230°C). Lightly grease a baking dish.

In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt, and pepper.

Place chicken thighs in the prepared baking dish and pour the mustard mixture over them, turning to coat evenly.

Bake uncovered for 30–40 minutes, or until chicken is cooked through and the sauce is bubbling.

Remove chicken and place dish on stovetop. Whisk cornstarch into the sauce and simmer over medium heat until thickened, about 2–3 minutes.

Spoon sauce over chicken, garnish with fresh rosemary, and serve hot.

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Top 3 dijon mustard chicken recipes from across the web

The most viewed dijon mustard chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Parmesan Dijon Skillet Chick...

Herb Roasted Creamy Chicken and Pot...

Holy Yum Chicken

The most viewed dijon mustard chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine