Creamy Dijon Chicken Recipe

5 4 4
Creamy Dijon Chicken Recipe
Creamy Dijon Chicken Recipe photo by Taste of Home
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Creamy Dijon Chicken Recipe

Read Reviews
5 4 4
Publisher Photo
This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. —Irene Boffo, Fountain Hills, Arizona
Recommended: Slow Cooker Superstars
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup half-and-half cream
  • 1/4 cup Dijon mustard
  • 1 tablespoon brown sugar
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 1 small onion, halved and very thinly sliced
  • Minced fresh parsley

Directions

Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper.
In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley. Yield: 4 servings.
Originally published as Creamy Dijon Chicken in Simple & Delicious February/March 2017

Nutritional Facts

1 chicken breast half with 3 tablespoons sauce: 295 calories, 11g fat (5g saturated fat), 114mg cholesterol, 621mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

  • 1/2 cup half-and-half cream
  • 1/4 cup Dijon mustard
  • 1 tablespoon brown sugar
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 1 small onion, halved and very thinly sliced
  • Minced fresh parsley
  1. Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper.
  2. In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley. Yield: 4 servings.
Originally published as Creamy Dijon Chicken in Simple & Delicious February/March 2017

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Reviews forCreamy Dijon Chicken

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KarenKeefe User ID: 2062961 264151
Reviewed Mar. 31, 2017

"I was looking for that "something different" chicken recipe. Found it! I didn't have cream on hand so used milk and sour cream instead. Took others advice and made extra sauce. Excellent results!"

MY REVIEW
LPHJKitchen User ID: 7521213 263477
Reviewed Mar. 14, 2017

"This recipe was easy enough to make but I did think it needed just a bit more flavor - so we added some minced garlic. I should have doubled the sauce! Very quick and tasty!"

MY REVIEW
MarilynRaz User ID: 6813611 261569
Reviewed Feb. 20, 2017

"Tasty, moist chicken. Great!"

MY REVIEW
Elaine User ID: 14821 261214
Reviewed Feb. 12, 2017

"Delicious! I followed the recipe exactly as written except I used more onion. There was plenty of sauce, but will double the amount next time."

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