Chicken Dijon

This Chicken Dijon is a delicious and easy dinner made in one skillet! I make this recipe with juicy chicken breasts, served smothered in a creamy Dijon mushroom sauce with herbs. The whole thing is ready in 30 minutes or less!

Don’t you just love a good chicken dinner? Especially when it’s this easy to make in one pan. Between this recipe, my chicken paillard, and creamy chicken Francaise, I’m covered any night of the week.

Sometimes, a weeknight just needs a delicious meal that’s fast to prepare, easy to cook, and even easier to clean up. Well, Weeknight, meet Chicken Dijon! This is a classic recipe that hasn’t failed me yet. It has juicy chicken smothered in a savory, creamy pan sauce with mushrooms, Dijon mustard, and chives. I make the whole thing in one skillet in half an hour.

Dijon chicken is probably one of the very first “fancy” dinners I learned to make via the Food Network. I felt like Julia Child the first time I made it. There was pride bursting out of my pores. I was also barely 17, flipping grilled cheese sandwiches one day and making impressive chicken dinners the next. 😁

Why I Love This Chicken Dijon Recipe

• A classic made simple. Chicken Dijon is a favorite for a reason. This recipe practically guarantees tender, flavorful chicken breasts in under an hour. Plus, the mushroom sauce is so good, that it’s tempting to sip it straight from the pan! 
• One pan. Speaking of pans, you only need one. The entire dish comes together in a single skillet, so it’s a breeze to prepare. Washing up is quick, too.
• Light(er) and tasty. A lot of Dijon sauce recipes use heavy cream or half-and-half to get a silky, creamy consistency. My version has light sour cream instead, and a nice dash of Worcestershire sauce to boost the flavors.

Ingredients You’ll Need

I imagined this chicken dijon recipe as layers of flavor coming together in the pan, and that’s what the ingredients deliver! Find some quick notes here, and scroll to the printable recipe card below the post for a complete list with amounts.

• Chicken – You can make Dijon chicken with any cut you’d like, but my favorite for this recipe is boneless, skinless chicken breast. Thighs are also great, they’ll just take a bit longer to cook.
• Butter – Olive oil or a nice extra virgin olive oil are also okay to use.
• Worcestershire Sauce – I love the umami flavors alongside the mushrooms and herbs in the sauce. I use quite a bit in the recipe, so I wouldn’t recommend substituting only soy sauce or similar. Instead, to make a Worcestershire substitute, combine 1 part ketchup with ½ part soy sauce and ½ part apple cider vinegar (or malt vinegar). 
• Sour Cream – Light sour cream or regular sour cream. If you’d prefer to use heavy cream or half-and-half, that’s fine, too. However, if you’d rather not use dairy, you can make a similar recipe which is this chicken Marengo.
• Dijon Mustard – You can’t make chicken Dijon without it!
• Mushrooms – These can be brown, white, or portobello mushrooms. Pretty much any mushroom variety you’d like, sliced up thin. You could make a variation with pan-fried oyster mushrooms.
• Chives – Another savory fresh herb, like thyme or basil, would also taste nice in this recipe.

How to Make Chicken Dijon

I love this one-pan Dijon chicken with a side of mashed potatoes. As it happens, I can have the chicken cooked and the sauce made in the time it takes to boil and mash the potatoes! It doesn’t get better. Here’s how to make this chicken dinner in 30 minutes or less:

• Cook the chicken. First, season the chicken on both sides with salt and pepper, and get that searing in a pan with butter.
• Add mushrooms. Once the chicken is browned, stir in the mushrooms. Cook so that they soften.
• Make the sauce. Next, in a bowl, whisk up your Dijon sauce ingredients and pour that over the chicken. It’ll need to cook for another 2-3 minutes, to heat through.
• Serve! Transfer the chicken to plates and serve topped with heaping spoonfuls of Dijon sauce and mushrooms. Sprinkle over fresh chopped chives, and enjoy!

Serving Suggestions

Saucy Dijon chicken and mushrooms go great with just about any side of veggies. I love my chicken with mashed potatoes (or mashed sweet potatoes) and roasted asparagus or sautéed broccolini. Meanwhile, the kids love it with crispy parmesan-crusted potatoes or baked French fries.

It’s also great lightened up with a green goddess salad or a fresh zucchini salad. Then, treat yourself and the fam to a slice of chocolate cherry cake for dessert!

Storing and Reheating Dijon Chicken

• Refrigerate. Store any leftover Chicken Dijon in an airtight container in the fridge for 3-4 days. 
• Reheat. I like to warm this Dijon chicken under foil in the oven, or a covered skillet on the stovetop until it’s hot throughout. Add a splash of water or broth if the sauce has thickened.
• Freeze. Freezing sometimes causes the sour cream in the Dijon sauce to separate once it’s thawed, but the flavors are still good. Freeze the chicken and sauce airtight for 1-2 months. Thaw in the refrigerator overnight before reheating.