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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 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.
- 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!
Recipe Tips
- Use chicken that’s the same size. Try to choose chicken breasts or thighs that are similar in size, this way they’ll cook evenly in the same pan.
- Don’t overheat the sauce. Try not to boil or overheat the Dijon sauce, as it can cause the sour cream to split.
- Check that the chicken is done. Use an instant-read thermometer to check the chicken at the thickest part. Chicken is done cooking when the internal temperature reads 165ºF.
- Add onions. Sautéed onions add great flavor to this dish, so if you have some extra time, slice and caramelize onions in the pan before you add the chicken.
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.
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Chicken Dijon
Ingredients
- 6 boneless skinless chicken breasts, each about ½-inch thick
- salt and fresh ground black pepper, to taste
- 4 tablespoons butter
- ¼ cup Worcestershire Sauce
- ¼ cup light sour cream
- 1-2 tablespoons Dijon mustard
- 8 ounces sliced mushrooms
- 1 tablespoon chopped fresh chives
Instructions
- Sear the chicken. Season chicken with salt and pepper. In a large skillet, melt butter over medium-high heat and add the chicken to the pan. Cook the chicken for 5 minutes per side, or until lightly browned.
- Add mushrooms. Add the mushrooms and cook for 2 minutes or until they begin to soften.
- Make the sauce. In the meantime, combine Worcestershire Sauce, sour cream, and Dijon mustard in a small bowl. Mix until combined and smooth.
- Put it all together. Spoon the Dijon sauce over the chicken and continue to cook for 2 to 3 minutes or until cooked through. Remove from heat.
- Serve. Transfer chicken and mushrooms to a serving plate. Garnish with chives and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I’ve been following you (your website!) for a few months now and ha be to admit I’m beginning to rethink why I have so many cookbooks!
I used turkey breast instead of chicken and I loved the results! I cut the breasts across the grain and made “medallions”. I feel this gave me more consistent level of “doneness” and it was delicious!
You inspire me to be more spontaneous and just cook the recipe I see in your emails!
BTW, I’m 72 and retired. I live to cook!
I made this recipe last night and my family was really delighted at how good it was. My husband had the leftovers for lunch and remarked that he hoped I saved the recipe 🙂 I didn’t have mushroom; but, other than that I followed the recipe exactly. Big flavor for so few ingredients!! I’ll be checking this site more often for recipes. Thank you!!
I am very happy you enjoyed it! Thank YOU! 🙂