Chicken Breast with Creamy Dijon Sauce

Name: Chicken Breast with Creamy Dijon Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; Salt and pepper to taste; 1/2 cup heavy cream; 2 tablespoons Dijon mustard; 1 clove garlic, minced; 1 tablespoon fresh parsley, chopped (for garnish)

Highlighted under: Easy Inspiration

I love whipping up Chicken Breast with Creamy Dijon Sauce during busy weeknights. This dish comes together quickly, but it feels so indulgent with its rich and tangy sauce. The combination of Dijon mustard and cream transforms simple chicken into something special, and the quick cooking method locks in moisture while developing incredible flavor. I guarantee that once you try it, this dish will become a regular feature on your dinner table!

Created by

Sybil Hawkes

Last updated on 2026-01-08T11:41:37.314Z

When I first experimented with Chicken Breast and creamy sauces, I discovered that a simple mix of Dijon mustard and heavy cream could elevate the chicken to new heights. It amazed me how the mustard adds a subtle zing that perfectly balances the creaminess. The key is to let the sauce simmer while the chicken cooks, allowing the flavors to meld together deliciously.

One tip I learned along the way is to use a cast-iron skillet for searing the chicken. It creates a lovely crust that enhances both texture and taste, sealing in all those wonderful juices. You won't regret trying this method!

Why You'll Love This Recipe
Creamy, tangy sauce that brings out the best in chicken
Quick and easy dinner ready in just 35 minutes
Versatile dish that pairs perfectly with various sides

Perfectly Cooked Chicken Breasts

To achieve perfectly cooked chicken breasts, it’s essential to focus on timing and temperature. When searing, a medium-high heat allows the chicken to develop a beautiful golden crust while ensuring the insides are juicy. Use an instant-read thermometer to check for doneness; the internal temperature should reach 165°F (74°C). If you don’t have one, look for clear juices when you cut into the meat to confirm it’s fully cooked.

Resting your chicken breast after cooking is just as important as the initial searing. Allow the chicken to rest for about 5 minutes outside the skillet; this step helps retain the juices, ensuring a tender bite. During this time, you can prepare your sauce, keeping both the flavor and temperature optimally balanced for when you plate the dish.

Mastering the Creamy Dijon Sauce

The sauce for this dish is where the magic happens! By using heavy cream, you create a rich, luxurious texture that envelops the chicken perfectly. Be sure to incorporate the Dijon mustard gradually, adjusting to taste, as it introduces a tangy depth that complements the heaviness of the cream beautifully. If you find the sauce too thick, simply add a splash of chicken broth or water to loosen it up without compromising flavor.

When sautéing garlic, be cautious not to burn it; a minute or two over medium heat is usually enough to release its aromatic qualities. Adding the heavy cream immediately afterward ensures that the garlic flavor melds smoothly into the sauce. Once combined with the mustard, let it simmer gently until glossy and slightly thickened—this typically takes about 2-3 minutes. The visual cue of a bubbling surface indicates that your sauce is at the right consistency!

Serving Suggestions and Variations

This Chicken Breast with Creamy Dijon Sauce pairs wonderfully with a variety of sides. Consider serving it over a bed of fluffy mashed potatoes to soak up the delectable sauce or alongside steamed asparagus for a fresh contrast in texture. For a lighter option, serve it with a crisp salad dressed with vinaigrette to balance the creaminess of the dish.

If you’re looking to switch things up, you can experiment with adding sautéed mushrooms or spinach into the sauce. Simply cook them down after the garlic for an earthy flavor boost. Additionally, for a different twist, swap out Dijon mustard for whole grain mustard, which adds a delightful texture and a hint of sweetness.

Ingredients

Gather the following ingredients to create a flavorful meal:

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 clove garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)

Make sure all your ingredients are fresh for the best flavor!

Instructions

Follow these simple steps to prepare your creamy Dijon chicken:

Prepare the Chicken

Season the chicken breasts with salt and pepper on both sides.

Sear the Chicken

In a cast-iron skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for about 6-7 minutes on each side, until golden brown and cooked through. Remove chicken and set aside.

Make the Sauce

In the same skillet, lower the heat and add minced garlic. Sauté for about 1 minute until fragrant. Stir in the heavy cream and Dijon mustard, mixing well to combine.

Combine and Serve

Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for an additional 2-3 minutes. Garnish with chopped parsley before serving.

Serve this delicious meal hot with your favorite sides!

Pro Tips

For a lighter version, replace the heavy cream with Greek yogurt mixed with a little water for consistency.

Storage and Reheating Tips

If you have leftovers, store the chicken and sauce separately in airtight containers to maintain the quality. The chicken can be refrigerated for up to 3 days, while the sauce can last about a week. When reheating, use a low setting on the stove and reintroduce a splash of cream to the sauce to maintain its luscious consistency, stirring gently until heated through.

For longer storage, consider freezing the cooked chicken. Wrap it tightly in plastic wrap and foil, ensuring it’s airtight to prevent freezer burn. When ready to use, allow it to thaw in the refrigerator overnight for best results, then reheat and dress with freshly made sauce for a quick meal.

Tips for Scaling the Recipe

This recipe is easily scalable for larger gatherings. For every additional two chicken breasts, increase the sauce ingredients by about one-third to ensure each piece is coated generously. Remember to adjust your cooking time accordingly, especially if using thicker chicken breasts or larger quantities, ensuring they’re each cooked to the proper internal temperature without overcooking.

If you're cutting the recipe in half for a smaller meal, maintain the same proportions for the sauce. This dish retains its charm even in smaller portions, so don’t hesitate to adapt it to your needs. Cooking in batches also allows you to experiment with different mustard varieties or sides without compromising on quality.

Common Troubleshooting

If your sauce seems too thin, you can thicken it by simmering it a bit longer on low heat, allowing it to reduce. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry; add that to the sauce and stir until thickened to your liking without altering the flavor.

In case the chicken breasts turn out dry, it could be due to high cooking temperatures or extended cooking times. To avoid this in future attempts, ensure your skillet is at the right heat, and always keep an eye on the cooking time, especially when cooking thicker cuts of chicken. If they do end up too dry, the creamy sauce can help mask that slightly, so don’t skip it!

Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add more flavor and remain juicier.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can this recipe be frozen?

Yes, you can freeze the cooked chicken in the sauce for up to 2 months. Thaw before reheating.

→ What sides pair well with this dish?

Mashed potatoes, steamed vegetables, or a simple side salad all make great pairings!