This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Chicken Dijon

Read Reviews (141)

"Baked chicken in a creamy Dijon sauce." — Janet Schaufele

Ingredients Edit and Save

Watch video tips and tricks

Coconut Chicken Curry

Garlic Chicken Fried Chicken

How to Make Caramel Chicken

A Good Easy Garlic Chicken

How to Make Chicken Adobo

Szechuan Mango Chicken

Spicy Orange Chicken

Mango Chicken Piccata

Spicy Garlic Lime Chicken

Measuring All-Purpose Flour

How to Bone a Chicken Breast

Battle of the Butter: Salted vs. Unsalted

All about Cream

Original recipe makes 4 servings Change Servings

4 skinless, boneless chicken breasts
3 tablespoons butter
2 tablespoons all-purpose flour

1 cup chicken broth
1/2 cup half-and-half cream
2 tablespoons Dijon-style prepared mustard

Check All Add to Shopping List

Directions

In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
Preheat oven to 150 degrees F (65 degrees C).
Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!

Kitchen-Friendly View

ADVERTISE WITH US

I'm sure this is a great recipe alone, but I used it as a base to recreate one of my favorite restaurants dishes. I seasoned the chicken with lemon-pepper seasoning & then followed the rest of the sauce prep. I then placed the chicken on a bed of cooked spinach, topped with the sauce & provolone cheese. Then I baked it for a few minutes to melt the cheese. To die for!

—Molly

See full review »

Most Helpful Critical Review

Jun 14, 2008

As written, this recipe is worthy of two stars, as there is not much flavor going on here. The recipe noticeably is absent of any seasonings, including salt and pepper. With my modifications, however, I'd call this 4 stars--much better. I dredged the chicken in flour seasoned with Montreal Chicken Seasoning before browning, but added no flour to the sauce as I knew it wouldn't be necessary. After removing the chicken from the pan, I sauteed shallots and minced garlic before adding the broth, half and half, some white wine, and the Dijon. As the sauce reduced I added some chopped, fresh tarragon for added dimension and flavor which really worked nicely. I admit the end result was probably a different dish, albeit a better one.

—naples34102

See full review »

187 Ratings

See other versions of this recipe!

Jun 28, 2004

Although there was no reason for the chicken to be placed on a warmed plate, or in the oven afterward, this recipe was wonderful! Once the chicken was sauteed, I merely set it aside and made the sauce. Once the sauce was done, I put the chicken back into the sauce pan and let it simmer. I did, of course add, onion and garlic powders along with black pepper and fresh rosemary. Great Janet and thanks so much for a fantastic recipe that my family loved!

—LINDA MCLEAN

See full review »

Jan 21, 2010

As I stands, I think it's an "okay" recipe. As a chef, if you really want to make this a stand out dish, then leave out the flour, use heavy cream (although if you're cutting fat, you can get away with fat free half and half, but it's not as impressive), add stone ground mustard (gives it some oopmh in texture and flavor) and tarragon to taste. Serve it with some type of potato (Duchesse or croquettes are perfect) and a delicate green veg like asparagus. Preparing the dish this way is not only easier, but these small changes make it a truly French dish that's wonderful in both taste and appearance. You can also switch it around a bit and use beef tenderloin!

—Kat

See full review »

Jul 23, 2003

I marinated the chicken in mustard and balsamic vinegar overnight. A very good meal.

—schmerna

See full review »

Feb 08, 2006

Wonderful!!! Made it exactly as the recipe instructed and LOVED it! Seved over whole wheat egg noodles. I'm definitley making again maybe adding mushrooms and some spinach. Yummmmm.

—apedawn

See full review »

Mar 27, 2009

I rate the recipe as is, 4 stars. However utilizing others comments I made it into a 5 star recipe. Here's what I did to make it extra good... 1.I pounded the chicken to 1/2" thick and seasoned it generously with lemon-pepper 2.I doubled the sauce, I had a little extra, but wouldn't have had enough if I hadn't doubled 3.I added 2 tsp of minced garlic and 2 tsp of minced shallots to the pan once chicken was done cooking, and sauteed til tender 4.I cut the chicken broth down to 3/4 c and added 1/4 of an oaky chardonay 5.I used honey dijon mustard 6.I added provalone to the chicken before putting the sauce over it. I cooked as directed, though my oven would not go that low. It's great to prepare this meal in advance and then pop it in the oven at a higher temp for the recommended time when your ready to eat. My boyfriend loved it, and it was something new to both of us that we both enjoyed.

—tinagail

See full review »

Jun 13, 2005

That was absolutely fantastic! :) I've just finished eating, and ran to the computer immediately. ;) The only things I changed were: I sliced the chicken to increase the cooking time, and didn't put it in the oven - instead I added the chicken pieces back to the sauce once it was ready and reheated. I also used taragon mustard as I didn't have dijon handy. Absolutely excellent recipe. :)

—rua

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pecan Dijon Chicken

Dijon Lemon Grilled Chicken

Marzetti(R) Honey Dijon Chicken

Quick Lemon Dijon Chicken

Mushroom Chicken Dijon

Marinated Chicken with Maille(R) Dijon Originale Mustard

Creamy Chicken Dijon

Swanson(R) Maple Dijon Chicken

Chicken Ranch Dijon

Dijon Chicken

ADVERTISE WITH US

Nutrition

Calories
268 kcal
13%

Carbohydrates
5.9 g
2%

Cholesterol
103 mg
34%

Fat
13.6 g
21%

Fiber
0.1 g
< 1%

Protein
28.6 g
57%

Sodium
338 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Dijon

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 268
** Calories from Fat: 123

% Daily Value *
** Total Fat 13.6g 21 %
** Saturated Fat 8g 40 %
** Cholesterol 103mg 34 %
** Sodium 338mg 14 %
** Potassium 347mg 10 %
** Total Carbohydrates 5.9g 2 %
** Dietary Fiber 0.1g < 1 %
** Protein 28.6g 57 %
** Sugars 0.1g
** Vitamin A 8 %
** Vitamin C 3 %
** Calcium 6 %
** Iron 11 %
** Thiamin 12 %
** Niacin 147 %
** Vitamin B6 41 %
** Magnesium 13 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.