Creamy Chicken Dijon Recipe -
Creamy Chicken Dijon Recipe
  • READY IN 30 mins

Creamy Chicken Dijon

Recipe by  

"Enjoy this French-inspired, creamy chicken dish that cooks up in just 20 minutes and features herb and Dijon-style mustard flavor accents."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
  2. Stir the soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Kitchen-Friendly View


  • Serving Suggestion: Serve with a white and wild rice blend and steamed whole green beans. For dessert serve Pepperidge Farm® Cherry Turnovers.

Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2010

I was very impressed by this recipe. I came home in the mood for French food, but also had to get dinner on the table asap, and use up some chicken tenders. This recipe seemed to fit the bill. I followed it pretty well. Variations were (1) using chicken tenders rather than breast halves; (2) dredging chicken in a flour/paprika/pepper/garlic powder/onion powder mix before cooking; (3) using a combination of olive oil and butter in lieu of vegetable oil; and (4) being more generous with the wine, sugar, onion powder, tarragon and garlic powder (I was not measuring anything, so I can't be more precise). It came out great. The sauce was the star, light and creamy with a definite French flavor. I am still astounded at how easy this was to whip up. We will definitely make this again.

Most Helpful Critical Review
Dec 07, 2010

The recipe is good and is very simple and easy to make, my boyfriend and I really liked it am giving it a 3 start because all of the flavor is in the sauce. The chicken by it self has no flavor, will do again but next time I will at least salt and pepper the kitchen before browning.

May 02, 2011

This was extremely DELICIOUS!!! Tossed chicken and creamy sauce over linguine noodles and it made our Friday night spectacular!!! Way better than going out!! Will keep this on a routation at our house. Thanks for the recipe!!!!!

Oct 05, 2011

Yummy! I used the 98% fat free soup and that it was super creamy! Not watery at all! My ONLY complaint is not enough mustard flavor, it was hardly there for us! Other than that...deliciousness!

May 24, 2011

I really hate rating this a 3, but I had higher hopes for this dish than what came out. I thought it smelled so good cooking, and I liked the flavor somewhat, but I think using 98% Fat Free Cream of Chicken soup made it way too watery (and the only reason I am rating a 3 is b/c the recipe says you can use either regular or the 98% FF), but it was not really creamy enough for what we were thinking. The BF ate it, but didn't care much for it. I think I will try again sometime, and use regular soup. I am dieting so I thought the 98% FF kind would be best to try for now, but once I make again, I will review again. I just think it's best to use the REAL soup...also I served w/ whole wheat noodles and roasted veggies, and I think next time I will try it w/ potatoes of some sort.

May 20, 2010

loved it. I didn't have any open wine so it gave me a great excuse to open some prosseco! Super fast and one pan - perfect

Jan 27, 2010

Delicious and so quick and easy. The only thing I did differant was add more dijon than what the recipe calls for. I've yet to be let down by a Campbells recipe!

Apr 18, 2012

Tripled the mustard and used water instead of wine. Not bad...


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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 687 mg
  • 27%

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

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