Creamy Garlic Dijon Chicken Recipe

Creamy Garlic Dijon Chicken Recipe

How To Make Creamy Garlic Dijon Chicken

Anyone who gets to taste this dijon chicken recipe go crazy over how simple it is to make and yet is so rich, creamy, and savory.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

  • lbchicken breast,boneless, skinless
  • tbspkosher salt,plus ½ teaspoon, plus more to taste, divided
  • 3tbspolive oil,divided
  • 2tbspunsalted butter
  • 4clovesgarlic,minced
  • 1tbspall purpose flour
  • cupschicken broth
  • 2tbspFrench’s Dijon Mustard
  • ¼tspfreshly ground black pepper
  • 3tbspheavy cream
  • 1tbspparsley,fresh, minced, plus more, chopped, for garnish
  • ½lemon,zested
  • ½lbbaby bella mushrooms,sliced
  • ½lbasparagus,woody ends removed, stalks cut into 2in (5cm) pieces
  • ½cuppeas,fresh or frozen

Instructions

  1. Season the chicken evenly on both sides with 1 1/2 tablespoons salt.

  2. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat.

  3. Add the chicken and sear for 3 to 4 minutes on each side. (It shouldn’t be fully cooked)

  4. Remove chicken from the pan and set aside. Wipe out the pan if it looks charred.

  5. Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour.

  6. Pour in the chicken broth, whisking, then add French’s Dijon Mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and whisk until smooth.

  7. Simmer sauce for 1 to 2 minutes, then stir in the heavy cream.

  8. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5 to 10 minutes.

  9. Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning.

  10. Slice the chicken. Remove the sauce from the heat.

  11. Heat 1 tablespoon olive oil in a large skillet over medium heat.

  12. When the oil is hot, add the mushrooms and season with salt to taste.

  13. Saute mushrooms, stirring occasionally, until golden brown, 7 to 10 minutes. Remove mushrooms from the pan.

  14. Heat remaining 1 tablespoon olive oil in the pan.

  15. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes.

  16. Season with salt to taste. Add the peas and cook 1 minute more.

  17. Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.

Nutrition

  • Calories: 561.74kcal
  • Fat: 37.52g
  • Saturated Fat: 12.54g
  • Trans Fat: 0.41g
  • Monounsaturated Fat: 17.29g
  • Polyunsaturated Fat: 5.20g
  • Carbohydrates: 13.93g
  • Fiber: 3.38g
  • Sugar: 5.25g
  • Protein: 42.81g
  • Cholesterol: 142.24mg
  • Sodium: 1025.94mg
  • Calcium: 65.26mg
  • Potassium: 861.29mg
  • Iron: 3.66mg
  • Vitamin A: 169.46µg
  • Vitamin C: 17.93mg
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