15-Minute Chicken Dijon Recipe

Chicken dijon is a delicious French-inspired recipe that comes together in 15 minutes or less!

Tender pieces of chicken are sautéed quickly in a pan, with a creamy, Dijon tarragon sauce spooned on top. If you don’t believe this kind of fancy-looking dinner is possible in just 15 minutes, see the recipe card below for my video demo. I’ll show you how it comes together in real-time! 

For more quick and easy 15-minute dinners try my 15-Minute Feed Me Fast Chicken, my 15-Minute Salmon and Rice Bowls or my 15-Minute Shrimp Curry.

Chicken Breasts with Dijon Mustard Sauce Served with Sauteed Asparagus
Chicken Dijon promises a 15-minute dinner idea!

The Ingredients:

Chicken Dijon is made from sautéed chicken cuts that are covered with a quick and easy sauce made from chicken broth, Dijon mustard, heavy cream, and for a little added flavor you can add dried herbs such as tarragon or basil. It’s a quick and easy dinner idea that uses staples you probably already have sitting in your refrigerator and pantry.

Chicken Dijon pairs beautifully with sautéed asparagus or you could also serve it with steamed broccoli too.

  • Chicken I use boneless, skinless chicken breasts, and slice them vertically in half and then pound them flat. The thinner the cutlet, the quicker it cooks! You can also use boneless, skinless chicken thighs too.
  • Chicken Broth This is used for deglazing the pan after sautéing the chicken. If dietary restrictions are not an issue, buy the regular broth (instead of the low-sodium broth) it has more flavor. 
  • Dijon Mustard My favorite brand of Dijon mustard is Amora Mustard from France, which you can buy online. But a good second choice is Grey Poupon which you can find in most American supermarkets.
  • Heavy Cream Adds the creamy, richness to this dish, but for a healthier version you could omit the cream and thicken the sauce with a cornstarch slury. Simply mix 1 tablespoon cornstarch with 1 tablespoon very cold water. Then pour the slurry into the simmering broth to thicken. 
  • Dried Tarragon The combination of mustard and tarragon is fantastic. You could also use fresh tarragon (1 tablespoon) if you don’t have dried.
  • Coconut Oil Is used for sautéing the chicken. Coconut oil has a high smoke point which will allow you to sauté the chicken at a high temperature without setting off the fire alarm.
  • Fresh Asparagus Is a great compliment with this dinner as a side dish. It’s equally quick too! You only need to saute it in a pan with olive oil for a few minutes, and season with salt and pepper. 
  • Olive Oil I prefer the flavor of olive oil for sautéing vegetables.
  • Salt and Pepper for seasoning both the chicken and the asparagus.
Chicken, Asparagus, Dijon Mustard, Heavy Cream, and Chicken Broth laid out on a counter
Chicken Dijon is made from ingredients you probably already have on-hand

Step#1: Slice the Chicken Breasts in Half

Slice the chicken breasts in half vertically, and then pound them thinly with a meat mallet. This will save a lot of time in the cooking process since a thinner cut of meat will cook quicker. It will also help tenderize it too. It’s the same technique I use in my Creamy Chicken Florentine Recipe that delivers tender, juicy chicken every single time! 

Chicken Cutlets Sauteed in a Pan
Don’t wash out the pan! The drippings make the base of this delicious sauce

Step#2: Sear the chicken on both sides

  • Sear the chicken in a non-stick skillet until mostly cooked through. Then set aside to rest. You’ll finish cooking them in the next step.
  • Searing the chicken this way makes for a quick and easy meal, similar to the way I prepare my Chicken Piccata recipe.
  • But if you had a bit more time you could also roast bone-in, skin-on chicken breasts or thighs, and make the Dijon sauce separately and then pour it over the chicken when done.
  • This is the way I make my Slow Roasted Lamb Chops with Dijon Tarragon Sauce and it works out perfectly! 
A dish of Dijon Mustard with Chicken Cutlets in the Background
Mustard is a fantastic combination with chicken and the asparagus

Step#3: Make the Dijon Sauce

  • You’ll use the pan drippings from the chicken to start the Dijon sauce which is a really simple sauce to make. It’s just chicken broth, Dijon mustard, heavy cream, and dried tarragon.
  • Once the sauce is made you’ll place the chicken back in the pan to finish cooking through. This will allow you to sauté up the asparagus at the same time.
  • Some Chicken Dijon recipes will include wine, which you could add 2-3 Tablespoons of Chardonnay or other dry white wine to deglaze the pan before the broth.
  • Or a chicken sauce with wine, you can follow my recipes for White Wine Chicken or Chicken Marsala

What to Serve with Chicken Dijon?

  • If speed is what you are after, you can’t find anything quicker than some sautéed asparagus or steamed broccoli.
  • All you do is trim the ends, place them in a non-stick pan with a drizzle of olive oil, salt and pepper, and shake them to turn to coat.
  • They are done once they turn bright green and are slightly tender. 
  • If you have more time to add to this dinner, I highly recommend serving this with my Perfectly Roasted Potatoes, Potatoes Gratin, or my Smashed Potato Recipe any of these recipes would create a winning combo!
A bunch of fresh asparagus on the counter with Olove Oil Salt and Pepper
Sautéed asparagus makes an easy side dish for Chicken Dijon

Step#4: Plate and Serve!

  • Spoon the sauce over the chicken and serve with the asparagus! And that’s all there is to it.
  • If the sauce thickens to much while waiting for the asparagus to cook, you can always thin it with a bit more chicken broth or heavy cream.
  • Just be sure to check for seasoning and add more salt or pepper, or dried tarragon if needed. 

Chicken Breasts with Dijon Mustard Sauce Served with Sauteed Asparagus

Creamy Chicken Dijon Recipe with Asparagus

15-Minute Chicken Dijon with Asparagus

Yield: serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

15-minute chicken dijon. A great weeknight meal when you want something a little bit special, but extra quick! 

Ingredients

  • 2 Skinless, boneless chicken breast
  • salt and pepper to taste
  • 1 tsp (5 ml) coconut oil
  • 1/2 cup (120 ml) chicken broth
  • 2 tsp (10 ml) Dijon mustard
  • 1 tsp (5 ml) dried tarragon
  • 1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream
  • 1 bunch asparagus trimmed
  • 2 tsp (10 ml) olive oil
  • salt and pepper to taste

Instructions

  1. Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.
  2. Place wax paper on top and pound thinly with a meat tenderizer or rolling pin. Season one side only with salt and pepper.
  3. Heat the coconut oil in a non-stick skillet until melted and hot.
  4. Place chicken breasts in the hot pan and sear until golden brown.
  5. Flip chicken and allow to cook on the other side until browned.
  6. Meanwhile heat olive oil in a stainless steel pan until hot, add asparagus and allow to sauté. Shaking pan periodically to char slightly on all sides.
  7. Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Add the heavy cream.
  8. Pour sauce over the chicken and serve with the asparagus on the side.
  9. If you have the time, My Foolproof Roasted Potatoes really round out this meal! Roast them first and then keep warm in a 200F oven until rest of meal is ready.

Notes

  • To save even more time you can purchase 4 already pounded chicken cutlets
  • For a saucier Chicken Dijon, double the quantities of the sauce
  • For a healthier version, skip the cream and thicken the sauce with a cornstarch slurry. 1 tablespoon cold water to 1 tablespoon cornstarch, mix in a small bowl and add to the broth as soon as it is bubbling.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 217Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 60mgSodium: 265mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 20g
Brownie cake scooped into a mug with ice cream

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19 Comments

  1. Hi Beth

    I made this last week for my husband and myself and found it so simple to make, yet so delicious as to be guest worthy. I plan on cooking this on Sunday for guests. My question is what type of potato dish would go well with it. ? I think scalloped or any type of cheesy dish would not pair well with the saucy chicken and make the dinner too rich. Can you make a suggestion or two? I would certainly appreciate it.

    I love your recipes and look forward to each email recipe I receive from you.

  2. Definitely double the sauce. I made this today using fresh tarragon. I think I cooked the chicken a bit too long. Delicious.

  3. Hi Beth
    This is my go to recipe many times and I like the Amoura Dijon too but hard to find in Canada and I do not like the Grey Poupon , We have the Maille, I sometimes use the Grainy Dijon too
    I add Capers and Mushrooms sometimes. My Hubby likes this Dish with Buttered Noodles and Parsley. I Double the Sauce as My Hubby Loves Lots of Sauce. This Dish goes Well with Rice also and Green Beans as My Hubby hates Asparagus even if I Like Asparagus but the White Ones . Can’t go Wrong with this Recipe it is a Keeper.

  4. Amazing recipe! Hubbie says top notch! I made double the sauce but I should have quadrupled as we had it with rice and stir fried peppers and onions. I used almond milk instead of cream as dairy upsets hubbie’s tummy and it was really good.

  5. This was very good. I used to buy a packet of Dijon chicken sauce which you would just add to chicken like this. For some reason I can’t find it anymore and it was delicious. This is basically it! Thank you so much for bringing it back to me. I had no idea how to even start making that sauce. I did make one tweak. I didn’t have any cream and I wanted the creamy taste so I didn’t want to use the slurry. I just added a big dollop of sour cream and melted it well and it was just fine. Just the right amount of creaminess and the same Tang as cream. This is a very versatile recipe and I just loved it.

    1. Yes I do like Maille too! I like the Amora and Grey Poupon slightly better because they both have white wine in them which I think adds a nice little zing. But really all 3 are good choices for this dish! 🙂 So glad you enjoy the recipes!!

  6. Love this recipe – its perfect for a dinner party and or quick dinner with a little extra flavour and pizzazz. I have made it several times and it always comes out perfectly. Often times I might increase the sauce portion because it is just that delicious.
    Thank you Beth!

  7. In my family, mustard was always on the table and we starting having some early. I wouldn’t think it is a French thing but each family is different.