Ah, the joy of a dish that’s both creamy and zesty with a hint of elegance—like a dance of flavors on your palate. This Creamy Dijon Chicken recipe is a delightful twist on your weeknight dinner routine, bringing a touch of French bistro magic to your table without the fuss. Just imagine: tender chicken bathed in a luscious mustard sauce that clings to your taste buds like a cozy sweater.
Steps
- In a small bowl, combine Italian seasoning, garlic powder, onion powder, salt, and freshly cracked black pepper. Use a sharp knife to fillet each chicken breast into two thinner pieces, then season both sides of each cutlet with the spice mixture.
- Heat a large skillet over medium heat and add olive oil. Once the oil is hot, add the chicken cutlets and cook until they are golden brown and thoroughly cooked, approximately 4 minutes per side. Transfer the cooked chicken to a plate and cover to keep warm.
- In the same skillet, lower the heat to medium-low and add butter along with minced garlic. Sauté the garlic for about a minute until it becomes fragrant.
- Pour chicken broth into the skillet, followed by Dijon mustard and Worcestershire sauce. Stir to combine, scraping any browned bits from the bottom of the pan.
- Add heavy cream and parmesan cheese to the skillet, stirring well to incorporate. Let the sauce simmer for 5 minutes, then taste and season with salt and pepper if needed.
- Stir in fresh spinach, allowing it to wilt in the heat of the sauce.
- Return the chicken cutlets to the skillet, spooning the Dijon sauce over them. Allow the chicken to heat through before serving.
- Serve the creamy Dijon chicken hot, paired with mashed potatoes, pasta, or your preferred side, and drizzle extra sauce over the top for added flavor.
Ingredients
- 2 boneless, skinless chicken breasts (approximately 1.3 lb.)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 Tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/3 cup heavy cream
- 2 Tbsp grated parmesan cheese
- 2 cups fresh spinach
FAQ
- Can I use chicken thighs instead of chicken breasts?
- Absolutely! Boneless, skinless chicken thighs can be used in place of chicken breasts for this recipe. They might even add a bit more flavor due to their higher fat content.
- Is it possible to substitute yellow mustard for Dijon mustard?
- It’s not recommended to replace Dijon mustard with yellow mustard. Dijon has a sharper, more robust flavor that enhances sauces, whereas yellow mustard tends to be milder and less complex.
- What if I don’t enjoy mustard?
- Even if mustard isn’t your favorite, give this recipe a try. The Dijon flavor is balanced with other ingredients, resulting in a sauce that isn’t overwhelmingly mustard-y. You can adjust the amount to your taste preference.
- What side dishes pair well with Creamy Dijon Chicken?
- This dish is versatile and pairs well with mashed potatoes, buttered noodles, pasta, or rice. A simple side salad or quick sautéed vegetables like asparagus also make great accompaniments.
- Can I prepare this recipe ahead of time?
- Yes, you can make the sauce ahead and store it separately. When ready to serve, gently reheat the sauce and cooked chicken together, allowing the flavors to meld.
Tips
- Use a Sharp Knife for Chicken Cutlets: Carefully fillet each chicken breast into two thinner cutlets using a sharp knife. This helps ensure even cooking and allows for a better distribution of the seasoning.
- Deglaze the Pan Properly: After cooking the chicken, make sure to deglaze the skillet with chicken broth to scrape up all the flavorful brown bits. This step is crucial for adding depth to the sauce.
- Taste and Adjust the Sauce: After simmering the sauce with heavy cream and parmesan cheese, taste it and adjust the seasoning with salt and pepper if necessary. This ensures the sauce is perfectly balanced to your taste.
- Incorporate Spinach with Care: Add fresh spinach to the sauce and gently stir to allow the heat to wilt the spinach without overcooking it. This adds a vibrant color and extra nutrients to the dish.
Equipment
- Large 12″ Skillet
- Color-Coded Cutting Boards
