Chicken Dijonnaise

by Olivia
Chicken Dijonnaise

This easy, one-pan chicken dijonnaise comes together in about 25 minutes making it perfect for a busy weeknight or any night when you want something special without a lot of work.

Boneless chicken breasts coated in flour are pan-fried in butter until cooked through. The flour forms a crunchy, golden-brown coating on the outside that is positively delicious. The chicken is removed and a sauce is made with the buttery drippings left in the bottom of the pan.

Heavy whipping cream, white wine(or chicken broth) and Dijon mustard plus a few chopped green onions make up the sauce that comes together in under five minutes.

It’s super creamy with a hint of mustard that isn’t overpowering in the least. Even if you don’t like mustard, chances are you’ll like this sauce. . .

Chicken Dijonnaise

Chicken Dijonnaise

Chicken Dijonnaise

Yield: 3 - 4 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes


  • 3 - 4 boneless chicken breasts
  • sea or kosher salt and fresh black pepper
  • ½ cup all-purpose flour or cornstarch
  • 3 tablespoons butter
  • 2 tablespoons chopped green onions, divided
  • ⅓ cup heavy whipping cream
  • ¼ cup white wine, or low-sodium chicken broth
  • ¼ cup Dijon mustard


  1. Place chicken breasts between two pieces of plastic on a cutting board and pound out to an even thickness ¾ - 1-inch thick.
  2. Season them well with salt and pepper.
  3. Place the flour or cornstarch in a wide shallow bowl. Dredge the chicken breasts coating them lightly on each side.
  4. Heat a large frying pan over medium heat and melt the butter.
  5. Add the chicken and cook about 7 - 8 minutes. Turn them over and cook another 5 - 7 minutes or so - until internal temperature on a meat thermometer (into the center of the breast) registers 165 - 174 degrees F.
  6. Remove the chicken breasts to a platter and cover with foil.
  7. Add 1 + ½ tablespoons green onions to the skillet and cook for 1 minute.
  8. Add the heavy whipping cream and whisk the wine and mustard into it.
  9. Bring to a simmer while whisking and cook 2 - 3 minutes.
  10. Ladle over the chicken and garnish with the remaining green onions to serve.
Nutrition Information:
Yield: 3 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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