Chicken with Dijon Cream Sauce feels like a holiday dinner, but it’s easy enough to serve on a weeknight.
It would be SO flipping good served with mashed potatoes, rice, or some sort of bread to soak up all the extra sauce.
Because…oh that sauce, it’s truly drool-worthy in every way!
How to Make Chicken with Dijon Cream Sauce
First up is making the chicken.
Season flour with kosher salt, pepper, and Italian seasoning.
Set a skillet over medium heat and add some olive oil.
Once hot, coat thin cut chicken breasts in the seasoned flour and into the skillet.
Because they are thin, should only take 3 to 4 minutes per side.
Remove the chicken once it’s nice and golden brown, but leave the skillet over medium heat.
We will make the sauce in the same skillet.
It will pick up the flavor from the chicken, plus it saves us from washing an extra skillet… win, win!
The ingredients for the sauce I set out while the chicken was cooking.
Chicken broth, heavy cream, butter, garlic, Rosemary, and Dijon mustard.
Add the butter and garlic first for about a minute.
Then add the chicken broth, heavy cream, Dijon mustard, and Rosemary.
Season with kosher salt and pepper and let this cook for about 4 to 6 minutes, stirring a few times.
The sauce will thicken and develop a beautiful flavor.
Add the chicken back into the skillet and dinner is served!
Chicken with Dijon Cream Sauce is just as yummy as it is gorgeous 🙂
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Chicken with Dijon Cream Sauce
Chicken with Dijon Cream Sauce is a delicious and easy to make meal, the Dijon cream sauce is easy to make but brings that wow factor
- 1/4 cup flour
- 1/2 Tbsp Italian seasoning
- kosher salt, pepper
- 2 Tbsps olive oil
- 4 thin cut chicken breasts
- 2 Tbsps butter
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 Tbsps Dijon mustard
- 1 Tbsp chopped fresh Rosemary
Put the flour, Italian seasoning, kosher salt, and pepper in a bowl and stir.
Set a large skillet over medium heat and add the olive oil. Once hot, coat both sides of the chicken in the seasoned flour and into the skillet. Cook 3 to 4 minutes per side.
Remove the chicken, but keep the same skillet over medium heat. Add the butter and garlic, cook 1 minute.
Add the chicken broth, heavy cream, Dijon mustard, rosemary, kosher salt, and pepper to the skillet. Cook 4 to 6 minutes.
Add the chicken back into the skillet with the sauce and serve with the sauce drizzled over the chicken.