Easy Creamy Dijon Chicken Recipe (Ready in 30 Minutes!)

Name: Creamy Dijon Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tsp Italian seasoning (For seasoning the chicken); 1/2 tsp garlic powder (For seasoning); 1/2 tsp onion powder (For seasoning); 1/2 tsp salt (For seasoning); 1/2 tsp freshly cracked black pepper (For seasoning); 2 boneless skinless chicken breasts (about 1.3 lb. (Main protein source)); 2 tbsp olive oil (For cooking the chicken); 2 tbsp butter (For sautéing garlic); 2 cloves garlic minced (For flavoring the sauce); 1 cup chicken broth (For deglazing and creating the sauce base); 1 tbsp Dijon mustard (For a tangy flavor in the sauce); 1 tsp Worcestershire sauce (For depth of flavor); 1/3 cup heavy cream (For creaminess); 2 tbsp grated parmesan cheese (For adding richness and flavor); 2 cups spinach (For a fresh and nutritious addition)

This Creamy Dijon Chicken is everything a weeknight dinner should be: tender, rich, and ready in just 30 minutes. Golden chicken breasts rest in a silky Dijon sauce with fresh spinach and parmesan, and the whole thing comes together in one skillet. I started making this on nights when I wanted something that felt special but didn't require much effort, and it's become one of those recipes I turn to again and again.

Golden-seared Creamy Dijon Chicken in a creamy Dijon sauce with spinach, garnished with fresh herbs for added flavor and color.

If you're looking for more easy dinner ideas, you might also love my Stovetop Lasagna or Grilled Romaine Caesar Salad for a lighter option.

Why This Creamy Dijon Chicken Dinner Works So Well

This Creamy Dijon Chicken gives you restaurant-quality flavor without any fuss. The Dijon mustard adds a subtle tang that balances the richness of the cream, and the spinach wilts right into the sauce for a pop of color and nutrition. You don't need fancy ingredients or complicated techniques. Just a hot skillet, a few pantry staples, and less than half an hour.

It's also incredibly forgiving. The Creamy Dijon Chicken stays tender because you're filleting the breasts into thinner cutlets, which cook quickly and evenly. And the sauce? It practically makes itself while you scrape up all those flavorful brown bits from the pan.

Jump to:

Why This Creamy Dijon Chicken Dinner Works So Well
Creamy Dijon Chicken Ingredients
How to Make Creamy Dijon Chicken
Smart Substitutions for This Chicken with Dijon Sauce
Equipment For Creamy Dijon Chicken
How to Store Creamy Dijon Chicken
What to Serve with Creamy Dijon Chicken
Expert Tips
FAQ
Related
Pairing
Creamy Dijon Chicken

Creamy Dijon Chicken Ingredients

Here's everything for this Creamy Dijon Chicken. Most of it you probably already have.

See Recipe Card Below This Post For Ingredient Quantities

Italian seasoning: Adds a warm, herby flavor to the chicken and keeps things simple.
Garlic powder: Brings a mellow, savory depth to the seasoning blend.
Onion powder: Enhances the overall flavor without overpowering the Dijon.
Salt: Balances the richness and brings out all the other flavors.
Freshly cracked black pepper: Adds a little heat and a fresh, peppery bite.
Boneless, skinless chicken breasts: The base of the dish. Filleting them into thinner cutlets helps them cook evenly and stay tender.
Olive oil: Used to sear the chicken and create a golden, flavorful crust.
Butter: Adds richness to the sauce and helps sauté the garlic until it's fragrant.
Garlic, minced: Fresh garlic gives the sauce a bold, aromatic flavor that makes the whole dish smell amazing.
Chicken broth: Forms the base of the creamy Dijon sauce and adds savory depth.
Dijon mustard: The star of the sauce. It's tangy, sharp, and gives the dish its signature flavor.
Worcestershire sauce: Adds a subtle umami kick that deepens the sauce.
Heavy cream: Makes the sauce rich, smooth, and velvety.
Grated parmesan cheese: Adds a salty, nutty flavor and helps thicken the sauce slightly.
Spinach: Wilts into the sauce for color, nutrition, and a mild, earthy flavor.

How to Make Creamy Dijon Chicken

This easy Creamy Dijon Chicken comes together fast, and the steps are simple enough for any night of the week.

Mix the seasoning: In a small bowl, combine the Italian seasoning, garlic powder, onion powder, salt, and freshly cracked black pepper.

Prepare the chicken: Carefully fillet each chicken breast into two thinner cutlets. Season both sides generously with the seasoning mix, pressing it in gently so it sticks.

Sear the chicken: Heat a large skillet over medium heat and add the olive oil. Once the oil shimmers, add the chicken cutlets. Cook for about 4 minutes on each side until they're golden brown and cooked through. Remove the chicken from the skillet and cover it to keep warm.

Chicken breasts searing in a pan with a golden, crispy exterior, seasoned with herbs and ready to be cooked further.

Sauté the garlic: In the same skillet, add the butter and minced garlic. Lower the heat to medium-low and sauté for about one minute until the garlic smells fragrant and softens.

A pan with melted butter, bubbling with garlic and seasoning, creating a fragrant base for a savory dish.

Build the sauce: Pour in the chicken broth, then add the Dijon mustard and Worcestershire sauce. Stir well and scrape up any brown bits from the bottom of the pan. Those bits are pure flavor.

Add the cream and cheese: Stir in the heavy cream and grated parmesan cheese. Let the sauce simmer gently for 5 minutes, stirring occasionally. Taste it and adjust the salt and pepper if needed.

Wilt the spinach: Stir in the fresh spinach and let it wilt into the sauce, about 1 to 2 minutes.

A pan with fresh spinach leaves gently wilting in a creamy sauce, ready to be incorporated into the dish.

Finish the dish: Return the cooked chicken to the skillet and spoon the creamy Dijon sauce over the top. Let everything heat through for a minute or two, then serve hot with your favorite side.

Smart Substitutions for This Chicken with Dijon Sauce

Chicken thighs instead of breasts: Swap in boneless, skinless chicken thighs for a richer, juicier result. They'll take about the same amount of time to cook.

Half-and-half instead of heavy cream: The sauce will be a little lighter but still creamy and delicious.

Kale instead of spinach: Use chopped kale if that's what you have. It'll take an extra minute or two to wilt, so stir it in a little earlier.

Whole grain mustard instead of Dijon: It'll give the sauce a slightly different texture and a bit more bite, but it works beautifully.

Greek yogurt for a lighter sauce: Stir in a couple tablespoons of Greek yogurt at the end instead of all the cream. Just don't let it boil, or it might curdle.

Equipment For Creamy Dijon Chicken

You don't need much to make this parmesan Creamy Dijon Chicken.

Skillet: A large skillet is essential for searing the chicken and building the sauce in one pan.
Small bowl for seasoning: Makes it easy to mix your spices before coating the chicken.
Knife for filleting chicken: A sharp knife helps you slice the chicken breasts into thinner, even cutlets.
Spoon for stirring: Use a sturdy spoon to scrape up the brown bits and stir the sauce as it simmers.

How to Store Creamy Dijon Chicken

In the fridge: Let the chicken and sauce cool completely, then transfer everything to an airtight container. It'll keep in the fridge for up to 3 days.

To reheat: Warm it gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between.

Freezing: This dish is best enjoyed fresh, but if you need to freeze it, store the chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

What to Serve with Creamy Dijon Chicken

This Creamy Dijon Chicken skillet pairs beautifully with simple, comforting sides.

Mashed potatoes: The sauce is begging to be spooned over a pile of buttery mashed potatoes.

Rice or pasta: Both soak up the creamy Dijon sauce like a dream. I like using wide egg noodles or fluffy white rice.

Roasted vegetables: Roasted broccoli, green beans, or asparagus add color and a little crunch to the plate.

Crusty bread: Perfect for mopping up every last bit of sauce. If you're feeling extra, try pairing this with my Chile Relleno or Cowboy Caviar for a full spread.

Expert Tips

Fillet the chicken breasts: Thinner cutlets cook faster and more evenly, so you don't end up with dry edges and undercooked centers.

Don't skip the brown bits: When you deglaze the pan with Creamy Dijon Chicken broth, those caramelized bits add so much flavor to the sauce.

Taste as you go: The sauce should be tangy but balanced. Adjust the salt, pepper, or even add a pinch more Dijon if you want it punchier.

Use fresh garlic: Pre-minced garlic is fine in a pinch, but fresh garlic has a brighter, more aromatic flavor that really shines in this dish.

Let the sauce simmer: Give it the full 5 minutes. This helps the flavors meld and the sauce thicken slightly.

Add the spinach at the end: If you add it too early, it'll overcook and lose its vibrant color.

FAQ

What can I add to my chicken to make it creamy?

Heavy cream, cream cheese, sour cream, or Greek yogurt all work beautifully. In this recipe, we use heavy cream and parmesan to create a rich, velvety sauce that clings to the Creamy Dijon Chicken. A little butter at the start also adds extra creaminess.

How to make creamy mustard chicken?

Start by seasoning and searing your chicken until golden. Remove it from the pan, then build a sauce with butter, garlic, chicken broth, Dijon mustard, and heavy cream. Let it simmer, stir in parmesan and spinach, then return the chicken to the skillet. It's that easy.

How do I make a creamy mustard sauce?

Combine chicken broth, Dijon mustard, Worcestershire sauce, heavy cream, and parmesan cheese in a skillet. Let it simmer for a few minutes until it thickens slightly and the flavors come together. You can adjust the tanginess by adding more or less Dijon.

How do you cook Dijon chicken?

Season your chicken with herbs and spices, sear it in a hot skillet until golden and cooked through, then make a creamy Dijon sauce in the same pan. Return the chicken to the sauce, spoon it over the top, and serve. The whole process takes about 30 minutes.

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