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Creamy Dijon Chicken ~ Quick skillet cooked chicken with a delicious creamy Dijon and tarragon pan sauce for a hearty and satisfying meal ~ The Complete Savorist by Michelle De La Cerda

Creamy Dijon Chicken

Course: Dinner
Cuisine: American
Author: Michelle De La Cerda

Creamy Dijon Chicken ~ Quick skillet cooked chicken with a delicious creamy dijon and tarragon pan sauce for a hearty and satisfying meal. 

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Ingredients

  • 4 chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika

Creamy Dijon Sauce

  • 22 ounces low-sodium chicken broth (1½ cans)
  • 1/2 cup dry white wine
  • 1/2 tbsp dried tarragon
  • 1/2 tbsp dried marjoram
  • 2 cloves garlic; grated or minced
  • 1/4+ tsp salt
  • 1/4+ tsp pepper
  • 1/8+ tsp paprika (not smoked)
  • 1 tbsp Dijon mustard
  • 1 tbsp butter
  • 1-1/2 cups dairy; heavy cream, ½ & ½, or milk

Instructions

  1. Preheat oven to 350º.

  2. In a large cast iron skillet or similar, add olive oil and butter.

  3. Once heated, brown chicken on all sides that has been seasoned with salt, pepper, and paprika.

  4. Turn off heat, and set pan aside. 

  5. Bake chicken for about 20 minutes covered.

Creamy Dijon Sauce

  1. Meanwhile, once the chicken is in the oven, use the same pan that the chicken was browned in to make the sauce.

  2. Turn heat back onto medium-high, once warm, add chicken broth.

  3. Take care not to burn the stuck on pieces in the pan.  

  4. Deglaze the pan, pulling up all the stuck on bits.  

  5. Add the wine, herbs, seasonings, and garlic; mix well.  

  6. Add the mustard; bring to a small boil allowing the sauce to reduce by half; The flavors will be very strong at this point.  

  7.  Add the butter.

  8. Once reduced to the desired thickness, slowly add dairy.

  9. Once the chicken is done, pour the escaped chicken juices into the sauce and add the chicken. Serve as desired.