Quick and Easy Weeknight Creamy Dijon Chicken
This fast weeknight chicken meal comes together in about 30 minutes and goes great over rice or egg noodles. Chicken sauteed in olive oil and butter, finished off in a coating of rich, creamy Dijon tang. A hint of lemon adds a little acidic bite to cut the richness.
This is one of those dishes I’ve struggled to reproduce, and tonight’s attempt was good. But next time, I may swap a teaspoon of butter for a teaspoon of Dijon. Also, sliced baby Portobello mushrooms would make a great addition! I plan to update the recipe as adjustments are made, so be sure to subscribe so you’ll be the first to know!
It’s certainly delicious and worth a try. Paired with your choice of vegetables, this easy weeknight meal will please the family!
Creamy Dijon Chicken
Difficulty: Easy4
servings10
minutes30
minutesIngredients
2 chicken breasts sliced in Half (1lb)
House SPG
2 tbsp EVOO (extra virgin olive oil)
2-3 tbsp butter
1/2 sliced yellow onion
1 tsp garlic
1/2 cup chicken stock
1/2 cup water
4 tbsp Dijon mustard
3/4 cup heavy cream
Directions
- Slice chicken breasts in half (or use thin sliced cutlets), season well with SPG
- Heat skillet to medium high, add olive oil and butter to pan
- If using rice, start rice following packaged instructions.
If using noodles, start once chicken comes out of pan - Place chicken to hot pan, and leave to brown 4-6 minutes
- Flip chicken, and season again with SPG. Pull chicken once internal temp hits 160.
- Once chicken is removed, add a little EVOO and drop onions into pan. Once translucent, add teaspoon of garlic.
- Add chicken stock, increase heat to high for 3 minutes
- Once most of the chicken stock has reduced, add Dijon mustard and water. Drop heat to low, and let sauce reduce to half.
- Stir in cream, and add chicken back to pan. Finish with lemon, and serve over rice or egg noodles. Enjoy!
Notes
- Note to self. Swap 1 tbsp butter for Dijon, add mushrooms!
