Creamy Dijon Chicken Skillet —Tender, juicy chicken bathed in a divine cream sauce made with garlic, cream, Dijon mustard, and a splash of wine for extra flavor!! This restaurant-quality EASY stovetop chicken is ready in 20 minutes and will be a family FAVORITE!
Creamy Dijon Mustard Chicken Recipe
This 20-minute chicken dinner tastes so rich and comforting that I can promise it’ll become a new family favorite that’ll be sure to go into your dinner rotation. It’s seriously restaurant-quality that will impress your family!
My creamy Dijon chicken recipe is make in one skillet, on the stovetop, and the cream sauce is just out of this world.
The Dijon cream sauce for the chicken is a mixture of half-and-half, garlic, white wine, dijon mustard, and Parmesan cheese. It doesn’t get any better than that! And talk about depth of flavor.
Ingredients in Creamy Dijon Chicken
For the creamy Parmesan chicken, you’ll need the following basic and easy to find fridge and pantry ingredients:
- Olive oil
- Boneless skinless chicken breasts
- 21 Salute Seasoning or poultry seasoning
- Kosher salt
- Black pepper, or to taste
- Dry white wine (chicken or vegetable stock may be substituted)
- Dijon mustard
- Parmesan cheese
- Fresh parsley, optional
How to Make Creamy Dijon Chicken
This is such a fast and easy chicken dinner that’s perfect for busy weeknights!
- To a large skillet, add olive oil, pounded chicken breasts seasoned with 21 Salute Seasoning or your favorite poultry seasoning, salt, pepper, and sear on the first side for about 5 to 7 minutes.
- Flip chicken oven and cook on the second side for about 5 minutes.
- When the chicken is done and cooked through, remove it from the pan and allow it to rest on a plate.
- Deglaze your pan with a splash of wine, add the garlic, half-and-half, Dijon mustard, Parmesan cheese, and cook for a couple minutes, or until the Dijon cream sauce is warmed through.
- Return the chicken to the pan, toss it the luscious cream sauce, optionally garnish with parsley, and dig in.
What Kind of Wine Is Best?
Use whatever dry white wine you have open or on hand.
Chardonnay, pinot grigio, sauvignon blanc, or even a dry rose is fine. Just make sure it’s not sweet!
Can the Wine Be Omitted?
If wine isn’t fitting for you, use chicken broth instead.
Note that the overwhelming majority of the alcohol in the wine burns off and what you’re left with is a more richly flavored cream sauce.
What Kind of Cream to Use?
In the United States we use half-and-half in coffee. It’s a mixture of half heavy cream and half whole milk. In my opinion, half-and-half is the perfect viscosity and level of richness for this cream sauce.
You could use heavy cream (I believe this is called double cream in other countries), but it will create a much thicker sauce. Almost too thick for me personally if I am guessing as to how it would taste.
Whole milk is also an option, however I fear that it could be a little too thin.
Can I Use Another Type of Mustard?
I do recommend Dijon mustard for its richer flavor. Without it, the creamy skillet chicken just isn’t the same.
The splash of white wine that’s used for deglazing the pan marries perfectly with the Dijon mustard. After all, Dijon mustard is made from mustard seeds, white wine, water, and salt so the wine is a natural fit.
You can experiment with a brown grainy mustard or a semi-spicy mustard. I don’t recommend yellow mustard — save that for hot dogs and burgers!
What Kind of Parmesan Is Best?
I recommend freshly grated Parmesan cheese. If you can buy grated Parm or a Parmesan-pecorino blend in a little plastic container from Trader Joe’s or your local grocery store, do it to save time.
Because I had two kinds of Parmesan on hand, I used two kinds. I used what I call Parmesan ‘dust’ (super finely grated) in the sauce and then after I garnished with regular grated Parmesan, which is shown in the photos.
I don’t recommend shelf-stable Parm in the green cans, but if that’s all you absolutely have, then you can give it a whirl.
Here’s What Readers Are Saying
Here are just a sampling of the 5-Star Reviews:
“I made this dish and it was excellent! It even looked like your picture :) I did cut down the dijon a bit and it was still great. My kids, even the one who isn’t thrilled by food, LOVED the dish.“
“Wow! This is probably one of your most underrated recipes. My husband loves the taste of mustard in meals so thought I’d give this recipe a try. The chicken was moist and flavorful. The sauce divine. Served it over linguine. Five stars for sure.”
Tips for Making Dijon Mustard Chicken
Pound the chicken to an even thickness: This helps it cooks evenly. Chicken breasts have a thick side and a thin side and you want to pound the thick side so it’s not as thick. Pounding also breaks down muscle fibers so the finished chicken is more tender.
Seasoning suggestions: I used Trader Joe’s 21 Salute Seasoning which is mixture of oregano, thyme, rosemary, and more.
Use poultry seasoning or a mixture of those spices if you don’t have 21 Salute. The flavor of the seasoning is going to be minimized by the cream sauce, but all the layers of flavors work in harmony.
Don’t touch the chicken when searing it: When you’re searing the chicken, just let it be. Don’t touch it, move it, peek on it, just let it sear. After 5 minutes, check on it, and if it needs a little more time, go for it, and then flip it over and allow it to remain undisturbed as well while searing on the second side.
Use caution when deglazing the pan: After searing, your pan (if using a stainless steel or cast iron pan) is going to have lots of chicken bits and cooking juices stuck to it.
This is where deglazing comes in. Meaning, you add either wine (or chicken broth) to the pan to remove the stuck-on bits of food. Adding wine or even chicken broth to a very hot skillet will cause the liquid to bubble up with lots of ensuing steam. Be careful!
Pin This Recipe
Creamy Parmesan Dijon Skillet Chicken
Tender, juicy chicken bathed in a divine cream sauce made with garlic, cream, Dijon mustard, and a splash of wine for extra flavor!! This restaurant-quality EASY stovetop chicken is ready in 20 minutes and will be a family FAVORITE!
- 3 to 4 tablespoons olive oil
- 1.75 pounds boneless skinless chicken breasts, pounded to an even thickness
- 2 teaspoons 21 Salute Seasoning or poultry seasoning
- 3/4 teaspoon kosher salt, or to taste
- 3/4 teaspoon freshly ground black pepper, or to taste
- 1/2 cup dry white wine*, or as needed (chicken or vegetable stock may be substituted, see Notes)
- 3 to 4 cloves garlic, finely minced or pressed
- 1 cup half-and-half* (see Notes)
- 1/4 to 1/3 cup Dijon mustard
- 3/4 cup finely grated Parmesan cheese, divided; or to taste
- 2 teaspoons fresh parsley, optional for garnishing
- To a large skillet (use stainless steel or seasoned cast iron if you have it), add the oil, chicken breasts, evenly season with 21 Salute or poultry seasoning, salt, pepper, and allow chicken to sear over medium high heat for about 5-7 minutes on the first side. Do not touch, move, or disturb the chicken while it is searing.
- Flip chicken over and sear on the second side for about 5 minutes, or until chicken is cooked through. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
- Remove chicken with a slotted spatula and place it on a plate to rest.
- Turn the heat to medium low, and using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
- Add the garlic and allow it to cook for about 1 minute; stir continuously.
- Add the half-and-half, Dijon mustard, and whisk to combine.
- Add 1/2 cup of the Parmesan cheese to the skillet and stir to combine until cheese has melted.
- Turn the heat off, add the chicken back into the skillet, flip it around in the cream sauce, and spoon the sauce over the chicken.
- Evenly sprinkle the remaining 1/4 cup Parmesan over the chicken.
- Optionally garnish with parsley, and serve immediately.
1. I recommend white wine because I think the flavor is better than with chicken broth, and I personally believe that the alcohol burns off, and what you're left with is the flavor imparted by the wine. However, use broth if that is a better option for your lifestyle or needs.
2. Half-and-half is a mixture of heavy cream and whole milk and in my opinion is perfect for this recipe. You could try using solely heavy cream or solely whole milk but the sauce may be too thick/too thin but it's personal preference.
Storage: Chicken will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.
Amount Per Serving: Calories: 264Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 55mgSodium: 1961mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 16g
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Originally published November 22, 2020 and republished April 21, 2023 with updated text.
I made this last night for dinner and loved it!! The whole family was pleased:) I hadn’t set my chicken out to thaw early enough so I ended up cutting them into pieces to cook faster/more thoroughly. And that also worked great with getting sauce with every bite! Also when I saved this receipt I assumed I had all the ingredients; and not until I was cooking did I realize it called for “Half and Half” when I always have heavy cream on hand for sauces and stuff. So I ended up mixing half heavy cream and half regular milk and it worked fabulously!! It was the perfect thickness to coat all the chicken and not get too thick. 😍 definitely will be making this again!
I am glad this worked out great for you and that you were resourceful and diced your chicken and half and half is just what you did – a mixture of half heavy cream and half regular milk. Glad you’ll make this again!
I made this dish and it was excellent! It even looked like your picture :) I did cut down the dijon a bit and it was still great. My kids, even the one who isn’t thrilled by food, LOVED the dish.
I am glad even the kids enjoyed this and great that it looked like my photos! Glad it was well loved!
Darn! The cream curdled when I put in the mustard. What did I do wrong??
Likely it got too hot and you denatured the milk proteins. Google “what causes milk to curdle in a cream sauce”. But likely that is what you did – too hot.
Wow! This is probably one of your most underrated recipes. My husband loves the taste of mustard in meals so thought I’d give this recipe a try. The chicken was moist and flavorful. The sauce divine. Served it over linguine. Five stars for sure.
Thanks for the 5 star review and glad this was a big hit and that you both enjoyed this!
Just looking at your recipe for Parmesan Dijon skillet chicken and I do not see in the ingredient list that butter was listed? But you do mention putting butter in your notes for the recipe. Wondering what amount of butter and when?
It was an error in step 6. Butter isn’t necessary (although add a few tablespoons if you’re so inclined)!
Hi Averie! I am interested in making this recipe (sounds delicious!) but have a quick question: In step 6 of the directions, you mention adding butter but I don’t see butter in the ingredient list. Should it have been listed or was it just an error in the directions? Thanks for the clarification! Have a happy holiday!
It was an error in step 6. Butter isn’t necessary (but you can add a few tablespoons if you’re so inclined)!