Chicken Dijonnaise, Classic French Flavour

This creamy Chicken Dijonnaise is a French country classic that’s become a weeknight favorite in my kitchen. With its velvety mustard sauce and tender chicken, this recipe transforms simple ingredients into something truly special. I’ve tested this recipe dozens of times to get that perfect balance of tangy Dijon and rich cream – just like you’d find in a cozy bistro in Burgundy!

Why You’ll Love This Chicken Dijonnaise

• Rich, creamy sauce that comes together in one pan
• Perfect balance of tangy Dijon and smooth cream
• Works with both chicken breasts or thighs
• No fancy techniques – just simple French cooking
• Makes you feel like a fancy French chef
• Great with my homemade honey mustard sauce drizzled on top
• Sauce stays silky smooth with my no-fail technique

Friends, I discovered this recipe during those long pandemic days when I was craving something different from our usual dinner rotation. Let me tell you – this chicken dish has that magical ability to make any weeknight feel special! The sauce is what makes it extraordinary – imagine a silky blend of cream and Dijon mustard that wraps around each piece of chicken like a warm hug.

What I love most about this recipe is how forgiving it is. Whether you’re using chicken breasts or thighs (I prefer thighs for their extra flavor!), the key is in the sauce technique. Just remember my number one rule: never let that mustard sauce boil! Keep it at a gentle simmer and you’ll be rewarded with the smoothest, most luxurious sauce that would make any French grandmother proud.

Baker’s Tip: If you’re using chicken breasts instead of thighs, reduce your cooking time by about 5-7 minutes. You’ll know they’re done when they reach 165°F (74°C) on an instant-read thermometer.

Ingredients for Chicken Dijonnaise

Let me walk you through the star players in this French classic – each ingredient has an important role in creating that perfect balance of flavors!

• Chicken: I prefer using bone-in, skin-on chicken thighs here. They’re more forgiving than breasts and pack so much more flavor! But if you’re like my sister and strictly team chicken breast, those work beautifully too – just watch your cooking time.
• Dijon Mustard: This isn’t just any mustard, friends! Authentic Dijon brings a tangy, complex punch that creates magic in this sauce. I use 2-3 tablespoons depending on how zippy I’m feeling. Grey Poupon is my go-to, but any good-quality Dijon works.
• Heavy Cream: This is what transforms our sauce from good to absolutely luxurious. The fat content here is key – it helps prevent the sauce from separating and creates that silky texture we’re after.
• White Wine: Just like in my favorite chicken piccata, a dry white wine adds depth. Use something you’d actually drink! No cooking wine, please.
• Shallots & Garlic: These aromatics build our flavor foundation. Shallots are milder than onions and just perfect here.

Essential Success Tips

After making this dish countless times (and learning from my mistakes!), here are my non-negotiable tips:

1. Never, ever boil the mustard sauce. I learned this the hard way – boiling will make your sauce separate faster than you can say “sacrebleu!” Keep it at a gentle simmer.
2. Season in layers. Just like when making chicken marsala, seasoning each component builds deeper flavor. Salt and pepper your chicken before searing, and taste your sauce before the final simmer.
3. Room temperature cream. Cold cream is more likely to separate when it hits the hot pan. Take it out while you’re prepping other ingredients.
4. Pat that chicken dry! Water is the enemy of good browning. Take an extra minute to really pat your chicken dry with paper towels before seasoning.

Step-by-Step Instructions

Let me walk you through making this classic French dish – it’s simpler than you might think! I make this at least once a month, and the key is taking your time with each step to build those beautiful layers of flavor.

1. Prep the Chicken
   • Pat chicken pieces completely dry with paper towels
   • Season generously with salt and pepper on both sides
   • Heat 2 tablespoons butter in a large skillet over medium-high heat
2. Sear the Chicken
   • Place chicken skin-side down in the hot pan
   • Cook 6-7 minutes until golden brown
   • Flip and cook 5 minutes on second side
   • Remove chicken to a plate and tent with foil
3. Make the Sauce Base
   • Pour off all but 2 tablespoons of fat
   • Add minced shallots, cooking until softened
   • Add garlic and cook 30 seconds until fragrant
   • Deglaze with white wine, scraping up brown bits
   • Add chicken stock and simmer until reduced by half
4. Finish the Sauce (just like my favorite mustard velouté sauce)
   • Reduce heat to low
   • Stir in heavy cream
   • Whisk in Dijon mustard
   • Return chicken to pan and simmer 5-7 minutes until cooked through

Recipe Variations

While this classic is perfect on its own, here are some delicious ways to make it your own:

• Creamy Version: For an extra rich sauce similar to creamy chicken alfredo, double the amount of heavy cream
• Spicy Twist: Add a drizzle of honey and red pepper flakes for a kick, like my hot honey chicken
• Herb Enhancement: Add fresh tarragon or thyme to the sauce
• Wine Options: Try switching between dry white wine, vermouth, or even brandy for different flavor profiles
• Serving Suggestions:
  • Over buttered egg noodles
  • With crusty French bread
  • Alongside roasted potatoes
  • With steamed green beans or asparagus

FAQs & Final Thoughts

Final Thoughts

This Chicken Dijonnaise has become such a beloved recipe in my kitchen, and I just know you’re going to love it too! There’s something magical about how the tangy Dijon mustard transforms into this velvety sauce that hugs every bite of tender chicken. Whether you’re cooking for a quiet weeknight dinner or hosting friends, this dish never fails to impress.

Remember, the key to success is patience with the sauce – keep that heat gentle and you’ll be rewarded with the creamiest, most luxurious Dijonnaise sauce imaginable. I’d love to hear how this recipe turns out in your kitchen! Happy cooking, friends!

Chicken Dijonnaise, Classic French Flavour

Creamy Chicken Dijonnaise, a classic of French country cuisine from the heart of Burgundy made with one of Dijon’s most famous ingredients, mustard. It’s your new favorite chicken dinner recipe!

Total Time: 1 hour hour

Servings: 4

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Ingredients

• ▢ 4-6 chicken thighs
• ▢ 2 tablespoons cooking oil (sunflower or canola)
• ▢ 4 tablespoons butter
• ▢ 2-3 large shallots diced
• ▢ 3 cloves garlic
• ▢ 1 teaspoon dried thyme (3 sprigs, fresh)
• ▢ 1/2 cup dry white wine
• ▢ 1 cup chicken stock
• ▢ 1/2 cup heavy cream 35% milkfat
• ▢ 1/4 cup dijon mustard smooth
• ▢ 2 tablespoons dijon mustard grainy
• ▢ salt & pepper to taste
• ▢ Flat-leaf parsley to finish

Instructions

• Heat cooking oil in a large oven-safe skillet over medium-high heat, spooning the fat over the thighs as they cook. Turn and place presentation side up before transferring to the oven 350°f (175°c) for about 10-12 minutes to cook most of the way through. Remove chicken from the oven, and place chicken to rest on a plate, in a warm spot, until your sauce is ready. Pour off all grease from the pan before making your sauce.
• Return pan, with chicken brownings on the bottom, to the stovetop on medium heat. Add remaining butter and melt before adding first shallots and then garlic, along with a dash of salt and pepper, and your thyme and sweat the ingredients all together, until transparent, scraping the bottom of the pan as you go to get as much of that colour & flavour into your sauce as you can.
• Now deglaze the rest of the pan with white wine getting the rest of the suc off the bottom pan and into your sauce. Reduce for about two minutes, bubbling lightly. Now add your chicken stock and reduce by about a third.
• REDUCE HEAT to medium-low, and add your cream before reducing again, for about 4 minutes. At this point, your sauce should be thick enough to coat well on a spoon. Briefly remove from heat and add your mustard, whisking lightly to combine. Taste. Adjust seasoning if needed.
• Return chicken and any residual juices to your pan, lightly mixin any juices into your sauce. Coat top of chicken with sauce and allow to stand over medium low-heat to reheat and finish chicken all the way through (internal temperature reading: 165° – 170°f (73° – 75°C) – about 5 minutes before finishing the dish with a handful of fresh parsley.
• Serve immediately with your favourite starch and/or vegetable side.

Notes

If you find your sauce is not as thick as you’d like:
Add about two teaspoons of cornstarch mixed with two teaspoons of water to your sauce AT A BOIL before you add your mustard. This will thicken the liquid immediately. Be sure to reduce your heat and cool your sauce before adding the mustard.