Chicken Dijon

Chicken Dijon

Janet Schaufele 0

"Baked chicken in a creamy Dijon sauce."

Ingredients {{adjustedServings}} servings 268 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
  2. Preheat oven to 150 degrees F (65 degrees C).
  3. Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
  4. Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!
Tips & Tricks
How to Make Chicken Adobo

Give chicken thighs or duck legs the full Filipino-style adobo treatment.

A Good Easy Garlic Chicken

See how to make incredibly quick-and-easy garlic chicken.

Rate recipe

Your rating


Reviews 142

  1. 189 Ratings


As written, this recipe is worthy of two stars, as there is not much flavor going on here. The recipe noticeably is absent of any seasonings, including salt and pepper. With my modifications, however, I'd call this 4 stars--much better. I dredged the chicken in flour seasoned with Montreal Chicken Seasoning before browning, but added no flour to the sauce as I knew it wouldn't be necessary. After removing the chicken from the pan, I sauteed shallots and minced garlic before adding the broth, half and half, some white wine, and the Dijon. As the sauce reduced I added some chopped, fresh tarragon for added dimension and flavor which really worked nicely. I admit the end result was probably a different dish, albeit a better one.


I'm sure this is a great recipe alone, but I used it as a base to recreate one of my favorite restaurants dishes. I seasoned the chicken with lemon-pepper seasoning & then followed the rest of the sauce prep. I then placed the chicken on a bed of cooked spinach, topped with the sauce & provolone cheese. Then I baked it for a few minutes to melt the cheese. To die for!


As I stands, I think it's an "okay" recipe. As a chef, if you really want to make this a stand out dish, then leave out the flour, use heavy cream (although if you're cutting fat, you can get away with fat free half and half, but it's not as impressive), add stone ground mustard (gives it some oopmh in texture and flavor) and tarragon to taste. Serve it with some type of potato (Duchesse or croquettes are perfect) and a delicate green veg like asparagus. Preparing the dish this way is not only easier, but these small changes make it a truly French dish that's wonderful in both taste and appearance. You can also switch it around a bit and use beef tenderloin!