FREE 5-Ingredient Recipe EBook

• Why You Need My Chicken Dijon Recipe
• Ingredients & Substitutions
• How To Make Dijon Chicken
• My Recipe Tips
• Storage Instructions
• Serving Ideas
• My Tools For This Recipe
• Chicken Dijon Recipe card
• Gratitude Moment
• Recipe Reviews

Feeling stuck in a chicken dinner rut? I get it, sometimes the usual pan-seared chicken breast can feel a bit… well, ordinary. So today, I’ve got something different for you: Chicken Dijon ! If you love mustard like I do, you need this in your rotation. This creamy sauce is super versatile – you can make it sweet or savory, depending on your mood. (I love making it slightly sweet for my kids, while my husband prefers the savory version.) Make my Dijon chicken recipe with me and let me know what you think!

Why You Need My Chicken Dijon Recipe

• Creamy, tangy sauce – The rich, creamy mustard sauce packs a punch on a neutral protein like chicken. If you like my other creamy chicken recipes, such as mushroom chicken , creamy lemon chicken , or Tuscan chicken , you’ll love this one, too.
• Super juicy chicken – I’ve banned dry chicken from my house! I have tips below for keeping your chicken breast extra juicy, plus smothering it in creamy sauce helps lock in the juices.
• Quick and easy – You can whip up this Dijon chicken in just 15 minutes, so it’s a perfect weeknight dinner recipe . And some days, I just love that there’s almost no chopping involved (you only need to mince the garlic).
• Simple ingredients – You just need the chicken, 6 common pantry staples, salt, and pepper. No fancy stuff here.

Ingredients & Substitutions

Here I explain the best ingredients for my chicken Dijon recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – I used boneless skinless chicken breasts, but you can use boneless skinless chicken thighs, too. I don’t recommend bone-in, skin-on cuts, because they take longer to cook and can mess up the timing for the sauce, plus the skin will get soggy.
• Dijon Mustard – I’m a big fan of this whole grain Dijon mustard for extra texture and punch, but regular smooth Dijon mustard also tastes great here. (I used the smooth kind in my video below.)
• Oil – For sauteing the chicken. I prefer olive oil , but feel free to use avocado oil or any neutral cooking oil you like. You can also use butter if you want extra richness, but in that case cook the chicken over medium heat, so that the butter doesn’t burn.
• Garlic – If you’re short on time, feel free to use a teaspoon of the jarred minced garlic . It works just as well and saves you a step.
• Chicken Broth – Because we’ll be reducing it, I recommend a reduced-sodium type like this one to avoid making your sauce too salty. You can also use my chicken broth recipe to make your own! If you want a more complex flavor, replace half of the broth with dry white wine.
• Heavy Cream – This is my secret for a silky-smooth sauce. If you need a dairy-free option, just swap it with coconut cream or full-fat coconut milk.
• Fresh Thyme – For a bright, earthy flavor. Feel free to substitute other herbs, like parsley or chives. If you don’t have fresh, use 1 teaspoon of dried thyme instead. (That’s 1/3 the amount of fresh.)
• Sea Salt & Black Pepper

VARIATION: Make honey Dijon chicken!

If you like a sweeter sauce, add 1-2 tablespoons of honey in step 5. When I make this version, I use my natural sugar-free honey . You can also try my honey mustard chicken , which was inspired by this recipe but has more honey and a different, glazed vibe.

How To Make Dijon Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the chicken. Pat dry with paper towels first. Counterintuitively, this helps lock moisture inside when cooking, plus it makes for a nicer sear. Season both sides with salt and pepper.
2. Sear until golden. Heat the olive oil in cast iron skillet . Saute the chicken on each side, until golden and cooked through. Transfer to a plate and cover to keep warm.

1. Saute the garlic. Add more olive oil to pan, along with the garlic. Saute until fragrant.
2. Deglaze the pan. Add the chicken broth and scrape the bottom of the pan with a wooden spoon to release any browned bits stuck to the bottom. (This part adds so much flavor to the sauce!) Simmer until the liquid volume is reduced by half.

1. Finish the creamy Dijon sauce. Add the heavy cream and thyme, and simmer until thickened. Remove from heat and stir in the mustard.
2. Bring it all together. I like to coat the chicken with Dijon mustard sauce right in the pan, but you can also just pour the sauce over the chicken on a plate. Sprinkle some thyme leaves on top if you like!

My Recipe Tips

• Choose chicken breasts that are the same size. That way, they’ll cook at the same rate, so none of them turn out dry. If they are thick, pound them with the flat side of a meat mallet to even them out.
• Don’t crowd the pan. Crowding can make the chicken steam instead of sear, which messes with the texture and flavor. Cook in batches if the chicken pieces don’t fit with spaces between them.
• You can adjust the sauce consistency to your liking. My chicken Dijon can have a thick sauce that clings to the chicken, like my pictures here, or a thinner one you can drizzle, like my video below. If your sauce is too thick, just add a splash more chicken broth or cream. If it’s too thin, let it simmer a bit longer to thicken.
• Why only add the mustard at the end? I find that the Dijon mustard gets bitter if you cook it, so it tastes better if you stir it in after removing from heat.
• Use a meat thermometer . You know I always have to include this tip — the key to juicy chicken! 😉 It’s done when it hits 165 degrees F, but personally, I like to pull it off the heat at around 162-163 degrees F. That’s because it’ll keep cooking a bit from the residual heat as it rests under foil while you make the sauce. It should still reach 165 degrees F before serving.

Storage Instructions

• Store: Dijon chicken tastes best made fresh, and since it’s ready in 15 minutes, it’s easy to make right at dinnertime! But if you have leftovers, just pop them in the fridge for up to 2-3 days. I don’t recommend freezing this dish, as the cream-based sauce will separate.
• Reheat: A hot skillet over medium-low heat works best, but the microwave works in a pinch.

Serving Ideas

Now that your chicken Dijon is ready, pick one of my side dish recipes to go with it. Here are some of my favorites:

• Starches – The perfect way to sop up the creamy sauce is with a pile of roasted potatoes , rice, or my (lighter) go-to options, mashed cauliflower or frozen cauliflower rice . If you like, you can even double the amount of sauce to have plenty to pour over your base.
• Veggies – I love sautéed zucchini this time of year, but roasted broccoli also pairs very well. For these pictures, I made quick Instant Pot broccoli .
• Casseroles – This creamy Dijon chicken is already super comforting, but if you’re craving all the comfort food today, pair it with my cheesy asparagus casserole or broccoli cauliflower casserole .
• Salads – If you want to balance the richness of the main dish, serve this easy chicken recipe with my artichoke salad or cucumber tomato salad .

My Tools For This Recipe

• Cast Iron Skillet – When I first made this recipe back in 2017, I used a nonstick pan. Now I always use cast iron for my chicken Dijon, because it gets me a better sear and the sauce thickens more easily.
• Meat Thermometer – My favorite for perfectly cooked chicken every time.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz Boneless skinless chicken breasts ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil (divided) ▢
• 2 cloves Garlic (minced) ▢
• 1/2 cup Chicken broth, reduced sodium ▢
• 2/3 cup Heavy cream (or coconut cream for dairy-free) ▢
• 1 tbsp Fresh thyme ▢
• 2 tbsp Whole grain Dijon mustard (or smooth Dijon mustard) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
2. Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
3. Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 1 minute , until fragrant.
4. Add the chicken broth. Scrape the bottom of the pan with a wooden spoon to release any bits stuck to the bottom of the pan. Increase heat and simmer for 3-5 minutes , until the liquid is reduced by half.
5. Add the cream and thyme, and increase the heat to return to a gentle simmer. (See notes below if you want to make the sauce a little sweet at this step.) Simmer for 2-3 minutes , just until the sauce thickens (it will reduce in volume).
6. Turn off the heat and stir in the Dijon mustard.
7. To serve, pour the sauce over the chicken, or transfer the chicken back to the pan and cover in sauce.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 chicken breast with sauce

If you like a sweeter sauce, add 1-2 tablespoons of honey in step 5. (I use my natural sugar-free honey for this version.)

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Dijon

Gratitude Moment

Speaking of comforting things, one thing I missed so much while we were in Minnesota for the summer is my coffee machine that stayed in Florida. It was definitely a splurge (holiday gift for myself one year, lol), but with how much coffee I drink, it has made me happy every day I use it.

I also couldn’t justify getting a separate machine for just a couple of months. So, I found this brand of instant to hold me over and it was actually amazingly good — highly recommend! But let’s be real, it can’t beat my nice espresso machine.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Dijon

You’ll love my chicken Dijon recipe with rich, creamy mustard sauce. It looks impressive, but takes just 15 minutes. Perfect for weeknights!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/dijon-mustard-chicken/

Ingredients

• 4 8-oz Boneless skinless chicken breasts
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil (divided)
• 2 cloves Garlic (minced)
• 1/2 cup Chicken broth, reduced sodium
• 2/3 cup Heavy cream (or coconut cream for dairy-free)
• 1 tbsp Fresh thyme
• 2 tbsp Whole grain Dijon mustard (or smooth Dijon mustard)

Instructions

1. Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
2. Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
3. Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 1 minute , until fragrant.
4. Add the chicken broth. Scrape the bottom of the pan with a wooden spoon to release any bits stuck to the bottom of the pan. Increase heat and simmer for 3-5 minutes , until the liquid is reduced by half.
5. Add the cream and thyme, and increase the heat to return to a gentle simmer. (See notes below if you want to make the sauce a little sweet at this step.) Simmer for 2-3 minutes , just until the sauce thickens (it will reduce in volume).
6. Turn off the heat and stir in the Dijon mustard.
7. To serve, pour the sauce over the chicken, or transfer the chicken back to the pan and cover in sauce.

Maya’s Recipe Notes

Serving size: 1 chicken breast with sauce

If you like a sweeter sauce, add 1-2 tablespoons of honey in step 5. (I use my natural sugar-free honey for this version.)

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Chicken Dijon Recipe
• Ingredients & Substitutions
• How To Make Dijon Chicken
• My Recipe Tips
• Storage Instructions
• Serving Ideas
• My Tools For This Recipe
• Chicken Dijon Recipe card
• Gratitude Moment
• Recipe Reviews

Feeling stuck in a chicken dinner rut? I get it, sometimes the usual pan-seared chicken breast can feel a bit… well, ordinary. So today, I’ve got something different for you: Chicken Dijon ! If you love mustard like I do, you need this in your rotation. This creamy sauce is super versatile – you can make it sweet or savory, depending on your mood. (I love making it slightly sweet for my kids, while my husband prefers the savory version.) Make my Dijon chicken recipe with me and let me know what you think!

Why You Need My Chicken Dijon Recipe

• Creamy, tangy sauce – The rich, creamy mustard sauce packs a punch on a neutral protein like chicken. If you like my other creamy chicken recipes, such as mushroom chicken , creamy lemon chicken , or Tuscan chicken , you’ll love this one, too.
• Super juicy chicken – I’ve banned dry chicken from my house! I have tips below for keeping your chicken breast extra juicy, plus smothering it in creamy sauce helps lock in the juices.
• Quick and easy – You can whip up this Dijon chicken in just 15 minutes, so it’s a perfect weeknight dinner recipe . And some days, I just love that there’s almost no chopping involved (you only need to mince the garlic).
• Simple ingredients – You just need the chicken, 6 common pantry staples, salt, and pepper. No fancy stuff here.

Ingredients & Substitutions

Here I explain the best ingredients for my chicken Dijon recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – I used boneless skinless chicken breasts, but you can use boneless skinless chicken thighs, too. I don’t recommend bone-in, skin-on cuts, because they take longer to cook and can mess up the timing for the sauce, plus the skin will get soggy.
• Dijon Mustard – I’m a big fan of this whole grain Dijon mustard for extra texture and punch, but regular smooth Dijon mustard also tastes great here. (I used the smooth kind in my video below.)
• Oil – For sauteing the chicken. I prefer olive oil , but feel free to use avocado oil or any neutral cooking oil you like. You can also use butter if you want extra richness, but in that case cook the chicken over medium heat, so that the butter doesn’t burn.
• Garlic – If you’re short on time, feel free to use a teaspoon of the jarred minced garlic . It works just as well and saves you a step.
• Chicken Broth – Because we’ll be reducing it, I recommend a reduced-sodium type like this one to avoid making your sauce too salty. You can also use my chicken broth recipe to make your own! If you want a more complex flavor, replace half of the broth with dry white wine.
• Heavy Cream – This is my secret for a silky-smooth sauce. If you need a dairy-free option, just swap it with coconut cream or full-fat coconut milk.
• Fresh Thyme – For a bright, earthy flavor. Feel free to substitute other herbs, like parsley or chives. If you don’t have fresh, use 1 teaspoon of dried thyme instead. (That’s 1/3 the amount of fresh.)
• Sea Salt & Black Pepper

VARIATION: Make honey Dijon chicken!

If you like a sweeter sauce, add 1-2 tablespoons of honey in step 5. When I make this version, I use my natural sugar-free honey . You can also try my honey mustard chicken , which was inspired by this recipe but has more honey and a different, glazed vibe.

How To Make Dijon Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the chicken. Pat dry with paper towels first. Counterintuitively, this helps lock moisture inside when cooking, plus it makes for a nicer sear. Season both sides with salt and pepper.
2. Sear until golden. Heat the olive oil in cast iron skillet . Saute the chicken on each side, until golden and cooked through. Transfer to a plate and cover to keep warm.

1. Saute the garlic. Add more olive oil to pan, along with the garlic. Saute until fragrant.
2. Deglaze the pan. Add the chicken broth and scrape the bottom of the pan with a wooden spoon to release any browned bits stuck to the bottom. (This part adds so much flavor to the sauce!) Simmer until the liquid volume is reduced by half.

1. Finish the creamy Dijon sauce. Add the heavy cream and thyme, and simmer until thickened. Remove from heat and stir in the mustard.
2. Bring it all together. I like to coat the chicken with Dijon mustard sauce right in the pan, but you can also just pour the sauce over the chicken on a plate. Sprinkle some thyme leaves on top if you like!

My Recipe Tips

• Choose chicken breasts that are the same size. That way, they’ll cook at the same rate, so none of them turn out dry. If they are thick, pound them with the flat side of a meat mallet to even them out.
• Don’t crowd the pan. Crowding can make the chicken steam instead of sear, which messes with the texture and flavor. Cook in batches if the chicken pieces don’t fit with spaces between them.
• You can adjust the sauce consistency to your liking. My chicken Dijon can have a thick sauce that clings to the chicken, like my pictures here, or a thinner one you can drizzle, like my video below. If your sauce is too thick, just add a splash more chicken broth or cream. If it’s too thin, let it simmer a bit longer to thicken.
• Why only add the mustard at the end? I find that the Dijon mustard gets bitter if you cook it, so it tastes better if you stir it in after removing from heat.
• Use a meat thermometer . You know I always have to include this tip — the key to juicy chicken! 😉 It’s done when it hits 165 degrees F, but personally, I like to pull it off the heat at around 162-163 degrees F. That’s because it’ll keep cooking a bit from the residual heat as it rests under foil while you make the sauce. It should still reach 165 degrees F before serving.

Storage Instructions

• Store: Dijon chicken tastes best made fresh, and since it’s ready in 15 minutes, it’s easy to make right at dinnertime! But if you have leftovers, just pop them in the fridge for up to 2-3 days. I don’t recommend freezing this dish, as the cream-based sauce will separate.
• Reheat: A hot skillet over medium-low heat works best, but the microwave works in a pinch.

Serving Ideas

Now that your chicken Dijon is ready, pick one of my side dish recipes to go with it. Here are some of my favorites:

• Starches – The perfect way to sop up the creamy sauce is with a pile of roasted potatoes , rice, or my (lighter) go-to options, mashed cauliflower or frozen cauliflower rice . If you like, you can even double the amount of sauce to have plenty to pour over your base.
• Veggies – I love sautéed zucchini this time of year, but roasted broccoli also pairs very well. For these pictures, I made quick Instant Pot broccoli .
• Casseroles – This creamy Dijon chicken is already super comforting, but if you’re craving all the comfort food today, pair it with my cheesy asparagus casserole or broccoli cauliflower casserole .
• Salads – If you want to balance the richness of the main dish, serve this easy chicken recipe with my artichoke salad or cucumber tomato salad .

My Tools For This Recipe

• Cast Iron Skillet – When I first made this recipe back in 2017, I used a nonstick pan. Now I always use cast iron for my chicken Dijon, because it gets me a better sear and the sauce thickens more easily.
• Meat Thermometer – My favorite for perfectly cooked chicken every time.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz Boneless skinless chicken breasts ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil (divided) ▢
• 2 cloves Garlic (minced) ▢
• 1/2 cup Chicken broth, reduced sodium ▢
• 2/3 cup Heavy cream (or coconut cream for dairy-free) ▢
• 1 tbsp Fresh thyme ▢
• 2 tbsp Whole grain Dijon mustard (or smooth Dijon mustard) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
2. Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
3. Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 1 minute , until fragrant.
4. Add the chicken broth. Scrape the bottom of the pan with a wooden spoon to release any bits stuck to the bottom of the pan. Increase heat and simmer for 3-5 minutes , until the liquid is reduced by half.
5. Add the cream and thyme, and increase the heat to return to a gentle simmer. (See notes below if you want to make the sauce a little sweet at this step.) Simmer for 2-3 minutes , just until the sauce thickens (it will reduce in volume).
6. Turn off the heat and stir in the Dijon mustard.
7. To serve, pour the sauce over the chicken, or transfer the chicken back to the pan and cover in sauce.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 chicken breast with sauce

If you like a sweeter sauce, add 1-2 tablespoons of honey in step 5. (I use my natural sugar-free honey for this version.)

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Chicken Dijon

Gratitude Moment

Speaking of comforting things, one thing I missed so much while we were in Minnesota for the summer is my coffee machine that stayed in Florida. It was definitely a splurge (holiday gift for myself one year, lol), but with how much coffee I drink, it has made me happy every day I use it.

I also couldn’t justify getting a separate machine for just a couple of months. So, I found this brand of instant to hold me over and it was actually amazingly good — highly recommend! But let’s be real, it can’t beat my nice espresso machine.