Zesty Chicken Dijonnaise Recipe: Tangy French Elegance on a Plate
Creamy, tangy, and utterly irresistible, this chicken dijonnaise recipe delivers a delightful French-inspired twist to your dinner table.
Mustard lovers will adore the rich Dijon flavor that infuses every succulent bite of tender chicken.
The combination of smooth Dijon mustard and velvety sauce creates a mouthwatering experience that feels both elegant and comforting.
Each forkful promises a harmony of zesty and savory notes that dance across your palate.
The dish comes together effortlessly, making it perfect for busy weeknights or impressive weekend gatherings.
With just a few simple ingredients, you can transform an ordinary chicken meal into a restaurant-worthy sensation.
Let’s find out this classic French recipe and let your taste buds embark on a delicious culinary adventure.
Storage Guidelines for Chicken Dijonnaise
Fridge Recovery: Store leftover chicken dijonnaise in an airtight container for up to 3-4 days. Keep the sauce separate from chicken to maintain crispy texture.
Smart Freezing Strategy: Wrap individual chicken portions in freezer-safe wrap, storing flat for maximum space efficiency. Freeze for 2-3 months, ensuring optimal taste and quality.
Reheating Magic: Gently warm chicken in a covered skillet with a splash of broth to prevent drying. Low and slow is the secret to restoring moisture and flavor.
Meal Prep Genius: Prepare chicken and sauce components separately during weekend cooking sessions. Pre-slice chicken and portion sauce for quick weeknight dinners that taste freshly made.
Quick Recipe Overview
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 350 kcal
Servings: 4
Ingredients for Chicken Dijonnaise Recipe
For Protein:
Boneless Chicken Breasts: Lean, tender protein that serves as the main star of the dish, select fresh, evenly sized chicken breasts for consistent cooking.
For Seasoning and Coating:
Sea Salt, Fresh Black Pepper: Elevate the chicken's natural flavors with premium, coarse sea salt and freshly ground black pepper.
All-Purpose Flour or Cornstarch: Creates a delicate, crispy exterior for the chicken, cornstarch provides an extra crunch and gluten-free option.
For Sauce and Flavor Builders:
Butter: Adds rich, velvety texture and golden color to the dish, use high-quality unsalted butter for best results.
Green Onions: Brings a sharp, fresh bite and bright green color, choose crisp, vibrant onions with firm white and green parts.
Heavy Cream: Delivers luxurious, silky smoothness to the sauce, opt for fresh, full-fat cream for maximum richness.
White Wine or Chicken Broth: Introduces depth and complexity to the sauce, select a dry white wine or high-quality low-sodium broth.
Dijon Mustard: Provides tangy, sharp flavor and creamy texture, choose authentic French Dijon for authentic taste.
Utensils Needed for Chicken Dijonnaise
Large Skillet: Essential for cooking chicken and creating the creamy sauce.
Plastic Wrap: Perfect for pounding chicken to an even thickness.
Shallow Bowl: Ideal for dredging chicken in flour or cornstarch.
Measuring Spoons: Helps accurately measure ingredients like Dijon mustard and green onions.
Whisk: Great for blending cream, wine, and mustard into a smooth sauce.
Platter: Provides a beautiful serving surface for the cooked chicken.
Foil: Keeps chicken warm while preparing the sauce.
Knife: Useful for chopping green onions as a garnish.
Cooking Chicken Dijonnaise Step by Step
Chicken Preparation Tenderizing the protein with gentle pounding creates an even surface for perfect cooking. Salt and pepper will add delightful seasoning.
Coating Magic Light dusting with flour transforms the chicken, creating a delectable golden exterior that locks in moisture and flavor.
Sizzling Transformation Heat brings the skillet to life, melting butter and welcoming chicken to develop a gorgeous golden-brown crust. Cooking until perfectly done ensures juicy, tender meat.
Sauce Symphony Green onions dance in the pan, releasing their aromatic essence. Cream, wine, and Dijon mustard swirl together, creating a luxurious sauce that elevates the entire dish.
Elegant Presentation Drape the luscious sauce over the chicken, allowing flavors to mingle. Sprinkle remaining green onions for a fresh, vibrant finish that delights the senses.
Tips for the Perfect Chicken Dijonnaise Flavor
Experiment with different Dijon mustard varieties like whole grain or spicy brown to add unique flavor layers to the sauce.
Replace chicken breasts with pork tenderloin or turkey cutlets for a delightful alternative that works perfectly with the creamy Dijonnaise sauce.
If you prefer not to use wine, substitute with chicken broth or white grape juice to maintain the sauce's depth and complexity.
Enhance the dish by adding fresh herbs like thyme, tarragon, or chives to the sauce for an extra burst of aromatic freshness.
Create a crispy coating by mixing panko breadcrumbs with the flour or using almond meal for a gluten-free and crunchy exterior on the chicken.
How to Serve Chicken Dijonnaise in Style
Elegant Dinner Party Centerpiece: Transform this chicken dish into a stunning main course by plating on a white ceramic dish with carefully arranged sauce drizzled artistically around the chicken breast.
Rustic Countryside Pairing: Serve alongside roasted baby potatoes and crisp green asparagus spears to create a balanced, hearty meal that feels like a cozy French countryside dinner.
Wine Companion Delight: Select a crisp white wine like Chardonnay or Sauvignon Blanc to complement the creamy Dijon sauce, enhancing the overall flavor profile and elevating the dining experience.
Gourmet Lunch Transformation: Slice the chicken thinly and place on mixed greens with extra sauce as a light vinaigrette, turning the recipe into an elegant, protein-packed salad perfect for midday meals.
Creamy chicken dijonnaise brings classic French flavors to weeknight dinners with minimal effort. Dijon mustard and white wine create a luxurious sauce that elevates simple chicken breasts for home cooks seeking restaurant-quality meals.
Ingredients
Scale
3–4 boneless chicken breasts
¼ cup (60 ml) Dijon mustard
⅓ cup (80 ml) heavy cream
3 tablespoons (45 g) butter
¼ cup (60 ml) white wine or chicken broth
½ cup (60 g) all-purpose flour or cornstarch
2 tablespoons (8 g) chopped green onions
Sea salt (to taste)
Fresh black pepper (to taste)
Instructions
Prep Chicken: Gently pound chicken breasts between plastic wrap to an even thickness. Season with salt and pepper, ensuring uniform coverage.
Coating Stage: Dredge chicken in flour or cornstarch, creating a delicate, even layer that will develop a golden crust during cooking.
Searing Process: Heat skillet over medium flame, melt butter until foaming. Carefully place coated chicken breasts, cooking for 7-8 minutes until achieving a rich, golden-brown exterior. Flip and continue cooking 5-7 minutes, verifying internal temperature reaches 165°F.
Sauce Creation: In the same skillet, quickly sauté green onions to release their aromatic essence. Immediately whisk heavy cream, white wine, and Dijon mustard, creating a luxurious, velvety sauce. Simmer 2-3 minutes to concentrate flavors and slightly thicken consistency.
Finishing Touch: Transfer chicken to serving platter, drape with the creamy Dijon sauce. Garnish with remaining green onions, presenting a restaurant-quality dish bursting with sophisticated flavor profiles.
Notes
Tenderize with Care: Gently pound chicken to even thickness for consistent cooking and tender meat.
Coating Technique: Lightly dredge in flour or cornstarch to create a delicate, crispy exterior that locks in moisture.
Temperature Precision: Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe, perfectly cooked protein.
Sauce Secrets: Allow sauce to simmer briefly to develop rich, harmonious flavors and achieve ideal consistency.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.