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Chicken is one of those dishes that we have at least once or twice a week. It can sometimes get boring, but changing up how you prepare it will make chicken a unique meal! This Chicken Dijon is super easy and quick to get on the table. I absolutely love dijon mustard sauces on chicken, pork, well, really anything!

I usually forget to thaw my chicken breasts ahead of time, so I will defrost in the microwave and then trim. Season the chicken breasts with kosher salt and pepper and then place in the pan to cook until browned.

Remove the chicken breasts and place on a plate temporarily. In the saucepan, place the onion, green onion, and garlic and saute until softened.

Add in the chicken broth, white wine, dijon mustard, and thyme. Bring to a boil and then add the chicken back in and reduce to a simmer for about 15 minutes.

Remove the chicken breasts and bring the sauce up to a boil and allow to thicken. If it doesn’t thicken enough, you can use 1 Tbsp of Wondra Flour to help it thicken up. Add in the butter at the end and then serve over the chicken!

Chicken Dijon

2 Tbsp Olive Oil
4 Skinless, boneless, chicken breasts
1 bunch of green onions, chopped green parts only
1 small onion, minced
4 garlic cloves
2 cups chicken broth
1 cup dry white wine
1/2 cup dijon mustard
2 Tbsp minced fresh thyme
1 Tbsp unsalted butter

1. In a large pan, heat the olive oil over medium high heat. Season the chicken with kosher salt/pepper. Cook the chicken until brown on both sides, about 12 to 15 minutes. Remove and let rest on a plate.

2. Place garlic, onion, and green onion into the pan. Saute until tender, about 4 minutes.

3. Stir in the broth, wine, dijon mustard, and thyme and bring to a slow boil.

4. Add back in the chicken and simmer over medium-low heat until the chicken is cooked through, about 15 minutes.

5. Remove the chicken again from the mixture. Bring the liquid to a boil again and cook until the sauce thickens. Add in butter and season the sauce with salt/pepper. If you would like the sauce a bit thicker, add in 1 Tbsp of Wondra Flour to thicken. Spoon sauce over chicken!

Based on Chicken Breasts Dijon recipe over at bon appetit!