One Pan Creamy Dijon Chicken
This creamy dijon chicken is the ultimate weeknight dinner, ready in around 30 minutes, and made in just one pan!
Servings: 4 servings
Calories: 525kcal
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1 tsp kosher salt
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 Tbsp olive oil
Sauce
- 3 Tbsp unsalted butter
- 2 shallots peeled and diced
- 3 cloves garlic minced
- 2 Tbsp all purpose flour
- 1 2/3 cup reduced sodium chicken broth
- 3/4 cup heavy cream
- 3 Tbsp dijon mustard
- 2 tsp Worcestershire sauce
- 1/2 cup grated Parmesan cheese
Optional garnish
- minced fresh parsley
Instructions
Prepare chicken
- Add 1 of the 2 boneless skinless chicken breasts to a cutting board. Hold your knife parallel to the board and carefully slice the chicken from right to left (if you’re a righty)… opening the chicken breast up like a book. Slice all the way through, so you now have 2 thinly sliced pieces of chicken. Repeat with other chicken breast.
- In a small bowl, combine the 1 tsp kosher salt, 1 tsp italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp black pepper.
- Season chicken on both sides.
Here's a link to a good tutorial for doing this, although I typically don't pound the chicken. https://www.seriouseats.com/knife-skills-how-to-cut-chicken-breasts-into-cutlets
Cook chicken
- Heat a large skillet over MED heat. Once hot, add 2 Tbsp olive oil, and the seasoned chicken and cook until cooked through and golden brown, about 4 minutes per side.
- Remove cooked chicken to a plate and set aside.
Make sauce
- Add 3 Tbsp unsalted butter to the same skillet, and once melted, add 2 shallots, and 3 cloves garlic. Cook 3-4 minutes, until softened.
- Add 2 Tbsp all purpose flour, and stir to combine. Cook for another minute.
- As you whisk/stir, pour in 1 2/3 cup reduced sodium chicken broth. Once mixed in, with no lumps of flour, add 3/4 cup heavy cream, 3 Tbsp dijon mustard, and 2 tsp Worcestershire sauce. Whisk/stir to combine well.
- Bring sauce to a simmer, and cook for several minutes, or until the sauce thickens a bit.
- Stir in 1/2 cup grated Parmesan cheese, until melted.
Cooking the flour is important to do, otherwise the sauce will taste like raw flour.
Finish and serve
- Return the chicken to the pan, nestling into the sauce. Cook for a minute or two, to heat the chicken through.
- Sprinkle with minced fresh parsley (if using), and serve hot. I like to serve this chicken with some mashed potatoes, rice, or noodles, and a vegetable.
Notes
- I've estimated this recipe serves 4, but the exact serving size and number of servings is up to you.
- Instead of slicing the chicken breasts in half, you could purchase thin cut chicken, or chicken cutlets from the store.
Nutrition
Calories: 525kcal | Carbohydrates: 12g | Protein: 32g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 156mg | Sodium: 1139mg | Potassium: 683mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1081IU | Vitamin C: 4mg | Calcium: 182mg | Iron: 2mg
