Creamy Dijon Chicken in Garlic Sauce

Imagine tender chicken bathed in a velvety, aromatic sauce where the pungent notes of Dijon mustard blend harmoniously with the robust flavor of garlic. This Creamy Dijon Chicken in Garlic Sauce transforms ordinary chicken breasts into a restaurant-quality meal that’s surprisingly simple to prepare. The tangy, creamy sauce clings to each bite, creating a luxurious dining experience right at your kitchen table. You’ll learn how to create this elegant yet comforting dish that’s perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

This Creamy Dijon Chicken in Garlic Sauce recipe is a game-changer for your meal rotation. The contrast between the golden, seared chicken exterior and the juicy, tender interior creates a delightful textural experience. The sauce strikes the perfect balance between richness and tanginess – the cream provides velvety body while the Dijon mustard cuts through with a sophisticated zing that elevates the entire dish.

What makes this recipe truly special is its versatility and ease. Ready in under 30 minutes, it delivers gourmet flavor without complicated techniques. The one-pan preparation means minimal cleanup, making it practical for busy weeknights. Yet, the impressive presentation and complex flavors make it worthy of serving to guests.

The garlic-infused cream sauce has that magical quality of being indulgent without overwhelming the palate, allowing the chicken to remain the star while still being memorable in its own right.

Ingredients

For this Creamy Dijon Chicken in Garlic Sauce, you’ll need:

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 3 tablespoons (45ml) olive oil
• 1 teaspoon (5g) salt
• ½ teaspoon (2g) black pepper
• 1 tablespoon (15g) butter
• 6 cloves garlic, minced (about 2 tablespoons)
• 1 small shallot, finely diced (about ¼ cup)
• 1 cup (240ml) chicken broth
• 2 tablespoons (30g) Dijon mustard (use whole grain for extra texture)
• 1 cup (240ml) heavy cream
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped (for garnish)

The Dijon mustard is the cornerstone of this dish, providing distinctive tanginess that balances the rich cream. For best results, use a high-quality Dijon with a pronounced flavor profile.

Pro Tips

Perfect Chicken Searing: The foundation of delicious Dijon chicken with garlic begins with properly seared meat. Ensure your chicken is completely dry before seasoning—pat it with paper towels to remove all moisture. Heat your pan until it’s very hot before adding oil, then place chicken in without overcrowding. Allow it to develop a golden crust (about 4-5 minutes) before flipping. Resist the urge to move the chicken prematurely—when it’s ready to flip, it will release easily from the pan.

Sauce Consistency Management: For the ideal creamy garlic mustard chicken sauce, reduce your liquids correctly. After adding broth, let it reduce by half before introducing cream. This concentrates flavors and ensures a proper thickness. If your sauce becomes too thick, thin it with additional broth (not cream) to maintain flavor balance. For extra silkiness, finish the sauce by whisking in a cold tablespoon of butter just before serving.

Temperature Control: The secret to preventing curdled sauce is gentle heat. Once cream is added, never allow the sauce to boil aggressively. Maintain a gentle simmer and stir frequently, especially if reheating leftovers of this Creamy Dijon Chicken in Garlic Sauce.

Instructions

Step 1: Prepare the Chicken

Begin by patting your chicken breasts dry with paper towels—this ensures a beautiful golden sear. If the breasts are very thick, consider butterflying or pounding them to an even thickness of about ¾ inch. Season both sides generously with salt and pepper, pressing the seasonings into the meat to help them adhere.

Step 2: Sear the Chicken

Heat a large skillet over medium-high heat and add olive oil. When the oil shimmers, carefully place your seasoned chicken breasts into the pan. Allow them to cook undisturbed for 5-6 minutes until they develop a rich golden crust. You’ll know it’s time to flip when the chicken easily releases from the pan. Turn and cook for another 4-5 minutes until the internal temperature reaches 160°F. Transfer the chicken to a plate and tent loosely with foil.

Step 3: Create the Aromatics Base

In the same pan, reduce heat to medium and add butter. Once melted, add your minced garlic and diced shallot. Sauté for 1-2 minutes until fragrant and translucent, being careful not to burn the garlic. The fond (browned bits) from the chicken will incorporate into your aromatics, adding incredible depth to your Creamy Dijon Chicken in Garlic Sauce.

Step 4: Build the Sauce

Pour in the chicken broth and use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Allow the liquid to simmer and reduce by half, about 3-4 minutes. Whisk in the Dijon mustard until completely incorporated. Now add the heavy cream and fresh thyme, stirring to combine. Let the sauce gently simmer for 2-3 minutes until it begins to thicken slightly.

Step 5: Finish the Dish

Return the chicken breasts to the pan, including any accumulated juices. Spoon the sauce over the chicken and allow everything to simmer together for 2-3 minutes. This final cooking ensures the chicken is completely cooked through while allowing it to absorb some of the sauce flavors. Garnish with fresh parsley before serving your Creamy Dijon Chicken in Garlic Sauce.

Variations

Herb-Infused Version: Elevate your Creamy Dijon Chicken in Garlic Sauce by incorporating a broader herb profile. Add 1 teaspoon of herbs de Provence to the sauce, or create a fresh herb mixture with rosemary, tarragon, and chives. Fresh herbs added at the end provide brightness that complements the rich sauce perfectly. For an extra layer of flavor, consider adding a tablespoon of white wine when deglazing the pan.

Lighter Adaptation: For a lighter version of this garlic Dijon chicken recipe, substitute half the heavy cream with unsweetened almond milk and a tablespoon of cornstarch slurry to maintain thickness. You can also use Greek yogurt in place of some cream for added protein and tanginess. Serve with roasted vegetables instead of pasta or potatoes for a lower-carb option that still satisfies.

Spicy Twist: Transform this dish by adding 1 teaspoon of red pepper flakes or 1 tablespoon of harissa paste to the sauce. The heat works surprisingly well with the creamy, tangy profile of the original recipe, creating a warming variation perfect for chilly evenings.

Storage and Serving

This Creamy Dijon Chicken in Garlic Sauce keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making it an excellent make-ahead meal. When reheating, do so gently over low heat with a splash of chicken broth to revitalize the sauce and prevent it from breaking.

For serving, this versatile dish pairs wonderfully with creamy mashed potatoes that can soak up the delicious sauce. Alternatively, serve over buttered egg noodles or fluffy rice pilaf. For a complete meal, add a bright side like steamed asparagus or a simple arugula salad with lemon vinaigrette to cut through the richness of the sauce.

For an elegant presentation, slice the chicken on a bias before plating, then generously spoon the sauce over top and around the plate. Finish with a sprinkle of fresh herbs and cracked black pepper for a restaurant-quality presentation.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this Creamy Dijon Chicken in Garlic Sauce recipe. They’re more forgiving if slightly overcooked and offer richer flavor. Adjust cooking time accordingly—thighs typically need 2-3 minutes longer per side.

My sauce is too thin. How can I thicken it?
If your sauce hasn’t reached your desired consistency, continue simmering it for a few more minutes. Alternatively, make a cornstarch slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then whisk into the simmering sauce.

Can I make this dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk and use olive oil instead of butter. The flavor profile will change slightly, but it remains delicious.

What wine pairs best with this dish?
A crisp Chardonnay or Sauvignon Blanc complements the creamy, tangy flavors perfectly. For red wine lovers, a light Pinot Noir works well.

Can I freeze leftovers?
Cream-based sauces can sometimes separate when frozen and reheated. While safe to eat, the texture may not be ideal. If freezing, reheat gently and whisk vigorously to recombine.

Conclusion

This Creamy Dijon Chicken in Garlic Sauce is comfort food at its finest — elegant enough for special occasions yet simple enough for weeknight dinners. The velvety sauce with its perfect balance of garlic intensity and Dijon tanginess transforms ordinary chicken into something truly memorable. It’s the kind of dish that makes everyday meals feel special and leaves everyone at the table asking for seconds. Master this recipe, and you’ll have a reliable crowd-pleaser in your culinary arsenal that delivers restaurant-quality results with minimal effort.

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