Best Creamy Dijon Chicken Recipes

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

CHICKEN BREAST AND SHRIMP WITH PROVENCAL HERBS IN A CREAMY PISTACHIO DIJON SAUCE

Steps:

• Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.
• Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.
• Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat.
• Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.

CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
• Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
• Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
• Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
• Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
• Enjoy!

CHICKEN IN CREAMY DIJON-SHERRY SAUCE

Steps:

• Season chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and sauté until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and sauté until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer.

CHICKEN & MUSHROOMS WITH CREAMY DIJON SAUCE

Steps:

• Spray skillet with cooking spray. Heat to medium heat.
• Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
• Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
• Add the chicken stock and sherry. Bring to a boil.
• Cover and reduce heat; simmer for 10 minutes.
• Add mushrooms and cook uncovered until the mushrooms are tender.
• Remove the chicken and mushrooms from the pan; keep warm.
• Add the half and half and mustard to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. If desired, thicken sauce with cornstarch -- be careful -- it is easy to get it too thick.
• Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.

CHICKEN PAILLARDES & MUSHROOMS IN CREAMY COGNAC DIJON SAUCE

Steps:

• Season the chicken with the salt and pepper.
• Heat the olive oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, turning once (about 5 minutes total time). Transfer to a plate, cover with foil and keep warm.
• Add the Cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
• With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.
• Whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
• Serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. Wonderful served with a tossed salad and Potatoes Dauphinoise (recipe #359440).

CREAMY CHICKEN DIJON FROM MAZOLA®

Steps:

• Pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. Season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned.
• Remove chicken to platter and repeat with remaining chicken. Add remaining 2 tablespoons oil to the pan. Add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. Stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. Add chicken back to the Dutch oven; cover and simmer 10 minutes. Mix half and half and corn starch together; add to Dutch oven along with Dijon mustard and thyme. Stir until thickened. Remove from heat and let sit 3 minutes. Transfer to serving platter and sprinkle with chopped, fresh parsley. Serve immediately with rice or noodles.

CREAMY CHICKEN DIJON

Steps:

• HEAT oil in skillet. Cook chicken 10 minute or until browned.
• ADD soup, water, mustard, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 minute or until chicken is done.

CHICKEN WITH CREAMY DIJON HERB SAUCE

Steps:

• 1. MIX broth, mustard, cream cheese and herbs until well blended; set aside. 2. COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min. 3. STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended. Tip: Substitute 2 tbsp. prepared pesto sauce for the herbs.

GG'S CHICKEN IN CREAMY DIJON SHERRY SAUCE

Steps:

• Season chicken with salt and pepper.
• Saute chicken in butter until just cooked through, about 4 minutes per side.
• Transfer to plate.
• Add mushrooms, onion and peppercorns to skillet and saute until onion is tender, about 7 minutes.
• Add broth, cream, sherry and mustard to skillet.
• Simmer until reduced to sauce consistency, about 15 minutes.
• Return chicken and juices to pan and cook until chicken is just heated through, about 4 minutes more.

CHICKEN WITH CREAMY DIJON HERB SAUCE

Steps:

• Heat oil in large nonstick skillet. Cook chicken 10 minutes until golden on both sides.
• Add onion and cook 1 minute.
• Stir in broth, mayonnaise and mustard. Heat to a boil. Simmer, stirring 4 minutes until sauce thickens slightly. Stir in herbs.
• Serve with your favorite sides.
• TIPS: Try this sauce as a cheater's hollandaise on eggs benedict or steamed asparagus. Replace chicken with pork chops.

CREAMY LEMON DIJON CHICKEN

Steps:

• 1. Season the chicken with salt and black pepper. Grate 1 tsp. zest and squeeze 2 Tbsp. juice from the lemon.
• 2. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes or until browned on both sides. Remove from the skillet.
• 3. Reduce the heat to medium. Add the shallot andcapers and cook for 2 minutes, stirring occasionally. Add the lemon juice and cook and stir for 30 seconds.
• 4. Stir in the cream starter and the mustard and heat to a boil. Reduce the heat to low. Return the chicken to the skillet. Cook for 15-20 minutes or until the chicken is cooked through. Remove the skillet from the heat. Stir in the lemon zest. Let stand for 5 minutes before serving.
• 5. Serve the chicken and sauce over hot cooked rice or noodles.

CHICKEN CUTLETS WITH CREAMY DIJON MUSTARD RECIPE - (4.7/5)

Steps:

• 1.If using regular chicken cutlets,place chicken breast between 2 sheets of plastic wrap;pound to 1/2 thickness. Sprinkle chicken breast with salt and pepper. 2.Heat a large skillet over medium high heat. Add 1 tbsp olive oil to pan. Saute chicken 3 minute each side or until done and lightly brown. Transfer to platter. 3.Add chopped shallots to skillet.saute 2 minutes. Stir in chicken broth and rosemary,bring to boil. Cook for two minutes.Stir in heavy cream, cook on low heat for 2 minutes. remove from heat , remove rosemary. Stir in dijon mustard. Spoon over chicken and serve

CAMPBELL'S® CREAMY DIJON CHICKEN WITH RICE

Steps:

• HEAT oil in skillet. Add chicken and cook until browned. ADD soup, water, mustard and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.