Description
Tender, perfectly seared Creamy Dijon Chicken swimming in a rich, tangy Dijon cream sauce with fresh spinach – the ultimate weeknight dinner that tastes like fine dining.
Ingredients
For the Chicken:
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- 2 boneless, skinless chicken breasts (about 1.3 lbs total)
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- 1 tsp Italian seasoning
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- ½ tsp garlic powder
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- ½ tsp onion powder
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- Salt and pepper, to taste
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- 1 tbsp olive oil (for searing)
For the Creamy Dijon Sauce:
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- 1 tbsp butter
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- 2 cloves garlic, minced
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- 1 cup chicken broth
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- 1 tbsp Dijon mustard (get the good stuff!)
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- 1 tsp Worcestershire sauce
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- â…“ cup heavy cream
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- 2 tbsp grated Parmesan cheese
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- 2 cups fresh spinach (I throw this in for color, totally optional)
Instructions
1. Get the chicken ready (5 minutes) Cut each chicken breast in half horizontally so you have thinner pieces, or whack them with a meat mallet until they’re about ¾-inch thick. I use a rolling pin when I can’t find my mallet. Season both sides really well with all the spices and let them sit while you get everything else ready.
2. Sear that chicken (8 minutes) Warm the olive oil in a large skillet over medium to medium high heat. When it starts shimmering, lay the chicken in carefully. Don’t touch it for 4 full minutes – I know it’s tempting but resist! Flip and cook another 4 minutes until golden brown. Take it out and put it on a plate.
3. Make the base (2 minutes) Turn the heat down a bit and melt the butter in the same pan. Toss in the garlic and stir it around for about a minute until it smells amazing.
4. Add the liquids (3 minutes) Pour in the chicken broth, Dijon, and Worcestershire. Stir everything together and scrape up any brown bits stuck to the pan – that’s pure flavor right there. Let it bubble for a minute or two.
5. Make it creamy (7 minutes) Add the cream and Parmesan and stir. Bring to a gentle simmer and then let simmer for about 5-7 minutes, stirring occasionally, until it has thickened enough to coat your spoon. If you are using spinach, add that now, and let it wilt, too.
6. Put it all together (2 minutes) Add the chicken back to the pan and spoon some of that gorgeous sauce over the top. Let everything warm through for a couple minutes, then serve it up.
Notes
Sauce too thick? Add broth. Too thin? Cook it longer or throw in more cheese. I wing it every time.
That little bit of Worcestershire really matters. My sister forgot it once and kept asking what was wrong with her batch. Salts, like salt;you only miss them when they are gone.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pan Stovetop
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 385 per serving
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 145mg