Creamy Dijon Chicken

Creamy Dijon Chicken

There are a handful of recipes I keep tucked in my back pocket for those evenings when the day has been a lot and I just don’t have the energy to cook dinner. This recipe is one of those lifesavers. It’s a true one-pan wonder that comes together in minutes, tastes special without being fussy, and gets a full-on thumbs-up from the kids every single time.

It’s cozy, creamy, full of flavor, and feels like something you’d order at a little French bistro — yet it’s easy enough to make on a Tuesday night.

It’s definitely one of our family favorites.

Creamy Dijon Chicken

INGREDIENTS

2 lbs chicken tenders, tendons trimmed and cut into bite-sized pieces

2 teaspoons salt

½ teaspoon ground black pepper

¼ cup all-purpose flour

2 tablespoon butter

2 tablespoon olive oil

1 onion, minced

2 garlic cloves, minced

½ cup dry white wine

1 cup heavy cream

½ cup water

1 teaspoon Better Than Bouillon chicken base

1 ½ tablespoon Dijon mustard

½ cup frozen peas

2 tbsp Parmesan cheese

cooked & buttered egg noodles, for serving

DIRECTIONS

Prep the chicken:
Pat the chicken dry with paper towels. In a medium bowl, toss the chicken with the salt, pepper, and flour until well coated.

Cook the chicken:
In a large skillet, melt the butter and olive oil over medium-high heat. Add the chicken in a single layer and cook without stirring until lightly golden. Use tongs to flip the pieces and continue cooking until fully cooked through.
Transfer the chicken to a plate with a slotted spoon and set aside.

Sauté the aromatics:

Add the onion to the pan and reduce the heat to low. Cook, stirring frequently, until the onion is translucent.
Add the garlic and cook, stirring constantly, for 1 minute. Do not burn the garlic.

Deglaze & reduce:
Add the wine and increase the heat to high. Boil until mostly evaporated, about 3 minutes.

Build the sauce:
Add the cream, water, Better Than Bouillon, Dijon mustard, and Parmesan cheese to the skillet. Reduce the heat to medium-low and gently boil until the sauce is thickened.

Combine:
Add the cooked chicken and the frozen peas back into the sauce. Stir to combine and warm through.

Serve:
Spoon the creamy Dijon chicken over buttered egg noodles. Enjoy!

Tips for the Creamiest, Dreamiest Sauce

Don’t skip the sear — those golden bits make the sauce amazing.

Add the Dijon gradually if you want a milder flavor for little ones.

If the sauce gets too thick, add a splash of broth.