Dijon Chicken
Last updated on March 1st, 2026 at 09:58 pm
This Dijon chicken, made with tender pan-seared chicken breasts, shallots, garlic, spinach, and a silky mustard sauce, is perfect for busy weeknights.
This Dijon chicken is one of those recipes that feels fancy but secretly comes together fast enough for a weeknight. Butterflied chicken breasts are lightly dredged in flour, pan-seared until golden, and finished in a creamy Dijon mustard sauce that’s savory, tangy, and deeply comforting. A handful of spinach wilts right into the sauce, making this a one-pan dinner that checks all the boxes.
Serve this Dijon chicken with mashed potatoes, rice, or crusty bread to soak up every last drop of sauce. It’s simple enough for busy nights, but special enough to serve to guests. It’s exactly the kind of recipe you’ll come back to again and again.
What to Serve with Dijon Chicken
Appetizer: Fig Panzanella Salad
Side: Brown Butter Roasted Garlic Mashed Potatoes
Dessert: Kitchen Sink Cookies
Ingredients
Chicken: I like to use chicken breast for this recipe so I can fillet them and pound them into thinner pieces for even cooking.
Flour: to coat the chicken for a slightly crispy exterior to the chicken and helps thicken the sauce.
Aromatics: garlic and shallots are sautéed until soft and golden to add flavor to the sauce.
Seasoning: thyme, salt and pepper is all that is needed for this recipe.
Oil/butter: oil to pan fry the chicken and both oil and butter to sauté the aromatics and build the sauce.
White wine: to deglaze the pan and the start of the sauce.
Chicken broth: the main component of the sauce.
Half & half: to make the sauce creamy. Use less for a brothy sauce or more for a creamy sauce.
Dijon mustard: to flavor the sauce.
Worcestershire: a few dashes are all that is needed to add umami or depth of flavor to the sauce.
Spinach: optional, to add a serving of greens and for color.
Equipment
Cutting board and knife
Measuring cups and spoons
Large frying pan
Plate
Meat mallet
Tongs
Instructions
Prepare the chicken: Butterfly chicken breasts into two thinner pieces and pound out with a meat mallet into an even thickness. Combine flour with salt, pepper and finely chopped thyme. Lightly dredge each piece of chicken in the flour mixture, shaking off any excess.
Sear the chicken: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté the aromatics: Reduce the heat to medium. Melt remaining oil and butter in the pan, add the shallot to the skillet and cook for 2–3 minutes until softened. Stir in the garlic and cook for about 30 seconds, until fragrant.
Build the sauce: Deglaze the pan with white wine and scrape up any brown bits stuck to the pan. Add the chicken stock, half and half, Dijon mustard, and Worcestershire sauce. Simmer gently until the sauce thickens slightly, about 2-3 minutes.
Finish the dish: Add the spinach and stir until wilted. Return the chicken to the skillet, spooning the sauce over the top. Warm everything through for 1-2 minutes. Serve over mashed potatoes or rice and your favorite veggie side.
Tips
Butterflied chicken cooks evenly: Thinner chicken breasts cook faster and more evenly, keeping them tender and juicy.
Don’t rush the sear: Let the chicken develop a golden crust before flipping. This adds flavor and helps thicken the sauce later.
Use fresh spinach: Fresh spinach wilts quickly and blends seamlessly into the sauce.
Substitutions
Chicken: can use chicken thighs instead of breasts.
White wine: if you don’t want to use wine, sub with extra chicken broth to deglaze the pan.
Half & half: can sub with heavy cream.
Worcestershire: can use a dash or two of soy sauce instead to add umami flavor.
More Chicken Recipes
- Jalapeño Popper Stuffed Chicken
- Cilantro Lime Grilled Chicken
- Air Fryer Caprese Chicken
- Sheet Pan Maple Mustard Chicken
- Garlic Herb Stuffed Chicken
If you make this Dijon Chicken recipe, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Dijon Chicken
Ingredients
- 2 chicken breasts
- 1/4 cup flour
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil divided
- 2 tbsp butter
- 1 shallot minced
- 2 cloves garlic minced
- 1/3 cup white wine
- 1/3 cup chicken broth
- 1/3 cup half & half
- 2 tbsp dijon mustard
- 2 dashes Worcestershire sauce
Instructions
- Butterfly chicken breasts into two thinner pieces and pound out with a meat mallet into an even thickness. Combine flour with salt, pepper and finely chopped thyme. Lightly dredge each piece of chicken in the flour mixture, shaking off any excess.
- Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Melt remaining oil and butter in the pan, add the shallot to the skillet and cook for 2–3 minutes until softened. Stir in the garlic and cook for about 30 seconds, until fragrant.
- Deglaze the pan with white wine and scrape up any brown bits stuck to the pan. Add the chicken stock, half and half, Dijon mustard, and Worcestershire sauce. Simmer gently until the sauce thickens slightly, about 2-3 minutes.
- Add the spinach and stir until wilted. Return the chicken to the skillet, spooning the sauce over the top. Warm everything through for 1-2 minutes. Serve over mashed potatoes or rice and your favorite veggie side.
