Chicken breast dinners / Recipe 3 of 50
Dijon cream chicken
Two mustards bring gentle heat and little pops of texture to a smooth cream sauce.
By Kitchenware UK ·
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A closer look
Why this combination works
Two mustards give this sauce different jobs to do. Smooth Dijon adds a gentle, even tang, while wholegrain mustard leaves little seeds for texture. The cream cushions their sharpness and makes a sauce especially suited to spooning over potatoes.
What you need for dijon cream chicken
Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.
The chicken and seasoning
- Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
- Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
- Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
- Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.
The sauce and finishing touches
- Shallot. Shallot gives a mild onion sweetness without dominating the sauce. Finely chopping it helps it soften quickly and blend into the pan juices.
- Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
- Double cream. Double cream adds body and softens sharp or salty flavours. Simmer gently rather than boiling hard, and stir so it combines evenly with the stock.
- Dijon mustard. Dijon adds tang and a gentle mustard heat that balances a rich or sweet sauce. Smooth mustard disperses easily, so you get its flavour in every spoonful.
- Wholegrain mustard. Wholegrain mustard gives small pops of tang and texture. It complements smooth Dijon without making the entire sauce uniformly sharp.
How to make dijon cream chicken
1. Prepare the chicken
Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
2. Sear until golden
Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
3. Build the sauce
Soften the shallot for 3 minutes over medium-low heat. Add the stock and simmer for 2 minutes. Stir in the cream and both mustards without letting the sauce boil hard.
4. Finish gently
Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
Rest for 3 minutes off the heat, then serve with roast baby potatoes and broccoli.
The recipe
Dijon cream chicken
Serves 4 · Prep 10 min · Cook 25 min · Rest 3 min
Ingredients
- 4 boneless, skinless chicken breasts (about 150 g each)
- 1 tbsp olive oil
- 1/4 tsp fine salt
- 1/4 tsp ground black pepper
- 1 shallot, finely chopped
- 150 ml low-salt chicken stock
- 120 ml double cream
- 1 tbsp Dijon mustard
- 1 tsp wholegrain mustard
Method
- Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
- Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
- Soften the shallot for 3 minutes over medium-low heat. Add the stock and simmer for 2 minutes. Stir in the cream and both mustards without letting the sauce boil hard.
- Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
- Rest for 3 minutes off the heat, then serve with roast baby potatoes and broccoli.