There’s something incredibly comforting about a rich, velvety sauce hugging tender chicken, and that’s exactly what the Creamy Dijon Chicken Skillet Recipe delivers every time. This dish brings together simple ingredients with a touch of elegance that never fails to impress and satisfy – making it a go-to dinner that's both quick and delicious.

The image shows a white oval plate with five pieces of golden-brown cooked chicken layered close together, each piece covered unevenly with a creamy beige sauce sprinkled with small green herb bits and black pepper. The chicken has a slightly rough texture with visible grill marks and a crispy edge. Around the chicken pieces, some green parsley leaves are used as garnish, adding a fresh contrast. The plate is set on a green cloth on a wooden board, with a white marbled surface in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Dijon Chicken Skillet Recipe
Top Tip
How to Serve Creamy Dijon Chicken Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Dijon Chicken Skillet Recipe

Why You'll Love This Recipe

When I first made this Creamy Dijon Chicken Skillet Recipe, I was hooked by how effortlessly it comes together with so much flavor. It’s a comfort meal that feels special without a lot of fuss – perfect for weeknights when you want something tasty but quick.

Simple ingredients: You likely already have everything in your pantry and fridge, no need for complicated shopping trips.
Quick cooking time: From prep to plate in under 30 minutes, which is a lifesaver on busy days.
Rich and balanced flavors: The tang of Dijon mustard brightens the cream sauce perfectly, layered with herbs you’ll love.
Versatile and forgiving: Easy to customize with your favorite herbs, or swap dairy for something lighter if you want.

A pan filled with four golden brown chicken pieces, each topped with a smooth, light yellow creamy sauce with small green parsley pieces sprinkled on top. The chicken is arranged in a loose square, surrounded by the sauce that has a slightly thick texture. A silver spoon rests on the right side of the pan, partially covered in the sauce. Fresh parsley sprigs are placed around the chicken for garnish, and the pan sits on a white marbled surface with a dark green cloth partially visible underneath. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy Dijon Chicken Skillet Recipe is a beautiful marriage of flavors and textures. The chicken breasts provide a tender, juicy base, while the Dijon mustard and herbs deliver a flavorful punch wrapped in a luscious cream sauce. Each ingredient plays an important role in building the dish’s character.

Flat lay of four raw boneless skinless chicken breasts seasoned with salt and pepper, two whole brown eggs with clean shells, a small pile of fresh green thyme sprigs, a small bunch of fresh parsley leaves, a small cluster of garlic cloves, a few dried sage leaves, a drizzle of golden honey in a small white ceramic bowl, smooth creamy heavy cream in a small white bowl, yellowish pale Dijon mustard in a small white bowl, clear light brown chicken broth in a small white bowl, and a small amount of olive oil in a small white bowl, all arranged in perfect symmetry on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: Flattening them ensures even cooking and a tender bite every time.
Olive oil: Used for searing, adds a fruity richness to brown the chicken perfectly without burning.
Minced garlic: Adds a fragrant background note; sauté quickly to avoid bitterness.
Low-sodium chicken broth: Forms the base for your sauce, bringing savory depth without overpowering.
Heavy cream: Creates the velvety texture that makes the dish feel indulgent and comforting.
Dijon mustard: I like Grey Poupon for its mild but tangy flavor — it brightens the cream without being too sharp.
Fresh thyme: Offers a subtle earthiness that complements the mustard beautifully.
Dried sage: Adds a hint of warmth and complexity—just a pinch goes a long way.
Honey: Balances the tangy mustard with a touch of sweetness for harmony.
Fresh parsley (optional): A dash of brightness and color as a garnish when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the herbs and sometimes swapping the chicken breasts for thighs when I want a bit more richness. You can easily adjust this recipe to suit what you have or what flavors strike your fancy that day.

Herb swaps: I’ve swapped sage for rosemary or even added a little tarragon for a fresh twist — it’s so forgiving.
Dairy-free version: Use coconut cream instead of heavy cream for a dairy-free but still creamy sauce.
Extra veggies: Toss in some spinach or mushrooms at step 3 for a one-pan meal with greens.

Step-by-Step: How I Make Creamy Dijon Chicken Skillet Recipe

Step 1: Prep the Chicken

Start by gently flattening your chicken breasts to about ½ inch thick. This helps them cook quickly and evenly, preventing dry edges while the centers finish cooking. I like using a meat mallet or even a heavy pan bottom wrapped in plastic wrap — it’s a simple trick that makes a huge difference.

Step 2: Sear the Chicken

Heat 1 tablespoon of olive oil over medium-high heat until shimmering. Pat your chicken dry with paper towels—wet chicken won’t brown well—and season both sides generously with salt and pepper. Add the chicken to the skillet and let it cook undisturbed for 5–6 minutes per side until golden and cooked through (165°F internal temperature). Transfer it to a plate and tent with foil to keep warm. This resting step ensures juicy chicken.

Step 3: Build the Sauce

Lower the heat to medium-low and add the remaining olive oil. Toss in your minced garlic and sauté just until fragrant and lightly golden, about 10 seconds—don’t walk away because garlic burns fast! Pour in the chicken broth along with the thyme and sage, letting the liquid reduce by half (about 1 minute). This concentrates the flavor.

Step 4: Add Cream, Mustard & Honey

Stir in the heavy cream and Dijon mustard, keeping the sauce at a gentle simmer. Stir often so it thickens slightly, about 1 more minute. Finally, stir in the honey to balance the tang and add a subtle sweetness. Taste and adjust the seasoning with salt and pepper. That’s it — your sauce is rich, tangy, and perfectly creamy.

Step 5: Serve & Garnish

Place the chicken back in the skillet or on plates and spoon the luscious sauce over the top. Sprinkle fresh parsley for a pop of color and a little punch of fresh herbiness. Serve immediately and enjoy every silky bite.

Top Tip

Making this Creamy Dijon Chicken Skillet Recipe was a game changer for me because I once struggled to get sauces that thick and flavorful without turning them grainy or too heavy. Here are some tricks I've learned to get it just right every time.

Dry the chicken well: Moisture prevents browning, so pat your chicken dry with paper towels before seasoning.
Don’t rush the broth reduction: Letting the broth reduce intensifies flavor and prevents a thin sauce.
Simmer gently: Keep heat low when adding cream to avoid curdling—stir constantly for a smooth sauce.
Honey balances mustard: Adding a little honey softens the sharpness of Dijon and rounds out the sauce beautifully.

How to Serve Creamy Dijon Chicken Skillet Recipe

Creamy Dijon Chicken - Serving Suggestion

Garnishes

I usually finish this dish with a sprinkle of finely chopped fresh parsley. It adds a fresh, vibrant green pop against the creamy sauce. Sometimes, if my grocery store has it, I also toss in a few chives for mild oniony brightness, but parsley is my go-to every time.

Side Dishes

This skillet chicken pairs especially well with buttery mashed potatoes or creamy polenta to soak up all the sauce. For lighter options, roasted asparagus or steamed green beans add a welcome crunch and color contrast. I also like crusty bread beside it for sopping up what’s left on the plate.

Creative Ways to Present

For a dinner party, I’ve served this chicken over a bed of sautéed baby spinach with toasted almonds, garnished with edible flowers for a stunning presentation. Or layer it atop cooked quinoa and drizzle extra sauce around the plate to dress it up effortlessly.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. I find the sauce thickens after chilling, but gently reheating with a splash of chicken broth or cream loosens it right back up.

Freezing

This recipe freezes surprisingly well. Freeze the cooked chicken and sauce separately if you can, but combined also works. Thaw overnight in the fridge before reheating gently on the stovetop to keep the cream sauce from breaking.

Reheating

Reheat on low heat, stirring occasionally to distribute heat evenly. Add a splash of broth or cream if the sauce feels too thick. Avoid microwaving at high power to prevent the sauce separating — stovetop reheating is always my preferred method.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra richness and stay juicy. Just adjust cooking time slightly, cooking thighs until they reach 165°F internal temperature.

What can I substitute if I don’t have heavy cream?

You can use half-and-half for a lighter sauce, though it won’t be quite as thick, or coconut cream for a non-dairy option. Just keep in mind that the sauce might be less rich or slightly different in flavor.

Can this recipe be made gluten-free?

Yes, just make sure your Dijon mustard and chicken broth are labeled gluten-free. The recipe itself doesn’t call for any flour or gluten-containing ingredients.

How do I prevent the sauce from curdling?

Keep the heat on medium-low to low when adding the cream, and stir frequently. Avoid boiling the sauce once the cream is added to keep it smooth and silky.

Final Thoughts

This Creamy Dijon Chicken Skillet Recipe has become one of my favorite go-to dishes for those nights when I want something that feels both comforting and a bit special. It’s straightforward enough for busy evenings but elegant enough to share with friends. I hope you give it a try, tweak it to your taste, and find it as satisfying as I do.