Chicken Dijon

Jump to Recipe
My family's all-time FAVORITE Chicken recipe! I have been making this dish ever since my husband and I got married back in the early 1990s and it has become my "Go To" recipe for dinner, Church potlucks, neighborhood get togethers and school fundraisers. Everyone who eats this dish begs for the recipe! It is perfect for those chilly Autumn nights...a velvety smooth and creamy dish to warm the belly :). Enjoy!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Servings 4 Chicken Breasts

Ingredients
  

  • 4 Chicken Breasts Boneless, Trimmed, Rinsed & Dried
  • 3 Tablespoons Salted Butter
  • 2 Tablespoons All-Purpose Flour
  • 1 Cup Chicken Broth I use the Reduced Sodium one
  • ½ Cup Half & Half You can substitute with Whole Milk, 2%, 1% or Skim for a lighter version
  • 3 Tablespoons Dijon mustard
  • 2-3 Tablespoons Fresh Parsley Minced; You can substitute with Dry Parsley, but reduce to 1/2-1 Tablespoon if you do

Instructions
 

  • Gather all ingredients. Preheat oven to approximately 250 degrees (this is for keeping chicken warm while preparing the Dijon sauce).
  • In a large skillet, melt the butter.
  • Add the Chicken Breasts and cook over Medium to Medium-High heat for 20 minutes (10 minutes per side) until lightly browned.
  • Transfer Chicken to a warming dish and place in the preheated oven, leaving the drippings behind.
  • Add the Flour to the drippings in the large skillet and cook for about 1 minute, stirring constantly with a whisk.
  • Add the Chicken Broth and Half & Half to the flour mixture, stirring with the whisk over Medium-High heat until it thickens and begins to bubble.
  • Reduce heat to Medium and add the Dijon Mustard, mixing well with the whisk.
  • Return the Chicken to the skillet, cover and heat for approximately 10 minutes.
  • Add the Parsley just before serving.
  • Serve with your favorite side dish (I usually serve it with Rice and a steamed vegetable or salad).

Notes

I sometimes prepare this dish in the oven by making the sauce first in a saucepan, then dumping it over uncooked Chicken Breasts in a large baking dish and cooking it for 25-30 minutes in a 400 degree oven (inside temperature of Chicken should measure 165 degrees). I usually turn the chicken over once or twice while baking.
Serve over rice and pair with a steamed vegetable or fresh salad and a nice glass of Pinot Grigio!