This easy pan fried chicken with dijon cream sauce is one for the books if you like mustard and rich cream. Chicken thighs are seared first and then simmered in a tangy dijon cream sauce.
Flavorful herbs pull this creamy dijon chicken recipe together and make it amazingly rich, saucy, and addicting.
Breasts vs Thighs For Chicken Dijon Cream Sauce
This dijon chicken with cream sauce recipe is written for chicken thighs. Having said that, breasts can also be used.
It's difficult to overcook chicken thighs because of their fat content. They sear beautifully and create a nice fond (caramelized drippings) on the bottom of the pan that integrates into the dijon cream sauce beautifully.
Don't like chicken thighs? No problem.
Switch it up and use chicken breast instead in this creamy dijon chicken recipe. Chicken breasts will take less time to cook because they are so lean.
Variations on Chicken with Dijon Cream Sauce
Like sauce? Double the wine, mustard, cream, and herbs in this creamy dijon chicken recipe.
This dijon cream sauce has rosemary as the main herb, but parsley, tarragon, thyme, oregano, or sage can be substituted.
Don't like herbs. Cool - skip it. Don't have fresh herbs? Use ~½ teaspoon dried herbs instead.
Don't have or like cream? You can also use a dairy alternative or half and half or milk but it will not be as thick and rich. Also, heavy cream doesn't separate or curdle like milk or half and half when cooked, so keep that in mind.
Last Words On Cooking Creamy Chicken Dijon
Generally 8 chicken thighs or ~ two pounds of boneless will fit in a 12" skillet.
Chicken is easier for most people to sear in a non-stick pan. Non-stick pans are also easier and faster to clean.
Serve pan seared chicken with dijon cream sauce with mashed potatoes, roast potatoes, rice, and a fresh veggie.
Things In My Kitchen:
- Whisks - Affordable set of 3 for whiskin' that cream.
- 12" non-stick skillet - comes with a lid, oven safe to 400F, PFOA free. Perfect for seafood and delicate meats.
As an Amazon Associate I earn from qualifying purchases.
Pan Fried Chicken Thighs with Dijon Cream Sauce
EatSimpleFood.com
This easy pan fried chicken with dijon cream sauce is one for the book if you like mustard and rich cream. Chicken thighs are seared first and then simmered in a tangy dijon cream sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 10 (~2 lb) chicken thighs, boneless, skinless
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ¼ cup white wine
- ½ cup heavy whipping cream
- 1 ½ tablespoon dijon mustard
- 2 tsp tarragon or rosemary, chopped
- ½ teaspoon salt
- pinch black pepper
Instructions
- Lightly salt and pepper chicken thighs.
- Bring a large pan to medium high heat and add butter and olive oil until melted.
- Cook the chicken covered ~5-6 minutes per side or until juices run clear and internal temperature reaches 165F. Reduce your heat to medium if pan is too hot.
- Set the cooked chicken on a plate and tent, but leave any fond (food residue) and juices in the pan.
- Deglaze the pan by adding white wine to the hot pan and gently scraping the bottom to loosen up any of the fond/food stuck in the pan.
- Reduce heat and simmer uncovered ~ 2-3 minutes.
- Whisk in cream, mustard, and fresh herbs.
- Add the chicken and any juices. and stir until thickened (~ 3 minutes).
- Add salt and / or more mustard to taste. Happy Eating! Beckie
Notes
- Don't like chicken thighs? Switch it up and use chicken breast instead.
- Like sauce? Double the wine, mustard, cream, and herbs.
- This dijon cream sauce has rosemary as the main herb, but parsley, tarragon, thyme, oregano, or sage can be used.
- Don't like herbs. Cool - skip it. Don't have fresh herbs? Use ~½ teaspoon dried herbs instead.
- Don't have or like cream? You can also use a non dairy alternative or half and half or milk but it will not be as thick and rich. Also, heavy cream doesn't separate or curdle like milk or half and half when simmered.
- Generally 8 chicken thighs or ~ two pounds of boneless will fit in a 12" skillet. Chicken is easier for most people to sear in a non-stick pan.
You May Also Like
If you like the rich taste in this dijon cream chicken recipe, you may also like these other creamy dishes:
Serving Suggestions
The dijon cream sauce in this chicken thigh recipe makes it more comforting and a bit "heavier". Pair it with a lighter side or salad recipe to have a more balanced meal but you may also want a starch to soak up some of that delicious sauce.
Very good & I added mushrooms.
Sandra. I am beginning to think you are made of mushrooms :). I still have the marsala on my list. Grocery stores have been nuts here. Stay safe, sane and balanced. Thank you for the comment!
Very nice added some chopped red pepper as well will be making it again
Sounds delicious with the red pepper, Lindsay - thanks for the comment!