Easy Skillet Dijon Chicken
This Easy Skillet Dijon Chicken dish is a tasty one-pan dinner on the table in 40 minutes. Chicken thighs are cooked with shallots, rosemary, white wine and Dijon mustard that makes a dairy-free, creamy sauce/gravy.
This is an easy chicken recipe that is a great recipe for busy weeknights or any night of the week. Plus, clean-up is a breeze only using one large skillet!. It tastes like it cooked for hours! With a creamy, mustard sauce without heavy cream or milk, just chicken stock (or chicken broth), shallot, fresh rosemary and fresh garlic.
I’m not a lover of yellow mustard on its own in sandwiches or burgers. Probably because I never grew up with it; it was not a big condiment in the UK back then. What I have discovered that it makes the most delicious salad dressings and sauces. I tend to use Dijon mustard 90% of the time for all of these applications.
An Easy Mustard Sauce
Dijon mustard has so many delicious ingredients like wine and garlic, it can add quick flavor to any sauce, and that is how I came to make this dish. Dijon is my new secret ingredient for sauces and gravy to add a lovely depth of flavor.
Substitute chicken thighs for chicken breasts
I specify bone-in chicken thighs in this recipe, but you can substitute with boneless thighs, skinless thighs or bone-in chicken breast or boneless, skinless chicken breasts (just note that bones add extra flavor to sauces). Cooking time will vary so be sure to use that meat thermometer for an accurate cooking temperature.
Steps to making the best Chicken Dijon Recipe
- Using a heavy-bottomed, cast iron skillet, or non-stick pan, the seasoned chicken is browned over medium heat in olive oil on both sides. This creates what chefs call ‘sucs’ or brown bits, which add flavor to the pan sauce. The chicken is then removed, and sauce is started by softening shallots in the same pan. Next, the aromatics of fresh rosemary and garlic are added (fresh herbs are always better for sauces).
- After the sauce is at the desired consistency and flavor, the chicken is added back to the pan to finish cooking through in the sauce. This step enhances the chickens flavor profile, plus flavoring the sauce. The chicken simmers in the sauce for at least 15 minutes (when using bone-in); less time is needed for boneless. Regardless of the type of chicken you use, make sure to use a meat thermometer to ensure it reaches an internal temperature of at least 165°F/74°C.
- Flour is then added to create a roux. White wine is whisked in to deglaze the pan and incorporate all the ‘sucs’ from the bottom of the pan, along with salt and pepper. The chicken stock or broth, along with mustard, is whisked in to complete the sauce,. Then taste testing begins for any necessary seasoning adjustments.
How to serve this Mustard Chicken dish
Delicious side options include Honey Glazed Carrots, or Slow Cooker Green Beans. If you’re looking for a good mash recipe, I have Creamy Microwave Mashed Potatoes or Creamy Rosemary Cauliflower Mash. All pictured below.
If you’ve tried this Easy Skillet Dijon Chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!