Get ready to enjoy a dish that’s both comforting and elegant with this Creamy Baked Dijon Mustard Chicken recipe. Combining tender chicken with a rich, tangy sauce, this dish is a delightful blend of flavors that feels special yet is easy enough for a weeknight dinner. Perfectly paired with a side of roasted vegetables or mashed potatoes, it’s sure to become a favorite at your table.
Steps
- Combine the Italian seasoning, garlic powder, onion powder, salt, and pepper in a small bowl. Slice each chicken breast into two thinner pieces and season both sides with the spice mixture.
- Heat olive oil in a large skillet over medium heat. Cook the chicken until golden brown and thoroughly cooked, about 4 minutes on each side. Transfer the cooked chicken to a plate and keep it warm.
- In the same skillet, melt butter over medium-low heat and sauté the minced garlic for about one minute until it becomes fragrant.
- Pour the chicken broth into the skillet, and add Dijon mustard and Worcestershire sauce. Stir and scrape the bottom of the pan to release any browned bits.
- Incorporate heavy cream and parmesan cheese into the skillet, stirring well. Let the sauce simmer for five minutes, then taste and adjust with salt and pepper if needed.
- Add fresh spinach to the sauce, stirring until it wilts.
- Return the chicken to the skillet, spooning the sauce over the top. Heat the chicken through before serving with your choice of sides, making sure to drizzle extra sauce over everything.
Ingredients
- 2 boneless, skinless chicken breasts (about 1.3 lb.)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 cloves of garlic, minced
- 1 cup chicken broth
- 1 Tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/3 cup heavy cream
- 2 Tbsp grated parmesan cheese
- 2 cups fresh spinach
FAQ
- Can I use chicken thighs instead of chicken breasts?
- Yes, you can substitute boneless, skinless chicken thighs for chicken breasts in this recipe. They will provide a slightly different texture and may require a bit more cooking time, but they will work just as well.
- Is it possible to use yellow mustard in place of Dijon mustard?
- It is not recommended to replace Dijon mustard with yellow mustard as they have distinct flavors. Dijon has a sharper, more complex taste that enhances the sauce in this recipe, while yellow mustard is milder.
- What are some good side dishes to serve with Creamy Dijon Chicken?
- This dish pairs wonderfully with mashed potatoes, buttered noodles, or rice to soak up the delicious sauce. A simple side salad or sautéed vegetables, such as asparagus, also complement the meal well.
- I’m not a fan of mustard. Will I still enjoy this recipe?
- Even if you’re not a fan of mustard, you might find this recipe appealing. The Dijon mustard flavor is balanced with other ingredients, creating a harmonious sauce that is not overwhelmingly mustard-y. You can always adjust the amount of mustard to suit your taste.
- How can I add more greens to this dish?
- Adding spinach is a great way to incorporate more greens into this dish. The heat from the sauce will wilt the spinach nicely, adding both color and nutrients to your meal.
Tips
- Enhance the flavors by allowing the sauce to simmer and thicken for five minutes, and taste it before serving to adjust the seasoning as needed.
- For a perfectly cooked chicken, slice the chicken breasts into thinner cutlets to ensure even cooking and a golden-brown finish on each side.
- When adding the chicken broth to the skillet, make sure to scrape up any browned bits from the bottom of the pan for added flavor in the sauce.
- If you prefer a stronger Dijon flavor, taste the sauce before serving and consider adding more mustard to suit your taste preference.
Equipment
- Large 12″ Skillet – Essential for pan-searing the chicken and making the sauce.
- Color Cutting Boards – Useful for preparing the chicken and other ingredients safely and hygienically.
- Sharp Knife – Necessary for filleting the chicken breasts into thinner cutlets.
