As an amazon associate I earn from qualifying purchases.

Easy Chicken Dijon Recipe: A year ’round family favorite! Quick to make in just 1 pan. Chicken thighs & mushrooms in a creamy mustard sauce.

Overhead image of chicken Dijon in a white ceramic skillet

Today I’m sharing one of our most favoritest meals: Chicken Dijon!

This is quick and easy to make in just one pan, so it’s perfect for busy weeknights.

And it’s got protein and veg all in one, combined with a luxuriously creamy and flavorful sauce made with Dijon mustard, lemon, and herbs.

I really think you’re going to love it!

And if you’re looking for more fabulous dinner ideas like this one, be sure to check out my shrimp and grits recipe, lemon pasta, and white beans and greens with sausage!

Chicken Dijon recipe prepared in a skillet with mushrooms, onions, and herbs.

Table of Contents

Jump to Recipe

What is chicken Dijon?

This is a quick and easy one-pan recipe made with chicken, mushrooms, onions, and fresh herbs in a creamy Dijon sauce.

Why this is the best chicken Dijon recipe

  1. Tastes amazing: Creamy, sharp, fresh, and herbal, with juicy, meaty chicken thighs or breast meat.
  2. Easy to make: Comes together in 30 minutes or less, with no fancy or tricky techniques required.
  3. One pan: You’ll only dirty up one pan making it.
  4. Versatile: This dish works at any time of year, and you can swap in your favorite herbs.

What does Dijon chicken taste like?

The chicken cooks up juicy, tender, and flavorful, and the sauce is luxuriously creamy with a hint of sharpness from the Dijon mustard and a uniquely fresh taste from the herbs.

There are also earthy mushrooms and sweet onions to balance everything out.

Ingredients

Ingredients for making chicken Dijon, with text labels.

Chicken: I prefer boneless, skinless thighs because they are so moist and flavorful. But you could get the bone-in kind and as long as you keep the skin away from the sauce it should become wonderfully crisp. Or you could use chicken breasts or dice up some chicken tenderloins into bite-sized pieces.

Seasonings: The chicken gets seasoned with kosher salt, garlic powder, and ground black pepper. And there’s a touch of onion powder in the sauce to give it a nice balance of sweetness.

Oil: Extra-virgin olive oil is my go-to for cooking, but any kind of oil with a lower smoke point would work, as would unsalted butter.

Vegetables: Mushrooms add earthiness and onions add a mild sweetness that really works well in this dish.

Herbs: I adore tarragon with Dijon, but sometimes it’s hard to find at my regular supermarket. Fresh thyme, dill, or chives work well in a pinch!

Flour: You’ll need a little bit of all-purpose flour to thicken the sauce. Or use cornstarch for a gluten-free option. The instructions are in the notes section of the recipe card below.

Stock: I typically reach for chicken stock, but vegetable stock could work well too.

Mustard: Dijon mustard is a special type of French mustard produced in the Dijon region of France. It’s got a spicier bite than regular yellow mustard, a softer color, and it’s made with white wine so it’s not as tangy.

Cream: Heavy cream makes this sauce incredibly luxurious, but you could substitute with light cream, table cream, half and half, or whole milk.

Special equipment

How to make Dijon chicken

This easy dinner recipe comes together in 4 simple steps.

Step 1: Brown the chicken

Sprinkle the salt, garlic powder, and pepper over the chicken and heat up the olive oil in your biggest skillet.

Seasoning chicken thighs.

Place the chicken in the hot oil and leave it alone for several minutes so that it forms a nice brown crust. Then flip it over and allow it to brown on the other side as well.

Browning chicken thighs in extra-virgin olive oil.

Use your slotted spoon to remove it from the pan and set it aside. We will come back to it later, so don’t worry if it’s not cooked all the way through just yet!

Step 2: Sweat the veggies

Add the mushrooms to the pan and allow them to get crusty and brown before stirring.

Browning sliced mushrooms in a skillet.

Then add the chopped onion and about half the tarragon leaves and cook, stirring, under tender.

Step 3: Make a roux

Sprinkle the flour over the veggies and stir it all around so that they get coated.

Sprinkling mushrooms and onions with flour.

Step 4: Simmer the sauce

Slowly whisk in the chicken stock.

Whisking chicken stock into roux and vegetables.

Then stir in the Dijon, cream, about half the tarragon, and the onion powder.

Adding cream to sauce.

Nestle the chicken back into the sauce and allow everything to simmer until the chicken is cooked all the way through to the center.

Nestling chicken thighs into Dijon cream sauce to finish cooking.

Stir in the lemon juice off the heat, for a final hit of bright citrus, and sprinkle on the last of the tarragon just before serving.

How to serve this Dijon chicken recipe

I am a mashed potato freak so I love to ladle this over a big scoop!

But my son loves it with buttered noodles or rice.

Sometimes we do a little mixed greens tossed in lemon vinaigrette to go along with, just to up the veggie content. It would also be really good alongside my spinach salad with warm bacon dressing!

Chicken Dijon in a pan with mushrooms, onions, herbs, and lemon.

Expert tips

Add bacon: Instead of olive oil, you can cook up some bacon then drain it on paper towels, leaving the rendered fat behind. Brown the chicken in hot bacon drippings and then crumble the crispy bacon on top at the very end for a salty, smoky hit that complements all the other flavors beautifully.

Instant pot chicken Dijon: Brown the chicken and cook the veggies on the saute setting, then make the roux, stir in the remaining ingredients, and finish on low heat.

Crockpot chicken Dijon: Brown the chicken first, then sweat the veg and make the roux. Add everything to the slow cooker but the lemon juice. Cook for 2 hours on high, 4 on medium, or 6 on low. Stir in the lemon juice just before serving, then garnish with the remaining tarragon.

Frequently asked questions

Can you make this ahead of time?

I often make this an hour or so ahead and just leave it to keep warm on the stove. It tends to get a little bit of an unappetizing skin on top, but if you stir it it disappears right into the sauce.

You can also make it in an instant pot or slow cooker. Instructions are above, under the “Expert tips” heading.

How to store leftover chicken Dijon


Pop any leftovers into an airtight container and stash them in the fridge for around 5 days, or in the freezer for a month or two.

Thaw in the fridge and reheat in the microwave or on the stove over low heat until warmed through.

What is the serving size?


This recipe makes enough for 4 people as a main dish.

It doubles or even triples beautifully, but you may have to brown everything in batches if your skillet isn’t really big.

The nutritional info below reflects a serving size of 1/4th the whole batch. It does not include mashed potatoes, noodles, rice, or salad. It’s for the Dijon chicken and sauce only.

Dijon chicken recipe with fresh tarragon.

A few more of my best chicken recipes

As an amazon associate I earn from qualifying purchases.

Overhead image of chicken Dijon in a white ceramic skillet
5 stars (1 rating)

Chicken Dijon

Servings: 4 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Easy Chicken Dijon Recipe: A year 'round family favorite! Quick to make in just 1 pan. Chicken thighs & mushrooms in a creamy mustard sauce.
Print Recipe Leave a Review Save Recipe

Ingredients

  • 1 1/4 pounds (566.99 g) chicken thighs, (I prefer boneless and skinless)
  • 1 teaspoon (6 g) kosher salt
  • 1/2 teaspoon (1.5 g) garlic powder
  • 1/4 teaspoon (0.5 g) ground black pepper
  • 2 tablespoons (28 g) extra virgin olive oil
  • 8 ounces (226.8 g) mushrooms, sliced
  • 1/2 (55 g) onion, (medium), roughly chopped
  • 2 tablespoons (15 g) all-purpose flour**
  • 2 cups (480 g) chicken stock
  • 2 tablespoons (30 g) Dijon mustard, (I prefer the smooth kind)
  • 1/2 cup (119 g) heavy cream
  • 1/2 ounce (14.17 g) tarragon leaves* , (fresh), divided
  • 1/2 teaspoon (1 g) onion powder
  • 1 teaspoon (5 g) lemon juice

Instructions
 

  • Season the chicken with salt, garlic powder, and pepper.
  • Heat the olive oil in a large skillet over medium heat.
  • When the oil is shimmering add the chicken breasts, browning on both sides.
  • Using a slotted spoon, remove the chicken and set aside.
  • Add the mushrooms to the pan and allow them to become brown and crusty on both sides.
  • Add the chopped onion and saute until softened and translucent.
  • Sprinkle the flour over the mushrooms and onions and stir to coat.
  • Slowly whisk in the chicken stock.
  • Stir in the Dijon, cream, about half the tarragon, and onion powder, then nestle the chicken thighs back into the sauce and continue to cook until they register an internal temperature of 170 degrees F (approx. 10 to 15 minutes).
  • Stir in the lemon juice off the heat and garnish with the remaining tarragon leaves just before serving.

Notes

*Thyme, dill, or chives can be substituted.
**For a gluten-free option, substitute 1 tablespoon of cornstarch mixed with 2 tablespoons of cool water, whisking it into the sauce as it simmers.
Serving: 0.25batch, Calories: 566kcal, Carbohydrates: 14g, Protein: 30g, Fat: 43g, Saturated Fat: 15g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 19g, Trans Fat: 0.1g, Cholesterol: 176mg, Sodium: 959mg, Potassium: 778mg, Fiber: 2g, Sugar: 5g, Vitamin A: 707IU, Vitamin C: 5mg, Calcium: 87mg, Iron: 3mg
Cuisine: American
Course: Main Course
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

    View all posts