This is an easy, homemade Dijon chicken recipe that every family member will love! Not too fancy, but just flavorful enough to please all the palates at the table!
A slightly sweet, creamy sauce with or without mushrooms makes this Dijon mustard chicken recipe a winner all year round! My daughter says she can eat it every day, in fact, she says it’s ‘heavenly!’ We love to serve this dish with Red Leaf Salad with Lemon Vinaigrette or Creamy Coleslaw and some No Knead Bread.
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Whether it stands alone or is served with rice or on top of a bed of pasta, this chicken Dijon recipe also works as a buffet offering or even an office potluck. This is also a great recipe for holiday gatherings because it just looks and tastes so elegant! Give it a try tonight!
Easy Sweet and Tangy Dijon Chicken
For a honey Dijon chicken, just replace the maple syrup with honey or keep it perfect just the way it is and make the original maple Dijon chicken recipe you see here. This recipe can be altered in many different ways, but the one key ingredient is always Dijon mustard. Dijon mustard chicken is tangy, savory, and goes with nearly anything! And for another interesting flavor profile, substitute tarragon for the rosemary and use tarragon Dijon and tarragon vinegar!
What Is Dijon Mustard?
Dijon mustard is a type of mustard originally from a city in France, called Dijon. There are basically three types of mustard seeds; yellow, brown, and black. American yellow mustard is made with yellow mustard seeds and adding equal parts vinegar with some turmeric to make it a bright yellow. Dijon is made from brown mustard seed with white wine instead of vinegar.
How to Make Honey Dijon Chicken
- Preheat the oven and line a cake pan with foil.
- For the Dijon mustard chicken marinade, mix together mustard, maple syrup, vinegar, and pepper.
- Pour 1/4 of the marinade on the bottom of the prepared pan and lay chicken pieces on top.
- Pour the rest of the marinade on the top and bake in the oven for 25 to 30 minutes until chicken reaches 165F on a digital thermometer. To keep the chicken tender, don’t overbake. For Dijon chicken thighs, cook the same way, but a bit longer, about 40 minutes.
- Remove chicken from the pan and make a sauce with the cooked marinade and juices.
- Move chicken pieces to a serving dish and cover with sauce. Garnish with rosemary.
Serve with your favorite rice or pasta.
How to Make the Dijon Sauce for Chicken
The Dijon sauce starts with the marinade. Simply mix the marinade ingredients together and add to the pan with the chicken. Once the chicken is finished cooking and has been removed from the pan, make the Dijon sauce right in the pan. Add a little cornstarch mixed with cold water (called a ‘slurry’) if you want the sauce a little thicker! If the sauce has cooled and isn’t thickening enough, pour it into a pot to heat and thicken.
How To Make Dijon Mustard
If you are feeling adventurous and want to make your own Dijon style mustard, it is possible and can be fun! Mustard starts with mustard seed so to make it most economically, buy the brown mustard seed from your local bulk food store. If you really want to punch up the heat, horseradish will add a bit of bite to the Dijon mustard.
To make a very simple Dijon mustard:
- Grind 1/2 cup of brown mustard in a food processor or Vitamix blender.
- Slowly add 1/4 cup white wine vinegar and (up to) 1/2 cup of white wine (any cheap white wine will do) until it reaches the right creamy consistency.
- Taste and for more heat, add 1/2 teaspoon of your favorite prepared horseradish. You may want to keep the consistency thicker if you are going to add horseradish. Otherwise it may be too watery.
- Continue adding horseradish 1/2 teaspoon at a time until you reach the desired heat level.
- Add salt to taste and allow to sit for a couple of days before using.
Use your simple Dijon mustard on a ham sandwich, in your favorite vinaigrette, or in this amazing Dijon chicken recipe!
- 4 boneless skinless chicken breasts (1 ½ - 2 pounds)
- ½ cup Dijon mustard
- ¼ cup maple syrup pure
- 1 Tablespoon rice wine vinegar or white wine vinegar
- ¼ teaspoon freshly ground black pepper
- 1-1 ½ Tablespoons cornstarch *, optional
- 1 Tablespoon fresh rosemary finely chopped
- Preheat oven to 450F. Line 8x8 cake pan with 2 layers of foil paper.
- Mix together mustard, maple syrup, vinegar, and pepper.
- Pour ¼ of sauce into pan and add breasts on top. Pour remaining sauce on top, make sure that chicken is fully covered with sauce.
- Bake 25-30 minutes uncovered until chicken reaches 165F on a digital thermometer. Mine cooked perfectly in 25 minutes for smaller sized breasts.
- Remove from oven and allow to rest for 5 minutes. Remove chicken from pan (onto plates).
- Add cornstarch (if using) to the juices in the pan and mix with a fork or whisk.* Spoon sauce on top of the chicken and sprinkle with rosemary.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Table for Two