Palate-pleasing Dijon chicken is every day easy but elegant enough for company.
Tender chicken breasts are covered in a creamy sweet-tart Dijon mustard sauce and baked until tender.
You’ll Love This Delicious Dijon Chicken Because…
- The recipe can be made in about 30 minutes and in one dish for quick preparation and easy cleanup.
- Chicken dijon has bright and clean flavors made from simple ingredients.
- The delicious, velvety sauce is perfectly sweet and tangy while the chicken remains moist and tender.
- It’s a versatile entree to serve with many side dishes. Double the recipe and enjoy cold in workday lunches or reheated for quick dinners.
Ingredients in Dijon Chicken
Chicken: Boneless, skinless chicken breasts keep this dish lean and quick. But you can use boneless, skinless thighs or chicken cutlets.
Sauce: Mustard, maple syrup, and a little rice wine vinegar create a simple but flavor-packed sauce. Honey can be used instead of syrup and if you don’t have rice wine vinegar, white wine vinegar will do.
Variations: This dish is perfect for experimenting with different flavors of Dijon mustard like a grainy Dijon, spicy brown, or even honey Dijon mustard. A homemade Italian seasoning adds another layer of savory flavor and you can adjust the ingredients any way you like. Add sliced mushrooms or sautéed onions to the sauce. Tarragon is another herb that lends a delicate but distinctive flavor to chicken dishes.
How to Make Dijon Chicken
- Whisk sauce ingredients (full recipe below) together and place in pan with chicken.
- Bake. Remove the chicken.
- Whisk in (optional) cornstarch into the sauce until thickened and pour over the breasts.
Storing and Reheating Dijon Chicken
- Keep leftover Dijon chicken and the sauce in a covered container in the refrigerator for up to 3 days. Reheat portions in the microwave with a little milk added to the sauce to loosen it up.
- Freeze portions in zippered bags for up to a month and thaw overnight in the refrigerator before reheating.
Other Chicken Dinner Winners
Did you try this Dijon Chicken Recipe? Leave a comment and rating below!
Dijon Chicken
Equipment
Ingredients
- 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 1½ tablespoons cornstarch *optional
- 1 tablespoon fresh rosemary finely chopped
Instructions
- Preheat oven to 450˚F. Line 8×8" cake pan with 2 layers of foil paper.
- In a small bowl, mix mustard, maple syrup, vinegar, and pepper.
- Pour ¼ of the sauce into the pan and add breasts on top. Pour remaining sauce on top, making sure that the chicken is fully covered with sauce.
- Bake 25-30 minutes uncovered until chicken reaches 165°F 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 to thicken, and mix with a fork or whisk.*
- Spoon sauce on top of the chicken and sprinkle with rosemary.
Notes
- * I use the full 1 ½ tablespoons of cornstarch because I like a little thicker sauce. If the sauce is not thickening, transfer juices to a pot and heat until bubbling and thickened.
- For Dijon chicken thighs, cook the same way, but a bit longer, about 40 minutes.
- Leftovers will keep in an airtight container in the refrigerator for 3 months and in the freezer for 1 month.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN the Dijon Chicken Recipe
Adapted from Table for Two
This looks so delicious. I am going to try serving it over egg noodles!
That sounds so good Bailey!