Palate-pleasing Dijon chicken is easy enough for every day but elegant enough for company.
Juicy chicken breasts are simmered in a creamy Dijon mustard sauce and baked until tender. This one-pan dinner delivers bright, bold flavors with a savory finish!
You’ll Love This Delicious Dijon Chicken Because…
- This one-pan dish has big flavor and minimal cleanup.
- Made with simple ingredients, this chicken Dijon has bright and savory flavors.
- The delicious, velvety sauce is the perfect balance of sweet and tangy, while the chicken remains juicy and tender.
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 in a pinch, white wine vinegar can be used in place of the rice wine vinegar.
Favorite Variations
- This dish is perfect for experimenting with different flavors of Dijon mustard, like a grainy Dijon, spicy brown, or even honey Dijon mustard.
- Try adding homemade Italian seasoning for another layer of savory flavor. Adjust the ingredients any way you like. Tarragon is another herb that lends a delicate but distinctive flavor to chicken dishes.
- Add sliced mushrooms or sautéed spinach and onions to the sauce.
How to Make Dijon Chicken
- Whisk sauce ingredients (full recipe below).
- Add the chicken and sauce to a pan and bake.
- Remove the chicken and thicken the sauce.
Serve the chicken over a bed of rice or greens and pour the Dijon sauce over top.
Storing and Reheating Leftovers
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.
Chicken Dinners You Need to Try!
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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.
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Adapted from Table for Two
This looks so delicious. I am going to try serving it over egg noodles!
That sounds so good Bailey!