Creamy Garlic Dijon Chicken
Creamy Garlic Dijon Chicken
This creamy garlic Dijon chicken is a tasty and rich dish that’s perfect for a classy weeknight dinner. Juicy chicken is cooked in a creamy garlic mustard sauce and served with mushrooms, asparagus, and peas. It looks fancy but is actually very easy to make!
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Boneless Chicken Breast | 1½ lb (680g) |
| Kosher Salt | 1½ tbsp + ½ tsp |
| Olive Oil | 3 tbsp |
| Unsalted Butter | 2 tbsp |
| Garlic (minced) | 4 cloves |
| All-purpose Flour | 1 tbsp |
| Chicken Broth | 1½ cups |
| Dijon Mustard | 2 tbsp |
| Black Pepper | ¼ tsp |
| Heavy Cream | 3 tbsp |
| Fresh Parsley (minced) | 1 tbsp + for garnish |
| Lemon Zest | ½ lemon |
| Baby Bella Mushrooms (sliced) | ½ lb (225g) |
| Asparagus (cut in 2-inch pieces) | ½ lb (225g) |
| Green Peas (fresh or frozen) | ½ cup (75g) |
About the Ingredients
Boneless Chicken: Easy to cook and juicy in texture, perfect for soaking up the creamy sauce.
Olive Oil & Butter: Used to sear the chicken and add a rich flavor base for the sauce.
Garlic: Brings out a strong, delicious aroma and depth of flavor.
Dijon Mustard: Adds a tangy and sharp kick to balance the creaminess.
Heavy Cream: Gives the sauce a smooth and rich texture.
Chicken Broth: Enhances the chicken flavor in the sauce and keeps it light.
Mushrooms & Asparagus: These add healthy veggies, taste, and texture to the dish.
Lemon Zest & Parsley: Freshen up the sauce and give it a bright touch.
How to make it Easy Step By Step
- Season chicken on both sides with 1½ tablespoons of salt.
- Heat 1 tablespoon olive oil in a pan and sear the chicken for 3–4 minutes per side. Remove and set aside.
- In the same pan, melt butter and sauté garlic until fragrant.
- Add flour and stir. Then slowly add chicken broth, Dijon mustard, ½ tsp salt, pepper, and whisk.
- Simmer the sauce for 1–2 minutes. Add heavy cream and mix well.
- Place chicken back into the pan, cover, and cook on low for 5–10 minutes until fully done.
- Add lemon zest and parsley to the sauce. Remove from heat and slice the chicken.
- In another pan, sauté mushrooms in 1 tbsp olive oil until golden. Remove.
- Add asparagus with the remaining oil, cook for 3 minutes. Add peas and cook for 1 minute more.
- Plate the vegetables, add sliced chicken on top, and drizzle with sauce. Garnish with fresh parsley.
Nutrition (Per Serving – Approximate)
- Calories: 550–650
- Protein: High (from chicken)
- Fats: Moderate (from cream and olive oil)
- Carbs: Low to moderate (depends on amount of veggies)
Tips
- Do not overcook the chicken — keep it juicy.
- Use fresh garlic and parsley for better taste.
- You can replace heavy cream with Greek yogurt for a lighter version.
- Adjust salt according to your taste and the saltiness of the broth.
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