Creamy Dijon Chicken
This creamy Dijon chicken recipe is light, healthy and delicious. Perfect for nights when you want an easy dinner recipe. This creamy dijon chicken is the answer. For a heartier meal, add a side of white or brown rice.
About this creamy Dijon chicken recipe
For this creamy Dijon chicken recipe, I used coconut milk to thicken the sauce. The coconut milk adds a silky lightness to this sauce that’s hard to resist. That said, it does have a mild coconut flavor, so it’s important to keep that in mind.
When prepping the chicken, be sure to let it rest at room temperature for 10-15 minutes before you season it. You will also want to pound the chicken with a mallet. Pounding it thinner, promotes even cooking throughout the meat. Be sure that the internal temperature reaches 165 degrees Fahrenheit to ensure the chicken is cooked through.
You will only need on saute pan for this recipe. Be sure to scrape any of the crispy chicken bits from the bottom of the pan when prepping the sauce. You will also want to remove the springs of thyme. This recipe makes two dinner servings. Please see the nutritional information listed below.
How to make it vegan?
To make this creamy Dijon chicken vegan, use a vegan parmesan cheese brand. You will also need to use a vegan butter brand, like Earth Balance. Finally, swap out the chicken for tofu or tempeh to make this recipe completely vegan.
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more easy dinner ideas? Try my chicken enchilada pasta or my BBQ chicken meatballs.
Creamy Dijon Chicken
- 1 lb. chicken breasts, boneless, skinless about two breasts
- ¼ teaspoon salt, season the chicken
- ¼ teaspoon black pepper, season the chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup shallots, diced small
- 3 cloves garlic, minced
- 4-5 sprigs fresh thyme
- ⅓ cup white wine, sauvignon blanc
- 10-12 sun-dried tomatoes, drained, diced small
- 1 cup coconut milk, shake the can before using
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ cup parmesan cheese, grated
- saute pan
Prepare the chicken:
- Remove the chicken from the refrigerator and let it rest for 10-15 minutes. Gently pound it using a mallet.
- Season the chicken with salt and pepper.
- Add 1 tablespoon olive oil to a saute pan. Place it over medium heat and add the chicken breasts.
- Cook the chicken for about 6 minutes per side. You'll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
- Once the chicken is cooked through, remove it from the pan and set it aside.
Prepare the sauce:
- Next, in the same sauté pan, add the butter, shallots, garlic and thyme over medium heat.
- Once the shallots, garlic and thyme are fragrant and the shallots are translucent, reduce the heat to medium-low.
- Next, deglaze the pan with white wine. Let the white wine reduce by 50% before adding the coconut milk, Dijon mustard, sun dried tomatoes, parmesan cheese, salt and pepper. Be sure to scrape any crispy bits of chicken from the bottom of the pan.
- Remove the sprigs pf thyme. Stir until everything is well combined and creamy. Nestle the cooked chicken back into the pan with the sauce.
- Simmer over low heat for 5-10 minutes or until the chicken is warmed through and the sauce begins to thicken. Serve hot.