There’s something so comforting about a rich, velvety sauce hugging tender chicken, and that’s exactly what happens in this Creamy Dijon Chicken Skillet Recipe. It’s simple yet elegant, making weeknights feel a bit more special without any fuss.

The image shows five golden-brown cooked chicken pieces on a white oval plate. The chicken is covered with a creamy light beige sauce that has green herb pieces sprinkled on top. The pieces are arranged close together, with some sauce pooling at the bottom. A fresh green parsley sprig rests on the right side of the plate. The plate is set on a white marbled surface with a dark green cloth under the left side. The background includes blurred green herbs. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Dijon Chicken Skillet Recipe
Top Tip
How to Serve Creamy Dijon Chicken Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Dijon Chicken Skillet Recipe

Why You'll Love This Recipe

I’ve made this Creamy Dijon Chicken Skillet Recipe countless times when friends swing by unexpectedly because it’s quick to whip up but tastes like you spent hours in the kitchen. The mustard cream sauce is tangy and luscious—a perfect match for juicy chicken breasts.

Simple Ingredients: You probably have most of these in your pantry already, making it easy to pull together any night of the week.
Speedy Cooking: From prep to plate in under 30 minutes, yet it feels restaurant-worthy.
Flavor-Packed Sauce: The creamy dijon sauce is the real star—rich with fresh herbs and just the right balance of tang and sweetness.
Versatile and Customizable: You can tweak herbs, swap cream for a lighter option, or add veggies directly to the skillet for variety.

The image shows a white pan filled with four golden-brown cooked chicken pieces placed evenly inside a creamy light yellow sauce with small green herb pieces sprinkled over the sauce and chicken. The sauce has a smooth texture, and the chicken pieces have a slightly crispy outside with a juicy inside, each topped with small chopped green herbs. The pan sits on a green cloth over a white marbled surface, with a silver spoon on the right side of the pan resting partially in the sauce. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What’s lovely about this dish is how each ingredient plays a part in building layers of flavor, from the seared chicken to the fragrant herbs and that luscious dijon cream sauce. Here’s a quick guide to why these ingredients shine together.

Flat lay of fresh boneless skinless chicken breasts with smooth, pale pink skin, a small pile of coarse sea salt crystals, a few whole black peppercorns scattered nearby, a small white ceramic bowl filled with golden olive oil, fresh garlic cloves peeled and whole, a small white bowl containing clear light chicken broth, another small white bowl holding thick heavy cream, a small white bowl with creamy pale yellow Dijon mustard, fresh thyme sprigs with tiny green leaves, a pinch of dried sage in a tiny white bowl, a small white bowl with glossy amber honey, and a few bright green parsley sprigs arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: Flattening them ensures even cooking and quick searing to lock in juiciness.
Olive oil: Gives a gentle, fruity base for browning the chicken without overpowering the sauce.
Minced garlic: Adds a subtle hint of sharpness and warmth as the sauce starts to build.
Low-sodium chicken broth: Creates a flavorful liquid base without too much salt, letting you control seasoning perfectly.
Heavy cream: This is what makes the sauce decadently creamy and smooth—don’t skimp here unless you want to alter the texture.
Dijon mustard: The hero ingredient! It adds tang and a little kick; I love using a milder Grey Poupon to balance the flavors.
Fresh thyme & dried sage: These herbs bring earthiness and a subtle savory note that complements Dijon mustard beautifully.
Honey: Just a touch to balance the tang and creaminess with a touch of natural sweetness.
Fresh parsley (optional): For a burst of freshness and a pretty final touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this Creamy Dijon Chicken Skillet Recipe to fit the mood or season. Whether it’s adding a handful of mushrooms for earthiness or swapping cream for coconut milk for a dairy-free twist, it takes well to variations.

Variation: One time, I tossed in some steamed asparagus right at the end—added a fresh crunch and beautiful color that impressed my family.
Herb Swap: If you don’t have thyme on hand, rosemary or tarragon also bring a lovely flavor contrast with Dijon mustard.
Dietary switch: Try half-and-half instead of heavy cream for a lighter sauce. Just be careful not to boil it too long to avoid curdling.

Step-by-Step: How I Make Creamy Dijon Chicken Skillet Recipe

Step 1: Prepare and Sear the Chicken

Begin by pounding the chicken breasts to about a ½-inch thickness. This little trick helps the chicken cook evenly and stay juicy. Heat half the olive oil in a large skillet over medium-high heat. Pat the chicken dry—this is SO important to get a good sear—and season both sides with salt and freshly ground black pepper. Place them in the hot oil and let them cook undisturbed for 5 to 6 minutes per side until golden and cooked through. You'll know they're ready when they hit 165°F internally. Set the chicken aside, tented with foil to keep warm while you make that dreamy sauce.

Step 2: Build the Sauce Base

Lower the heat to medium-low and add the remaining olive oil to your skillet. Toss in the minced garlic and sauté for about 10 seconds until fragrant but not browned (burnt garlic can get bitter, so watch carefully!). Pour in the chicken broth, then sprinkle in the thyme and sage. Let this simmer gently until the liquid reduces by half, about a minute. This concentrates flavor and creates a beautiful base for your sauce.

Step 3: Finish the Creamy Dijon Sauce

Next, stir in the heavy cream and Dijon mustard. Keep the sauce at a gentle simmer and stir frequently until it thickens just a bit—about 1 more minute. Don’t rush this, because that silky texture makes all the difference. Add the honey and adjust seasoning with salt and pepper to your taste. It’s a perfect balance of tang, herbaceous notes, and a touch of sweetness—all wrapped up in cream.

Step 4: Serve and Enjoy

Pour the sauce generously over your chicken and sprinkle on some minced fresh parsley if you like a pop of green and a touch of brightness. Serve immediately and watch it disappear fast!

Top Tip

I discovered a few tricks over time that really bring this Creamy Dijon Chicken Skillet Recipe to life and keep it foolproof every time.

Pat Dry Chicken: Moisture on chicken creates steam and prevents that beautifully browned crust. Always pat your chicken breasts dry before seasoning and cooking.
Don’t Overcook the Sauce: Heavy cream can separate if boiled aggressively—keep it at a gentle simmer, stir often, and watch it thicken gradually.
Use an Instant Read Thermometer: This takes the guesswork out of cooking chicken perfectly, keeping it juicy and safe to eat.
Reserve the Pan Drippings: When making the sauce, scraping any browned bits off the pan adds incredible flavor and depth to the final result.

How to Serve Creamy Dijon Chicken Skillet Recipe

Creamy Dijon Chicken - Serving Suggestion

Garnishes

I always top this dish with freshly minced parsley—it adds that fresh herbal pop that brightens the richness. Sometimes, I add a squeeze of lemon juice for a little extra zing, which cuts through the creaminess beautifully.

Side Dishes

This chicken skillet pairs beautifully with buttery mashed potatoes or fluffy rice to soak up the sauce. I also love serving it alongside roasted green beans or a crisp mixed greens salad for some crunch and contrast.

Creative Ways to Present

For special occasions, I like to plate the chicken over a nest of creamy polenta and garnish with microgreens or edible flowers—it immediately makes the dish feel fancy and festive without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in an airtight container in the refrigerator and usually enjoy them within 2 days. The sauce thickens when chilled, so I recommend gently reheating on the stovetop with a splash of broth or cream to loosen it back up.

Freezing

This dish freezes pretty well, but the cream sauce can separate a bit. I freeze cooked chicken separately and make a fresh sauce when reheating for the best texture, though if you’re short on time, freezing the whole dish works fine if you stir well when thawed.

Reheating

To reheat, warm the chicken gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwave reheating if possible to prevent sauce separation and rubbery chicken.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs work great and tend to stay juicier. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through. Flatten them evenly for consistent cooking.

What can I substitute for heavy cream to make this dish lighter?

You can substitute half-and-half or even whole milk, but the sauce won’t be quite as rich or thick. Adding a small amount of flour or cornstarch to thicken the sauce helps maintain creaminess with lighter dairy options.

How can I make this recipe dairy-free?

Swap heavy cream for coconut milk or canned full-fat coconut cream for a dairy-free version. Use olive oil instead of butter if your recipe calls for it and check your Dijon mustard label for any dairy ingredients.

Can I prepare this recipe ahead of time for a dinner party?

Yes! You can cook the chicken and make the sauce ahead, storing them separately in the refrigerator. Reheat gently and combine right before serving for the best results. This makes hosting a breeze!

Final Thoughts

This Creamy Dijon Chicken Skillet Recipe has become one of my go-to dishes when I want something swift, satisfying, and a little fancy without any stress. The balance of creamy, tangy, and herbaceous flavors never fails to impress, whether it’s a weeknight dinner or a last-minute guest. I’m confident you’ll enjoy making and sharing it as much as I do—give it a try, and I promise it’ll become one of your favorites too.