One-Pan Dijon Chicken

Tips on How to Make One-Pan Dijon Chicken

• Pound the chicken with meat mallet to a uniform thickness to ensure even cooking.
• Pat the chicken dry and cook on medium-high heat so they’ll sear and brown nicely.
• Do NOT clean the pan after pan-frying the chicken. Those browned bits and pieces add incredible flavor to the sauce.
• After browning the onions and garlic in butter, the pan is deglazed with white wine. You can omit the wine you like and just double the amount of chicken broth.
• If you want to cut back on fat, swap half and half for the heavy cream.
• I used Italian seasoning but fresh/dried parsley or basil will work as well.
• For a smooth, creamy sauce do not bring the sauce to a boil as the heavy cream might curdle or separate.

Ingredients

• 4 (4 ounces each) chicken breast, boneless and skinless
• salt and pepper to taste
• 1 tablespoons canola oil
• 1 tablespoon butter
• 1/2 small onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup Dijon Mustard
• 1/2 teaspoon Italian seasoning

Instructions

• Place chicken breasts between two sheets of film and pound with a meat mallet to an even thickness. Season with salt and pepper to taste.
• In a pan over medium heat, heat oil. Add chicken and cook for about 3 to 5 minutes on each side or until browned but not fully cooked. Remove from pan and keep warm.
• Add butter to the pan. When it begins to melt, add onions and garlic cook until softened. 
• Add white wine and broth. Bring to a simmer, scraping sides and bottom of the pan.
• Add heavy cream, mustard, and dried Italian seasoning. Stir until combined.
• Lower heat. Add mustard mixture and bring to a simmer.
• Add chicken in a single layer. Cover and continue to simmer until a thermometer inserted in the thickest part of the chicken reads 165 F and sauce is thickened.
• Season with salt and pepper to taste. Serve hot.