This one pan dijon chicken is ideal for a busy weeknight! tender fowl breasts are pan-fried and coated in a creamy dijon sauce. is going notable with white rice!

Creamy Dijon chook! This one pan dijon fowl is ideal for a busy weeknight and still packs a ton of flavor. gentle hen breasts are pan-fried and lined in a creamy dijon sauce. goes notable with simple white rice! 


on the subject of cooking, i have this uncanny potential of absolutely wrecking our kitchen. The complete vicinity is covered in dirty dishes, paper towels, paper plates, spilled spices, food caught on partitions, food on the ceiling, you call it – when I cook, it’s like a bomb went off.

So, on an afternoon I sincerely wasn’t feeling the whole approaching wash and smooth recurring, I went digging through my Pinterest forums to peer if there has been whatever I may want to make that wouldn’t require a whole kitchen overhaul when i used to be done.



  • 4 chicken breasts can be whole or cut into pieces
  • 2 tbsp olive oil divided
  • 1/2 cup leeks chopped (can substitute with celery or onions)
  • 1 tbsp garlic minced
  • 1 cup heavy whipping cream
  • 1 tbsp Dijon mustard
  • 1/2 tbsp mustard
  • 1 tbsp lemon juice
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
  • 2 tbsp parsley fresh & chopped, for serving (or 1 tbsp if using dried)


  1. add olive oil to a big skillet over medium heat. upload fowl breasts and cook, exposed, for 5 mins. turn chook and cook dinner for an additional five mins so that each sides of hen are opaque and golden. turn bird again and then cover the skillet. lessen heat to medium and cook dinner fowl, included, for 10 minutes. when finished, eliminate chook from skillet and set on a plate.
  2. growth warmness back to medium. If wanted, add more olive oil to the skillet. upload chopped leek to skillet and prepare dinner till leek is smooth and translucent, about four-6 minutes.
  3. upload minced garlic to skillet and cook till garlic is golden and aromatic, about 1 minute.
  4. Pour in heavy whipping cream, mustard, dijon mustard, and lemon juice. Season sauce with salt and pepper to flavor. allow mixture to simmer for any other 3 minutes, stirring constantly.
  5. add chook back to the skillet and toss inside the creamy dijon sauce to coat. hold to stir and coat chook till hen is heated thru, about any other 2-3 minutes.
  6. do away with skillet from warmth and sprinkle the tops of bird with sparkling parsley. Serve without delay.

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