There’s something about the smell of garlic and Dijon mustard simmering on a chilly evening that just hits differently. This One Pot Creamy Dijon Chicken comes together fast, and I swear, it’s one of those dishes that feels like a warm hug after a long day. The chicken browns beautifully in the pan, leaving behind those little golden bits that soak up all the flavor once the creamy sauce joins the party. I remember the first time I made it, I got distracted by a phone call and almost left the garlic too long—it was just a second or two, but the scent was a little stronger than I planned. Still, it turned out perfectly comforting and creamy, with just enough tang from the Dijon to keep it interesting.
This isn’t fancy food for fancy occasions. It’s honest, straightforward comfort that feels like a little treat without the fuss. And because it’s all in one pot, the cleanup is almost as easy as the cooking. That means more time for whatever you want—whether that’s relaxing, scrolling through Pinterest, or planning your next meal.
- The creamy Dijon sauce blends garlic, herbs, and a touch of smoked paprika for a cozy, layered flavor experience.
- One pot means less mess but no compromise on taste or texture—chicken stays tender, sauce stays silky.
- It’s simple—and that’s kind of the point. No complicated steps, just a satisfying, quick meal.
- Great for weeknights when you want something comforting but don’t want to spend hours in the kitchen.
- The sauce is indulgent but not heavy, so it pairs well with a light side or just some crusty bread.
If you’re wondering about storage, this dish likes to keep its charm even when reheated. Just warm it gently so the sauce stays smooth and the chicken remains juicy. It’s perfect for leftovers, which I don’t think will last long.
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One Pot Creamy Dijon Chicken
- Total Time: 35 minutes
- Yield: 4 1x
Description
A quick and delicious one pot meal featuring tender chicken breasts cooked in a creamy Dijon mustard sauce with garlic and herbs. Perfect for a comforting weeknight dinner with minimal cleanup.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
3 tablespoons Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Instructions
Season the chicken breasts evenly with salt and black pepper on both sides.
Heat the olive oil in a large skillet or pot over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for 1 minute until fragrant.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
Whisk in the heavy cream, Dijon mustard, dried thyme, and smoked paprika until the sauce is smooth and combined.
Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
Return the chicken breasts to the skillet and spoon the sauce over them.
Add the unsalted butter and stir it into the sauce until melted and glossy.
Simmer everything together for 3-4 minutes to heat through and allow the flavors to meld.
Sprinkle the chopped fresh parsley over the chicken and sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Using just one pot means you don’t need any special equipment, just a sturdy skillet or a shallow pot that can hold everything comfortably. When serving, a sprinkle of fresh parsley adds a bright pop that makes the creamy sauce feel lighter, like it’s got a little springtime in it. Sometimes I toss in a handful of chopped spinach right at the end, though I’m not sure if that’s traditional—it just adds a bit of green and makes me feel like I’m eating something healthy.
You could swap out the chicken breasts for thighs if you prefer a juicier bite, but I usually stick with breasts because they cook evenly and clean up faster. Also, if you want to mix things up, a pinch of cayenne can sneak in some heat, though it’s surprisingly good without it. I haven’t tried it with dairy-free cream yet, but I imagine it would still be tasty, just a little different in texture.
FAQ
Can I make this ahead of time? Yes, it reheats nicely, just warm gently to keep the sauce smooth. It’s a great meal prep option.
What sides go well with this dish? I usually serve it with rice, mashed potatoes, or even roasted veggies. Crusty bread is great for soaking up the sauce.
Is the sauce very thick? It’s creamy and coats the chicken well but still silky enough to spoon over sides without being gluey.
Can I use fresh herbs instead of dried? Absolutely! Fresh thyme or parsley works great—just add them toward the end so their flavor stays bright.
If you’re craving something that feels like a little indulgence without the hassle, this One Pot Creamy Dijon Chicken might just be your new go-to. Give it a try, save it for later, or print it out—whatever helps you bring this cozy dinner to your table soon.