30 Minute Dijon Chicken Skillet Recipes

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30-MINUTE DIJON CHICKEN SKILLET



30-Minute Dijon Chicken Skillet image

A creamy mustard sauce deliciously coats chicken and vegetables. Take it to the table in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1/2 cup whipping cream
1/4 cup Dijon mustard
1/2 teaspoon salt
1 tablespoon olive or vegetable oil
2 cans (15 oz each) whole potatoes, drained, halved lengthwise
1 1/4 lb boneless skinless chicken thighs, cut into bite-size pieces
2 medium red bell peppers, cut into strips (about 2 cups)
2 cups frozen baby sweet peas

Steps:

  • In small bowl, mix whipping cream, mustard and salt; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes and chicken; cook 5 minutes, stirring frequently.
  • Stir in bell peppers and peas. Increase heat to high; cook about 5 minutes, stirring frequently, until chicken is no longer pink in center.
  • Stir in mustard mixture. Cook 1 minute, stirring constantly.

Nutrition Facts : Calories 530, Carbohydrate 43 g, Cholesterol 120 mg, Fat 4, Fiber 9 g, Protein 37 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 7 g, TransFat 1/2 g

GARLIC DIJON CHICKEN RECIPE



Garlic Dijon Chicken Recipe image

Easy, flavor-packed garlic Dijon chicken is the perfect weeknight meal.

Provided by The Mediterranean Dish

Categories     Entree

Time 30m

Number Of Ingredients 12

1.5 lb boneless, skinless chicken thighs (8 pieces)
Salt
1 large yellow onion, cut into large pieces
1/3 cup Private Reserve Greek extra virgin olive oil
3 tsp quality Dijon Mustard
2 tsp quality honey
6 garlic cloves, minced
1 tsp ground coriander
3/4 tsp sweet paprika
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
pinch salt

Steps:

  • Preheat oven to 425 degrees F.
  • Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
  • Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.
  • Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.
  • Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through (internal temperature should register 165 degrees F)
  • Remove from heat and garnish with fresh parsley. Serve hot with Lebanese Rice and loaded Balela salad or this simple 3-ingredient Mediterranean salad (see additional suggestions above)

Nutrition Facts : ServingSize 1 piece, Calories 104 calories, Sugar 0.9 g, Sodium 312.9 mg, Fat 10.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0.6 g, Protein 0.5 g, Cholesterol 0 mg

DIJON-TARRAGON CHICKEN, MASHED POTATOES WITH BRIE OR CAMEMBERT AND RAINBOW CHARD WITH BACON AND LEEKS



Dijon-Tarragon Chicken, Mashed Potatoes with Brie or Camembert and Rainbow Chard with Bacon and Leeks image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

4 medium or 3 large russet potatoes
4 large cloves of garlic
Salt
1/4 cup milk or chicken stock
8 ounces ripe Brie or Camembert
White pepper or finely ground black pepper, to taste
4 pieces boneless, skinless chicken breasts
Salt and pepper
2 tablespoons EVOO
2 tablespoons butter
1 large or 2 medium shallots
2 cloves garlic
1 cup white wine
1 cup chicken stock or bone broth
About 1/3 cup creme fraiche or 1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 lemon
About 1/4 cup stemmed fresh tarragon
About 1 tablespoon olive oil
1 large bundle rainbow chard
6 slices meaty bacon
1 leek, trimmed
Salt and pepper
A little freshly grated nutmeg, to taste
1/2 lemon

Steps:

  • For the mashed potatoes: Peel potatoes and cube into uniform pieces, 8 per potato. Smash two cloves of garlic. Place potatoes and smashed garlic in saucepot, cover with water, cover pot and bring to boil. Season with salt and cook to tender, removing lid once potatoes boil. Return the potatoes and garlic to hot pot after draining, then add milk or stock and cheese and mash. Season with pepper of choice, then keep covered.
  • For the Dijon-tarragon chicken: While potatoes are coming to a boil, remove tenders from chicken and pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces. Season chicken breasts and tenders with salt and pepper.
  • Heat a large cast-iron skillet over medium-high heat with EVOO and melt butter into oil. When it foams, add chicken and brown on both sides, 6 to 7 minutes.
  • Peel and chop shallot and chop or grate garlic.
  • Remove chicken to a plate, add shallots and garlic and stir a minute or so. Add wine and reduce to 1/4 cup, then add stock and bring to boil. Add creme fraiche or heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon. Chop and add tarragon, slide chicken back into pan and leave on warm or cover pan.
  • For the chard with bacon and leeks: While chicken is working, heat a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil, 1 turn of the pan. Stem chard and chop stems; shred the greens. Chop and add bacon to the pan and brown to crisp, 4 minutes. Quarter leek and trim root, then chop; add chard stems and leek to bacon, stir 2 minutes, then wilt in chard greens. Season with salt and pepper and nutmeg to taste, then add juice of 1/2 lemon.
  • Serve chicken alongside mashed potatoes and greens with bacon.

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