Creamy Chicken Dijon Recipes Recipe Cards Recipe For Stuffed

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CREAMY DIJON CHICKEN



Creamy Dijon Chicken image

Chicken dijonaise for days.

Categories     Recipes

Time 15m

Yield 4

Number Of Ingredients 10

2 tbsp. olive oil, divided
4 boneless chicken breasts
2 garlic cloves, minced
1/4 c. white wine
1/2 c. heavy cream
2 tbsp. Dijon mustard
Juice of 1 lemon
kosher salt
Freshly ground pepper
2 tbsp. chopped parsley

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to skillet and cook until cooked through, about 5-6 minutes on each side. Transfer to a plate.
  • To the same skillet, add the remaining olive oil. Add garlic and sauté until fragrant, about 30 seconds. Pour in white wine and bring to simmer, then add cream, mustard and lemon juice. Simmer until the sauce thickens slightly, about 1-2 minutes. Season with salt and pepper.
  • Serve chicken over cooked white rice, if desired. Spoon extra sauce on top of each serving and garnish with parsley.

CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH



Creamy Dijon Chicken Thighs with Bacon and Spinach image

Pan seared and crispy Chicken Thighs in a smooth and creamy garlic Dijon sauce with Bacon pieces and Spinach! SO EASY and deliciously low carb! Have dinner on the table in less than 20 minutes!

Provided by Karina

Categories     Dinner

Time 30m

Number Of Ingredients 16

2 pounds (1 kg) boneless, skinless chicken thighs
1 teaspoon seasoning salt ((or regular salt))
1/4 teaspoon pepper
5 ounces (150 g) bacon
2 tablespoons butter
1 onion
4 cloves garlic, (minced (or 1 tablespoon minced garlic))
1 tablespoon fresh chopped parsley
1 teaspoon each of dried thyme and dried rosemary
1/3 cup dry white wine ((Pinot Grigio/Gris, Sauv Blanc, Riesling) -- substitute with low-sodium chicken stock or broth)
1 1/2 cups half and half ((thickened cream or heavy cream))
2 tablespoons Dijon mustard
1/2 teaspoon chicken bouillon powder ((substitute with salt or stock powder))
1/2 teaspoon freshly ground black pepper, (to taste)
1/4 cup Parmesan cheese
2 cups baby spinach leaves

Steps:

  • Season chicken with seasoning salt and pepper.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
  • To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
  • Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
  • Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
  • Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
  • Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
  • Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.

Nutrition Facts : Calories 403 kcal, Carbohydrate 6 g, Protein 36 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 181 mg, Sodium 881 mg, Sugar 3 g, ServingSize 1 serving

CREAMY CHICKEN DIJON



Creamy Chicken Dijon image

My dietitian gave me the recipe during one of my counseling sessions. I told her it was deeelish. Their dietary dept. is really good about working with what you can/can't and will/won't eat for your special diet. Even though they are a hospital, the food there is surprisingly good.

Provided by Redneck Epicurean

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup or 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
1/2 cup water
1 tablespoon coarse-grain dijon-style mustard
1 teaspoon dried parsley flakes
1 teaspoon brown sugar, packed
1/2 teaspoon onion powder
1/4 teaspoon dried tarragon leaves, crushed
1 dash garlic powder

Steps:

  • HEAT oil in skillet. Cook chicken 10 minute or until browned.
  • ADD soup, water, mustard, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 minute or until chicken is done.

Nutrition Facts : Calories 246.5, Fat 11.4, SaturatedFat 2.3, Cholesterol 80.8, Sodium 739.4, Carbohydrate 7.5, Fiber 0.1, Sugar 1.1, Protein 27

CREAMY DIJON CHICKEN



Creamy Dijon Chicken image

This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup half-and-half cream
1/4 cup Dijon mustard
1 tablespoon brown sugar
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2 teaspoons butter
1 small onion, halved and very thinly sliced
Minced fresh parsley

Steps:

  • Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

EASY CHICKEN DIJON



Easy Chicken Dijon image

This is the basic recipe I use for Dijon chicken, I also substitute cajun seasonings, honey mustard, crushed carlic croutons. This recipe is so easy to mix and match to any tastes or what you have on hand. I also cut one of the breasts into " nuggets " then season, coat and dredge, my DS doesn't know of " Mickey D's " fast food. Easy finger food for toddlers, adjust the seasonings for toddler's taste. You can bake these " nuggets " within the same pan, but adjust baking time down for this size. I also lightly drizzle honey atop his servings, healthier and fun for him to have his own.

Provided by peachez

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 large boneless skinless chicken breasts
kosher salt, scant to taste
pepper
garlic powder
red pepper flakes
3/4 cup light sour cream
3/4 cup Dijon mustard
3/4 cup Italian seasoned breadcrumbs

Steps:

  • Heat oven to 375 degrees.
  • Season chicken to your taste.
  • In a small bowl, mix well the sour cream and Dijon mustard- set aside.
  • Dip each seasoned breast in sour cream/ mustard mixture, coating well.
  • Dredge each coated breast in seasoned bread crumbs.
  • Arrange pieces in a a 13 x 9 baking pan.
  • Bake for 50 minutes or until thickest part is no longer pink.

Nutrition Facts : Calories 311.5, Fat 10.7, SaturatedFat 3.9, Cholesterol 90.8, Sodium 1093.2, Carbohydrate 21, Fiber 2.6, Sugar 1.8, Protein 31.8

CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY



Creamy Garlic Dijon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, kosher salt, olive oil, unsalted butter, garlic, all purpose flour, chicken broth, French's Dijon Mustard, freshly ground black pepper, heavy cream, fresh parsley, lemon, baby bella mushrooms, asparagus, peas

Provided by Tayo Ola

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 ½ lb boneless, skinless chicken breast
1 ½ tablespoons kosher salt, plus 1/2 teaspoon, plus more to taste, divided
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon all purpose flour
1 ½ cups chicken broth
2 tablespoons French's Dijon Mustard
¼ teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 tablespoon fresh parsley, minced, plus more, chopped, for garnish,
½ lemon, zested
½ lb baby bella mushrooms, sliced
½ lb asparagus, woody ends removed, stalks cut into 2 in (5 cm) pieces
½ cup peas, fresh or frozen

Steps:

  • Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
  • Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
  • Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
  • Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
  • Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 611 calories, Carbohydrate 25 grams, Fat 39 grams, Fiber 3 grams, Protein 39 grams, Sugar 5 grams

PORK CHOPS WITH DIJON CREAM SAUCE



Pork Chops With Dijon Cream Sauce image

This recipe calls for reduced sodium, fat free chicken broth and fat free evaporated milk, but I've also made it with regular chicken broth and regular evaporated milk. Good both ways...and nice to know that something can be healthy and still taste yummy! I also use the thin cut pork chops just as a matter of preference. I got this recipe in the mail on a recipe card from some company that wanted me to buy their cookbook...please, I have Zaar! What do I need with their cookbooks...but I sure like this recipe of theirs!

Provided by Troop Angel

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 (4 ounce) boneless center cut pork chops (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
cooking spray
1/3 cup reduced-sodium fat-free chicken broth
1 1/2 tablespoons Dijon mustard
1/3 cup fat-free evaporated milk

Steps:

  • Trim fat from chops.
  • Sprinkle both sides with salt and pepper.
  • Spray a large heavy skillet with cooking spray.
  • Heat skillet over medium high heat until hot.
  • Add chops and cook 3 to 4 minutes on each side until browned.
  • Remove chops from skillet and keep warm.
  • Add broth to skillet.
  • Stir to loosen browned bits.
  • Combine mustard and evaporated milk and add to skillet.
  • Reduce heat and simmer 7 minutes or until sauce is thickened slightly.
  • Spoon sauce over chops.
  • Serve and enjoy!

Nutrition Facts : Calories 226.3, Fat 7.2, SaturatedFat 2.5, Cholesterol 87, Sodium 657.3, Carbohydrate 3, Fiber 0.2, Sugar 2.6, Protein 35.2

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