Dijon Chicken Recipes

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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

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 CHICKEN



Dijon Chicken image

This is one of easiest recipe I have! The Dijon mustard adds so much flavor and it comes together so quickly.-Carol Roberts, Dumas, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 4

1/2 cup Dijon mustard
1/2 cup water
1 broiler/fryer chicken (3 to 4 pounds), cut up
4-1/2 cups herb-seasoned stuffing, crushed

Steps:

  • In a shallow bowl, combine mustard and water; dip the chicken pieces, then roll in stuffing. Place in a greased 13x9-in. baking pan. Sprinkle with the remaining stuffing. , Bake, uncovered, at 350° for 1 hour or until juices run clear.

Nutrition Facts : Calories 414 calories, Fat 17g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1122mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein.

DIJON CHICKEN



Dijon Chicken image

Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

4 boneless, skinless chicken breast halves (about 1 1/4 lb)
1/4 cup Dijon mustard
1 tablespoon olive or vegetable oil
1 tablespoon lemon juice
1/2 teaspoon dried rosemary leaves, crumbled
1/4 teaspoon pepper
1 1/3 cups uncooked orzo pasta (8 oz)
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
  • In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
  • Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.

Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g

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

CREAMY DIJON MUSTARD CHICKEN



Creamy Dijon Mustard Chicken image

This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze.

Provided by Elise Bauer

Categories     Dinner     1-Pot     Quick and Easy

Time 35m

Yield 4

Number Of Ingredients 10

1 to 1 1/4 pound boneless, skinless chicken breasts
Salt
2 tablespoons extra virgin olive oil + more for lightly coating chicken
1 tablespoon butter
1 cup sliced shallots
1/2 cup dry white wine (can sub chicken stock)
1/2 cup water
4 tablespoons Dijon mustard, smooth, whole grain, or a mixture of both
1 teaspoon dried thyme
1/4 cup heavy cream

Steps:

  • Serve: Serve with egg noodles, rice, mashed potatoes, puréed celery root or parsnips, or serve alone or with vegetables for low carb version.

Nutrition Facts : Calories 448 kcal, Carbohydrate 9 g, Cholesterol 145 mg, Fiber 2 g, Protein 46 g, SaturatedFat 8 g, Sodium 690 mg, Sugar 4 g, Fat 22 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

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

BAKED DIJON CHICKEN



Baked Dijon Chicken image

Make and share this Baked Dijon Chicken recipe from Food.com.

Provided by janem123

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb chicken breasts or 1 lb turkey breast tenderloin, all visible fat removed
1 tablespoon Dijon mustard or 1 tablespoon coarse grain mustard
2 teaspoons lemon juice or 2 teaspoons lime juice
1/2 teaspoon bottled minced garlic
1/8 teaspoon black pepper

Steps:

  • Oven Method:.
  • Preheat oven to 375*.
  • In a small bowl, stir together all ingredients except chicken or turkey.
  • Arrange chicken or turkey in a single layer in a glass baking dish. Spread mustard mixture over each piece.
  • Bake uncovered for 15 to 20 minutes, or until chicken or turkey is no longer pink.
  • Microwave method:.
  • Prepare as directed above except arrange chicken or turkey in a single layer in a baking dish, placing thicker portions toward the outside of the dish.
  • Cover with wax paper and cook on 100% power (high) for 3 to 4 minutes.
  • Give dish a 1/2 turn. Re-cover and cook on high for 3 to 4 minutes longer or until chicken or turkey is tender and no longer pink.

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

DIJON CHICKEN THIGHS



Dijon Chicken Thighs image

The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.

Provided by thedailygourmet

Categories     Baked Chicken Thighs

Time 55m

Yield 8

Number Of Ingredients 14

½ teaspoon granulated garlic
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs
2 tablespoons unsalted butter
¼ cup unsalted butter
1 large shallot, peeled and chopped
¼ cup whiskey
½ cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon pure maple syrup
salt and freshly ground black pepper to taste
1 teaspoon finely chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
  • Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
  • Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
  • Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
  • Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 11.3 g, Cholesterol 113.9 mg, Fat 26.7 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 12.3 g, Sodium 466 mg, Sugar 1.8 g

LEMON-DIJON CHICKEN SKILLET



Lemon-Dijon Chicken Skillet image

This tender chicken in a luscious lemon-Dijon sauce might look like it came from a nice restaurant, but it's a dish you can cook up in your own kitchen, while staying within budget (and under 400 calories!). The trick is using the cooking juices as the base of the rich-tasting sauce and upping its flavor further with a couple of impactful ingredients, like Dijon, rosemary and lemon. While we often like cooking with boneless chicken thighs for the sake of convenience, bone-in chicken ensures extra flavor in this recipe. Remember to remove the chicken from the pan, so it doesn't overcook while you finish the sauce. Keep the chicken warm, and then plate it all up beautifully. When you serve up this meal, your dinner companions will be impressed, and you can congratulate yourself on pulling off such a nice meal without any extra fuss.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 13

3 teaspoons Dijon mustard
1 teaspoon finely chopped fresh rosemary plus 2 sprigs rosemary
2 teaspoons finely chopped garlic
2 teaspoons lemon juice
6 bone-in chicken thighs, skin removed (about 1 1/2 lb)
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine (such as Sauvignon Blanc)
1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 tablespoon butter
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon chopped Italian (flat-leaf) parsley

Steps:

  • In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
  • Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 80 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Thigh and 1/4 Cup Sauce, Sodium 360 mg, Sugar 0 g, TransFat 0 g

DIJON-TARRAGON CREAM CHICKEN



Dijon-Tarragon Cream Chicken image

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Provided by DELTAQUEEN50

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

Steps:

  • Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
  • Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg

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Web Aug 8, 2020 How to Make Grilled Dijon Chicken. Heat grill: Preheat a gas grill over medium-high heat, to about 425 degrees. Make basting sauce: In a small mixing bowl …
From cookingclassy.com


MAPLE DIJON CHICKEN THIGHS - BUDGET BYTES
Web May 21, 2013 Preheat the oven to 375ºF. Add the Dijon mustard, maple syrup, olive oil, and soy sauce to a small bowl. Mince the garlic and roughly chop the rosemary, then add …
From budgetbytes.com


HONEY DIJON GARLIC CHICKEN BREASTS - ROCK RECIPES
Web Nov 30, 2022 To prepare the glaze. Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic. Add the honey, Dijon …
From rockrecipes.com


SHEET PAN MAPLE DIJON CHICKEN AND VEGETABLES
Web Nov 5, 2022 Arrange the vegetables and chicken on the sheet pan, and add more olive oil spray on top. Season the vegetables and chicken with the spice mixture, make sure to …
From sweetsavoryandsteph.com


DIJON CHICKEN LINGUINE IN AN EASY CREAMY MUSHROOM SAUCE
Web Apr 29, 2021 Add the white wine to the pan. Simmer until the volume is reduced by half, then add the whipping cream, mustard and salt and pepper to season. Simmer until …
From rockrecipes.com


AIR FRYER BREADED CHICKEN BREAST RECIPE | EATINGWELL
Web 1 day ago Place the chicken in the oil mixture, turning to coat evenly; place in the breadcrumb mixture, pressing to adhere. Arrange the breaded chicken breasts at least …
From eatingwell.com


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