I love the flavours and textures in this creamy chicken dijon recipe. We’ve got the comforting warmth of the cream and Dijon mustard with the crispy saltiness of the bacon, the lovely buttery-ness of the fresh kale and the crunch of those crumbled pecans. Each bite is a little bit different!
This creamy chicken dinner is simple to make, only taking a few minutes of prep time, and it's all cooked in one pan to save on the washing up too.
But, just because it's simple dinner don't think it's not packed full of flavour!
What do we need for this creamy chicken dijon?
The star of the show is the Dijon mustard. It has a unique tangy and slightly spicy warmth to it that goes so well with the chicken.
The parmesan, pecans and bacon are optional extras but I think they add so much texture and depth of flavour to the dish that it's worth the little extra effort.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- First of all, we fry the bacon, that way we have some crispy bacon bits to top the dish with, and for the next steps we're cooking in that flavourful bacon fat.
- The next step is to sear the tenderized chicken.
- Then add in the onions.
- We build up the sauce with the stock, cream, and Dijon mustard.
- Add in the kale and parmesan then serve topped with the crispy bacon and some chopped pecans.
Kale is full of iron and adds a lovely buttery-ness to this dish.
👩🍳PRO TIP I sometimes like to swap out the kale for spinach (but just add for the last 2 minutes of cooking), or alternatively, top with a big handful of fresh pea-shoots before serving.
🍽️ What to serve with Chicken Dijon
I really love to serve it with some simple buttered new potatoes with a sprinkling of fresh herbs. But it also works really well with:
What makes Chicken Dijon exceptional is the balance of flavours. The tangy warmth of the mustard is balanced by the creamy sauce, and the added kale gives a fresh buttery-ness that both offsets and compliments the creamy sauce perfectly.
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📝 Chicken Dijon Recipe
- 4 chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp paprika
- 1 tbsp oil
- 4 rashers (strips) streaky bacon
- 1 onion - peeled and chopped
- 2 cloves garlic - peeled and minced
- 2 tbsp Dijon mustard
- 240 ml (1 cup) chicken stock
- 120 ml (½ cup) double (heavy) cream
- 60 g (approx. 1 cup) kale - finely shredded
- 50 g (½ cup) grated parmesan
- 10-12 pecans - roughly chopped or crumbled
- Place the chicken breasts on a chopping board and use a rolling pin to flatten them slightly – so they’re about 2cm thick.4 chicken breasts
- Season the chicken breasts with the salt, pepper and paprika. Put to one side.¼ tsp salt, ¼ tsp paprika, ¼ tsp pepper
- Heat the oil in a large frying pan over a medium heat, then add the bacon, and cook, turning once, until crispy. This should take about 5 minutes.1 tbsp oil
- Remove the bacon from the pan, then slice the bacon into thin strips.4 rashers (strips) streaky bacon
- Increase the heat of the frying pan to medium-high and place the chicken in the frying pan, to fry in the leftover bacon fat.
- Fry for 4-5 minutes, until golden one side, then turn the chicken over and move to one side of the pan.
- Add the onion and garlic to the space in the pan and cook for 3-4 minutes, stirring often, until the onion starts to soften.1 onion, 2 cloves garlic
- Stir in the Dijon mustard, then pour in the stock and cream.2 tbsp Dijon mustard, 240 ml (1 cup) chicken stock, 120 ml (½ cup) double (heavy) cream
- Stir together, then arrange the chicken in the pan evenly.
- Bring the sauce to the boil, then add the kale and simmer gently for 10 minutes, until the chicken is cooked through, and the sauce has thickened.60 g (approx. 1 cup) kale
- Stir in the parmesan, then turn off the heat.50 g (½ cup) grated parmesan
- Serve topped with the chopped bacon and pecans. I like to serve mine with boiled new potatoes, sprinkled with some chopped fresh herbs.10-12 pecans
Will it freeze?Yes, cook the dish (but don't add the pecans) then, cool, cover and freeze. Defrost thoroughly in the refrigerator overnight, then take out of the refrigerator an hour before cooking to take the chill off the chicken breasts. Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need a splash or water/stock/cream to loosen as it will be a little thicker. Add the chopped pecans before serving. Leftover lunch Save any leftovers (cool and refrigerate in an airtight container) then shred/chop the chicken and serve with a salad for lunch the next day. Way tastier than plain chicken. Nutritional information is approximate per serving.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.