Chicken Dijon Recipe

Inspired by Ivory Jacks

Time45m

Serves4

A house specialty. All-natural chicken breast baked in our homemade Dijon sauce.

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Frequently paired with

The best thing to pair and share with CHICKEN DIJON

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pertois-moriset, grand cru | charodnnay

crisp · bright acidity · buttery

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Ingredients

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Ingredients

4 pieces Boneless, skinless chicken breasts

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbsp all-purpose flour (for dredging, optional)

2 tbsp olive oil

1 tbsp Unsalted butter

3 cloves Garlic, minced

1 cup Dijon mustard

3/4 cups Heavy cream

1/2 cups Chicken broth

1/4 cups Grated Parmesan cheese

1 tbsp fresh thyme

2 tbsp Fresh parsley, chopped

Method

Directions

Prepare the chicken

Pat the chicken breasts dry, season with salt and pepper, and lightly dredge in flour (if using) to add a thin coating.

Sear the chicken

Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken until golden on both sides, about 2-3 minutes per side. Remove and set aside.

Make Dijon sauce

In the same skillet, melt butter, add minced garlic and sauté until fragrant (about 30-45 seconds). Stir in Dijon mustard, heavy cream, chicken broth, and grated Parmesan. Bring to a simmer and cook until slightly thickened, about 4-6 minutes. Stir in thyme.

Bake

Return the chicken to the skillet, spoon sauce over, and bake in a 375°F (190°C) oven for 15-20 minutes, or until chicken reaches 165°F (74°C).

Finish and serve

Remove from oven, sprinkle with chopped parsley, taste and adjust seasoning with salt and pepper if needed. Serve with rice or vegetables, spooning extra sauce over the chicken.