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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - olive oil
  • 4 - skinless, boneless chicken breasts (about 1 1/2 pounds)
  • - Kosher salt and freshly ground black pepper
  • 2 - small leeks, white and pale-green parts only, thinly sliced (about 1/2 cup)
  • 1 - small onion, minced (about 1/2 cup)
  • 4 cloves - garlic, minced
  • 2 cups - low-salt chicken broth
  • 1 cups - dry white wine
  • 1/2 cups - Dijon mustard
  • 2 tablespoons - minced fresh thyme plus thyme leaves for garnish
  • 1 tablespoons - unsalted butter
  • Directions:

    Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.

    Place leeks and onion in same pot and sauté until tender, about 8 minutes. Add garlic and sauté until tender, about 2 minutes. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer.

    Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.

    Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes. Whisk in butter and season with salt and pepper.

    Spoon sauce over chicken and garnish with thyme leaves.

    Brief Description

    Chicken breasts cooked in Dijon white wine sauce with seasonings, and served drizzled with same sauce.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Italian

    Prep Time: 10 min
    Cook Time: 1 hour(s)


    Posted By:

    Posted On:

    March 3, 2017

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