How To make Chicken Dijon

Beth's 15-Minute Chicken Dijon and Asparagus Recipe

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Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format. A perfect weeknight meal or elegant dinner!
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WATCH MORE CHICKEN DINNER RECIPES
Cashew Chicken Recipe
White Wine Chicken Recipe
15-Minute Chicken Dijon Recipe
Orange Chicken Recipe
Cast-Iron Skillet Roast Chicken

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Chicken Dijon Recipe
Omelette for Dinner
Cod Provencal
Feed Me Fast Chicken
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BETH'S DIJON MUSTARD CHICKEN RECIPE WITH SAUTÉED ASPARAGUS
Serves 4

INGREDIENTS:
2 Skinless, boneless chicken breast
salt and pepper to taste
½ tsp (2.5 ml) coconut oil
½ cup (120 ml) chicken broth
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) dried tarragon
1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream
1 bunch asparagus trimmed
2 tsp (10 ml) olive oil
salt and pepper to taste

METHOD:
Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.

Heat coconut oil in a non-stick skillet until melted and hot.

Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown.

Meanwhile, wash and trim the asparagus. Pat dry.

Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides.

Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream.

Pour sauce over the chicken and serve with the asparagus on the side.

If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tiips and techniques! New Videos post every Saturday! SUBSCRIBE HERE!

Creamy Chicken Dijon Recipe

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 recipe is featured in our book Its All About Dinner'. For the full recipe including hints and tips check out our website or the book. My New book is out now!

Free printable recipe is available on our site:

#dinner #Recipe #chickendinner

Ep 20: Chicken Dijon from the Wood Fired Oven

Chicken Dijon, or Chicken in a creamy mustard sauce, is one of my favorite recipes to make in the Wood Oven.

Utensil holder made by Paloma Baillie Art. Follow her on Instagram @pbaillieart.

Enough skin on chicken thighs to fit into your pan
Salt and Pepper
Olive oil
2 slices of diced bacon
One sliced onion
1 cup of white wine
128 grams, or 1/2 cup, of crème fraîche
64 grams, or 4 tablespoons, of Dijon mustard
16 grams, or 1 tablespoon, whole mustard seeds or a grainy mustard
1 tablespoon fresh thyme leaves
2 cloves of sliced garlic
Salt and pepper

Easy Garlic Dijon Chicken | The Mediterranean Dish

This Garlic Dijon Chicken recipe is an easy skillet chicken for any night of the week. The flavor combination will surprise you in the BEST way. PRINT RECIPE:

Creamy Mustard Chicken | The Tastiest Recipe

Learn how to make the most amazingly delicious Creamy Mustard Chicken. This recipe ticks all the boxes with it being easy to make, cheap, and extremely tasty. The chicken is melt in your mouth tender, the sauce is deliciously rich and full of flavour and I can guarantee, once you make this once, you’ll definitely make it again. Please enjoy!

Ingredients -

2 Tbsp (40ml) - Olive Oil, Divided
2 Tbsp (28g) - Clarified Unsalted Butter
1 - Brown Onion, Diced
5g - Flat Leaf Parsley, Roughly Chopped
4g (5 Sprigs) - Thyme, Roughly Chopped
5 - Cloves of Garlic, Minced, Diced, or Sliced
200g - Streaky Bacon, Diced
1kg (2.2lb) - Chicken Thigh, Boneless & Skinless
80ml - White Wine (Substitute for Vegetable or Chicken Stock)
500ml - Thickened Cream (Pouring Cream/Whipping Cream)
2 1/2 Tbsp (60g) - Dijon Mustard
1/2 Cup (50g) - Parmesan Cheese, Grated
2 Cups (80g) - Fresh Baby Spinach
Seasoning to Taste
Garnish with Grated Parmesan
Garnish with Flat Leaf Parsley

To Serve -

This dish can be eaten on its own or it can be served with rice, pasta, vegetables or with a salad.

Storage -

This can be placed in the fridge for up to 5 days and it can also be placed in the freezer in an airtight container for up to 4 months.

Reheating -

This can be placed in the microwave and heated in bursts to avoid/prevent the cream from splitting or, it can be placed into a pot or pan and heated gently over medium heat.

How to Make Vegetable Stock -
How to Make Chicken Stock -

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Music in this video -

Intro -
Song - Coffee and Unicorns
Artist - Henyao

Song - Fansi Pan
Artist - Yomoti
Link -

Song - Pomelo
Artist - Jobii
Link -

Thanks for watching!

You Won't Believe How Juicy This Honey Dijon Mustard Chicken Is Using The ChefMaker

In this video, we're going to show you how to make some amazingly juicy honey mustard chicken using an air fryer. Honey mustard is a classic sauce that pairs well with just about any grilled or cooked chicken, and this chicken is no exception!

Don't waste any more time flipping through menus looking for good chicken options - try this honey mustard chicken instead! It's simple to make and will be one of the best chicken breasts you've ever had. Make sure to rate and review this recipe so that other people can see how amazing it is!

#honeymustardchicken #chickenrecipes #chefmaker #dreo

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Measurements Used
2 Boneless Chicken Breast
1 1/2 tablespoon (marinade) + Olive Oil
2 tablespoon (marinade) + 2 tablespoon Dijon Mustard
2 tablespoon (sauce) + 2 tablespoon (marinade) Whole Grain Dijon Mustard
2 tablespoon Red Wine Vinegar
1 tablespoon (marinade) + 2 teaspoon (Sauce) Fresh Rosemary
2 tablespoon (marinade) + 1/4 cup (Sauce) Honey
1/2 teaspoon Garlic Powder
1/2 teaspoon Black Pepper
1 teaspoon to 1 1/2 teaspoon Salt
Juice of half Lemon or Lime

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