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Creamy Dijon Chicken

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Creamy Dijon Chicken

Lisa
The Cook
4 Servings
10 Ingredients
6 Comments

Chicken breasts baked to perfection in a creamy dijon sauce adds a sophisticated flair to your ordinary weeknight meal!

Read More
4 Servings
10 Ingredients
6 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 1 ¼ cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 ⅛ cups Heavy Whipping Cream
  • 3 teaspoons Dijon Mustard
  • 1 ½ teaspoons Mustard, Stone Ground
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 2 tablespoons juice Lemon
  • 2 pounds Chicken, Boneless Breasts

Containers

  • 1 8x8 Baking Pan

Supplies

  • Cooking Sprays
  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat olive oil in pot over medium heat.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat olive oil in pot over medium heat.
  2. Add onion and saute until translucent.
  3. Add garlic and continue to saute another minute.
  4. Add cream, dijon mustard, whole grain mustard, salt, pepper and lemon juice and simmer for 5 minutes.
  5. Place chicken breasts in greased baking pan and pour sauce over chicken.
  6. Bake at 375 for 20-25 minutes or until chicken is cooked through.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 8 ounces
Amount Per Serving
Calories
524
Total Fat
31g
Saturated Fat
15g
Trans Fat
1g
Cholesterol
233mg
Sodium
454mg
Total Carbohydrates
5g
Fiber
1g
Sugar
3g
Protein
53g
WW Freestyle
11

Categories

shellfish-free, fish-free, soy-free, traditional, fall, winter, spring, summer, real-food, egg-free, nut-free, gluten-free

Categories

shellfish-free, fish-free, soy-free, traditional, fall, winter, spring, summer, real-food, egg-free, nut-free, gluten-free

6 Comments

Join the discussion

    1. Hi Daphne, thank you for your feedback. As a member, we have metric conversations available on our recipes and menus. Hope this helps.

      Reply

  3. 25 minutes isn’t close to the proper cooking time for this meal. I would suggest at least 40 minutes and checking for doneness then. Then continue cooking in 10 min intervals until done.

    Reply