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Chicken can be boring, but with a deliciously creamy sauce like this Creamy Dijon Chicken Skillet? We just won’t let that happen.
This simple skillet was the product of a 5:00 “what’s for dinner?” panic! I checked my fridge and pantry, got creative, and let me tell you—it paid off! I just love the flavor of Dijon mustard, so I quickly decided to make it the star of the dish.
You’ll start by simply seasoning your chicken with salt and pepper, then coating it in arrowroot. This not only helps the chicken get beautifully browned, but it also helps slightly thicken the sauce later in the recipe. Next, you’ll start the sauce with garlic sautéed in ghee, then add chicken broth, coconut milk, and, of course, Dijon mustard! Finish cooking the chicken right in the sauce, add some fresh herbs, and dinner is served.
This is delicious served with a simple side salad or veggie and a starch. Think mashed potatoes, pasta, or even just some crusty bread for soaking up the sauce. And trust me, you’ll want to soak up every last bit!
Ingredients:
- Boneless, Skinless Chicken Breasts
- Kosher Salt
- Freshly Ground Black Pepper
- Arrowroot Starch
- Extra Virgin Olive Oil
- Ghee
- Garlic
- Chicken Broth
- Unsweetened Canned Coconut Milk
- Dijon Mustard
- Fresh Sage
- Fresh Parsley
Recipe Step-by-Step:
Step One: Seson Chicken
Pat the chicken dry and season on both sides with salt and pepper.
Step Two: Coat the Chicken
Add the arrowroot to a plate or wide bowl. Gently dredge both sides of the chicken breasts in the arrowroot until lightly coated.
Step Three: Brown the Chicken
Heat the oil in a large skillet set over medium-high heat. Add the chicken and cook until golden brown and slightly crispy, about 5 minutes per side. Transfer the chicken to a plate and set aside.
Step Four: Sauté Garlic
Reduce the heat to low. Melt the ghee in the skillet and swirl pan so that it is evenly coated. Add the garlic and gently sauté for about 30 seconds, being careful not to burn.
Step Five: Mix the Sauce
Add the chicken broth, coconut milk, and Dijon mustard and whisk until evenly combined.
Step Six: sIMMER THE sAUCE
Nestle the chicken back into the sauce. Increase the heat to medium and bring the sauce to a light simmer, about 2 minutes.
Step Seven: Finish the Chicken
Stir in the chopped sage. Cover the skillet and cook until the chicken is completely cooked through, 5 to 10 more minutes.
Step Eight: Adjust Seasoning and Serve
Taste and season to liking with salt and pepper. Garnish with fresh parsley before serving as desired.
Recipe FAQ:
Definitely! If you are not Whole30 or dairy-free, you could use real butter and heavy cream in this recipe.
I like to serve this with simple side salad or veggie and a starch. Think mashed potatoes, pasta, or even just some crusty bread for soaking up the sauce!
Yes! I would just cook a little bit longer and check for an internal temperature of 165°F.
This is one that the whole family can enjoy and is super easy to whip up for a weeknight dinner! You gotta give it a try!
For more chicken skillets:
Herby Chicken and Orzo Skillet
Skillet French Onion Chicken with Mushrooms
Creamy Dijon Chicken Skillet
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon Kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 3-4 tablespoons arrowroot starch
- 2 tablespoons extra virgin olive oil
- 1 tablespoon ghee
- 2 cloves garlic, minced
- 3/4 cup chicken broth
- 1/2 cup unsweetened canned coconut milk
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly chopped sage leaves
- Chopped fresh parsley, to garnish
Instructions
- Pat the chicken dry and season on both sides with salt and pepper.
- Add the arrowroot to a plate or wide bowl. Gently dredge both sides of the chicken breasts in the arrowroot until lightly coated.
- Heat the oil in a large skillet set over medium-high heat. Add the chicken and cook until golden brown and slightly crispy, about 3-5 minutes per side. Transfer the chicken to a plate and set aside. The chicken will finish cooking in the sauce.
- Reduce the heat to low. Melt the ghee in the skillet and swirl pan so that it is evenly coated.
- Reduce the heat to low. Melt the ghee in the skillet and swirl pan so that it is evenly coated. Add the garlic and gently sauté for about 30 seconds, being careful not to burn.
- Nestle the chicken back into the sauce. Increase the heat to medium and bring the sauce to a light simmer, about 2 minutes.
- Stir in the chopped sage. Cover the skillet and cook until the chicken is completely cooked through, 5 to 10 more minutes.
- Taste and season to liking with salt and pepper. Garnish with fresh parsley before serving as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
If I ever make it again, I’ll probably omit the coconut milk. I can’t get past the coconut flavor. The recipe also made for a lot of sauce and it was liquidy so I had to let it simmer without the chicken for a little bit.
This was delicious! I served with rice and asparagus, pouring the sauce on top of the rice. We froze the rest of the sauce to put on top of steak or mashed potatoes.
This recipe came together in a pinch! I needed a quick chicken dish and this did not disappoint. Minimal ingredients yet so flavorful. What I love about most of your recipes! I didn’t have sage but a few shakes of some Italian seasoning which has dried sage in it. I also added fresh green beans and the they were a perfect add just before covering and cooking it for this 5-10 additional minutes. This will definitely be on repeat in our house.
aw so glad it was a hit, thank you, Stephanie!
Can I use flour instead of arrowroot?
Regular flour should work okay in this recipe!
Super easy and SO tasty!! New fav!!
Glad you enjoyed it, Jane!
This is one of my favorites! We often use this Dijon sauce when we do a steak frites night. It’s so good on a filet! I double the Dijon sauce and freeze the extras for future meals. How long do you think the sauce would keep in the fridge?
This was so good! I used chicken thighs and only had tapioca flour.. it came out amazing! Husband approved. Definitely making this again!
Delicious!!!!
Delicious! I thought I might not like it since Dijon can be pretty potent, but it was delightfully light and tangy. I did run into a weird issue where I added the chicken back in and the sauce started separating. Luckily I had cooked the chicken all the way through in the previous step, so I just stopped the heat. Will definitely be making again!