Creamy Dijon Parmesan Chicken
If you’re looking to jazz up your chicken routine, give this Creamy Dijon Parmesan Chicken dish a try. You can use chicken breasts or thighs. I used boneless, skinless thighs in this version, but breasts would be delish too. For even faster cooking you could use those little chicken breast tenders. I use them in my Chicken Tender Cordon Bleu.
Here’s what you need:
- olive oil or butter
- fresh thyme
- white wine
- half and half
Dredging the chicken lightly in flour before pan frying gives the exterior a nice light crust. You could omit this step if you prefer, but it adds a nice texture to the chicken.
Add the fresh thyme, garlic and onion, and white wine to the same pan you cooked the chicken in. You’ll get all the tasty bits of chicken which will add great flavor to the sauce. The diced onion gives the sauce a bit of a lumpy texture if you will. If you want a smoother sauce, leave out the onion and use 1/4 teaspoon of onion powder. I just love the flavor fresh cooked onion gives to any dish.
Dijon and cheese go in, along with the chicken for a final cook, and that’s it! Ready to eat!
I like to serve it with roasted potatoes and brussels. Mashed potatoes would be really good too because the sauce makes a great gravy.
Garnish with some more fresh thyme and you’re ready to dig in! No more boring chicken for dinner.
Hope you enjoy this Creamy Dijon Parmesan Chicken dish. Here are a few other weeknight family favorite meals to try:
Turkey Taco Hash Brown Skillet
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Creamy Dijon Parmesan Chicken
A comforting, flavorful chicken dish that's done in a flash!
- 1.5 lbs boneless skinless chicken thighs
- Flour for dredging
- 2 tbsp olive oil
- 1 tbsp fresh thyme plus more for garnish
- 1/4 medium yellow onion diced
- 3 cloves garlic minced
- 1/2 cup white wine
- 3 tbsp Dijon mustard
- 1/2 cup half and half
- 1/4 cup fresh grated Parmesan cheese
- Salt and pepper to taste
Lightly season the chicken thighs with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Dredge chicken thighs in flour, gently shake off excess. Add to hot skillet with olive oil. Fry on each side for about 5-6 minutes. Remove from pan.
To the hot skillet, add fresh thyme, garlic, onions, and white wine. Stir and cook over medium for about 3-4 minutes or until onions are translucent. Whisk in the Dijon until smooth. Whisk in half and half and grated Parmesan. Add chicken thighs back in. Cook for another 7-10 minutes over medium-low. Sauce will thicken, and chicken should be cooked to 165°.
Taste for seasoning, and add salt and pepper to your liking.
Serve with your favorite potatoes and veggies. I like roasted baby reds and brussel sprouts. The sauce is great over mashed potatoes and other veggies!
You could also use chicken breasts, but they may take longer to cook through depending on size.
If you like a smoother sauce, use 1/4 tsp of onion powder instead of the diced onions.
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