Chicken Dijonaise

Name: Chicken Dijonaise
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp olive oil; 4 boneless skinless chicken breast; 1 bunch green onions chopped (about ½ cup when chopped); ¾ cup white wine; ¼ cup dijon mustard; 1 tsp dried basil; ½ tsp mustard powder; 2 tsp cornstarch mixed with 3 tbsp white wine (slurry); 2 tbsp sour cream (room temperature)

Jump to Recipe

A sliced chicken breast with dijon sauce on a plate with broccoli and white rice.

What I love about this chicken dijonaise recipe

This chicken dijonaise recipe was so much better than I had imagined it would be. The mustard based sauce is delightfully creamy and tangy. Simmering the already seared chicken breast in the dijonnaise sauce adds just the right amount of flavor and leaves the chicken juicy as ever!

The vintage recipe I used for inspiration recommended this meal be served with white rice, and carrots and broccoli. Let me tell you, they were right! The first time I made this meal I served it with steamed carrots and broccoli, along with some jasmine rice. This sauce was spectacular on both sides!

An overhead shot of 2 plates with chicken dijonaise with broccoli and white rice.

Here’s what you’ll need to make it

Sliced chicken dijonnaise on a plate with steamed broccoli and jasmine rice.

How to make dijonnaise chicken

Sear the chicken breasts.

Start with a couple tablespoons of olive oil on medium high heat and sear each chicken breast for 4-5 minutes per side. Remove them from the pan and set aside.

Make the dijonaise.

Make the sauce. Toss the green onions into the same pan used to sear the chicken. Stir as you sauté them for about 2 minutes before whisking in the rest of the sauce ingredients.

Pull it together.

Finish cooking the chicken in the sauce. Add the chicken back to the pan and simmer for about 5 more minutes. Remove chicken and allow it to rest for a few minutes before cutting into the chicken.

Sauce and serve.

Pour remaining sauce into a small gravy boat or bowl. Spoon sauce over chicken before serving.

FAQs & TIPs on making chicken dijonaise

What is a dijonnaise?

Dijonnaise is sold in other countries as mix of dijon mustard and mayonnaise in a condiment bottle like ketchup and mustard. This recipe does not include mayo, the addition of sour cream does have a similar creamy mustard taste though it is much more complex tasting.

What temperature should chicken be cooked to?

Cooked chicken breast should always be cooked to 165˚F. Always use a meat thermometer to check the internal temperature if possible.

What can I replace Dijon mustard with?

If you do not have dijon mustard on hand you could substitute a different mustard. I would not avoid using a yellow mustard, a stone ground or spicy brown mustard would work better. It might even be fun to mix a spicy brown in with dijon if you want to mix it up!

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