This creamy lemon dijon chicken pairs golden, pan seared chicken breast with a silky lemon cream sauce spiked with Dijon mustard and Parmesan.
The sauce comes together in the same skillet while the chicken rests, so the pan flavors carry into every spoonful. Spoon it over linguine or mashed potatoes for a comforting dinner that tastes far more indulgent than the work involved.
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Why This Creamy Lemon Dijon Chicken Recipe Works
A light coating of flour helps the chicken brown in butter and gives the sauce a little body as the flour releases into the pan. Sliced into thinner cutlets, the chicken cooks quickly and stays juicy.
Chicken broth, cream, and Parmesan create a silky sauce, while lemon juice cuts through the richness. Dijon mustard adds a gentle tang that keeps the sauce from tasting flat.
Because everything cooks in one skillet, the browned bits left behind by the chicken dissolve into the sauce. Those bits are packed with flavor and give the sauce its savory depth.
Ingredients for Creamy Lemon Dijon Chicken
- 1 1/4 lb boneless skinless chicken breasts, about 2 large
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup all purpose flour, for dredging
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 1/4 cups low sodium chicken broth
- 3/4 cup heavy cream
- 3 tbsp lemon juice, plus more to taste
- 2 tsp Dijon mustard
- 3/4 cup freshly grated Parmesan cheese
- 8 oz linguine, for serving
- 1 tbsp chopped parsley, for garnish
Chicken breasts: Cut each breast in half horizontally so the cutlets are even and cook quickly.
Heavy cream: It makes the sauce silky. Do not substitute milk, which can curdle with the lemon.
Lemon juice: Start with 3 tablespoons and add more at the end if you want a sharper sauce.
Dijon mustard: It adds tang and helps hold the sauce together.
Parmesan: Freshly grated cheese melts smoothly. Pre shredded cheese gives a slightly grainier sauce.
How to Make Creamy Lemon Dijon Chicken
1. Season and dredge. Halve the chicken breasts horizontally to make four cutlets, season with salt and pepper, and dredge in the flour, shaking off the excess.
2. Brown the chicken. Melt the butter in a large skillet over medium heat and cook the chicken for 4 to 5 minutes on each side, until golden. Move it to a plate.
3. Cook the garlic. Add the garlic to the skillet and stir for 1 minute, until fragrant.
4. Deglaze. Pour in the broth, scrape up the browned bits, and simmer for 2 to 3 minutes.
5. Build the sauce. Stir in the cream, lemon juice, Dijon, and Parmesan and simmer for 3 to 5 minutes, until slightly thickened.
6. Return the chicken. Slide the chicken back into the sauce and cook for 2 minutes, until it reaches 165 degrees F.
7. Serve. Cook the linguine according to the package directions while the sauce simmers, then serve the chicken and sauce over the pasta with parsley on top.
How to Serve Creamy Lemon Dijon Chicken
Spoon the chicken and extra sauce over linguine or mashed potatoes. Add crisp air fryer asparagus or a creamy pasta primavera on the side for color, and serve an Italian house salad for crunch. A chilled strawberry pineapple mojito finishes the meal.
How to Store and Reheat Creamy Lemon Dijon Chicken
Refrigerate leftover chicken and sauce in an airtight container for up to 3 days. Do not freeze, since cream sauces can separate. Reheat gently over low heat with a splash of broth until the chicken reaches 165 degrees F.
Tips and Variations for Creamy Lemon Dijon Chicken
Slice the chicken. Even thickness means even cooking, so slice or pound thick breasts to the same size.
Pat the chicken dry. Dry chicken browns better and sticks less.
Do not boil the cream hard. A gentle simmer keeps the sauce smooth.
Add lemon gradually. Taste as you go so the sauce is bright but balanced.
Add vegetables. Stir in spinach or broccoli florets in the last few minutes.
Use a thermometer. Cook the chicken to 165 degrees F for safety and juicy results.
Thin the sauce. Add a splash of broth if the sauce thickens too much on standing.
Handle raw chicken safely. Do not rinse raw chicken, and wash hands and tools afterward. For general guidance on leftovers, see the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Creamy Lemon Dijon Chicken
What does creamy lemon dijon chicken taste like?
It is rich and savory with a bright lemon edge and a gentle tang from the mustard.
Can I make creamy lemon dijon chicken without cream?
Half and half works in a pinch, but the sauce will be thinner. Simmer it a little longer to thicken.
How do I keep creamy lemon dijon chicken from curdling?
Keep the heat at a gentle simmer and add the lemon juice with the cream after the broth has reduced. Avoid boiling hard.
Can I use chicken thighs?
Yes. Boneless thighs work well and need a few extra minutes of cooking until they reach 165 degrees F.
What pasta goes ideal with this sauce?
Linguine, fettuccine, or penne all hold the sauce well.
Creamy Lemon Dijon Chicken Breast
Equipment
- Large skillet
- Cutting board
- Meat thermometer
- Large pot
Ingredients
Main Ingredients
- 1 ¼ lb boneless skinless chicken breasts about 2 large, halved horizontally into 4 cutlets
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup all purpose flour for dredging
- 3 tbsp unsalted butter
- 2 cloves garlic minced
- 1 ¼ cup low sodium chicken broth
- ¾ cup heavy cream
- 3 tbsp lemon juice plus more to taste
- 2 tsp Dijon mustard
- ¾ cup freshly grated Parmesan cheese
- 8 oz linguine for serving
- 1 tbsp parsley finely chopped, for garnish
Instructions
Cooking
- Season. Cut the breasts in half horizontally, then season the cutlets with salt and pepper. Flour. Dredge each cutlet in the flour and shake off the excess.
- Sear. Melt the butter in a large skillet over medium heat and cook the chicken 4 to 5 minutes per side, until golden. Set aside on a plate. Garlic. Cook the garlic in the pan for 1 minute, until fragrant.
- Deglaze. Add the broth, scrape the bottom of the pan, and simmer for 2 to 3 minutes.
- Add the cream. Whisk in the cream, lemon juice, Dijon, and Parmesan, then simmer 3 to 5 minutes until slightly thickened.
- Finish the chicken. Return the chicken to the skillet and cook for 2 minutes, turning to coat, until it reaches 165 degrees F.
- Cook the pasta. Boil the linguine in salted water while the sauce simmers, drain, and serve topped with the chicken, sauce, and parsley.
