Creamy Lemon Dijon Chicken Recipes

LEMON-DIJON CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine the lemon juice, parsley, mustard, garlic, oil, rosemary, pepper, and salt in a small bowl; blend well.
• Toss the potatoes with 2 tablespoons of the parsley mixture in a large bowl. Reserve. Gently slide fingers between the skin and meat of the chicken to loosen skin. Spoon parsley mixture between skin and meat. Secure breast skin with toothpicks, if necessary. Place lemon halves in the cavity of chicken. Place chicken on a rack in a roasting pan.
• Bake chicken in preheated oven for 30 minutes. Arrange potatoes around the chicken; bake until chicken juices run clear, about 1 additional hour. Allow chicken to rest for 10 minutes before serving.

CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
• Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
• Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
• Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
• Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
• Enjoy!

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

CREAMY LEMON DIJON CHICKEN

Steps:

• 1. Season the chicken with salt and black pepper. Grate 1 tsp. zest and squeeze 2 Tbsp. juice from the lemon.
• 2. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes or until browned on both sides. Remove from the skillet.
• 3. Reduce the heat to medium. Add the shallot andcapers and cook for 2 minutes, stirring occasionally. Add the lemon juice and cook and stir for 30 seconds.
• 4. Stir in the cream starter and the mustard and heat to a boil. Reduce the heat to low. Return the chicken to the skillet. Cook for 15-20 minutes or until the chicken is cooked through. Remove the skillet from the heat. Stir in the lemon zest. Let stand for 5 minutes before serving.
• 5. Serve the chicken and sauce over hot cooked rice or noodles.

LEMON-DIJON CHICKEN SKILLET

Steps:

• In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
• In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
• Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

CREAMY DIJON CHICKEN

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to skillet and cook until cooked through, about 5-6 minutes on each side. Transfer to a plate.
• To the same skillet, add the remaining olive oil. Add garlic and sauté until fragrant, about 30 seconds. Pour in white wine and bring to simmer, then add cream, mustard and lemon juice. Simmer until the sauce thickens slightly, about 1-2 minutes. Season with salt and pepper.
• Serve chicken over cooked white rice, if desired. Spoon extra sauce on top of each serving and garnish with parsley.