Chicken Dijon Recipe
Sautéed in a mustard cream with artichoke hearts
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Garnish (optional)
Method
Preparation
- 1
Prepare the Chicken
Pat the chicken breasts dry with paper towels. Season both sides of the chicken with salt and black pepper.
- 2
Prepare the Artichokes
If using canned artichoke hearts, drain and rinse them under cold water. If using frozen, thaw them beforehand.
Cooking
- 3
Sauté the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, reduce the heat to medium and add the Dijon mustard. Stir for about 1 minute to release the flavor. Then, slowly pour in the heavy cream while stirring continuously until the mixture is smooth.
- 5
Add Artichokes
Add the prepared artichoke hearts to the sauce and stir gently. Let it simmer for 2-3 minutes to heat through.
- 6
Combine Chicken and Sauce
Return the sautéed chicken breasts to the skillet, coating them with the mustard cream sauce. Allow them to cook together for an additional 2 minutes.
Serving
- 7
Serve the Dish
Plate the chicken breasts and spoon the mustard cream sauce with artichokes over the top. Garnish with fresh parsley if desired.
