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Chicken Breasts Dijon

Jennifer Mathews

This is a very forgiving recipe that is all about the sauce. If the weather was nice, I’d grill the chicken and just place the sauce on top, to break the boring grilled chicken meal. If it’s a cooler night, or rainy which it has been often lately, then the Dutch oven is the way to go. This recipe gives you an excuse to open up a bottle of white too!

Tips:

  • I realized that I only had shallots when I prepared the recipe. I have no doubt that a leek would only improve the dish, but it was still delicious!

  • If you do have leeks, then make sure you really clean them well since they are grown in sandy soil and have tons of dirt in those rings.

  • I used breasts, cause that’s what I had, but thighs would be great here.

  • We served this with roasted, smashed baby potatoes and sautéed broccoli rabe. Delish!

Chicken Breasts Dijon

Originally from Bon Appétit

Makes 4 servings

PREP 30 minutes

COOK 30 minutes

INGREDIENTS

2 tablespoons olive oil

4 skinless, boneless chicken breasts (about 1 1/2 pounds)

Kosher salt and freshly ground black pepper

2 small leeks, white and pale-green parts only, thinly sliced (about 1/2 cup)

1 small onion, minced (about 1/2 cup)

4 garlic cloves, minced

2 cups low-salt chicken broth

1 cup dry white wine

1/2 cup Dijon mustard

2 tablespoons minced fresh thyme plus thyme leaves for garnish

1 tablespoon unsalted butter

INSTRUCTIONS

  1. Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.

  2. Place leeks and onion in same pot and sauté until tender, about 8 minutes. Add garlic and sauté until tender, about 2 minutes. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.

  3. Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes. Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.