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Skillet containing golden-brown creamy garlic chicken thighs simmering in a rich sauce with spinach and fresh thyme.

Easy Creamy Dijon Chicken Skillet for a Flavorful Dinner

This one-pan wonder brings tender chicken together with a rich, tangy Dijon cream sauce, perfect for a quick yet elegant weeknight meal. It's incredibly simple to make but delivers a depth of flavor that feels gourmet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts about 3-4 breasts, sliced horizontally into 1/2-inch thick cutlets
  • 1 tsp salt divided
  • 1/2 tsp black pepper divided
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 tbsp olive oil
For the Creamy Dijon Sauce
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 cup chicken broth low sodium
  • 1/4 cup Dijon mustard
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 2 cups fresh spinach optional, roughly chopped
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet (cast iron or heavy-bottomed)
  • Cutting Board
  • Sharp Knife
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Chicken
  1. Pat the chicken cutlets dry with paper towels. Season both sides evenly with 3/4 tsp salt, 1/4 tsp black pepper, garlic powder, and paprika.
  2. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add chicken cutlets in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and set aside on a plate, loosely tented with foil.
Build the Sauce
  1. Reduce heat to medium. Add diced onion to the same skillet (add a tiny splash more oil if needed). Cook, stirring occasionally, for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 1 minute until fragrant.
  2. Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Bring to a gentle simmer.
  3. Whisk in the Dijon mustard, heavy cream, and dried thyme. Season with the remaining 1/4 tsp salt and 1/4 tsp black pepper. Bring the sauce to a low simmer and cook for 5-7 minutes, stirring occasionally, until it has slightly thickened.
Combine and Serve
  1. Return the cooked chicken cutlets to the skillet, nestling them into the creamy Dijon sauce. If using, add the fresh spinach and cook for 1-2 minutes, gently stirring, until it wilts into the sauce.
  2. Garnish with fresh chopped parsley and serve immediately. This dish pairs wonderfully with mashed potatoes, rice, or a simple side salad.

Notes

For an extra kick, add a pinch of red pepper flakes to the sauce. If you prefer a thicker sauce, you can create a slurry with 1 tsp cornstarch mixed with 1 tbsp cold water and whisk it into the simmering sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.