Dijon Chicken in Cast-Iron Skillet

Dinner / Lunch

Dijon Chicken

4 Servings

Prep Time: 10 min | Cook Time: 20 min


Diet Style


Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Chef’s Knife
  • Wooden Spoon
  • Large Cast Iron or Stainless Steel Skillet


  • 4 boneless, skinless chicken breasts cut into bite-size pieces
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1lb. baby belly or Cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • ¾ cups white wine
  • 1 cup low-sodium chicken stock
  • ¼ cup heavy cream
  • 2 tablespoons Dijon mustard
  • Juice of ½ lemon
  • Handful of Italian parsley, chopped


  1. Season chicken

    Season bite-size chicken pieces with salt and pepper.

  2. Heat skillet

    Heat a large cast-iron or stainless-steel skillet over medium heat.

  3. Heat oil and butter

    Once the pan is hot, add the olive oil and butter. Swirl around till butter is melted, but not burnt.

  4. Cook chicken

    Working in batches so you don’t overcrowd the pan, add in chicken and cook till nicely browned on both sides and cooked through (approximately 5 minutes).

  5. Remove chicken

    Remove chicken to plate and set aside.

  6. Cook mushrooms

    Add mushrooms and cook till they begin to soften and turn brown. Add in garlic and cook another 2 to 3 minutes, being careful not to burn the garlic.

  7. Add wine

    Add in wine and use a wooden spoon scrape the bottom of the pan to release any bits stuck to the pan. Bring to a boil and cook until liquid reduces to approximately 1/4 cup.

  8. Add stock

    Add low-sodium chicken stock, bring to boil, and reduce to simmer.

  9. Add heavy cream

    Add heavy cream and simmer for 2 to 3 minutes until sauce begins to thicken.

  10. Add Dijon mustard

    Stir in Dijon mustard and juice of 1/2 lemon.

  11. Add chicken

    Add chicken back to pan and cook on low heat for 2 to 3 minutes to allow chicken to heat through.

  12. Serve

    Add chopped parsley and serve.