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Indonesian and International Recipes

Chicken Breast Dijon

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    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


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.
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.
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.