Chicken Breast Dijon

Name: Chicken Breast Dijon
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 4 boneless, skinless chicken breasts; kosher salt; freshly ground black pepper; 2 leeks, white and pale-green parts only, thinly sliced; 1 yellow onion, finely minced; 4 clove garlic cloves, minced; 2 cup low-sodium chicken broth; 1 cup dry white wine, such as Sauvignon Blanc; 0.5 cup Dijon mustard, preferably whole grain; 2 tbsp fresh thyme leaves, finely minced; fresh thyme sprigs for garnish; 1 tbsp unsalted butter

Braised Chicken Breast with Dijon and Leeks

This French-inspired braise turns everyday chicken breasts into something restaurant-worthy. The mustard sauce develops incredible depth as it simmers, while the leeks add a subtle sweetness that balances the tangy Dijon beautifully.

FrenchDinnerComfort FoodDate NightOne PotBraisingChicken

Prep15 min

Cook50 min

Total1 hr 5 min

Servings4

Difficultymedium

Ingredients

2 tbspolive oil
4 boneless, skinless chicken breasts
kosher salt
freshly ground black pepper
2 leeks, white and pale-green parts only, thinly sliced
1 yellow onion, finely minced
4 clovegarlic cloves, minced
2 cuplow-sodium chicken broth
1 cupdry white wine, such as Sauvignon Blanc
½ cupDijon mustard, preferably whole grain
2 tbspfresh thyme leaves, finely minced
fresh thyme sprigs for garnish(optional)
1 tbspunsalted butter

Instructions

Warm the olive oil in a Dutch oven over medium-high heat until it shimmers. Pat the chicken breasts dry and season both sides generously with salt and pepper. Sear the chicken until golden brown on both sides — about 6-7 minutes per side. You want a good caramelized crust here, so resist moving them too early. Transfer the browned chicken to a plate.
⏱ 15 min
Add the sliced leeks and minced onion to the same pot, scraping up any browned bits as they soften. Cook until the vegetables are tender and fragrant, about 8 minutes. Stir in the garlic and cook for another 2 minutes until aromatic. Pour in the chicken broth and wine, then whisk in the Dijon mustard and minced thyme until smooth. Bring the mixture to a gentle simmer, then nestle the seared chicken back into the pot.
⏱ 10 min
Cover the pot and reduce the heat to medium-low. Let the chicken braise gently until it reaches 165°F in the thickest part — this takes about 15 minutes. The sauce should bubble very lightly around the edges; adjust the heat if it's boiling hard.
⏱ 15 min
Remove the chicken to serving plates and tent with foil. Increase the heat to medium-high and boil the braising liquid uncovered until it reduces to a glossy, coat-the-spoon consistency — about 15 minutes. Whisk in the cold butter to give the sauce a silky finish, then taste and adjust seasoning with salt and pepper. Spoon the sauce over the chicken and garnish with fresh thyme sprigs if using.
⏱ 15 min