Creating a delicious and satisfying meal doesn't have to be complicated. With just five ingredients, you can whip up a flavorful and creamy Dijon sauce to complement tender chicken and squash.
![On top of the vegetables are slices of what appear to be light or dark meat chicken.
There is a white creamy dijon sauce drizzled over the top of the chicken and vegetables.](https://burntapple.com/wp-content/uploads/2024/06/IMG_2204.jpg)
What is Creamy Dijon Sauce?
Dijon sauce is a rich, flavorful sauce made primarily with Dijon mustard and a creamy base such as heavy cream, half-and-half, or a dairy-free alternative. This sauce is known for its tangy and slightly spicy flavor. It's perfect for enjoying on meat or vegetables!
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Ingredients
It only takes three ingredients to make your sauce. Add the chicken and squash and you've got a delicious chicken dijon menu with just 5 ingredients!
- chicken tenders or thighs
- squash
- rosemary or thyme
- cream
- Dijon mustard
Instructions
Lets get making this sauce! My kids were skeptical about the mustard part, but ended up loving the taste and thought it made squash much more tasty!
- Step 1: Cut up summer squash and zucchini squash
- Step 2: Roast the vegetables. While the vegetables are roasting cook the chicken.
- Step 3: Make your creamy dijon sauce
- Step 4: Arrange vegetables and chicken on plate then drizzle sauce over the top. Sprinkle additional thyme and rosemary over the top if desired.
Is your mouth watering yet? I hope so!
If you love this recipe I would suggest serving it with a side of garlic butter rolls. For dessert, try our grilled donuts drizzled in hot fudge sauce!
Substitutions
This recipe is perfect for a variety of different dietary needs! It's naturally gluten free already!
- Vegan and Dairy Free: Substitute vegan chicken breasts or tenders. You will also want to use dairy free heavy whipping cream.
Variations
Use thyme in place of rosemary or add a pinch of garlic powder if you'd like!
Equipment
You will need a frying pan and baking sheet for this recipe along with some wooden spoons and tongs.
Storage
Your sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently.
FAQ
While you can use other types of mustard like whole grain or spicy brown mustard, the flavor profile may change. Dijon mustard is recommended for its balance of tanginess and smooth texture.
Yes, you can make a dairy-free version of creamy Dijon sauce. Substitute dairy free heavy cream. Keep in mind that the taste and texture might vary slightly from the original.
To prevent curdling, ensure that you add the cream to the skillet over medium heat and not at a high temperature. Whisk constantly while the sauce is simmering and avoid bringing it to a rapid boil. Adding a small amount of flour or cornstarch slurry (a mixture of starch and cold water) can also help stabilize the sauce.
If the sauce is too thick, you can thin it out by adding a little chicken broth, water, or additional cream. To thicken the sauce, let it simmer longer to reduce, or add a slurry made of flour or cornstarch and cold water.
Creamy Dijon sauce is versatile and pairs well with various dishes. It complements chicken, pork, fish, and vegetables. You can also serve it over pasta, rice, or potatoes. It’s a great addition to elevate simple dishes with its rich and tangy flavor.
To make a lower-fat version of creamy Dijon sauce, use half-and-half or a light cream instead of heavy cream. You can also try using a non-dairy milk.
Related
Looking for other recipes like this? Try these:
5 Ingredient Creamy Dijon Sauce with Chicken and Squash
Equipment
- saucepan
- frying pan
Ingredients
- 4 whole boneless skinless chicken breasts
- 2 tablespoons chopped rosemary can substitute thyme
- 2 medium summer and/or zucchini squash chopped into bite sized pieces
- 1 ⅓ cup heavy cream
- 2 tablespoons Dijon mustard
Instructions
- Preheat your oven to 425°F.
- If desired, season the chicken with thyme, salt, and pepper.
- In a frying pan, heat 2 tablespoons of oil over medium heat. Add the chicken and cook for 12-15 minutes, flipping halfway through. The chicken is done when it reaches an internal temperature of 165°F.
- Meanwhile, for the squash, toss it with 1 tablespoon of oil in a shallow baking pan. If desired, sprinkle with salt and pepper. Roast at 425°F for 10-12 minutes, until browned and tender.
- Transfer the cooked chicken to a serving platter. Add cream and mustard to the skillet. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 1-2 minutes, whisking constantly until slightly thickened.
- Serve the sauce over the chicken and squash. Sprinkle additional thyme over the top if desired.
Video
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Pairing
These are my favorite dishes to serve with [this recipe]:
burntapple
This was so good and my children loved it too!