Chicken Dijonnaise Recipe
What is it about a cast-iron skillet that screams autumn? Perhaps it’s the time I can finally turn on the oven to heat the house after months of summer heat or that cast iron brings up images of cooking over a fire while camping in the mountains. Either way, I love it and cooking with cast iron because they are so universal. I can place it on a stovetop, put it straight in the oven, or over direct fire. And if properly seasoned, they last forever. I can not say that about Teflon pans.
And I love my Chicken Dijonnaise which is a bold mustard marinated chicken breast sauteed with sizzling onions and bacon in a white wine mixture. It is absolutely to die for and my family approves. I have been preparing this dinner for years and when my oldest daughter was four, she even loved it. Her words she told the husband, “good Mama’s dinner” still rings in my head.
Cost to make this recipe.
Coming Soon
More Chicken Recipes
Recipe Adapted
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Cast-Iron Skillet Chicken Dijonnaise
Ingredients
- 4 large chicken breasts, pounded and trimmed…[$5.00]
- ⅓ cup Dijon mustard, …[$1.16]
- 3 Tbsp. honey, …[$0.72]
- ¼ tsp. pepper, …[$0.18]
- ¼ tsp. salt, …[$0.01]
- ½ medium onion, diced…[$0.25]
- 3 slices bacon, cut up…[$1.38]
- ¾ cup white wine, …[$1.31]
Instructions
- In a large bowl or plastic bag, add your chicken breast, mustard, and honey. Mix up and set aside to marinade.
- In a large skillet (I enjoy using cast iron), cook cut up bacon and onion together until it becomes brown and the bacon is cooked but not hard and overcooked.
- Scrape the bacon and onion mixture to the side of the pan to make room for the chicken.
- Add all the marinade chicken and cook for about 10 minutes on each side over medium-high heat.
- Add the white wine and mix the liquid together around the chicken. Cover skillet and let cook for another 10 minutes on reduced medium heat.
- Remove the cover, mix mustard wine sauce again and reduce the white wine for another 10 minutes with the cover off.
- When plating, make sure bacon, onion, and sauce is poured on top of the chicken breast.
Cast Iron Skillet Chicken Dijonnaise
Ingredients
- 4 large chicken breasts, pounded and trimmed…[$5.00]
- ⅓ cup Dijon mustard, …[$1.16]
- 3 Tbsp honey, …[$0.72]
- ¼ tsp. pepper, …[$0.18]
- ¼ tsp. salt, …[$0.01]
- ½ medium onion, diced…[$0.25]
- 3 slices bacon, cut up…[$1.38]
- ¾ cup white wine, …[$1.31]
Instructions
- In a large bowl or plastic bag, add 4 large chicken breasts, ¼ tsp. pepper, ¼ tsp. salt, ⅓ cup Dijon mustard, and 3 Tbsp honey. Mix up and set aside to marinade.
- In a large skillet (I enjoy using cast iron), cook cut 3 slices bacon and ½ medium onion together until it becomes brown and the bacon is cooked but overcooked.
- Scrape the bacon and onion mixture to the side of the pan to make room for the chicken. Add all the marinade chicken and cook for about 10 minutes on each side over medium-high heat.
- Add ¾ cup white wine and mix the liquid together around the chicken. Cover skillet and let cook for another 10 minutes on medium heat.
- Remove the cover, mix mustard wine sauce again and reduce the white wine for another 10 minutes. Keep the cover off.
- When plating, make sure bacon, onion, and sauce is poured on top of the chicken breast.