This recipe delivers a beautiful balance of flavors. The natural sweetness of maple syrup pairs wonderfully with the sharp, tangy notes of Dijon mustard, creating a creamy sauce that’s both comforting and sophisticated.
It’s a one-pan meal, which means easy cleanup and simple preparation.
The sauce is versatile and pairs beautifully with mashed potatoes, rice, roasted vegetables, or crusty bread to soak up every drop.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breasts, pounded thin salt black pepper garlic powder olive oil unsalted butter garlic, minced chicken broth heavy cream Dijon mustard pure maple syrup fresh thyme
Optional garnish: fresh parsley cracked black pepper
Directions
Season the chicken cutlets on both sides with salt, black pepper, and garlic powder.
Heat olive oil and butter in a large skillet over medium heat.
Add the chicken and sear for 3–4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, sauté the minced garlic for about 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for a few minutes.
Stir in the heavy cream, Dijon mustard, and maple syrup. Whisk until smooth and allow the sauce to gently simmer until slightly thickened.
Add fresh thyme and adjust seasoning if needed.
Return the chicken to the skillet, spooning the sauce over the top. Simmer for 5 minutes to allow the flavors to meld.
Garnish with fresh parsley and cracked black pepper before serving.
Add sliced mushrooms or shallots for extra depth of flavor.
Substitute half-and-half for a slightly lighter sauce.
For a stronger mustard flavor, add a teaspoon of whole grain mustard.
Stir in a splash of apple cider vinegar for a brighter finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if necessary.
You can also microwave in short intervals, stirring in between to ensure even heating.
Freezing is possible, though cream-based sauces may slightly change texture after thawing.
FAQs
Can I use regular mustard instead of Dijon?
Dijon provides the best flavor balance, but yellow mustard can be used in a pinch, though the taste will differ slightly.
What type of maple syrup should I use?
Use pure maple syrup for the best natural flavor rather than pancake syrup substitutes.
How do I prevent the sauce from curdling?
Keep the heat at medium-low when adding the cream and avoid boiling the sauce.
Can I make this dish ahead of time?
Yes, prepare the dish fully and gently reheat before serving.
What sides pair best with this recipe?
Mashed potatoes, rice, roasted carrots, green beans, or a simple salad are excellent choices.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F.
Can I make this dairy-free?
You can substitute coconut cream for heavy cream and use dairy-free butter alternatives.
Is the sauce very sweet?
No, it’s balanced. The Dijon mustard adds tanginess that keeps the sweetness in check.
Can I thicken the sauce more?
Allow it to simmer longer or add a small cornstarch slurry if needed.
Can I bake the chicken instead of pan-searing?
Yes, you can bake the chicken separately and prepare the sauce on the stovetop before combining.
Conclusion
Creamy Maple-Dijon Chicken Cutlets offer the perfect harmony of sweet maple and tangy mustard in a rich, creamy sauce. Quick, comforting, and full of flavor, this one-skillet dish is sure to become a regular favorite for easy dinners and special meals alike.
Creamy Maple-Dijon Chicken Cutlets are tender, golden-seared chicken breasts simmered in a rich maple Dijon cream sauce. This easy one-skillet chicken recipe delivers the perfect balance of sweet maple syrup and tangy Dijon mustard, creating a comforting yet elegant meal in just 30 minutes. Ideal for weeknight dinners or special occasions, this creamy maple Dijon chicken pairs beautifully with mashed potatoes, rice, or roasted vegetables.
Ingredients
4 boneless skinless chicken breasts, pounded thin
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
½ cup chicken broth
¾ cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1 teaspoon fresh thyme leaves
Optional Garnish:
Fresh parsley, chopped
Cracked black pepper
Instructions
Season the Chicken: Pat chicken dry and season both sides with salt, black pepper, and garlic powder.
Sear the Chicken: Heat olive oil and butter in a large skillet over medium heat. Cook chicken cutlets for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and set aside.
Sauté Garlic: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
Deglaze the Pan: Pour in chicken broth and scrape up browned bits from the bottom of the skillet. Let simmer for 2–3 minutes.
Make the Sauce: Stir in heavy cream, Dijon mustard, and maple syrup. Whisk until smooth and simmer gently over medium-low heat until slightly thickened.
Add fresh thyme and adjust seasoning if needed.
Combine: Return the chicken to the skillet and spoon sauce over the top. Simmer for 5 minutes to blend flavors.
Garnish with parsley and cracked black pepper before serving.
Notes
Use pure maple syrup for the best natural sweetness and depth of flavor.Keep the heat moderate when adding cream to prevent curdling.For a lighter option, substitute half-and-half for heavy cream.Whole grain mustard can be added for extra texture and tang.If the sauce thickens too much, loosen it with a splash of broth.
