Description
This Chicken Dijon recipe is a creamy, flavorful dish combining tender chicken breasts, crispy bacon, Dijon mustard, and a rich sauce with kale and parmesan. Perfect for a satisfying dinner, it’s easy to prepare and pairs wonderfully with boiled new potatoes.
Ingredients
Scale
Main Ingredients
- 4 chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp paprika
- 1 tbsp oil
- 4 rashers (strips) streaky bacon
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tbsp Dijon mustard
- 240 ml (1 cup) chicken stock
- 120 ml (1/2 cup) double (heavy) cream
- 60 g (approx. 1 cup) kale, finely shredded
- 50 g (1/2 cup) grated parmesan
- 10–12 pecans, roughly chopped or crumbled
Instructions
- Prepare the chicken: Place the chicken breasts on a chopping board and use a rolling pin to flatten them slightly to about 2cm thick. Season both sides with salt, pepper, and paprika, then set aside.
- Cook the bacon: Heat oil in a large frying pan over medium heat. Add the bacon strips and cook, turning once, until crispy, about 5 minutes. Remove bacon from pan and slice into thin strips.
- Fry the chicken: Increase the heat to medium-high and add the chicken breasts to the pan, frying in the leftover bacon fat. Cook for 4-5 minutes until golden on one side, then turn and move to one side of the pan.
- Sauté onion and garlic: Add chopped onion and minced garlic to the empty side of the pan. Cook for 3-4 minutes, stirring frequently, until the onion softens.
- Add mustard and liquids: Stir in Dijon mustard, then pour in chicken stock and double cream. Stir everything together, then arrange the chicken evenly in the pan.
- Simmer with kale: Bring the sauce to a boil, add shredded kale, reduce heat, and simmer gently for 10 minutes, until chicken is cooked through and sauce thickens.
- Finish the dish: Stir in grated parmesan and turn off the heat. Serve the chicken topped with the crispy bacon strips and chopped pecans. This dish pairs well with boiled new potatoes and fresh herbs.
Notes
- To make gluten free: Use gluten free chicken stock.
- Make ahead: Prepare the dish without pecans, cool, cover, and refrigerate for up to one day. Reheat covered in the oven at 160C/320F for 25 minutes or on the stovetop until heated through. Add pecans before serving.
- Freezing: Cook without pecans, cool, cover, and freeze. Defrost overnight in the refrigerator. Remove from fridge one hour before reheating. Reheat covered at 160C/320F for 25 minutes or on stovetop until hot. Add pecans before serving.
- Leftover lunch: Refrigerate leftovers in an airtight container. Shred or chop chicken and serve with salad for a tasty next-day meal.
