Prepare to tantalize your taste buds with this exquisite Roasted Chicken with Dijon Cream Sauce – a dish so utterly delicious it practically melts in your mouth. This recipe is my heartfelt homage to the classic French Poulet à la Dijonnaise, a renowned chicken dish celebrated for its rich, creamy white wine and Dijon sauce. Imagine tender, perfectly roasted chicken enveloped in a luscious, tangy sauce infused with aromatic tarragon, delivering a symphony of flavors that will transport you straight to a cozy French bistro.
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Why You’ll Adore This Dijon Cream Roasted Chicken
This Dijon cream roasted chicken recipe isn’t just a meal; it’s an experience. Here’s why it’s destined to become a staple in your culinary repertoire:
- Unforgettable Flavor Profile: The star of this dish is undoubtedly the harmonious blend of creamy, tangy Dijon mustard with the subtle anise notes of fresh tarragon. This vibrant sauce perfectly complements the savory richness of roasted chicken, creating a depth of flavor that is both sophisticated and incredibly comforting.
- Perfectly Tender and Juicy Chicken: By employing the spatchcocking method, we ensure the chicken cooks more evenly and quickly, resulting in exceptionally tender meat and wonderfully crispy skin. Every bite is moist and flavorful, never dry.
- Effortless Elegance: While simple enough for a bustling weeknight dinner, this dish possesses an undeniable elegance that makes it ideal for entertaining guests. It looks impressive on the plate but requires minimal fuss in the kitchen, allowing you more time to enjoy with company.
- Budget-Friendly: A whole chicken is an economical choice, and when combined with a handful of pantry staples, this recipe offers gourmet taste without a gourmet price tag. It’s an excellent way to elevate everyday ingredients into something truly special.
- Quick and Efficient: With a prep time of just 15 minutes and a cook time of around 40-60 minutes, you can have a restaurant-quality meal on the table in about an hour. The spatchcocking technique significantly reduces roasting time, making this an ideal choice for busy evenings.
If you’re looking for more delicious and easy chicken dinners, be sure to explore our recipes for One-Pan Chicken Dirty Rice, Roasted Chicken Thighs and Vegetables, Hearty Chicken and Rice Casserole, and Flavorful Spanish Chicken and Rice.
Essential Ingredients for Your Dijon Cream Chicken
Crafting this delightful dish requires a selection of fresh, high-quality ingredients. Here’s a detailed look at what you’ll need and why each component is crucial:
- Whole Chicken: We recommend a 3 to 5-pound whole chicken. Spatchcocking a whole chicken allows for faster and more even cooking, ensuring that both the breast and thigh meat reach optimal doneness simultaneously. Look for a fresh, healthy-looking bird from a reputable source.
- Seasonings and Flavor Foundation:
- Dijon Mustard: This is the soul of our sauce! Use a good quality Dijon mustard, preferably from France, for its distinctive sharp, tangy, and slightly spicy flavor. It provides the essential backbone for the cream sauce and a lovely crust on the chicken.
- Creme Fraiche: A rich, slightly sour cream that adds incredible depth, creaminess, and a luxurious mouthfeel to the sauce without curdling at high heat. Its delicate tang perfectly balances the Dijon.
- Fresh Tarragon: The herbaceous star! Fresh tarragon has a unique licorice-like flavor with notes of anise and subtle sweetness. It pairs exceptionally well with chicken and Dijon, elevating the dish from good to gourmet. Always opt for fresh over dried for this recipe.
- Kosher Salt & Black Pepper: Simple yet essential for seasoning the chicken thoroughly, drawing out its natural flavors, and ensuring the final dish is perfectly balanced.
- Creamy Pan Sauce Components:
- Pan Drippings: The flavorful fat and juices left in the roasting pan after the chicken cooks. These drippings are gold, forming the savory base of our Dijon cream sauce.
- All-Purpose Flour: Used as a thickening agent to create a smooth, velvety sauce (a roux with the pan drippings).
- Dry White Wine: A crucial ingredient for deglazing the pan and adding a layer of sophisticated acidity and fruitiness to the sauce. Choose a dry white wine you would enjoy drinking, such as Sauvignon Blanc, Pinot Grigio, or Unoaked Chardonnay. The alcohol cooks off, leaving only the complex flavors.
- Chicken Stock: Provides additional liquid and enhances the savory chicken flavor in the sauce, ensuring it’s rich and full-bodied. Use low-sodium chicken stock to control the saltiness.
Step-by-Step Guide: Crafting Your Roasted Chicken with Dijon Cream Sauce
Follow these detailed instructions to achieve a perfectly roasted chicken enveloped in its glorious Dijon cream sauce.
- Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This high temperature is key to achieving a crispy skin and efficient roasting.
- Prepare the Chicken (Spatchcocking): Spatchcocking, or butterflying, the chicken is a game-changer for even and faster cooking. While a whole intact chicken can be roasted, spatchcocking ensures both breast and thigh cook perfectly without drying out one part.
- Remove any giblets from the chicken cavity and discard them.
- Place the chicken breast-side down on a sturdy cutting board.
- Using heavy-duty kitchen shears, carefully cut along each side of the backbone, from the neck to the tail. Remove the backbone entirely and discard (or save for making chicken stock!).
- Open the bird like a book. Flip the chicken over so it’s breast-side up.
- Press down firmly on the breastbone with the heel of your hand to flatten the chicken completely. You might hear a crack – that’s normal! Alternatively, you can make a shallow incision down the center of the breast cartilage with a sharp paring knife before pressing, which can make flattening easier.
- Season the Chicken: Pat the chicken thoroughly dry with paper towels. This step is crucial for achieving crispy skin. Generously season both sides of the chicken with kosher salt and fresh ground black pepper. Place the chicken, skin-side up, in a large oven-safe skillet or a roasting pan.
- Apply Dijon and Tarragon: Evenly brush 3 tablespoons of Dijon mustard over the entire skin side of the chicken. Follow by sprinkling the fresh chopped tarragon evenly over the mustard. The mustard will form a flavorful crust and help the tarragon adhere.
- Add Creme Fraiche: Spoon the ½ cup of creme fraiche liberally over the entire chicken, ensuring it’s well-distributed. This will infuse the chicken with richness and contribute significantly to the creamy pan sauce.
- Roast to Perfection: Transfer the roasting pan to your preheated oven. Roast for 40-60 minutes, or until the internal temperature reaches 150°F (65°C) in the thickest part of the breast and at least 175°F (80°C) in the thigh (without touching bone) using an instant-read thermometer. The skin should be beautifully golden brown and crispy.
- Rest the Chicken: Once cooked, carefully transfer the chicken from the hot pan to a clean cutting board or plate. Tent it loosely with foil and let it rest for at least 10-15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a supremely tender and moist chicken. Removing it from the hot pan prevents overcooking.
- Prepare the Dijon Cream Sauce: While the chicken rests, make the incredible sauce.
- Carefully pour off all but 2 tablespoons of fat from the roasting pan. Place the pan over medium-high heat on your stovetop.
- Stir, scraping up any delicious brown bits (fond) stuck to the bottom of the pan. Bring the drippings to a gentle boil.
- Whisk in 1 tablespoon of all-purpose flour and cook for at least 1 minute, stirring constantly, to cook out the raw flour taste. This creates a quick roux.
- Pour in the ¼ cup of dry white wine and 1 cup of chicken stock. Bring the mixture back to a boil, whisking continuously. Let it boil gently for about 3-4 minutes, allowing the sauce to thicken to your desired consistency.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Serve and Enjoy: Slice the rested chicken into serving-size pieces. Arrange them on plates and generously drizzle with the warm, luscious Dijon cream sauce from the pan. Garnish with a sprig of fresh tarragon for an extra touch of flavor and visual appeal.
Perfect Pairings: What to Serve with Dijon Cream Chicken
This creamy Dijon chicken is wonderfully versatile and pairs beautifully with a variety of side dishes. The rich sauce begs for something to soak it up, while fresh vegetables provide a lovely contrast.
- Crusty Bread: An absolute must! A warm, crusty baguette or a rustic loaf is perfect for soaking up every last drop of that incredible Dijon cream sauce.
- Creamy Mashed Potatoes: The ultimate comfort food pairing. Our Fast and Delicious Mashed Potatoes are smooth, buttery, and a classic accompaniment.
- Baked Potatoes: A simple yet satisfying option. Our Easy Twice Baked Potatoes offer an elevated experience, or simply serve them plain with butter.
- Roasted or Steamed Vegetables:
- Fresh Green Beans: Steamed or lightly sautéed green beans with a hint of garlic are a crisp and vibrant counterpoint.
- Asparagus: Roasted or blanched asparagus spears are another excellent seasonal choice.
- Broccoli or Brussels Sprouts: Roasting these vegetables brings out their sweetness and adds a pleasing texture.
- Loaded Cauliflower Mash: For a lower-carb option, try our Loaded Cauliflower Mash. It’s creamy, flavorful, and a fantastic alternative to potatoes.
- Grains and Pasta:
- Steamed Rice: A simple bed of white or brown rice is excellent for absorbing the flavorful sauce.
- Egg Noodles or Favorite Pasta: Tossed lightly with a bit of butter or olive oil, egg noodles or a delicate pasta like tagliatelle or fettuccine make for a hearty and delicious pairing.
- Simple Green Salad: A light, fresh salad with a vinaigrette dressing can cut through the richness of the chicken and sauce, offering a refreshing balance to the meal.
Expert Tips for a Perfect Dijon Cream Roasted Chicken
Achieve outstanding results every time with these valuable tips:
- Choose Your Chicken Cuts Wisely: While this recipe is designed for a whole spatchcocked chicken, you can easily adapt it for other cuts like chicken leg quarters, bone-in chicken breasts, or chicken thighs. Be mindful that cooking times will vary significantly for different pieces. If mixing cuts, use a probe-style thermometer to monitor each piece, ensuring everything cooks through without overcooking.
- Embrace True Dijon Mustard: This is non-negotiable for the authentic flavor of Poulet à la Dijonnaise. Do not substitute with yellow mustard! Yellow mustard is much milder and has a completely different flavor profile that will not yield the desired result.
- Select a Quality White Wine: Always use a dry white wine that you would genuinely enjoy drinking. The quality of your wine will directly impact the flavor of your sauce. Avoid “cooking wines” that contain added salt and preservatives, as these can detract from the fresh taste. Excellent choices include Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay.
- Alcohol-Free Option: If you prefer to avoid alcohol, you can skip the white wine. However, be aware that you will lose a layer of depth and acidity that the wine provides. As an alternative, you can use non-alcoholic cooking wine or simply replace the wine with additional chicken stock, perhaps with a splash of white wine vinegar or lemon juice for acidity. Remember, the alcohol in wine cooks off during the sauce-making process.
- Experiment with Fresh Herbs: While fresh tarragon is traditional and highly recommended, feel free to explore other fresh herbs to customize the flavor. Fresh parsley, thyme, or rosemary would also be delightful complements to the chicken and Dijon sauce.
- Ensure Sauce Thickness: For a luscious, clingy sauce, allow it to boil for the full 3 to 4 minutes as instructed. This cooking time helps the flour thoroughly thicken the sauce and ensures any raw flour taste is cooked away. If it gets too thick, you can always add a splash more chicken stock to thin it out slightly.
- Don’t Skip the Resting Time: Resting the chicken after roasting is crucial. It allows the meat fibers to relax and reabsorb juices, resulting in a more tender and moist chicken.
Frequently Asked Questions About Dijon Cream Roasted Chicken
Absolutely! While a spatchcocked whole chicken is recommended for its even cooking and impressive presentation, you can certainly use individual chicken breasts, leg quarters, or thighs. Adjust cooking times accordingly, as smaller pieces will cook faster. Always use an instant-read thermometer to ensure they reach the correct internal temperature (165°F or 74°C for breasts, 175°F or 80°C for thighs and legs).
Allow any leftover chicken and sauce to cool completely to room temperature. Transfer them to an airtight container and refrigerate for up to 4 days. When reheating, gently warm the chicken and sauce on the stovetop over low heat, adding a splash of chicken stock or water if the sauce has thickened too much.
While you can freeze cooked chicken, cream-based sauces can sometimes separate or change texture upon thawing and reheating. If you plan to freeze, it’s best to freeze the roasted chicken separately and make the sauce fresh when you’re ready to serve. Alternatively, if freezing the sauce, whisk it vigorously during reheating to help re-emulsify.
If you can’t find creme fraiche, you can substitute it with heavy cream, perhaps with a squeeze of lemon juice or a tablespoon of sour cream mixed in to mimic its slight tang. Keep in mind that heavy cream might be more prone to curdling if boiled vigorously, so keep the heat moderate when adding it to the sauce.
As written, the recipe uses all-purpose flour for the sauce, making it not gluten-free. To make it gluten-free, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it contains xanthan gum for thickening) or use cornstarch (slurry) as a thickener. If using cornstarch, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk into the simmering sauce.
If you loved this recipe, you might also enjoy these other delightful chicken dishes:
Easy And Delicious BBQ Chicken Legs Recipe
Slow Cooker Roasted Chicken
Classic Chicken Pot Pie
Roasted Chicken with Dijon Cream Sauce Recipe
Melt-in-your-mouth delicious! My take on the French Poulet à la Dijonnaise. Tender roasted chicken smothered in a creamy, tangy, tarragon sauce.
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Course: Dinner, Main Course
Cuisine: American, French
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 632 kcal
Author: Leigh Harris
Ingredients
For the chicken
- 1 (3 – 5 lb) whole chicken
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 3 tbsp Dijon mustard
- 1 1/2 tbsp fresh tarragon, chopped
- 1/2 cup creme fraiche
For the sauce:
- 2 tbsp pan drippings
- 1 tbsp flour
- 1/4 cup white wine
- 1 cup chicken stock
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Remove giblets. Place the chicken breast-side down on a cutting board. Use heavy-duty kitchen scissors to cut out the backbone by cutting down from neck to tail along each side. Remove and discard. Open the bird up like a book. Use a sharp paring knife to cut down the center of the bird, just deep enough to incise the cartilage covering the breastbone. Turn the chicken over and press down on the chicken to flatten it completely.
- Pat the chicken dry with paper towels, season with salt and pepper, and place it in the roasting pan.
- Brush the Dijon mustard evenly over the chicken, sprinkle the tarragon over evenly. Then spoon the creme fraiche over the chicken.
- Roast for 40-60 minutes, until the thickest part of the breast registers 150°F (65°C) on an instant-read thermometer and the legs are at least 175°F (80°C).
- Remove the chicken from the pan to a cutting board or plate to rest for 10-15 minutes.
- Remove all but 2 tablespoons of fat from the roasting pan. Place the pan over medium-high heat and bring to a boil, whisk in 1 tablespoon of flour and cook for at least 1 minute. Add the 1/4 cup of white wine, 1 cup of chicken stock, and boil until it thickens about 3-4 minutes. Season with salt and pepper to taste.
- Slice the chicken into serving size pieces and drizzle generously with the sauce.
Notes
You can also use chicken leg quarters, chicken breasts, and chicken thighs. If you mix and match chicken pieces, use a probe-style thermometer to keep an eye on the internal temperature while cooking. They will take less time to cook than an intact whole chicken.
Storing Leftovers: Let any leftovers cool to room temperature, place them in an airtight container, and refrigerate for up to 4 days.
Nutrition
Carbohydrates: 6g |
Protein: 43g |
Fat: 46g |
Saturated Fat: 15g |
Cholesterol: 185mg |
Sodium: 972mg |
Potassium: 562mg |
Fiber: 1g |
Sugar: 2g |
Vitamin A: 512IU |
Vitamin C: 4mg |
Calcium: 70mg |
Iron: 3mg