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Creamy Dijon Chicken & Green Beans - A Cozy Weeknight Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs, patted dry
  • Green beans: 12 ounces fresh green beans, trimmed (or frozen, thawed and patted dry)
  • Shallot or onion: 1 large shallot (or 1/2 small onion), finely minced
  • Garlic: 2–3 cloves, minced
  • Dijon mustard: 2–3 tablespoons, to taste
  • Chicken broth: 3/4 cup (low sodium preferred)
  • Heavy cream: 1/2 cup (or half-and-half for a lighter sauce)
  • Butter: 1–2 tablespoons
  • Olive oil: 1–2 tablespoons
  • Lemon juice: 1–2 teaspoons, optional but brightens the sauce
  • Fresh herbs: 1–2 tablespoons chopped parsley or tarragon
  • Seasoning: Kosher salt, black pepper, and a pinch of red pepper flakes (optional)

Method
 

  1. Prep the chicken: Slice large breasts horizontally to make cutlets, or lightly pound to even thickness. Pat dry and season both sides with salt and pepper.
  2. Blanch the beans (optional for extra-crisp texture): Bring a pot of salted water to a boil. Cook beans 2–3 minutes until bright green and slightly tender. Drain and rinse under cold water. Pat dry. If skipping this step, you’ll sauté them longer in the skillet.
  3. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering. Add chicken in a single layer. Cook 3–5 minutes per side until golden and cooked through (165°F). Transfer to a plate and tent loosely with foil.
  4. Sauté the beans: Add a touch more oil if needed. Add green beans, a pinch of salt, and cook 4–6 minutes, tossing often, until crisp-tender and slightly blistered. Transfer to the plate with the chicken.
  5. Build the flavor base: Lower heat to medium. Add butter to the skillet. Stir in shallot and cook 1–2 minutes until softened. Add garlic and red pepper flakes and cook 30 seconds until fragrant.
  6. Deglaze: Pour in chicken broth and scrape up any browned bits. Simmer 2–3 minutes to reduce slightly.
  7. Make it creamy: Whisk in Dijon mustard until smooth, then add the cream. Simmer 2–4 minutes, stirring, until the sauce lightly thickens and coats a spoon. Taste and season with salt and pepper. Add lemon juice if using.
  8. Finish in the sauce: Return chicken and any juices to the skillet, spooning sauce over the top. Nestle in the green beans. Warm everything together 1–2 minutes. Sprinkle with fresh herbs.
  9. Serve: Spoon sauce generously over the chicken. Pair with mashed potatoes, rice, buttered noodles, or crusty bread.