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+ servings
creamy chicken dijon in a cast iron skillet on a wooden board

Creamy Chicken Dijon

Super moist and creamy dijon chicken paired with cauliflower mash.
Course Main Course
Cuisine American
Diet Low Fat
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 244kcal


  • large non-stick skillet


  • ½ cup reduced sodium chicken broth
  • cup heavy cream
  • 1 tbsp coconut aminos
  • 1 head cauliflower leaves removed and chopped into quarters
  • 2 garlic cloves minced
  • 1 tbsp avocado oil
  • 1 lb boneless skinless chicken breast cut into strips
  • 2 tbsp whole grain dijon mustard
  • 1 tbsp fresh thyme
  • kosher salt to taste
  • ground black pepper to taste
  • parsley optional for topping


  • Mix chicken broth and coconut aminos in a small bowl; set aside. Season your chicken on both sides with salt and pepper.
  • Heat a large non-stick skillet to medium high heat and add oil. Add the chicken to the skillet; cook for 5 to 6 minutes on each side or until cooked through. Add broth mixture; combine well with the chicken. Bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove chicken and set aside, keeping warm.
  • In same skillet add in 1 tbsp mustard and garlic. Cook until garlic is fragrant; about 5 minutes.
  • Meanwhile, bring a large pot of water to a boil for your cauliflower mash. Add a dash of salt.
  • Scrape up the bits stuck to the bottom of the skillet using a wooden spoon and add your chicken back in. Add in your cream and thyme, again scrapping up any remaining bits. Return to a gentle simmer and cook until sauce thicken. Add in remaining 1 tbsp of mustard and stir until combined.
  • Once water boils for cauliflower mash, add in your cauliflower chunks and boil for 10 minutes. Drain and add to a mixing bowl. Using either a potato masher or a hand blender, smash until desired consistency. Add in more salt and pepper to your liking.
  • To serve; plate your cauliflower mash and top with dijon chicken and pour creamy dijon sauce on top. Garnish with parsley or more thyme!


If you don't own a hand blender you can purchase one below OR just use a potato masher. Once your cauliflower is boiled and you've added your butter, salt, and pepper, grab your potato masher and go to town. You can make the consistency to your liking. I like a smooth consistency, but some people like to leave little chunks of cauliflower.
Cuisinart Hand Blender!
Also, you can add cornstarch to keep your cauliflower mash from getting too watery.  Add 1 tsp of cornstarch into your mash and mix well until it's fully absorbed.


Serving: 1piece and ½ cup cauliflower mash | Calories: 244kcal | Carbohydrates: 8.3g | Protein: 14g | Fat: 17.1g | Saturated Fat: 5.5g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 7.6g | Trans Fat: 0.1g | Cholesterol: 380mg | Sodium: 295mg | Potassium: 8mg | Fiber: 1.4g | Sugar: 1.7g | Vitamin A: 21IU | Vitamin C: 33mg | Calcium: 7mg | Iron: 13mg