Grilled Dijon Chicken (4 Ingredients!)

August 7, 2020

This post may contain affiliate links. Read our disclosure policy.

Grilled Dijon Chicken – made with just a few basic ingredients yet it’s perfectly vibrant and rich in flavor! Just what you need for a quick and easy summertime dinner.

Overhead image of four chicken breasts that have been coated with a dijon mustard sauce and grilled. Chicken is resting on a rectangular white platter with a side of parsley.

Easy Chicken Recipe

Four ingredient recipes are some of my favorites! Life just happens and gets super busy sometimes and we need real life dinners.

Dinners that pack in the flavor, that are made up of inexpensive ingredients, and that are super fast.

This checks all the boxes. Who knew somethings so simple could be so good?

And if you want to sweeten it up a little add in a little bit of honey. Can’t go wrong with that flavor combo!

Image of ingredients shown to make dijon chicken. Includes chicken breasts, dijon mustard, mayonnaise, salt and pepper, garlic and optional parsley.

Four Ingredients Needed

  • Chicken breasts: Use boneless skinless. Chicken thighs will work great too.
  • Mayonnaise: This multi-purpose staple adds a delicious richness.
  • Dijon mustard: This packs so much flavor. Perfect for minimalistic recipes.
  • Garlic: Feel free to double this up for stronger garlic flavor.
  • Salt and pepper is also highly recommended. Chicken is so bland without it.
  • Parsley is optional for a nice pop of color and freshness.

Collage of 6 images showning steps to preparing garlic and dijon chicken sauce and grilling the chicken.

How to Make Grilled Dijon Chicken

  1. Heat grill: Preheat a gas grill over medium-high heat, to about 425 degrees.
  2. Make basting sauce: In a small mixing bowl stir together dijon mustard, mayonnaise, garlic and season with salt and pepper to taste.
  3. Flatten chicken: Pound thicker portions of chicken with with a meat mallet to help even the thickness.
  4. Coat one side with sauce: Brush top side of chicken pieces with plenty of the mustard sauce.
  5. Place on grill, coat second side: Place on preheated grill, brush the uncoated side with mustard sauce.
  6. Cook through: Cover and grill until chicken registers 165 degrees in center of thickest portion, about 4 minutes per side.
  7. Optionally garnish: Sprinkle with parsley if using and serve warm.

Tips

  • Work to use up all the sauce to coat the chicken.
  • Check internal temperature of chicken with an instant read thermometer, chicken breasts dry quickly once you cook past 165 degrees.
  • Let chicken rest a few minutes before serving to allow juices to evenly redistribute.

Variations

  • Add a tablespoon or two of honey.
  • Try it with other herbs like rosemary, thyme or Herbs de Provence.
  • If you don’t own a grill try baking it in the oven.
  • Double up the sauce, set half aside before basting the chicken to use as a dip.

Close up image of grilled creamy garlic dijon chicken.

What to Serve with It

This is delicious with:

Dijon chicken shown on a serving plate with a side of spinach strawberry salad and poppy seed dressing.

More Tasty Grilled Chicken Recipes to Try

Close up image of grilled creamy garlic dijon chicken.
4.5 from 4 votes

Garlic Dijon Grilled Chicken

Made with just a few basic ingredients yet it's perfectly vibrant and rich in flavor! Just what you need for a quick and easy dinner.
Servings: 4
Prep10 minutes
Cook8 minutes
Ready in: 18 minutes

Ingredients

  • 1/4 cup dijon mustard
  • 1/4 cup mayonnaise
  • 1 1/2 tsp minced fresh garlic
  • 4 (6 - 7 oz.) chicken breasts
  • Salt and freshly ground black pepper
  • 1 Tbsp minced fresh parsley, optional

Instructions

  • Preheat a gas grill over medium-high heat, to about 425 degrees.
  • In a small mixing bowl stir together dijon mustard, mayonnaise, garlic and season with salt and pepper to taste.
  • Pound thicker portions of chicken with with a meat mallet to help even the thickness. Brush top side of chicken pieces with plenty of the mustard sauce.
  • Place on preheated grill, sauce coated side down, then brush the uncoated side with mustard sauce.
  • Cover and grill until chicken registers 165 degrees in center of thickest portion, about 4 minutes per side.
  • Sprinkle with parsley if using and serve warm.
Nutrition Facts
Garlic Dijon Grilled Chicken
Amount Per Serving
Calories 304 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 115mg38%
Sodium 465mg20%
Potassium 671mg19%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 37g74%
Vitamin A 362IU7%
Vitamin C 8mg10%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

Categorized:

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

14 Comments

  • Angela

    If I’m baking the chicken would it be 425 for the oven for maybe 25 to 20 mins. ? If I’m making the chicken in the oven do i follow the same method of adding the whole sauce onto the chicken both before going into the oven or do I need to turn them have then add the sauce to the other side let them finish baking in the oven?

    • Jaclyn

      Jaclyn Bell

      I’d cover with sauce before baking. And it should be about 425 16 to 23 mins depending on thickness.

  • Swati

    Great recipe! Do you know if there are any specific Dijon mustard brands that do not contain white wine? Or does the alcohol cook off during cooking? Thank you!

    • Jaclyn

      Jaclyn Bell

      I think there are a few brands that don’t have it if you just check the back label. But I believe it’s such a minimal amount and likely alcohol is cooked off.

  • Mandy

    I did this in the oven at 400 for about 15 min. Even my picky kids liked this chicken! It was so good and easy, and it paired well with the browned butter spaghetti squash.

  • Karen K

    I usually love your recipes. I tried this one tonight but the mustard was overpowering. Next time I would only add 1/8 cup of the dijon. My husband didn’t like it either. The chicken itself was very good, but most of the mayo/mustard topping fell into the grill. I saved some to use as a dip for the chicken, but it was just WAY too mustard-y for us. Maybe I should have added honey (?) Would that make the mixture less mustardy?

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that. It does have a pronounced mustard flavor but to reduce that you can replace some Dijon with more mayo and yes add some honey.

  • Deborah Fisher

    Making it tonight, I have the chicken marinading in the sauce. I don’t have a grill so I’m going to bake it in the oven with the last few minutes in broil.

  • Carol R

    This sounds delicious! It is perfect for quickly putting together.

  • Terri

    This sounds wonderful! What directions would you give for oven baking?

    • Jaclyn

      Jaclyn Bell

      I haven’t yet tested oven baking (though I’m sure it could be done). I would probably bake around 375 or 400 in a baking dish, and I may double up on the sauce.

[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]