Dijon Skillet Chicken

Dijon Skillet Chicken

Skillet Chicken is my favorite method of making Chicken. Although I'm sure someone else somewhere has had the same idea (it's not earth shattering), it IS my own method. It has some definite advantages:

1) It cooks faster than large pieces
2) It thaws faster
3) It absorbs marinade better
4) The portion sizes are more adjustable.. Especially if you're serving several people, it means that one person isn't forced to take and waste more than they really want, while the person beside them is wishing for more. It also permits child-sized portions.
5) It's easier to tuck into a wrap the next day, or add to a salad or a "bowl"

Dijon Skillet Chicken

6) It's easier to use the leftovers as an additional ingredient for a single meat-eater of an otherwise vegetarian dish. I often have portions of this in the Freezer to add to a meal.
7) It's moist and flavorful. 

This is what I do. I usually buy large, skinless, boneless chicken breasts. The ones at our grocery that normally have the best price are about a pound each! Which means that there aren't many meat eaters who really want to eat a whole one! If smaller ones have a better price, I buy them : )

I slice them crosswise into slices about 1 cm thick.

A large Chicken Breast, sliced 1 cm thick

I drop them into a plastic refrigerator container or zippered freezer bag, and then add my marinade. I usually put 1 1/2 to 2 pounds of Chicken per container. After adding the marinade, if I'm going to use it the same day, I put it in the fridge. Otherwise, I put it in the Freezer (after labeling, and dating the package, of course!)

To use, (if frozen) put in fridge the day before you'll use it, so it can thaw.

Then, remove Chicken from marinade, and cook in a nonstick skillet over medium or medium high heat, until done. I add an extra spoonful or two of the marinade to the skillet, so the flavor cooks in better. It concentrates, then evaporates while cooking, then the meat starts to brown.

Dijon Marinade:
1/2 Cup Dijon Mustard
1 teaspoon Oregano
1/2 teaspoon Basil
1 Tablespoon Oil
Dash Pepper
1 teaspoon Minced (fresh or jarred) Garlic
1/2 teaspoon Salt


To make this a complete meal for an Omnivore & Vegan or Vegetarian to share, I choose from these accompanying dishes

Bulgur Pilaf ( Pourgouri )
Jambalaya 
Sausage Patties, Vegan
Baked Potatoes in the Slow Cooker
Brussels Sprouts with Pecans
Cauliflower & Capers
Greek Inspired Oven Fries
Green Beans Almondine
Noodles, Savory One Pot Mushroom    
Rosemary Roast Potatoes in the Slow Cooker 
Sauerkraut 
Sweet Potato Fries 
Veggies Vinaigrette 
Better than Coleslaw 
Black-Eyed Pea Salad 
Lentil & Rice Salad
Mediterranean Green Bean & Potato Salad 
Tabouli 
Mix & Match Italian Rice Salad 
Homemade Yeast Bread 

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