Chicken in a Garlic Dijon Pan Sauce
with Arugula Salad & Garlic Bread
- Milk
- Soy
- Wheat
Chicken is a dinner staple, and sometimes all you need is a fresh, new sauce to dress it up. Enter: This chicken with garlic Dijon pan sauce. Sautéed shallots and garlic add aromatic flavor and texture to a tangy Dijon and rich demi-glace. Pour that all over seared chicken, serve it with a fresh arugula and tomato salad and garlic bread on the side and you have a full, hearty, and delicious meal. Take our word for it: Dip your garlic bread in the pan sauce… you won’t regret it.
Ingredients
2 ounce
Arugula
1 clove
Garlic
5 teaspoon
Red Wine Vinegar
1 unit
Chicken Demi-Glace
(Contains: Milk)
1 unit
Tomato
10 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Shallot
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and halve shallot; mince half the shallot and thinly slice remaining. Peel and mince garlic. Halve baguette lengthwise. Cut tomato into a medium dice. • In a small bowl, whisk together half the mustard (you’ll use the rest later), half the vinegar, 1 TBSP olive oil, ¼ tsp sugar, and a pinch of salt and pepper. (For 4 servings, use all the vinegar, 2 TBSP olive oil, and ½ tsp sugar.) Stir in as much minced shallot as you like.
• Place half the garlic and 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted and fragrant, 30 seconds. • Brush garlic butter onto cut sides of baguette; season with salt and pepper. Place cut sides up on a baking sheet. • Toast on top rack until lightly golden, 3-5 minutes.
• Meanwhile, pat chicken* dry with paper towels; season generously with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a cutting board to rest. Tent with foil to keep warm.
• Return same pan to medium heat. Add sliced shallot and cook until slightly softened, 1-2 minutes. (TIP: If needed, add a drizzle of olive oil.) Add remaining garlic; cook, stirring, until fragrant, 30 seconds. • Add demi-glace, remaining mustard, ¼ cup water, and a big pinch of pepper. Simmer until thickened, 1-2 minutes. • Remove pan from heat and stir in 1 TBSP butter until melted. Season with salt and pepper to taste.
• In a large bowl, toss arugula and tomato with vinaigrette to taste. Season with salt and pepper.
• Slice chicken crosswise. Halve garlic bread on a diagonal. • Divide chicken, arugula salad, and garlic bread between plates. Spoon pan sauce over chicken and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tangy Dijon pan sauce and flavorful salad dressing, though some found the sauce too salty or bland.
- Ease of prep: Quick and easy to prepare, with simple steps and minimal cleanup; great for weeknight dinners 🍲.
- Suggestions: Consider adding extra herbs or stock to deepen the sauce flavor. Toast the garlic bread later to keep it warm.
- Portions: Some felt the meal was light; adding rice, pasta, or extra veggies could make it more filling.
- Salad: While many enjoyed the arugula, some found it bitter; mixing in other greens or adding fruit could balance the flavor.
Reviews from our home cooks
Everybody raved about the arugula salad and mind you arugula is not a family favorite. It was a very simple salad with a simple vinaigrette. Sauce was great on the tender chicken. We put in more shallots and garlic. Garlic bread needed more butter and garlic.
The bread instructions should be completed right near the end. Our bread ended up super crunchy and hard bc of when we were told to bake it. Other than that this meal was amazing!! The salad and dressing was so so so good as well as the Dijon sauce for the chicken. Our family loved it!
Delicious! Salad was super simple, but very good! We love the Garlic bread and the chicken with the garlic pan sauce was very tasty, even my picky 13 year old loved it!
So tasty!!! There were a lot of dishes to clean on this one and a lot of prep too. The timing was right because cooking time was quick. This meal was a favorite for both my husband and me. He commented that the bread was fantastic and that was the easiest part of the recipe. The salad dressing was really tasty and the sauce on the chicken was so good and mustardy and oniony!!! Loved it!!!
Very good! The chicken and sauce were delicious! I thought there was too much Arugula or not enough tomatoes. You might consider adding a cucumber. I really enjoyed the meal however and have leftovers.....
Salad was fresh, pan sauce was delicious and to have garlic bread and be calorie smart, that is a winner!
The sauce for the chicken was extremely tasty but simple. It paired very well with the arugula salad with light dressing. Garlic bread is always a great addition
This meal was also very good. The salad was different. I've never had arugula salad before. It's not bad but I'm not sure if I like it or not. The chicken was great.
We didn't enjoy the dressing on the arugula or the sauce on the chicken. The garlic bread could have used more garlic.
Juicy, delicious chicken with warm garlic bread accompanied by a flavorful, light healthy salad. What's not to love?
