Christmas Chicken with Dijon Cream Sauce Recipe: Festive & Foolproof Dinner

The holidays are here, and the oven is about to get a workout.

Between gift lists and party cookies, who has time for a mega marathon roast?

If you want a festive centerpiece that doesn’t require wrestling a turkey, this Christmas Chicken with Dijon Cream Sauce is your shortcut to wow.

Juicy roasted chicken, a silky Dijon cream sauce, and a handful of pantry staples come together with minimal fuss. Stick around and I’ll walk you through the gear, the ingredients, and the step-by-step that even a last-minute chef can master.

Equipment

Must-haves

• Roasting pan or large baking dish
• Meat thermometer
• Sharp chef’s knife
• Cutting board
• Kitchen twine
• Whisk

Nice-to-haves

• Basting brush
• Carving fork
• Oven-safe meat thermometer with probe

Ingredients

• 1 whole chicken (about 4–5 lb), trussed
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 lemon, halved
• 1 tsp dried thyme (or 2 tsp fresh thyme)
• Salt and black pepper, to taste
• 1/2 cup chicken broth
• For the Dijon cream sauce:
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1–2 tbsp lemon juice (to taste)
• Optional: 1/4 cup dry white wine to deglaze
• Fresh parsley, chopped, for garnish (optional)

That lemon brightens the sauce and keeps the chicken from tasting like Sunday socks. If you’re short on thyme, dried works fine. And if you’re dairy-free, switch to coconut cream for a Dijon twist.

Leftover sauce can be stored in the fridge for a couple of days and reheated gently. That’s the kind of holiday magic we love—reheating without regret.

Instructions

1. Preheat the oven to 425°F (220°C) with the rack in the middle.
2. Pat the chicken dry with paper towels. Moisture is the enemy of crisp skin, and we’re here for crisp—like a potato chip with regal ambitions.
3. In a small bowl, combine 2 tbsp olive oil, minced garlic, thyme, and a pinch of salt and pepper. Rub this all over the chicken, including under the skin if you can reach it. It’s like a spa day for poultry.
4. Stuff the cavity with the lemon halves and a few thyme sprigs. Tie the legs with kitchen twine to keep the bird’s posture proper during roasting.
5. Place the chicken in the roasting pan. Roast for 25 minutes, then reduce the heat to 375°F (190°C) and continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (about 1–1.25 hours total). Baste once or twice with pan juices if you’re feeling fancy.
6. Remove the chicken and let it rest 10–15 minutes. Resting keeps the juices in check and your carving job drama-free.
7. Meanwhile, pour off most of the fat from the pan, or keep a few tablespoons for flavor. Deglaze the pan with 1/4 cup white wine or broth, scraping up the browned bits (fond). This is where the flavor party starts.
8. To make the Dijon cream sauce, in a small saucepan melt the butter over medium heat. Whisk in the flour to form a light roux and cook for about 1 minute. Gradually whisk in the chicken broth and cream, bring to a simmer, then whisk in the Dijon mustard. Add lemon juice to taste, and season with salt and pepper. Simmer until slightly thickened, about 3–5 minutes.
9. Carve the chicken and serve with the Dijon cream sauce drizzled over the top. A little chopped parsley adds holiday flair.

That glaze of fond turns dinner into a celebration, with less grease and more grace. If you want an extra punch, splash in a tablespoon of dry white wine during the sauce simmer—the sauce will thank you with a silky wink.

Tips for extra sparkle: use a meat thermometer for doneness, and let the sauce rest after simmering so it thickens beautifully. You’ve earned that glossy finish.

Good to Know

This dish is forgiving and scales up nicely for a bigger crowd. The Dijon cream sauce can be made while the chicken rests, or you can whisk it up ahead and rewarm gently with a splash of broth to loosen it. It stays glossy and tasty, not grainy or clingy, when you whisk on medium heat.

Tips

• Pat the chicken dry well for crackly, crispy skin.
• Let the roasted chicken rest before carving to keep the juices in place.
• Deglaze the pan to capture all the fond—the flavor payoff is real.
• Warm the cream a bit before adding so it emulsifies smoothly.
• Use a meat thermometer to avoid the “almost done” suspense.

Variations

• Herb makeover: add lemon zest and a pinch of rosemary in the oil rub for a fresh, piney note.
• White wine twist: deglaze the pan with a splash of dry white wine and a little extra broth for a brighter sauce.
• Dairy-free Dijon: use coconut cream or almond milk and a bit more broth; keep the Dijon for tang.
• Alternate protein: try bone-in chicken thighs for quicker timing and extra juiciness, then finish with the Dijon sauce.

Serving suggestions

• Roasted potatoes or creamy mashed potatoes as a bed for the sauce.
• Green beans almondine or sautéed spinach for a green, festive plate.
• Crusty bread to soak up every last drop of Dijon cream goodness.
• A simple cranberry relish or chutney to add a tart counterpoint.