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Weeknight • Chicken

Creamy Dijon Chicken and Mushrooms

Tender chicken breasts smothered in a rich, tangy Dijon and mushroom cream sauce, perfect for a cozy dinner.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Creamy Dijon Chicken and Mushrooms

Say hello to a new weeknight hero! This Creamy Dijon Chicken and Mushrooms recipe takes simple ingredients and transforms them into something truly special. Pan-seared chicken gets drenched in a luscious, savory sauce punctuated by earthy mushrooms and a delightful zing from Dijon mustard. It's surprisingly easy but tastes like a gourmet meal!

Ingredients

Yield: 4 servings

Main

  • 2 boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets (or use 4 pre-cut thin cutlets)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 8 oz cremini mushrooms, sliced
  • 1/2 small onion or 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Season chicken cutlets generously with salt and pepper.

  2. Step 2

    Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken to a plate and set aside.

  3. Step 3

    Add sliced mushrooms to the skillet and cook, stirring occasionally, until softened and browned, about 5-7 minutes. If the pan seems dry, add a tiny splash more olive oil.

  4. Step 4

    Add minced onion or shallot to the skillet and cook for 2-3 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.

  5. Step 5

    Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1-2 minutes until slightly reduced.

  6. Step 6

    Stir in the heavy cream and Dijon mustard. Whisk until smooth and sauce is heated through. Season with additional salt and pepper to taste.

  7. Step 7

    Return the cooked chicken cutlets to the pan and spoon the creamy Dijon mushroom sauce over them. Heat gently for a minute or two to warm the chicken through.

  8. Step 8

    Garnish with fresh parsley, if using, and serve immediately with rice, pasta, or mashed potatoes.

Tips

  • For extra flavor, deglaze the pan with a splash of dry white wine before adding chicken broth.
  • If you prefer a thicker sauce, whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water before adding the cream.
  • Any tender cooking mushroom, like button or shiitake, can be used.

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