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Creamy Chicken with Mushrooms and Dijon Sauce

A quick and elegant skillet meal blending tender chicken, earthy mushrooms, and a tangy Dijon cream sauce for a comforting dinner experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Chicken
  • 1.5-2 pounds boneless skinless chicken breasts (or thighs), pounded to even thickness or sliced into cutlets
  • Salt and black pepper, to taste
  • 1 tsp smoked paprika (optional)
Cooking Fats
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
Vegetables
  • 10-12 ounces cremini or button mushrooms, sliced
  • 1 small onion or 2 shallots, finely chopped
  • 3 cloves garlic, minced
Liquids
  • 1/2 cup dry white wine or extra chicken broth (optional) Use wine for deeper flavor or substitute broth.
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter sauce)
Seasonings
  • 2 tbsp Dijon mustard
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 1 tbsp lemon juice (optional) Brightens the sauce.
  • 2 tbsp chopped fresh parsley for garnish

Method
 

Preparation
  1. Pat the chicken dry and season both sides with salt, pepper, and smoked paprika if using.
  2. If breasts are thick, pound them or slice into cutlets.
Searing Chicken
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Add chicken and cook 3–4 minutes per side until golden and just cooked through. Remove to a plate and tent loosely with foil.
Cooking Mushrooms
  1. Lower heat to medium. Add 1 tbsp olive oil and 1 tbsp butter to the same skillet.
  2. Add mushrooms and a pinch of salt; sauté until browned and liquid evaporates, about 6–8 minutes.
Adding Aromatics
  1. Stir in chopped onion or shallots and cook 2–3 minutes until soft.
  2. Add garlic and cook 30 seconds until fragrant.
Deglazing
  1. Pour in the white wine (or chicken broth) to deglaze, scraping up browned bits from the pan.
  2. Let it reduce by half.
Making Sauce
  1. Pour in chicken broth and bring to a simmer.
  2. Stir in cream, Dijon mustard, and thyme. Let the sauce simmer gently until it thickens, about 3–5 minutes.
Finishing Dish
  1. Nestle chicken into the sauce and spoon sauce over the pieces.
  2. Simmer 2–3 minutes to reheat and marry flavors.
  3. If sauce seems thick, add more broth.
  4. Stir in lemon juice if liked and sprinkle with parsley.

Notes

For quick prep, slice chicken into strips. For a thinner sauce, whisk 1 tsp cornstarch with 1 tbsp water and simmer. Room temperature chicken cooks more evenly.