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Creamy chicken with mushrooms and Dijon sauce served on a plate.

Creamy Chicken with Mushrooms and Dijon Sauce

A quick and comforting dish featuring tender chicken in a creamy, tangy Dijon sauce with sautéed mushrooms.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Season generously with salt and pepper.
  • 1 cup mushrooms, sliced Use your favorite variety.
  • 1 cup heavy cream A rich addition to the sauce.
  • 2 tablespoons Dijon mustard The star of the sauce.
  • 1 tablespoon olive oil For sautéing the chicken.
  • 1 tablespoon butter Adds richness.
  • 1 clove garlic, minced Enhances flavor.
  • to taste salt and pepper For seasoning.
  • optional Fresh parsley for garnish Adds a touch of color.

Method
 

Preparation
  1. Season the chicken breasts generously with salt and pepper.
Cooking the Chicken
  1. In a large skillet over medium-high heat, add olive oil and butter. Once hot, add the chicken.
  2. Cook for 5-7 minutes per side or until golden brown and fully cooked.
Sautéing the Mushrooms
  1. Transfer the cooked chicken to a plate and cover to keep warm. In the same skillet, add mushrooms and garlic. Sauté for 4-5 minutes until tender.
Making the Sauce
  1. Slowly stir in heavy cream and Dijon mustard, scraping up brown bits from the pan. Let simmer for 2-3 minutes until thickened.
Combining
  1. Return the chicken to the pan and coat with the sauce. Simmer on low for a couple of minutes.
Serving
  1. Serve hot, garnished with fresh parsley.

Notes

For a lighter version, substitute heavy cream with half-and-half or coconut milk. Store leftovers in an airtight container in the refrigerator for up to 3 days.