Creamy Chicken with Mushrooms and Dijon Sauce
A quick and delicious creamy chicken dish with mushrooms and a zesty Dijon sauce, perfect for busy weeknights.
Ingredients
Chicken and Sauce
- 2 pieces boneless, skinless chicken breasts
- 1 cup mushrooms, sliced (button mushrooms work wonders!)
- 1 tablespoon Dijon mustard (or more if you like it zesty!)
- 1 cup heavy cream (because we’re feeling fancy)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Season your chicken breasts with salt and pepper.
Cooking
- In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts. Sear for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, toss in the minced garlic and sliced mushrooms. Sauté for about 3-4 minutes until the mushrooms are tender.
- Lower the heat and stir in the heavy cream and Dijon mustard. Mix until combined and let it simmer for a few minutes, allowing the sauce to thicken.
- Return the chicken to the skillet, coating it in the sauce. Cook for 1-2 more minutes to heat through. Sprinkle with fresh parsley and serve hot.
Notes
Add spinach or kale during the cooking process for added greens. Substitute heavy cream with half-and-half or Greek yogurt if necessary. For picky eaters, blend mushrooms into the sauce.