Creamy Chicken with Mushrooms and Dijon Sauce
A delightful combination of tender chicken and earthy mushrooms in a luscious creamy Dijon mustard sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts about 2-3 chicken breasts, depending on size
- 2 cups sliced mushrooms button or cremini work beautifully
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard for a tangy flavor
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
Preparation
- Season the chicken breasts with salt and pepper on both sides.
Cooking
- In a large skillet over medium heat, add the olive oil and butter.
- Once hot, add the chicken and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove the chicken and set it aside.
- In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until they are soft and start to brown.
- Pour in the chicken broth and simmer for a couple of minutes.
- Add the heavy cream and Dijon mustard, stirring until combined. Cook for an additional 5 minutes.
- Return the chicken to the skillet, spoon the sauce over it, and let them cook together for about 5 minutes.
- Plate the creamy chicken and mushrooms, garnished with fresh parsley.
Notes
Do not rush the searing to add flavor and visual appeal. If the sauce is too thick, thin it with chicken broth. Serve over pasta, rice, or steamed veggies.