Description
A rich and creamy one-pan chicken dish with mushrooms and a touch of Dijon mustard, perfect for a comforting yet elegant meal.
Ingredients
- Boneless Skinless Chicken Breasts: 4 pieces (about 1.5 lbs)
- Salt and Black Pepper: to taste
- Olive Oil: 2 tablespoons
- Unsalted Butter: 2 tablespoons
- Garlic: 3 cloves, minced
- Mushrooms: 8 ounces, sliced (cremini or button)
- Dijon Mustard: 2 tablespoons
- Chicken Broth: 1 cup
- Heavy Cream: 3/4 cup
- Fresh Thyme: 1 teaspoon, chopped
- Parsley: for garnish
Instructions
- Preheat Your Equipment: Heat a large skillet over medium-high heat. Add olive oil.
- Combine Ingredients: Season chicken breasts with salt and pepper. Sear for about 5–6 minutes per side until golden and cooked through. Remove and set aside.
- Prepare Your Cooking Vessel: Lower heat to medium. Melt butter in the same skillet, add mushrooms, and sauté until browned, about 6–8 minutes. Add garlic and thyme, cooking for 1 minute.
- Assemble the Dish: Stir in Dijon mustard to coat mushrooms. Add chicken broth, scraping up the browned bits.
- Cook to Perfection: Bring to a simmer, stir in heavy cream, and simmer for 5–7 minutes until thickened. Return chicken to the pan.
- Finishing Touches: Simmer everything together for 2–3 more minutes. Garnish with parsley.
- Serve and Enjoy: Serve hot over rice, pasta, or mashed potatoes.
Notes
- Let chicken rest before slicing for juicier results.
- Don’t overcrowd mushrooms—they need space to brown properly.
- Use full-fat cream for best texture and taste.
- Reheat with a splash of broth to refresh the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 480mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg