Creamy Chicken with Mushrooms and Dijon Sauce is a rich, comforting dish featuring tender chicken breasts simmered in a velvety sauce made with mushrooms, garlic, cream, and tangy Dijon mustard. It’s a one-pan meal that feels elegant enough for a dinner party but is simple enough to whip up on a weeknight. I love how it brings restaurant-quality flavor to my table in under 40 minutes.
Why You’ll Love This Recipe
I love this recipe because it’s full of bold, savory flavors and doesn’t require much effort. The Dijon mustard adds just the right amount of zing to balance the creamy sauce, and the mushrooms soak up all that goodness perfectly. Whether I serve it with mashed potatoes, rice, or pasta, it always tastes like something special—and I only need one skillet.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Olive oil
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Salt
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Black pepper
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Garlic (minced)
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Mushrooms (sliced – cremini or white button work great)
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Chicken broth
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Dijon mustard
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Heavy cream
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Fresh thyme or dried herbs (optional)
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Optional: grated Parmesan cheese, parsley for garnish
Directions
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I season the chicken on both sides with salt and pepper.
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In a large skillet, I heat olive oil over medium heat and sear the chicken for about 4–5 minutes per side until golden and nearly cooked through. Then I remove it from the pan and set it aside.
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In the same skillet, I add the mushrooms and sauté until browned and tender, about 5–7 minutes.
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I stir in the garlic and cook for another 30 seconds, just until fragrant.
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I pour in the chicken broth and scrape the bottom of the pan to release all the flavorful bits.
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I stir in the Dijon mustard and heavy cream, letting the sauce simmer gently for 2–3 minutes to thicken slightly.
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I return the chicken to the pan and simmer everything together for another 5–7 minutes, until the chicken is fully cooked and the sauce is creamy.
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I finish with fresh herbs or a sprinkle of Parmesan, and serve hot.
Servings and timing
This recipe serves 4 and takes about 35 minutes total—10 minutes for prep and 25 minutes to cook. It’s great for busy nights but fancy enough for guests.
Variations
Sometimes I use boneless chicken thighs for extra juiciness. For a lower-fat version, I substitute half-and-half or a mix of milk and Greek yogurt for the cream. If I want more greens, I stir in a handful of baby spinach or peas at the end. I’ve also added white wine with the broth for extra depth.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and sauce gently on the stovetop over low heat, adding a splash of broth or cream if the sauce thickens too much. I avoid high heat to keep the sauce from separating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I can. Thighs are juicier and work perfectly in this recipe—just adjust the cooking time slightly to ensure they’re cooked through.
What’s the best type of mushroom to use?
I usually go for cremini or baby bella mushrooms for their flavor, but white button mushrooms also work well.
Can I make this dairy-free?
Yes, I substitute the heavy cream with a dairy-free cream alternative like coconut cream or unsweetened oat-based cream. The flavor will change slightly but still taste great.
What can I serve with this dish?
I like to pair it with mashed potatoes, rice, egg noodles, or crusty bread to soak up the sauce. A simple green salad also balances the richness.
Is Dijon mustard too strong?
Not at all. It adds a mild tang that lifts the creaminess. If I want a milder flavor, I just use a bit less or mix with a touch of honey.
Conclusion
Creamy Chicken with Mushrooms and Dijon Sauce is one of my go-to comfort meals when I want something quick, hearty, and flavorful. It’s packed with rich, creamy goodness and just the right amount of sharpness from the mustard. Whether I’m cooking for my family or having guests over, this dish always brings warmth to the table.
