I’m really excited to share one of our favorite weeknight dinners with you!
We’re really big on easy, flavorful dishes around here, and my Creamy Mushroom Dijon Chicken is a winner, winner, chicken dinner! (I couldn’t help myself 😆)
This recipe doesn’t take much time at all and only dirties a few dishes — a cutting board and knife, a pan and spatula, a plate, and a couple of measuring spoons and cup. It’s quick, inexpensive, the cleanup is a breeze, and it’s so flavorful and filling.
I usually serve this dish with a side of potatoes (mashed or roasted) and green beans, Brussels sprouts, or broccoli. The sauce is so creamy and rich that I like to balance that out with something green that has a bit of a crunch (I don’t know… it makes me feel healthier). Also, the sauce is AMAZING on potatoes, so they make a great accompaniment.
A few notes before you begin:
- When I make this, I usually use either thin chicken breasts or chicken tenderloins. I do this for a couple reasons: they cook much faster than a whole chicken breast, and the portion size is more accurate… I almost always end up with half a chicken breast leftover when I make this with full chicken breasts (one chicken breast is about a half-pound… that’s a lot). You can absolutely use a whole chicken breast if you want, but you will need to spend more time cooking it, and you may want to cut them in half.
- I also use either bella or porcini mushrooms when making this. I love a hearty, meaty mushroom, and white mushrooms just don’t do it for me. I feel like the mushrooms are what gives this dish it’s heartiness, but if you aren’t a mushroom fan (why though?!?), you can just as easily leave them out.
This recipe serves four… unless you live with Chris… then it serves three (why must men eat so much?) 😂
- 1 Pound Chicken Breast (thin cut breasts or tenderloins recommended)
- 2 Cups Mushrooms, sliced
- 1 Tablespoon Oil
- 1 Small White Onion (or 1/2 Large), chopped
- 2 Tablespoons Dijon Mustard
- 1 Teaspoon Garlic, minced
- 1 Teaspoon Italian Seasoning
- 1/2 Cup Heavy Cream
- 1/4 Teaspoon Pepper
- 1/8 Teaspoon Salt
- Pour 1/2 tablespoon of oil into a skillet. Heat over medium.
- Pat the chicken breasts dry with a paper towel and place them in the heated pan. If using chicken tenderloins or thin-cut breasts, cook on each side for 3-5 minutes or until completely cooked and golden. If using chicken breasts, cook on each side for 6-8 minutes. When chicken is cooked, remove and set aside on a plate.
- Add the remaining 1/2 tablespoon of oil to the pan. Add in the onions and cook until they start to become translucent, approximately 3-4 minutes.
- Add in the mushrooms and cook until they become soft, about another 3-4 minutes.
- Add garlic to the pan and cook until fragrant, about a minute.
- Add the Dijon mustard to the pan, quickly stirring to coat the mushrooms, onion, and garlic.
- Pour in the heavy cream, salt, pepper, and Italian seasoning. Stir frequently until sauce begins to bubble and thicken, approximately 1-2 minutes (sauce will continue to thicken in step 8).
- Reduce to low and add chicken back to the pan. Coat the chicken with the sauce and cook an additional 2-3 minutes, stirring occasionally.
I usually toss my potatoes and veggies with a little olive oil and seasoning and put them in the onion when I begin cooking this dish and the timing works out wonderfully. By the time my veggies are done, the chicken is ready. From start to finish (chopping veggies to plating dinner), the entire meal takes me about 30-40 minutes. Not bad for a homemade meal on a busy weeknight!
I hope you enjoy this dish as much as we do. I’d love to head your comments or see your Creamy Mushroom Dijon Chicken when you make it! Make sure to drop me a comment letting me know how it turned out, or tag me on Instagram!