Name: Dijon Mushroom Cream Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French-American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup mushrooms, sliced; 2 tablespoons Dijon mustard; 1 cup heavy cream; 1 tablespoon olive oil; 2 cloves garlic, minced; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

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Dijon Mushroom Cream Chicken is a flavorful and comforting dish that brings together tender chicken breasts, earthy mushrooms, and a rich, tangy cream sauce. It’s simple to prepare and delivers a restaurant-quality experience straight from the skillet to the table.

Dijon Mushroom Cream Chicken

Why You’ll Love This Recipe

I love how this recipe combines elegance and ease. The creamy Dijon sauce is bold and smooth without being too heavy, and the mushrooms give it a savory depth. It’s all made in one pan, so cleanup is quick, and the result is a hearty meal that feels special without needing a ton of effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1 cup mushrooms, sliced
2 tablespoons Dijon mustard
1 cup heavy cream
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Directions

I heat the olive oil in a large skillet over medium heat.
I season the chicken with salt and pepper, then cook them in the skillet for 5–7 minutes on each side until golden and cooked through. I remove the chicken and set it aside.
In the same pan, I add the garlic and mushrooms, cooking until the mushrooms soften.
I stir in the Dijon mustard and heavy cream until the sauce is smooth and blended.
I return the chicken to the skillet and let it simmer in the sauce for a few more minutes.
I garnish with fresh parsley just before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes use chicken thighs for a juicier option.
Adding a handful of spinach to the sauce gives it color and freshness.
A touch of lemon juice brightens the sauce if I want a sharper flavor.
For a deeper flavor, I’ll sauté some finely chopped shallots with the mushrooms.
I occasionally add a pinch of crushed red pepper for a mild kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm the chicken gently in a skillet over medium-low heat or microwave it in short intervals, adding a splash of cream or water if the sauce thickens too much.

FAQs

Can I use a different mustard?

I stick with Dijon for its smooth texture and tang, but if I’m out, I’ll use a similar smooth mustard—not whole grain or yellow.

Is it okay to use canned mushrooms?

Fresh mushrooms taste best in this dish, but I’ve used canned in a pinch. I just make sure to drain them well first.

Can I make this dairy-free?

I haven’t tried it myself, but a dairy-free cream alternative could work. I’d choose one that’s neutral in flavor and suited for cooking.

How can I tell if the chicken is done?

I check that the juices run clear and the internal temperature is 165°F (75°C). The chicken should feel firm but not dry.

What side dishes go well with this?

I like pairing it with mashed potatoes, buttered noodles, or rice. A simple green salad or roasted vegetables also works beautifully.

Conclusion

Dijon Mushroom Cream Chicken is the kind of dish I turn to when I want something satisfying, flavorful, and easy to pull off. It’s a cozy meal that doesn’t cut corners on taste, and it’s just as good for a quiet night in as it is for impressing company.