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)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt and pepper, then cook for 5–7 minutes on each side until golden and fully cooked. Remove and set aside.
- In the same skillet, add garlic and mushrooms, cooking until mushrooms soften.
- Stir in Dijon mustard and heavy cream, mixing until smooth and creamy.
- Return chicken to the skillet and simmer in the sauce for a few minutes until heated through.
- Garnish with fresh parsley before serving.
Notes
- Swap chicken breasts for chicken thighs for a juicier option.
- Add spinach for freshness and color.
- A squeeze of lemon juice brightens the sauce.
- For deeper flavor, sauté shallots with the mushrooms.
- Add crushed red pepper flakes for a light kick.
- Serve with mashed potatoes, pasta, rice, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: French-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 140mg
