Dijon Mushroom Cream Chicken

Dijon mushroom cream chicken is one of my favorite recipes to make when I want something elegant yet simple. The creamy Dijon sauce pairs perfectly with tender chicken breasts and earthy mushrooms, making this dish comforting enough for a weeknight dinner but impressive enough for guests. Every bite has that savory richness I can’t resist.

Why You’ll Love This Recipe

I love making this chicken dish because it checks all the boxes for me:

1. It’s quick and comes together in about 30 minutes.

2. The creamy Dijon sauce is rich, tangy, and full of flavor.

3. Mushrooms add depth and texture to the sauce.

4. It feels like restaurant-quality food but is easy to make at home.

5. It pairs beautifully with simple sides like rice, mashed potatoes, or pasta.

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

1. I heat olive oil in a large skillet over medium heat.

2. I season the chicken breasts with salt and pepper, then cook them for 5–7 minutes on each side until golden and fully cooked. I remove the chicken and set it aside.

3. In the same skillet, I sauté the garlic and mushrooms until the mushrooms are softened.

4. I stir in the Dijon mustard and heavy cream, mixing until the sauce is smooth and combined.

5. I return the chicken to the skillet and let it simmer in the sauce for a few minutes until warmed through.

6. I garnish with parsley and serve right away.

Servings and timing

This recipe serves 4 people. It takes about 30 minutes total:

• Prep time: 5 minutes

• Cook time: 25 minutes

Variations

I enjoy switching things up with this recipe depending on what I have:

• I sometimes add a splash of white wine to the sauce for extra depth.

• For a lighter version, I swap the heavy cream for half-and-half.

• If I want more vegetables, I add spinach or peas to the sauce.

• I occasionally top the chicken with parmesan cheese for extra richness.

Storage/Reheating

I keep leftovers in the fridge for up to 3 days in an airtight container. To reheat, I warm the chicken gently on the stovetop with a splash of broth or cream to keep the sauce smooth. The microwave works too, but I stir halfway through to avoid separating the sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless chicken thighs. They stay juicy and taste great with the sauce.

Can I make this dish dairy-free?

Yes, I substitute coconut cream for heavy cream. It changes the flavor slightly but still makes a delicious sauce.

What kind of mushrooms work best?

I usually use cremini or white mushrooms, but shiitake or portobello mushrooms also work beautifully.

Can I prepare the sauce ahead of time?

Yes, I sometimes make the sauce in advance and reheat it before adding freshly cooked chicken.

What sides go best with this dish?

I love serving it with mashed potatoes, buttered noodles, rice, or even roasted vegetables.

Conclusion

Dijon mushroom cream chicken is a dish I keep coming back to because it’s rich, flavorful, and so easy to make. The creamy Dijon sauce with mushrooms elevates simple chicken into something truly special. Whether I serve it on a weeknight or for guests, it always feels like a comforting yet elegant meal.

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