You know those meals that just feel like a hug in a bowl? This Creamy Chicken with Mushrooms and Dijon Sauce is exactly that. It’s rich, savory, and has that little tangy kick from Dijon that makes you go back for another bite (or three). This dish came into my life on a rainy Tuesday night when all I wanted was something comforting—and it did not disappoint.

Why You’ll Love This Recipe

• Simple ingredients: Nothing fancy here, just pantry staples and fresh produce.
• One pan wonder: Fewer dishes, more flavor. Yes, please!
• Quick and easy: On the table in under an hour.
• Restaurant-quality flavor: Creamy, earthy, tangy—a real showstopper.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (split into thin cutlets)
• Salt & pepper, to taste
• All-purpose flour (for dredging)
• 2 tbsp olive oil

For the Sauce:

• 4 tbsp butter
• 1 lb assorted mushrooms, sliced (cremini, shiitake, or button all work great!)
• 1 large shallot, minced
• 2–3 cloves garlic, minced or grated
• 2 sprigs fresh thyme
• ½ cup chicken stock
• ½ cup heavy cream
• 2 tbsp Dijon mustard
• ¼ cup minced fresh parsley (for garnish)

How to Make Creamy Chicken with Mushrooms and Dijon Sauce

1. Prep and season the chicken: Season your cutlets with salt and pepper, then dredge them lightly in flour. Don’t skip this step—it gives the chicken a gorgeous golden crust and helps thicken the sauce later.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for about 2 minutes per side until golden and almost cooked through. Set aside.
3. Sauté the aromatics: In the same skillet, melt the butter. Add mushrooms, shallot, garlic, and thyme. Cook for about 10 minutes, stirring occasionally, until mushrooms are beautifully browned and fragrant.
4. Deglaze and build the sauce: Pour in chicken stock and stir in Dijon mustard. Let it simmer a few minutes to reduce slightly.
5. Add the cream: Stir in the heavy cream and bring everything together into a rich, luscious sauce.
6. Simmer with chicken: Nestle the chicken back into the sauce. Let everything simmer together for 5–10 minutes until the chicken is cooked through (165°F internal temp) and the sauce has thickened nicely.
7. Garnish and serve: Remove thyme stems, taste and adjust seasoning, then sprinkle with fresh parsley.

Serving Suggestions & Variations

• Serve it over mashed potatoes, buttery noodles, or even creamy polenta.
• Want to go low-carb? Try it over cauliflower mash or sauteed spinach.
• Add a splash of white wine with the chicken stock for an extra layer of depth.

Pro Tips for Success

• Don’t overcrowd the pan when cooking mushrooms—they need space to brown.
• Use a meat thermometer to make sure your chicken hits 165°F.
• Make it ahead: The sauce gets even better the next day.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. This dish doesn’t freeze well due to the cream.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Just adjust the cooking time slightly as thighs may take longer.

What kind of mushrooms are best?
Any mix of cremini, shiitake, or white button mushrooms works beautifully.

Can I make this dairy-free?
You can try coconut cream, though it will change the flavor slightly.

Is this recipe gluten-free?
Use gluten-free flour for dredging and double-check your Dijon and chicken stock labels.

Can I use milk instead of cream?
Whole milk can work, but the sauce won’t be quite as rich or thick.

Give It a Try!

I hope you fall in love with this cozy, creamy chicken dish just like I did. If you try it, leave a comment or share a pic—I’d love to see your kitchen creations!

Creamy Chicken with Mushrooms and Dijon Sauce

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• Author: Ava
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

A rich and creamy one-pan chicken dish with savory mushrooms, tangy Dijon mustard, and a luscious cream sauce.

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Ingredients

Scale 1x2x3x

• 2 large boneless, skinless chicken breasts (split into thin cutlets)
• Salt & pepper, to taste
• All-purpose flour (for dredging)
• 2 tbsp olive oil
• 4 tbsp butter
• 1 lb assorted mushrooms, sliced
• 1 large shallot, minced
• 2–3 cloves garlic, minced or grated
• 2 sprigs fresh thyme
• ½ cup chicken stock
• ½ cup heavy cream
• 2 tbsp Dijon mustard
• ¼ cup minced fresh parsley (for garnish)

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Instructions

1. Season chicken with salt and pepper, dredge in flour.
2. Heat olive oil and sear chicken until golden. Set aside.
3. In the same pan, melt butter and sauté mushrooms, shallots, garlic, and thyme for 10 minutes.
4. Add chicken stock and Dijon mustard. Simmer to reduce.
5. Stir in heavy cream, return chicken to the pan.
6. Simmer for 5–10 minutes until chicken is fully cooked and sauce thickens.
7. Remove thyme stems, adjust seasoning, and garnish with parsley.

Notes

• Use a mix of mushrooms for the best flavor.
• Don’t overcrowd the pan when browning mushrooms.
• Let the sauce reduce gently to prevent breaking.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: French-inspired

Nutrition

• Serving Size: 1 serving
• Calories: 523
• Sugar: 3g
• Sodium: 480mg
• Fat: 35g
• Saturated Fat: 18g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 145mg

Keywords: creamy Dijon chicken, mushroom chicken skillet, one pan chicken dinner