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If you’re looking for a restaurant quality dinner that tastes indulgent without the added calories, this is it. This Creamy Mushroom Dijon Chicken is made in one pan with simple ingredients, and it’s so easy to make. The chicken is tender and juicy and the sauce is creamy, rich and full of flavor.
It starts with seasoned chicken cutlets that get quickly pan seared. Then, onions and mushrooms form the base of the sauce, and all those flavorful bits from the chicken get scraped up. Instead of heavy cream, the sauce gets its richness from milk, light cream and lots of Dijon mustard.
My favorite way to serve this chicken is with mashed potatoes because they pair perfectly with that creamy, slightly tangy, absolutely drinkable sauce. This would also be great with rice, roasted vegetables like asparagus, Brussels sprouts or broccoli or even pasta.
This recipe makes great leftovers, so it’s perfect for meal prep. To reheat, you can combine the sauce and chicken and just heat it up in the microwave. Or, you can store the sauce and chicken separately, then warm up the chicken in the oven or air fryer while the sauce reheats in a saucepan on the stovetop.
Make this for your next easy weeknight dinner, and you’re sure to be serving it on repeat.
One Pan Creamy Mushroom Dijon Chicken
Equipment
Ingredients
- Cooking spray or 1 tbsp avocado oil
- 1 lb chicken breast (about 2 chicken breasts)
- ½ tsp garlic powder
- ½ tsp dried parsley
- ½ tsp freshly cracked black pepper
- ½ tsp salt
- 1 tsp butter (salted or unsalted)
- ¼ cup yellow onion, diced
- 3 cups white or cremini mushrooms, sliced
- 2 tbsp garlic, minced (4-5 cloves)
- 2 tsp all purpose flour
- ½ cup milk (I use 2%)
- ½ cup light cream (5%)
- 2 tbsp Dijon mustard
- 1 ½ tbsp grainy Dijon mustard
- Salt and freshly cracked black pepper, to taste
- Fresh parsley, to garnish, optional
- Mashed potatoes, rice, or roasted vegetables, for serving (see Note 1)
Instructions
- Using a sharp knife, butterfly the chicken breast by carefully slicing lengthwise into cutlets
- Cover with plastic wrap and pound to an even thickness
- Season the chicken cutlets on both sides garlic powder, dried parsley, freshly cracked black pepper and salt
- Heat a large sauté pan over medium high heat and spray with avocado oil
- Sear the chicken on each side for 1 minute; reduce heat to medium and cook for 4-5 minutes then remove from the pan and set aside
- Reduce heat to medium low, spray with a little more avocado oil and add the butter
- Add the onions and mushrooms and season with a pinch of salt
- Cook for 8-10 minutes or until softened and the liquid from the mushrooms has mostly evaporated
- Add the garlic, sprinkle in the flour then mix and toast for 2-3 minutes
- Add the milk, cream and Dijon mustard then stir until combined
- Bring to a simmer and cook for 10-12 minutes until thickened then season with salt and pepper to taste
- Return the chicken to the pan and cook for 5-6 minutes or until cooked through
- Serve with mashed potatoes, rice or roasted vegetables and top with fresh parsley
Notes
Nutrition
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