Description
This Creamy Chicken Dijon with Mushrooms recipe offers a rich and flavorful meal ready in under 30 minutes. Juicy chicken breasts are seared to perfection, then simmered in a luscious Dijon mustard and mushroom cream sauce, making it a comforting yet simple dish perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken
- 4 pieces Chicken Breasts (boneless thighs can also be used for added flavor)
- Salt, to taste
- Black Pepper, to taste
- 2 tablespoons Avocado Oil (olive oil can be a substitute)
Sauce & Mushrooms
- 8 ounces Mushrooms, sliced (feel free to add extra veggies like spinach)
- 1 cup Coconut Cream or Heavy Cream (cashew cream as dairy-free alternative)
- 3 tablespoons Dijon Mustard (mustard powder can work in a pinch)
- 2 tablespoons Whole Grain Mustard (spicy mustard can be swapped for an alternative flavor)
- 1 tablespoon Granulated Sweetener, optional (honey can be used as an alternative)
Instructions
- Prepare the Chicken: Remove chicken breasts from refrigerator 15 minutes before cooking to allow them to come to room temperature. Season both sides well with salt and black pepper to enhance flavor.
- Sear the Chicken: Heat 2 tablespoons of avocado oil in a non-stick skillet over medium-high heat. Place the chicken breasts in the pan and sear each side for about 5 minutes until they develop a golden brown crust. Remove chicken from pan and set aside.
- Sauté the Mushrooms: Add remaining oil to the same skillet. Toss in sliced mushrooms and sauté them for 5-8 minutes until they are nicely browned and tender. Lightly season with salt to taste.
- Create the Sauce: Stir in the coconut cream (or heavy cream), Dijon mustard, whole grain mustard, and optional granulated sweetener into the pan with mushrooms. Heat gently until the mixture begins to simmer, combining all flavors into a creamy sauce.
- Cook the Chicken in Sauce: Return the seared chicken breasts to the skillet. Simmer the chicken in the sauce, turning once, cooking each side for about 5 minutes or until the internal temperature reaches 165°F, ensuring they are fully cooked and infused with the creamy Dijon mushroom flavor.
Notes
- Using boneless chicken thighs instead of breasts will provide a more flavorful and juicier result.
- Coconut cream or cashew cream offer dairy-free alternatives that keep the sauce creamy without compromising taste.
- For a sweeter touch, honey can replace the granulated sweetener but keep it optional to maintain the savory balance.
- Additional vegetables like fresh spinach can be stirred in during the mushroom sauté for added nutrition and color.
- Ensure chicken reaches an internal temperature of 165°F to guarantee safe consumption.
