Description
Creamy chicken mushroom dijon sauce brings together tender chicken and earthy mushrooms in a smooth, tangy sauce that comes together in about 30 minutes. The dijon mustard adds just enough bite to balance the richness, making this a weeknight dinner your family will request again and again.
Ingredients
Scale
Protein and Seasonings:
- 2 chicken breasts, cut into 1-inch pieces
- 0.5 teaspoon garlic powder
- Salt and pepper, to taste
- All-purpose flour, for dredging
Aromatics and Vegetables:
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 ounces cremini (baby bella) mushrooms, sliced
- 0.5 medium onion, chopped
- 3 cloves garlic, minced
Sauce:
- 1 tablespoon Dijon mustard, to taste
- 1 tablespoon Worcestershire sauce, to taste
- 0.67 cup chicken broth
- 0.5 cup full-fat sour cream
Instructions
- Trim your 2 chicken breasts into 1-inch cubes, then season them generously with ½ teaspoon garlic powder, salt, and pepper to your liking.
- Coat each piece of chicken lightly in all-purpose flour, tapping away any excess so you get an even, thin layer.
- Pour 2 tablespoons of olive oil into a large skillet and heat it over medium-high heat until it shimmers, about 2 minutes.
- Working in batches so you don’t crowd the pan, cook your chicken pieces for 3 minutes on each side at medium-high heat until they turn golden brown and cook through, then transfer them to a clean plate.
- Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet over medium-high heat.
- Slice your 8 ounces of cremini mushrooms and chop your ½ medium onion, then add them to the hot skillet and sauté for 6 to 8 minutes at medium-high heat until the mushrooms release their liquid and turn golden and the onions soften completely.
- Stir in 1 to 2 tablespoons of Dijon mustard and 1 to 2 tablespoons of Worcestershire sauce along with 3 minced garlic cloves, cooking everything together for 1 minute at medium heat so the flavors blend.
- Pour ⅔ cup of chicken broth into your skillet and scrape the bottom with a wooden spoon to release any browned bits stuck there.
- Return your cooked chicken pieces to the skillet and let everything simmer together for 2 minutes at medium heat.
- Take the skillet off the heat and gently fold in ½ cup of full-fat sour cream until it combines smoothly, then taste and adjust the salt and pepper to suit you.
- Serve your chicken mixture right away over egg noodles, mashed potatoes, or rice while it’s still warm.
Notes
- Brown the chicken thoroughly on both sides before setting it aside, as this creates a flavorful crust that adds depth to your final dish.
- Let the mushroom liquid evaporate completely during sautéing so your sauce stays creamy rather than watery.
- Stir the sour cream in after removing the skillet from heat to prevent it from curdling and breaking apart in the hot pan.
- For a lighter version, replace the sour cream with Greek yogurt or a combination of cream and chicken broth, which gives you a similar texture without as much richness.
- Prep Time: 5 minutes
- Cook Time: 18-20 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg