Creamy Dijon Chicken with Mushrooms: Your Ultimate 30-Minute Weeknight Dinner
Discover the secret to a truly spectacular weeknight meal with this Creamy Dijon Chicken with Mushrooms. This isn’t just a recipe; it’s a saucy, savory masterpiece that promises tender chicken enveloped in a rich, velvety sauce, all ready to delight your taste buds in under 30 minutes. It’s the ultimate “winner, winner, chicken dinner” for busy evenings, effortlessly elevating your home cooking.
Imagine succulent chicken, perfectly seared and then bathed in a luxuriously creamy dijon sauce, brimming with earthy, meaty portobello mushrooms. This is exactly what we’re bringing to your table tonight. This entire dish is designed for efficiency and maximum flavor, making it an indispensable part of your repertoire for those hectic weekdays or when you need a comforting meal in a flash, especially during the bustling holiday season.
While the chicken is undeniably the star protein, it’s the incredible sauce that truly transforms this dish into something extraordinary. This isn’t just any sauce; it’s an extra creamy, intensely rich, and deeply savory concoction, generously studded with tender mushrooms. Every spoonful delivers a symphony of flavors, creating a culinary experience that feels gourmet, yet is remarkably simple to achieve.
The foundation of any exceptional sauce lies in the quality of its ingredients, and for this recipe, a superior chicken stock is paramount. I chose Perdue Signature Chicken Stock to craft a bold, profoundly flavorful sauce that tastes homemade. You can easily find their premium stock in the refrigerated section of your local grocery store. What sets it apart? It’s completely preservative-free, antibiotic-free, and contains no artificial flavors. Each thoughtfully designed box even features a side window, allowing you to easily gauge how much stock remains for future culinary adventures. Its gorgeous golden color is a testament to its quality, and its rich, savory taste truly makes a difference in the final outcome of the dish.
Opting for a high-quality stock like Perdue’s ensures that your sauce develops an unparalleled depth of flavor without the need for excessive seasoning. This allows the natural goodness of the chicken, mushrooms, and other aromatics to shine through, creating a more cohesive and delicious end product. A robust stock forms the backbone of the sauce, providing a savory canvas upon which the tangy dijon and rich cream can truly sing.
The sauce itself is a harmonious blend of carefully selected ingredients, each playing a crucial role in its complex profile. We combine crisp white wine, robust chicken stock, the sharp tang of dijon mustard, the textural delight of whole-grain mustard, hearty portobello mushrooms, briny capers, and decadent cream. This fusion creates a sauce that is not only velvety smooth and incredibly creamy but also bursting with layers of savory, tangy, and earthy notes. The white wine is reduced to concentrate its flavors, adding a subtle acidity that beautifully balances the richness of the cream. The combination of two types of mustard provides both a pungent kick and a delightful texture, while capers offer small bursts of briny counterpoint, preventing the sauce from becoming too heavy.
When it comes to serving, this versatile dish pairs wonderfully with a variety of sides. I particularly enjoy it spooned generously over fluffy white rice, which soaks up every drop of that incredible sauce. Alternatively, a bed of tender egg noodles provides a comforting and classic accompaniment. For those who prefer a heartier option, creamy mashed potatoes are an excellent choice, creating a truly satisfying meal. Don’t forget a simple side salad or some steamed green beans to add a touch of freshness and color to your plate.
The chicken breasts, cooked to perfection, emerge from the pan incredibly juicy and absolutely dripping with the savory flavors of the dijon cream sauce. Achieving this level of tenderness and flavor starts with properly seasoning and searing the chicken. A quick sear creates a beautiful golden-brown crust, locking in the natural juices before the chicken finishes cooking in the flavorful sauce. This ensures every bite is moist, tender, and infused with the rich essence of the dish.
Choosing boneless, skinless chicken breasts makes this recipe inherently quicker and easier to prepare, ideal for those seeking a fast dinner solution. However, if you prefer, boneless, skinless chicken thighs can also be used, offering a slightly richer flavor and even more forgiving cooking time. Just be sure to adjust cooking times accordingly to ensure the chicken is cooked through to a safe internal temperature.
Portobello mushrooms, known for their robust, earthy flavor and meaty texture, are a fantastic addition to this dish. They absorb the rich sauce beautifully, adding depth and substance to every mouthful. If portobellos aren’t available, cremini (baby bellas) or even white button mushrooms can be used as a substitute, though the flavor profile might be slightly less intense. Slicing them uniformly ensures they cook evenly and integrate perfectly into the sauce.
This recipe is not only delicious but also incredibly straightforward, designed to deliver maximum flavor with minimal effort. It’s perfect for beginner cooks looking to impress or seasoned home chefs seeking a reliable, quick, and satisfying meal. The beauty of this creamy dijon chicken lies in its simplicity and the synergy of its ingredients, proving that extraordinary meals don’t always require hours in the kitchen.
Creamy Dijon Chicken with Mushrooms
Tender chicken breasts served in a robust dijon cream sauce loaded with meaty portobello mushrooms. This quick and easy recipe is perfect for weeknight dinners and comes together in just 30 minutes.
Yield: 4 chicken breasts
Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 4 boneless, skinless chicken breasts
- salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 8-ounces sliced baby portobello mushrooms
- 1/2 teaspoon red pepper flakes (optional, for a hint of heat)
- 1/4 cup dry white wine (I recommend Pinot Grigio or Sauvignon Blanc)
- 3/4 cup high-quality chicken stock (such as Perdue Signature Chicken Stock)
- 1 tablespoon smooth dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons capers, drained
- 1/2 cup half and half (or heavy cream for an even richer sauce)
Directions:
- Heat the extra-virgin olive oil in a large sauté pan or skillet over medium-high heat until shimmering.
- Season both sides of each chicken breast generously with salt and pepper. Carefully place the chicken into the hot pan. Cook for 5-7 minutes per side, or until beautifully golden brown and a meat thermometer inserted into the thickest part reads 160 degrees F. The chicken will finish cooking in the sauce.
- Remove the cooked chicken from the pan and set it aside on a plate; cover loosely with foil to keep warm. Reduce the heat to medium. Add the 2 tablespoons of unsalted butter to the pan. Once melted, add the chopped onion, sliced mushrooms, and red pepper flakes (if using). Give the mixture a good stir. Cook, stirring occasionally, for about 5 minutes, or until the onions become translucent and the mushrooms are tender and beautifully browned. Remember to refrain from salting the vegetables at this stage to avoid drawing out too much moisture prematurely.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon – this adds immense flavor (deglazing). Allow the wine to simmer and reduce by half, which usually takes about 3 minutes.
- Stir in the chicken stock, dijon mustard, whole grain mustard, and drained capers. Continue to cook, stirring occasionally, until the sauce slightly thickens and reduces, typically another 5 minutes.
- Finally, stir in the half and half (or heavy cream). Allow the sauce to gently simmer and thicken to your desired consistency, about 3 minutes. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Return the cooked chicken breasts to the pan, nestling them into the creamy sauce. Let them cook for an additional 2-3 minutes to warm through and absorb the rich flavors.
- Serve this delicious Creamy Dijon Chicken with Mushrooms immediately over warm rice, comforting egg noodles, or creamy mashed potatoes. Garnish with fresh parsley if desired.
All images and text ©One Sweet Mess.
This Creamy Dijon Chicken with Mushrooms is more than just a meal; it’s an experience of comfort, flavor, and culinary ease. It’s proof that a truly satisfying dinner doesn’t have to be complicated or time-consuming. From the perfectly seared chicken to the rich, multi-layered dijon cream sauce, every component works in harmony to create a dish that you’ll want to make again and again. So, tie on your apron and prepare to enjoy a truly delightful meal that’s perfect for any occasion.
Disclosure: I received PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.