Looking for a simple yet elegant dinner idea that’s both comforting and packed with flavor? This Creamy Chicken with Mushrooms and Dijon Sauce is a perfect choice. The tender chicken bites, sautéed mushrooms, and onions come together in a rich, tangy Dijon and sour cream sauce, creating a dish that’s both satisfying and impressive. It’s an ideal meal for busy weeknights or when you want to treat yourself to a cozy, home-cooked dinner that feels gourmet.
Why You’ll Love This Recipe:
This recipe is a delicious combination of savory, creamy, and tangy flavors. The chicken is perfectly seasoned and lightly dredged in flour to give it a golden-brown crust, while the mushrooms and onions add earthy depth to the dish. The Dijon mustard and Worcestershire sauce bring a tangy sharpness that balances out the richness of the sour cream, making each bite irresistible. Plus, it’s quick and easy to prepare, requiring only about 30 minutes from start to finish.
Ingredients:
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour (for dredging)
- 3 tablespoons olive oil (divided)
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 1 tablespoon Dijon mustard (or more to taste)
- 1 tablespoon Worcestershire sauce (or more to taste)
- 3 cloves garlic, minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Directions:
Prep the Chicken:
Cut the chicken breasts into 1-inch pieces. Season the chicken with 1/2 teaspoon of garlic powder, salt, and pepper. Lightly dredge each piece in flour until evenly coated. This helps create a golden crust on the chicken and thickens the sauce slightly.
Cook the Chicken:
Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in batches, ensuring not to overcrowd the pan. Cook the pieces for about 3 minutes per side, flipping once, until the chicken is cooked through and reaches an internal temperature of 165°F. The chicken should be lightly browned. Remove the cooked chicken from the skillet and set it aside. If needed, add another tablespoon of olive oil for the second batch.
Sauté the Mushrooms and Onions:
In the same skillet, melt 1 tablespoon of butter. Add the sliced cremini mushrooms and chopped onion. Sauté for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown, and the onions soften and become translucent.
Add Flavor:
Stir in 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, and the minced garlic. Let it cook for about a minute to release the flavors and coat the mushrooms and onions.
Make the Sauce:
Pour in 2/3 cup of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Return the cooked chicken to the skillet and let it simmer for about 2 minutes, allowing the flavors to meld together.
Finish with Sour Cream:
Stir in 1/2 cup of full-fat sour cream, gently heating the sauce through for about a minute. Be sure to avoid boiling the sauce, as high heat can cause the sour cream to curdle. Taste the sauce and adjust seasoning with more salt, pepper, Dijon mustard, or Worcestershire sauce if needed.
Serve:
Serve the creamy chicken and mushrooms immediately. This dish pairs wonderfully with mashed potatoes, rice, or pasta. For a lighter option, serve it over a bed of steamed vegetables or with a side of sautéed greens.
Kitchen Equipment Needed:
- Deep skillet or frying pan
- Tongs for flipping the chicken
- Wooden spoon for scraping the pan
- Knife and cutting board for prepping the chicken, mushrooms, and onions
Tips for Perfect Creamy Chicken:
- Dredging the Chicken: Lightly coating the chicken in flour before cooking helps create a nice crust and thickens the sauce.
- Avoid Boiling the Sauce: Once the sour cream is added, keep the heat low to prevent the sauce from curdling.
- Seasoning to Taste: Feel free to adjust the amount of Dijon mustard and Worcestershire sauce according to your taste preferences. These ingredients add a tangy punch to the dish, but you can make it milder if you prefer.
Recipe Swaps and Variations:
- Dairy-Free Option: For a dairy-free version, use a plant-based sour cream alternative and substitute the butter with more olive oil or dairy-free margarine.
- Vegetarian Alternative: To make this dish vegetarian, replace the chicken with firm tofu or extra mushrooms like portobello or shiitake.
- Extra Creaminess: If you want an even richer sauce, you can replace some or all of the chicken broth with heavy cream.
How to Store Leftovers:
Store any leftover creamy chicken in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a skillet over low heat or in the microwave, stirring occasionally to keep the sauce from separating. If the sauce thickens too much, add a splash of chicken broth or water to loosen it up.
Food and Drink Pairings:
This Creamy Chicken with Mushrooms and Dijon Sauce pairs beautifully with a variety of sides like mashed potatoes, rice, or pasta. For a lighter option, serve it with roasted vegetables or a simple green salad. As for drinks, a crisp white wine like Sauvignon Blanc or Chardonnay complements the tangy mustard and sour cream sauce. If you prefer non-alcoholic options, sparkling water with a slice of lemon or a light herbal tea is refreshing.
Frequently Asked Questions (FAQ):
Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs are a great option and add extra richness to the dish. Just adjust the cooking time slightly, as thighs may take a little longer to cook through.
Can I make this dish ahead of time?
A: Yes! You can make the creamy chicken up to a day in advance and store it in the fridge. Reheat it gently on the stovetop, adding a bit more chicken broth if needed to loosen the sauce.
Can I use Greek yogurt instead of sour cream?
A: Yes, you can substitute full-fat Greek yogurt for the sour cream if you prefer a lighter version of the sauce. Just be mindful not to let it boil, as yogurt can curdle more easily.
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Creamy Chicken with Mushrooms and Dijon Sauce
Equipment
Ingredients
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 3 tablespoons olive oil divided
- 1 tablespoon butter
- 8 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 1 tablespoon Dijon mustard or more to taste
- 1 tablespoon Worcestershire sauce or more to taste
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
Prep the Chicken:
- Cut the chicken breasts into 1-inch pieces. Season with garlic powder, salt, and pepper. Lightly dredge each piece in flour until evenly coated.
Cook the Chicken:
- Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add the chicken in batches (so as not to overcrowd the pan) and cook for about 3 minutes per side, flipping once, until the chicken is cooked through (165°F) and lightly browned. Remove the chicken from the skillet and set aside. Add another tablespoon of olive oil for the second batch if needed.
Sauté the Mushrooms and Onions:
- In the same skillet, melt the butter, then add the sliced mushrooms and chopped onions. Sauté for 6-8 minutes until the mushrooms release their moisture and begin to brown.
Add Flavor:
- Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for another minute to release the flavors.
Make the Sauce:
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the cooked chicken back into the skillet and let it cook for about 2 minutes, stirring occasionally.
Finish with Sour Cream:
- Stir in the sour cream, heating it through gently for about a minute. Be careful not to let the sauce boil, as it could cause the sour cream to curdle. Taste and adjust seasoning with more salt and pepper, if necessary.
Serve:
- Serve the creamy chicken and mushrooms immediately with your favorite sides, such as mashed potatoes, rice, or pasta.
