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Chicken Breasts with Mustard Mushrooms

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These Chicken Breasts with Mustard Mushrooms are juicy, tender, and smothered in a creamy, tangy mustard sauce with savory mushrooms. Quick and elegant, this dish is perfect for weeknights or entertaining guests. Dijon mustard adds a bold punch, while the mushrooms soak up all the flavor of the rich sauce. Serve it with mashed potatoes, rice, or crusty bread for a comforting, satisfying meal that’s ready in about 35 minutes.

Ingredients

For the Chicken:

  • 2 large chicken breasts, boneless and skinless

  • 1 tablespoon olive oil

  • Salt and black pepper to taste

For the Mustard Mushroom Sauce:

  • 1 tablespoon butter

  • 1 small onion or shallot, finely chopped

  • 2 garlic cloves, minced

  • 2 cups mushrooms, sliced (button, cremini, or a mix)

  • 1/2 cup chicken broth

  • 1/2 cup heavy cream (or crème fraîche)

  • 1 tablespoon Dijon mustard

  • 1 teaspoon whole grain mustard (optional)

  • 1 tablespoon chopped parsley (for garnish)

Instructions

  • Prepare the Chicken:

    • Season chicken breasts with salt and pepper.

    • In a large skillet, heat olive oil over medium-high heat. Sear chicken for 5–6 minutes per side, until golden and cooked through (internal temp should be 165°F / 75°C).

    • Remove chicken from the pan and set aside.

  • Make the Sauce:

    • Reduce heat to medium. In the same pan, melt butter and sauté onion or shallot for 2–3 minutes until softened.

    • Add garlic and mushrooms. Cook for 5–6 minutes, stirring occasionally, until mushrooms are golden and tender.

    • Deglaze the pan with chicken broth, scraping up any browned bits. Simmer for 2 minutes.

    • Stir in cream, Dijon mustard, and whole grain mustard (if using). Simmer gently for 3–4 minutes until slightly thickened.

  • Combine and Finish:

    • Return chicken to the skillet, spoon sauce over the top, and let simmer for 2–3 more minutes to meld flavors.

    • Garnish with fresh parsley.

  • Serve:

    • Serve hot with mashed potatoes, rice, pasta, or crusty bread to soak up the sauce

Notes

  • Storage: Store leftovers in the fridge in an airtight container for up to 3 days.

  • Reheating: Reheat gently in a skillet or microwave with a splash of broth or cream.

  • Freezing: Not recommended due to the cream-based sauce, which may separate when thawed.

Find it online: https://avarecipe.com/chicken-breasts-with-mustard-mushrooms/