Emma Wilson
Dijon chicken and mushrooms is a delightful dish that combines the rich, tangy flavor of Dijon mustard with tender chicken and earthy mushrooms, creating a hearty and satisfying meal. Perfect for a weeknight dinner or a special occasion, this recipe is both easy to prepare and full of flavor. The chicken is typically seared to a golden brown, then simmered in a creamy Dijon sauce, while the mushrooms add a savory depth that complements the dish perfectly. Served alongside rice, pasta, or roasted vegetables, Dijon chicken and mushrooms is a versatile and comforting dish that’s sure to impress.
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What You'll Learn
- Prepare Ingredients: Gather chicken, mushrooms, Dijon mustard, garlic, cream, butter, thyme, salt, and pepper
- Cook Chicken: Sear chicken breasts until golden on both sides in a hot pan
- Sauté Mushrooms: Cook mushrooms in butter until browned and set aside for later
- Make Sauce: Whisk Dijon mustard, cream, and garlic in the pan to create a rich sauce
- Combine & Serve: Return chicken and mushrooms to the pan, simmer, then serve with fresh thyme
Prepare Ingredients: Gather chicken, mushrooms, Dijon mustard, garlic, cream, butter, thyme, salt, and pepper
To begin preparing your Dijon chicken and mushrooms, start by gathering all the necessary ingredients. You’ll need boneless, skinless chicken breasts as your protein base. Ensure the chicken is fresh and at room temperature for even cooking. Next, collect a generous amount of mushrooms—button or cremini mushrooms work well for this recipe. Clean them thoroughly by wiping with a damp cloth or brushing off any dirt, as washing can make them soggy. These mushrooms will add an earthy flavor and hearty texture to the dish.
Move on to the flavor enhancers: Dijon mustard is the star here, providing a tangy and slightly sharp taste. Have a good-quality Dijon mustard ready, as it will be the key to the sauce. Fresh garlic cloves are essential for their aromatic punch—peel and mince them finely. Heavy cream will add richness and creaminess to the sauce, so ensure it’s chilled and ready to use. Don’t forget unsalted butter, which will be used for sautéing and adding a velvety mouthfeel to the dish.
Herbs and seasonings are crucial for balancing the flavors. Fresh thyme sprigs will infuse the dish with a subtle, herby aroma—strip the leaves from the stems and chop them lightly. If fresh thyme isn’t available, dried thyme can be used sparingly. Salt and pepper are fundamental for seasoning the chicken and enhancing the overall taste. Have them measured out or keep the shakers handy for easy access during cooking.
Organize your ingredients in a way that makes cooking seamless. Place the chicken, mushrooms, and garlic near your cooking area for quick access. Keep the Dijon mustard, cream, and butter within reach for sauce preparation. Have the thyme, salt, and pepper ready on the side for seasoning. This prep work ensures you can focus on cooking without interruptions, making the process efficient and enjoyable.
Finally, take a moment to double-check that you have everything. Having all ingredients prepped and within arm’s reach not only saves time but also prevents mistakes during cooking. Once everything is gathered and organized, you’re ready to move on to the next step: cooking the chicken and creating the flavorful Dijon mustard sauce. This preparation phase sets the foundation for a delicious and satisfying meal.
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Cook Chicken: Sear chicken breasts until golden on both sides in a hot pan
To begin cooking your Dijon chicken and mushrooms, the first step is to focus on preparing the chicken breasts. Start by selecting high-quality, evenly sized chicken breasts to ensure consistent cooking. Pat the chicken dry with paper towels; this is crucial as moisture on the surface can prevent proper searing and lead to steaming instead of browning. Season both sides of the chicken generously with salt and pepper. The seasoning not only enhances flavor but also helps create a delicious crust when seared.
Next, heat a large skillet over medium-high heat. It’s important to use a pan that retains heat well, such as stainless steel or cast iron, to achieve a good sear. Add a tablespoon of oil with a high smoke point, like avocado or canola oil, and allow it to heat until it shimmers but not smoke. This ensures the chicken will not stick and promotes even browning. Carefully place the seasoned chicken breasts into the hot pan, being mindful of any splattering oil.
Once the chicken is in the pan, let it cook undisturbed for 4-5 minutes. This patience allows the chicken to develop a golden-brown crust. Resist the urge to move the chicken too early, as it may stick and the crust won’t form properly. After the first side is golden, use tongs to carefully flip the chicken breasts to the other side. Cook for another 4-5 minutes, or until the second side is also golden brown. The goal here is to achieve a beautiful sear that locks in juices and adds depth of flavor to the dish.
While searing, you can press gently on the thicker parts of the chicken breasts with a spatula to ensure even cooking. However, avoid pressing too hard, as this can release juices and dry out the meat. The chicken is ready when both sides are golden, and the internal temperature reaches about 160°F (71°C), as it will continue to cook slightly while resting. Once seared, transfer the chicken to a plate and tent it loosely with foil to keep it warm while you prepare the mushroom and Dijon sauce. This step ensures the chicken remains juicy and tender, ready to be paired with the flavorful sauce in the final dish.
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Sauté Mushrooms: Cook mushrooms in butter until browned and set aside for later
To begin the process of sautéing mushrooms for your Dijon chicken and mushrooms dish, start by selecting the right type of mushrooms. Button, cremini, or shiitake mushrooms work exceptionally well due to their firm texture and rich flavor. Clean the mushrooms gently with a damp cloth or brush to remove any dirt, as washing them can make them soggy. Trim the stems if necessary, but leave them intact for better texture during cooking. Once cleaned, slice the mushrooms evenly to ensure they cook uniformly.
Next, prepare your skillet by placing it over medium heat. Add a generous amount of butter, allowing it to melt and coat the bottom of the pan. Butter is ideal for sautéing mushrooms as it adds a rich, nutty flavor that complements their earthy taste. Once the butter begins to foam slightly, add the sliced mushrooms in a single layer, being careful not to overcrowd the pan. Overcrowding can cause the mushrooms to steam instead of brown, so cook them in batches if necessary.
As the mushrooms cook, resist the urge to stir them immediately. Let them sit for 2-3 minutes to allow one side to develop a golden-brown crust. This browning, known as the Maillard reaction, enhances their flavor significantly. After the first side is browned, gently toss or stir the mushrooms to cook the other side. Continue cooking for another 2-3 minutes until they are evenly browned and have released their moisture, which will then evaporate, concentrating their flavor.
Season the mushrooms lightly with salt and pepper during the cooking process to enhance their natural taste. Salt draws out moisture, aiding in the browning process, but be cautious not to over-season, as the mushrooms will later be combined with other flavorful ingredients in the dish. Once the mushrooms are beautifully browned and tender, remove them from the skillet using a slotted spoon to leave behind any excess butter or liquid.
Finally, transfer the sautéed mushrooms to a plate or bowl and set them aside for later use in the recipe. This step is crucial, as it allows you to focus on cooking the chicken without overcrowding the pan. The mushrooms will retain their texture and flavor, ready to be reintroduced to the dish when needed. Properly sautéed mushrooms will add depth and richness to your Dijon chicken, making this step a cornerstone of the recipe.
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Make Sauce: Whisk Dijon mustard, cream, and garlic in the pan to create a rich sauce
To begin crafting the rich and flavorful sauce for your Dijon chicken and mushrooms, start by ensuring your pan is on medium heat. After searing the chicken and setting it aside, you’ll use the same pan to build the sauce, allowing it to absorb the flavorful browned bits (fond) left behind. This step is crucial for adding depth to the sauce. Add minced garlic to the pan and sauté it for about 30 seconds, just until it becomes fragrant but not browned. This releases the garlic’s aroma and flavor without burning it, which can introduce bitterness.
Next, introduce the Dijon mustard into the pan, stirring it to combine with the garlic and the residual oils or butter. The Dijon mustard serves as the base of the sauce, providing its signature tangy and slightly sharp flavor. Use a whisk to ensure the mustard is evenly distributed and begins to coat the bottom of the pan. This step also helps to loosen any remaining fond, incorporating it into the sauce for maximum flavor.
Once the mustard is well incorporated, slowly pour in the cream while continuously whisking. This gradual addition ensures the cream blends smoothly with the mustard and garlic, creating a cohesive sauce. The cream adds richness and balances the sharpness of the Dijon, resulting in a velvety texture. Keep whisking until the sauce is fully combined and begins to simmer gently. This process allows the sauce to thicken slightly as the cream heats up, creating a luscious consistency that will coat the chicken and mushrooms beautifully.
As the sauce simmers, pay attention to its texture and flavor. If it thickens too quickly, reduce the heat slightly to maintain a gentle simmer. Taste the sauce and adjust the seasoning if needed—a pinch of salt or pepper can enhance the overall flavor profile. The goal is to achieve a harmonious balance between the creamy richness, the tangy mustard, and the aromatic garlic. This sauce will serve as the perfect complement to the chicken and mushrooms, tying the dish together with its bold yet refined taste.
Finally, once the sauce reaches the desired consistency and flavor, it’s ready to be combined with the chicken and mushrooms. Return the seared chicken to the pan, nestling it into the sauce, and add the sautéed mushrooms. Allow everything to heat through for a few minutes, ensuring the chicken is fully cooked and the mushrooms are coated in the rich Dijon cream sauce. This final step brings all the elements of the dish together, creating a cohesive and satisfying meal. The sauce not only adds flavor but also acts as a binding agent, making each bite of chicken and mushrooms indulgent and memorable.
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Combine & Serve: Return chicken and mushrooms to the pan, simmer, then serve with fresh thyme
Once your chicken and mushrooms have been cooked to perfection, it’s time to bring them back together for the final simmer. Carefully return the seared chicken pieces to the same pan where the mushrooms were sautéed, ensuring the flavorful browned bits (fond) remain at the bottom. This step is crucial for melding the flavors. If the pan seems dry, add a splash of chicken broth or white wine to loosen the fond and create a rich base for the sauce. Allow the chicken and mushrooms to simmer gently over medium-low heat for about 5–7 minutes. This simmering process not only warms everything through but also allows the chicken to absorb the earthy mushroom flavors and the tangy Dijon sauce.
As the chicken and mushrooms simmer, the sauce will thicken slightly, coating the ingredients in a glossy, flavorful glaze. Stir occasionally to ensure the chicken is evenly coated and to prevent the sauce from sticking to the bottom of the pan. Keep an eye on the heat—you want a gentle simmer, not a rapid boil, to maintain the tenderness of the chicken. If the sauce reduces too quickly, add a little more broth to achieve the desired consistency. The goal is a luscious, creamy sauce that clings to the chicken and mushrooms without becoming too heavy.
Once the chicken is heated through and the sauce has reached the perfect consistency, it’s time to plate your dish. Transfer the Dijon chicken and mushrooms to a serving platter or individual plates, ensuring each portion is generously coated with the sauce. For a polished presentation, arrange the chicken pieces and mushrooms in a way that showcases their colors and textures. The golden-brown chicken, creamy sauce, and earthy mushrooms should create an inviting visual appeal.
To elevate the dish, garnish with fresh thyme just before serving. Sprinkle a few whole thyme sprigs or finely chopped thyme leaves over the chicken and mushrooms. The fresh thyme adds a bright, herbal aroma and a pop of green that contrasts beautifully with the rich colors of the dish. Not only does it enhance the presentation, but it also complements the Dijon and mushroom flavors, tying the dish together harmoniously.
Finally, serve the Dijon chicken and mushrooms immediately while it’s still warm and the sauce is at its best consistency. This dish pairs wonderfully with sides like mashed potatoes, roasted vegetables, or a simple green salad to balance the richness. The combination of tender chicken, savory mushrooms, and tangy Dijon sauce, finished with the freshness of thyme, creates a satisfying and flavorful meal that’s perfect for both weeknight dinners and special occasions. Enjoy the fruits of your labor as the flavors come together in every bite.
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Frequently asked questions
You’ll need boneless, skinless chicken breasts, Dijon mustard, olive oil, garlic, mushrooms, chicken broth, heavy cream, salt, pepper, and fresh herbs like thyme or parsley.
Season the chicken breasts with salt and pepper, then sear them in a hot skillet with olive oil until golden brown on both sides. Set them aside while you cook the mushrooms and sauce.
Sauté the mushrooms in the same skillet used for the chicken, adding a bit more olive oil if needed. Cook until they’re golden brown and tender, then set them aside while you make the Dijon sauce.
In the same skillet, add minced garlic and cook until fragrant. Stir in Dijon mustard, chicken broth, and heavy cream. Simmer until the sauce thickens slightly, then return the chicken and mushrooms to the skillet to heat through.
Yes, you can prepare the dish ahead of time and reheat it gently on the stovetop or in the oven. Store it in an airtight container in the refrigerator for up to 3 days.
