Creamy Chicken Dijon With Mushrooms

Name: Creamy Chicken Dijon With Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 1/2 lbs chicken breasts (about 4 boneless, skinless chicken breasts); salt & black pepper; 4 tbsps avocado oil (divided); 1 cup coconut cream (or heavy cream); 1/4 cup Dijon mustard; 3 tbsps whole grain mustard; 8 oz mushrooms (sliced); 1/2 cup granulated sweetener (optional)

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Get ready to wake up your taste buds with this quick and easy Chicken Dijon with mushrooms! Succulent chicken is smothered in a velvety, tangy sauce, delivering a flavor explosion in every bite. Best of all, it's a one-pan dish that's keto and paleo-friendly, made in under 30 minutes for a delicious, hassle-free meal.

Chicken breasts cooked cooked in a skillet with a creamy Dijon mustard sauce and mushrooms.

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Busy weeknights call for quick recipes that are short on prep, cook time, and cleanup, and this chicken dijon recipe fits the bill. This is a one-pan meal that comes together in a flash.

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Ingredients
Additions & Substitutions
Recipe Tips
Confidence Tip
Recipe Frequently Asked Questions
Desserts To Pair With Chicken
Creamy Chicken Dijon With Mushrooms

This dish was inspired by a chicken Dijon meal that I had when we were in Paris a few years ago and has been on our dinner rotation for a while. It's creamy and tangy and when I want to add veggies to the dish, it's easy. This dish pairs well with Smashed Potatoes, Quick Grilled Portobello Mushrooms, and my Roasted Brussels Sprout Salad.

Ingredients

You will need the following ingredients to make these chicken Dijon recipe:

Ingredient Notes:

Chicken - you can use boneless chicken thighs in place of the chicken breasts. You can also use skin-on breasts or thighs and bone-in breasts or thighs: however, you will need to increase the cooking time.
Salmon - this recipe is just as delicious using salmon as it is using chicken!

See the recipe card for quantities.

Additions & Substitutions

Additions:

Vegetables - I added mushrooms to the pan sauce. You can also add spinach, kale, chard, cooked broccoli or cauliflower to change up this dish.
Spicy - if you like your chicken spicy, add red pepper flakes, siracha, or harissa to the sauce.
Sweet - to make a honey mustard sauce add ½ to 1 cup of sugar to the pan sauce while cooking. You can also add ¼ cup of honey in place of the sugar or a 1:1 ratio of sugar substitute to sweeten things up. I like allulose for this recipe. You can also use brown sugar, which will caramelize the breasts and make the sauce even thicker.
Garlic - fresh garlic would be a nice addition if you are not using a sweetener. Add 1-2 garlic cloves to the mushrooms towards the end of the mushrooms cooking so you do not burn the garlic but get it cooked.
Herbs - adding fresh thyme or other fresh herbs like rosemary would be nice depending on what vegetables you choose to serve with this.

Substitutions

Mushrooms - you can omit these. I used 8 oz of brown mushrooms in this sauce.
Coconut cream - if you prefer to not use coconut, replace the coconut cream with heavy cream or half & half. You will not taste the coconut in this sauce.
Whole grain mustard - the grains of the mustard seed give this recipe some "pop" but if you want to replace this, use extra Dijon mustard.
Avocado oil - you can substitute extra virgin olive oil in place of the avocado oil.

How To Make Chicken Dijon: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Chicken breasts sauted in a skillet until golden brown.

Step 1: Sprinkle the chicken breasts with salt and black pepper. Add 2 tablespoons of the oil to the pan and sear the chicken on each side for 5 minutes over medium-high heat until golden brown. Note that the chicken will not be cooked through. Take the chicken out of the pan and place on a plate.

Mushrooms cooked until golden brown in the same skillet.

Step 2: Add the rest of the oil to the pan. Add the mushrooms and saute for 5-8 minutes until brown and cooked on all sides scraping up all the tasty brown bits on the bottom of the pan. Season with salt.

Mustard, whole grain mustard, and coconut cream added to the mushrooms.

Step 3: Add the cream, Dijon mustard, whole grain mustard, and any sweetener, if using, to the pan. Cook over medium-low heat until simmering.

Chicken breasts added to the skillet and cooked until done.

Step 4: Add the chicken breasts back to the pan and into the sauce. Cook on each side for 5 minutes while the sauce is simmering until cooked through and the internal temperature using a meat thermometer registers 165 degrees.

Recipe Tips

This recipe easily doubles.
Use a non-stick pan so that the chicken doesn't stick to the bottom.
If you can, use chicken breasts that are of even thickness so that they cook evenly.

Confidence Tip

Using boneless chicken breasts or boneless chicken thighs will make this a quick weeknight dinner.

Recipe Frequently Asked Questions

What is a Dijon cream sauce made of?

Dijon cream sauce is a simple sauce consisting of reduced heavy cream and mustard. It's a tasty sauce that can be served with chicken, beef, pork, fish, or even on top of vegetables.

Is Dijon mustard just mustard and mayo?

Dijon mustard contains brown mustard seeds and white wine as its base components. The next ingredient is verjuice which is a liquid added to Dijon mustard that contributes to its tangy flavor.

Is Dijon mustard healthier than mayo?

Yes. Dijon mustard boasts a low-calorie, low-fat nutritional profile.