Creamy Chicken Dijon With Mushrooms

Chicken breasts in a skillet with a creamy dijon mustard sauce.

5 from 29 votes

Creamy Chicken Dijon With Mushrooms

Get ready to wake up your taste buds with this Chicken Dijon! Succulent chicken smothered in a velvety, tangy sauce promises a flavor explosion in every bite.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: French, Mediterranean

Diet: Gluten Free

Servings: people

Calories: 818kcal

Author: Gwen Wolken

Equipment

1 Non-Stick Skillet

Ingredients

2 ½ lbs chicken breasts about 4 boneless, skinless chicken breasts
salt & black pepper
4 tbsps avocado oil divided
1 cup coconut cream or heavy cream
¼ cup Dijon mustard
3 tbsps whole grain mustard
8 oz mushrooms sliced
½ cup granulated sweetener optional

Instructions

Take the chicken out of the refrigerator 15 minutes before cooking. Season with salt and black pepper.
Heat a non-stick skillet over medium-high heat. Add 2 tablespoons of avocado oil.
Sear the chicken on both sides for about 5 minutes a side until the chicken is golden brown. (note that the chicken will not be cooked through)
Place the chicken on a plate and reserve.
Add 2 tablespoons of avocado oil to the pan.
Add the mushrooms and saute until golden brown and cooked through about 5-8 minutes. Season with salt.
Add the cream, Dijon mustard, whole grain mustard, and the optional sweetener to the pan. Heat until simmering and combined.
Add the chicken breasts back into the pan. Simmer for 5 minutes. Turn over and simmer another 5 minutes until cooked through and the internal temperature on a meat thermometer is 165°.
Serve.

Notes

This easy one pan meal can be stored in an airtight container in the refrigerator and then reheated either in the oven or microwave.

Storage - once cooked, store in an airtight container in the refrigerator for up to 3-4 days.

Reheating - reheat either on the stovetop or in the microwave. If frozen, thaw the chicken in the refrigerator overnight before reheating.

Freezing - once cooked, you can store the chicken breasts in the freezer for up to two months. I do not recommend making this recipe with any vegetables if you plan on freezing this chicken.

Nutrition