Creamy Chicken with Mushrooms and Dijon Sauce

Why You’ll Love This Recipe

This dish offers a harmonious blend of savory, creamy, and tangy flavors. The chicken is seasoned and lightly dredged in flour, giving it a golden-brown crust that enhances its texture. Sautéed mushrooms and onions add depth, while Dijon mustard and Worcestershire sauce provide a sharpness that balances the richness of the sour cream. Quick and easy to prepare, it's an ideal choice for a satisfying meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 chicken breasts

• ½ teaspoon garlic powder

• Salt and pepper, to taste

• All-purpose flour, for dredging

• 3 tablespoons olive oil, divided

• 1 tablespoon butter

• 8 ounces cremini mushrooms, sliced

• ½ medium onion, chopped

• 1 tablespoon Dijon mustard (or more to taste)

• 1 tablespoon Worcestershire sauce (or more to taste)

• 3 cloves garlic, minced

• ⅔ cup chicken broth

• ½ cup full-fat sour cream

Directions

1. 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.

2. Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in batches for about 3 minutes per side, until cooked through and lightly browned. Remove and set aside.

3. Sauté the Mushrooms and Onions: In the same skillet, melt the butter. Add the sliced mushrooms and chopped onion. Sauté for 6–8 minutes until the mushrooms release their moisture and begin to brown, and the onions soften.

4. Add Flavor: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about a minute to release the flavors.

5. Make the Sauce: Pour in the chicken broth, scraping 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.

6. Finish with Sour Cream: Stir in the sour cream, gently heating the sauce through for about a minute. Avoid boiling to prevent curdling. Taste and adjust seasoning as needed.

7. 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 steamed vegetables or with a side of sautéed greens.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Dairy-Free Option: Use plant-based sour cream and substitute butter with olive oil or dairy-free margarine.

• Vegetarian Alternative: Replace chicken with firm tofu or additional mushrooms like portobello or shiitake.

• Extra Creaminess: Add a splash of heavy cream or a sprinkle of grated Parmesan cheese for a richer sauce.

Storage/Reheating

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

• Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth if the sauce has thickened. Avoid boiling to prevent the sauce from curdling.

FAQs

What type of mushrooms can I use?

Cremini mushrooms are recommended for their rich flavor, but white button or portobello mushrooms can also be used.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. Adjust cooking time as needed to ensure they are cooked through.

Is there a substitute for sour cream?

Greek yogurt can be used as a substitute for sour cream, though it may alter the flavor slightly.

Can I make this dish ahead of time?

Yes, you can prepare the dish ahead of time and reheat it gently on the stovetop before serving.

What sides pair well with this dish?

Mashed potatoes, rice, pasta, or steamed vegetables complement the creamy chicken and mushrooms well.

How can I make the sauce thicker?

To thicken the sauce, let it simmer uncovered for a few extra minutes, or add a slurry of cornstarch and water.

Can I freeze leftovers?

Freezing is not recommended as the sour cream-based sauce may separate upon thawing.

Is this recipe gluten-free?

To make it gluten-free, use gluten-free flour for dredging the chicken.

Can I add other vegetables?

Yes, vegetables like spinach or bell peppers can be added for extra nutrition and flavor.

How do I prevent the sauce from curdling?

Avoid boiling the sauce after adding sour cream. Heat it gently over low heat to prevent curdling.

Conclusion

Creamy Chicken with Mushrooms and Dijon Sauce is a delightful dish that combines rich flavors and comforting textures. Its quick preparation and versatile nature make it a perfect choice for both casual dinners and special occasions. Enjoy this savory meal with your favorite sides for a satisfying dining experience.

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Creamy Chicken with Mushrooms and Dijon Sauce is a comforting and elegant dish with tender chicken, sautéed mushrooms and onions, enveloped in a tangy Dijon and sour cream sauce.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

2 chicken breasts

½ teaspoon garlic powder

Salt and pepper, to taste

All-purpose flour, for dredging

3 tablespoons olive oil, divided

1 tablespoon butter

8 ounces cremini mushrooms, sliced

½ medium onion, chopped

1 tablespoon Dijon mustard (or more to taste)

1 tablespoon Worcestershire sauce (or more to taste)

3 cloves garlic, minced

⅔ cup chicken broth

½ cup full-fat sour cream

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Instructions

1. Cut chicken breasts into 1-inch pieces and season with garlic powder, salt, and pepper. Dredge lightly in flour.
2. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook chicken in batches for about 3 minutes per side. Remove and set aside.
3. In the same skillet, melt butter. Add mushrooms and chopped onion, sauté for 6–8 minutes until browned and softened.
4. Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute.
5. Pour in chicken broth, scraping the bottom of the pan. Return chicken to the skillet and simmer for 2 minutes.
6. Stir in sour cream, gently heating through for about 1 minute. Avoid boiling. Adjust seasoning.
7. Serve hot with mashed potatoes, rice, pasta, or vegetables.

Notes

• Use chicken thighs for a juicier alternative.
• Greek yogurt can substitute sour cream, though flavor may differ.
• Reheat gently and avoid boiling to prevent sauce curdling.
• For a gluten-free version, use gluten-free flour for dredging.

Nutrition

• Serving Size: ¼ of recipe
• Calories: 350
• Sugar: 3g
• Sodium: 550mg
• Fat: 24g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 26g
• Cholesterol: 85mg