Creamy Chicken with Mushrooms and Dijon Sauce
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.
- 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
Instructions
- Cut chicken breasts into 1-inch pieces and season with garlic powder, salt, and pepper. Dredge lightly in flour.
- 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.
- In the same skillet, melt butter. Add mushrooms and chopped onion, sauté for 6–8 minutes until browned and softened.
- Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute.
- Pour in chicken broth, scraping the bottom of the pan. Return chicken to the skillet and simmer for 2 minutes.
- Stir in sour cream, gently heating through for about 1 minute. Avoid boiling. Adjust seasoning.
- 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: 1/4 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
