If you’re looking for a quick and easy dinner that’s full of flavor, this one pan creamy dijon mustard is for you! I made this for a quick dinner the other day after coming in from a walk where I basically stopped to talk to every dog we met. I get so excited when I see puppies and their owners are always so patient and friendly. I’m pretty sure when you get a dog, you know that you’re in for people randomly accosting you to talk to your pet. It’s hilarious because walking around our neighborhood, we’ve definitely gotten to know the dogs that go out on walks.
I remember all the dog’s names but I have honestly ever asked to know their human’s names. Hilarious, right? Anyway, this dish came together super quickly – the most time consuming thing is definitely slicing the mushrooms. If you’re tight on time, you can always get sliced mushrooms, but I always like slicing my own. I am obsessed with sautéed mushrooms. They’re so earthy, juicy, and full of umami. The best way to get them brown and seared on the outside while still being juicy on the inside is to make sure that you don’t get them wet.
Yup, that means you shouldn’t wash your mushrooms! My mom would probably die if she knew that I just gently brush my mushrooms off (if they’re really dirty I wipe them with a damp paper towel) but it’s the only way to do it. The best thing is to get mushrooms that are pretty pristine looking. These days there are a ton of fun different mushrooms out there: shiitakes, king mushrooms, oyster, enoki, and the list goes on. If you have an Asian grocery store nearby, definitely check out their mushroom selection – they’re typically grown with out dirt which makes cleaning them a non-event. Plus the different textures and flavors of mixed mushrooms make dishes so much more tasty.
In this case, I just used regular ol’ cremini mushrooms. They’re the base of flavor of this dish. Added to that is a bit of spicy Dijon, cream for richness, chicken for protein, and kale for greens. It’s the perfect little one pan dish that happens to be keto friendly! If you’re looking for more fat, use skin on chicken thighs. I went with boneless skinless chicken breast because we happened to have some in the fridge, which is kind of a rarity. We hardly ever eat chicken breasts, but we both agreed that these chicken breasts were delicious. The key is searing them quickly – because they’re halved, they cook very quickly but still take on some nice golden brown goodness.
Hope you get a chance to make this. It’s definitely been on repeat around here!
One Pan Creamy Dijon Mustard Mushroom Chicken
Ingredients
- 2 boneless skinless chicken breasts cut in half lengthwise
- salt and freshly ground pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 8 ounces mushrooms of choice sliced
- 4 cloves garlic sliced
- 1/2 cup chicken stock unsalted
- 1/2 cup heavy cream
- 1 tbsp dijon mustard
- 2-3 large handfuls leafy greens/spinach if desired
Instructions
- Cut the chicken breasts in half lengthwise to make four thin cutlets. Season both sides with salt and freshly ground pepper.
- Add the oil to a skillet over medium high-heat and sear the chicken until golden and cooked through, flipping once, 2-3 minutes per side. Remove and set aside.
- Add the butter to the pan. When melted, add the mushrooms and sear until golden, flipping as needed.
- Stir in the garlic and cook until soft. Add the chicken broth and cream. Bring to a boil until the sauce thickens.
- Stir in the Dijon until smooth, then the greens until they wilt. Add the chicken back to the pan. Season with salt and pepper and enjoy!
21 Comments
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-Steph & Mike
Is this meant to serve 2 or 4 people?
hi colleen,
2 people!
Delicious thanks
This is VERY good, my husband actually liked it. I wouldn’t change a thing! Thank you.
Looks so yummy …will try for sure ?
Oh my goodness this looks amazing and I am definitely making this today thankyou xx
Can I use coconut oil and cream for a dairy free recipe?
hi heather,
absolutely! a bit of coconut flavor will come through, which sounds amazing.
This tastes fantastic! I doubled the sauce, using 1/2 c white wine to increase the amount of broth. The chicken took a lot longer to sear and cook through as my “thin-sliced” chicken was still like d of thick. I omitted the greens as I didn’t have any. I used the country-style Grey Poupon Dijon Mustard. So good. The mustard gave a great flavor. I was surprised that no other seasonings were needed other than the salt and pepper for the chicken and the garlic. Will drink tell make again.
so happy you like it teri! this is definitely on of my favorite quite and easy dishes :)
Easy and forgiving recipe that turned out really great with my sub-par cooking skills! Replaced mustard with kewpie mayo and chicken stock with hondashi and it worked as well!
I needed something different and easy and this recipe was great! Easy to make and inexpensive as well. Will definitely make again.
I made this tonight with oyster mushrooms and it was delicious! Thanks for the recipe :)
I’ve been following this blog for more than 5 years. First time commenting – this is amazing. I’d make this for guests. I used shiitake mushrooms because I found them at the farmers marker. 5 stars.
This is the dijon chicken and mushroom recipe I have been searching for! Thank you, thank you, thank you. Even before making this for dinner I knew it was going to be great. This is the first time I have been on this site but I promise it will not be the last!
Hi Stephanie, a search for chicken, mushroom and mustard bought me to this recipe. Very glad it did. Normally when I try a new recipe I stick to it but I added: finely chopped brown onion and chopped red capsicum (Bell pepper?) after the mushrooms were on their way. I’m trying very hard to get as much veg in as I can. I also added some finely chopped rosemary leaves to the chicken before cooking. It’s winter in Australia just now and I wanted a zingy fresh taste. Great recipe.
Great recipe, definitely trying it… I just have to know, was the story above the recipe satire? Because if so that’s fucking hilarious
Yet another winner. Robust flavor and aroma but surprisingly, did not really feel like a heavy meal. Served over pasta when cooking for my parents, and wanting a heartier meal. Easy enough to tackle on a weeknight.
Ooohhh my goodness! This is a Saturday night delight! It was just lovely with a glass of Chenin blanc, and a baguette to mop up the sauce! I made it a slightly healthier version by using 20 grams of soft light cream cheese, and leaving out the cream and butter. Sublime! Thank you from Scotland!
This was SO delicious. I used a bit of white wine with the chicken broth, and spinach instead of kale, as that’s what I had on hand. The sauce was so yummy. Thanks for the recipe. So simple to make, too!
Making this tonight…..the combination of chicken, garlic and lots of mushrooms is a winner every time….I’m going to season the chicken with a little italian seasoning.