Dijon Mushroom Cream Chicken

Dijon Mushroom Cream Chicken is a classic dish that combines the earthy flavors of mushrooms with the sharp tang of Dijon mustard. The creamy sauce envelops tender chicken, creating a symphony of flavors that is both comforting and sophisticated.

Perfect for any dinner table, this recipe is sure to impress.

(Source: USDA)

Why You’ll Love This

This dish is loved for its rich and comforting flavors, ease of preparation, and the way it brings a touch of elegance to any meal. The combination of creamy sauce with the umami of mushrooms and the zing of Dijon mustard creates a balance that is hard to resist.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 250g (8 oz) cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• 1/4 cup (60ml) white wine
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1 small onion, finely chopped
• 1/4 cup (60g) grated Parmesan cheese
• 2 tablespoons chopped chives, for garnish

Ingredient Notes (What & Why)

• Chicken breasts: Choose similar sizes for even cooking. (Source: FDA)
• Mushrooms: Cremini are preferred for their rich flavor, but button mushrooms work too. (Source: BBC Good Food)
• Dijon mustard: Adds a sharp, tangy note to the sauce. (Source: Serious Eats)
• Chicken broth: Use low-sodium to control salt levels. (Source: Bon Appétit)
• White wine: Enhances flavor; can be omitted if desired. (Source: NYT Cooking)

Equipment

• Large skillet
• Meat thermometer
• Wooden spoon
• Cutting board
• Sharp knife
• Measuring cups
• Measuring spoons
• Mixing bowl
• Whisk
• Tongs

Timing & Temperature Guide

• Sear chicken on medium-high heat for a golden crust.
• Simmer sauce gently on medium to prevent separation.
• Chicken should reach an internal temperature of 74°C (165°F).
• Onions should be sautéed until just translucent.
• Mushrooms should release moisture before browning.
• Deglaze with wine on medium heat until reduced by half.
• Simmer chicken in sauce for about 10 minutes to absorb flavors.
• Thicken sauce by simmering after adding cornstarch slurry.

Step-by-step Instructions

1. Season the chicken breasts with salt and pepper. (Source: King Arthur Baking)
2. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken and sear until golden on both sides, about 5-7 minutes per side. Remove and set aside.
4. Reduce heat to medium, add butter to the skillet.
5. Sauté onions and garlic until translucent, about 3 minutes.
6. Add mushrooms and cook until they release moisture and brown, about 5-6 minutes.
7. Pour in white wine, scraping the skillet to deglaze.
8. Stir in chicken broth, heavy cream, and Dijon mustard.
9. Add thyme and oregano; simmer for 5 minutes.
10. Return chicken to the skillet; simmer in sauce for 10 minutes, or until cooked through.
11. Mix cornstarch slurry into sauce to thicken.
12. Stir in Parmesan cheese and lemon juice.
13. Garnish with parsley and chives before serving.
14. Serve hot with crusty bread or rice.

Culinary Science Notes

• Searing chicken creates Maillard reaction, enhancing flavor.
• Deglazing lifts flavorful browned bits from the pan into the sauce.
• Acid in wine and lemon juice balances creaminess and enhances flavor.
• Cornstarch thickens by gelatinizing in liquid at 95°C (203°F).
• Adding cream at a simmer prevents curdling by stabilizing proteins.
• Mushrooms add umami, boosting overall taste profile.
• Resting meat allows juices to redistribute, ensuring moistness.
• Dijon mustard emulsifies, helping to create a smooth sauce.

Pro Tips

• Ensure chicken is at room temperature for even cooking.
• Do not overcrowd the pan to achieve a good sear on the chicken.
• Deglaze with wine to enhance flavor and remove caramelized bits.
• Simmer sauce gently to prevent cream from curdling.
• Adjust seasoning at the end for perfect balance.
• Use a meat thermometer to ensure chicken reaches 74°C (165°F).
• Rest chicken briefly after cooking to redistribute juices.
• Grate Parmesan fresh for best flavor and melting quality.
• Use full-fat cream for a richer, more stable sauce.
• Slice mushrooms evenly to ensure uniform cooking.
• Add cornstarch slurry gradually to control sauce thickness.
• Garnish with herbs just before serving to maintain color and freshness.

Variations

• Add sliced bell peppers for a pop of color and sweetness.
• Use whole grain mustard for a more rustic texture.
• Replace chicken with pork chops for a different protein.
• Stir in spinach leaves for added nutrition and color.
• Substitute heavy cream with coconut milk for a dairy-free option.
• Include a pinch of chili flakes for a spicy kick.
• Swap mushrooms with zucchini for a lighter variation.
• Top with crispy bacon bits for added texture and flavor.
• Add a splash of balsamic vinegar for a tangy depth.
• Incorporate sun-dried tomatoes for an umami boost.
• Use tarragon instead of thyme for a distinctive anise flavor.
• Serve over pasta instead of rice for a comforting meal.

Substitutions

• Swap olive oil with avocado oil for a neutral flavor.
• Replace butter with ghee for a nutty aroma.
• Use vegetable broth instead of chicken broth for a vegetarian sauce.
• Opt for Greek yogurt in place of cream for a tangy, lower-fat version.
• Substitute cornstarch with arrowroot powder for thickening.
• Replace fresh garlic with garlic powder if fresh is unavailable.
• Use shallots instead of onions for a milder taste.
• Try almond milk as a non-dairy alternative to cream.
• Switch chives with green onions for a similar mild onion flavor.
• Use low-fat Parmesan or nutritional yeast for a lighter dish.
• Replace white wine with apple cider for a different sweetness.
• Opt for turkey breast instead of chicken for leaner meat.

Dietary Adaptations

• Gluten-Free: Ensure broth and Dijon mustard are gluten-free.
• Dairy-Free: Substitute cream with coconut milk and omit Parmesan.
• Low-Sodium: Use unsalted broth and adjust salt to taste.
• Low-Carb: Serve with cauliflower rice instead of traditional rice.
• Keto-Friendly: Use full-fat cream and serve with keto-friendly sides.
• Paleo: Replace cream with coconut cream, omit cheese.
• Whole30: Use compliant mustard and coconut milk.
• Vegetarian: Replace chicken with tofu or tempeh and use vegetable broth.

Serving Suggestions & Menu Ideas

• Pair with crusty French bread to soak up the creamy sauce.
• Serve over rice, allowing the grains to absorb the rich flavors.
• Combine with a side of steamed green beans for a balanced meal.
• Pair with a simple arugula salad dressed with lemon vinaigrette.
• Serve alongside roasted potatoes for a hearty option.
• Offer with a glass of crisp white wine for a complete dining experience.
• Top with additional fresh herbs for a burst of freshness.
• Serve with buttered noodles for a comfort food twist.
• Pair with a light soup to start the meal.
• Complement with a fruit salad for a refreshing end to the meal.

Menu Ideas

• Start with a classic Caesar salad for a refreshing appetizer.
• Follow with Dijon Mushroom Cream Chicken as the main course.
• Accompany with roasted seasonal vegetables for a wholesome side.
• Serve a cheese platter featuring soft cheeses and nuts.
• Conclude with a light dessert such as lemon sorbet.
• Offer coffee or tea to complement the end of the meal.
• Include a fresh fruit platter for a vibrant table centerpiece.
• Pair with garlic bread to enhance the overall dining experience.

Seasonal Variations

• Spring: Add asparagus tips for a seasonal touch.
• Summer: Incorporate fresh basil for a lighter, aromatic flavor.
• Autumn: Include roasted butternut squash for warmth and sweetness.
• Winter: Add a pinch of nutmeg for a comforting depth.
• Use seasonal mushrooms like chanterelles or morels for local flair.
• Include heirloom tomatoes in summer for added color and acidity.
• Add roasted chestnuts in winter for a nutty, rich addition.
• Incorporate fresh peas in spring for a pop of sweetness and color.

Troubleshooting & Common Mistakes

• If sauce is too thin, add more cornstarch slurry gradually.
• For sauce that’s too thick, thin with additional broth or cream.
• If chicken is undercooked, cover and continue simmering until done.
• Prevent curdling by not boiling the sauce after adding cream.
• If sauce lacks flavor, adjust seasoning with salt, pepper, and lemon juice.
• If chicken is dry, ensure it’s not overcooked; check temperature.
• For a broken sauce, whisk in a tablespoon of cold cream off heat.
• If mushrooms are watery, cook longer until moisture evaporates.
• Avoid overcrowding pan to ensure even browning of chicken and mushrooms.
• If sauce is too tangy, balance with a touch of sugar or honey.
• Prevent sticking by preheating skillet before adding chicken.
• If garlic burns, start over as burnt garlic can turn bitter.
• Overcooking chicken, resulting in dry texture.
• Curdling cream by boiling sauce too vigorously.
• Skipping deglazing, missing out on developed flavors.
• Using low-quality wine, which affects overall taste.
• Neglecting to rest chicken, losing out on juiciness.
• Rushing mushroom cooking, leading to a soggy texture.
• Adding cream too early, risking curdling.
• Forgetting to taste and adjust seasoning.
• Using cold chicken, causing uneven cooking.
• Ignoring proper sauce thickening, affecting consistency.

Make-Ahead, Storage & Reheating

This dish can be partially prepared ahead by cooking the chicken and making the mushroom sauce separately. Store them in the refrigerator for up to 24 hours.

When ready to serve, reheat the sauce gently, then add the chicken and simmer until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the dish is completely cooled before sealing to prevent condensation.

Reheat on the stove over low heat, stirring occasionally to maintain the sauce's consistency. Alternatively, microwave on medium power, covered, until heated evenly.

Freezing, Leftovers & Scaling

Freeze the chicken and sauce separately in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.

Creative Leftover Ideas

• Use leftover chicken and sauce as a filling for savory crepes.
• Shred chicken and mix with sauce for a creamy pasta topping.
• Create a Dijon mushroom chicken sandwich with crusty bread.
• Add to a casserole with cooked rice and bake until bubbly.
• Top a baked potato with warmed leftovers for a hearty meal.
• Incorporate into an omelet for a rich breakfast option.
• Mix with cooked quinoa and vegetables for a protein-rich salad.
• Turn into a creamy chicken pot pie with puff pastry.

This recipe can be easily scaled up or down. For more servings, increase ingredients proportionally.

Ensure larger batches are cooked in batches to avoid overcrowding the pan, which can hinder proper browning.

Budget Notes & Substitutions

Using seasonal mushrooms and bulk-purchased chicken can reduce costs. Opt for store-brand cream and broth to save without sacrificing flavor.

Fresh herbs can be grown at home for an economical garnish.

Nutrition Facts

• Approximate calories: 450 per serving
• Protein: 35g per serving
• Fat: 30g per serving
• Carbohydrates: 8g per serving
• Fiber: 1g per serving
• Sugars: 2g per serving
• Cholesterol: 120mg per serving
• Sodium: 750mg per serving
• Vitamin A: 20% daily value
• Vitamin C: 10% daily value
• Calcium: 15% daily value
• Iron: 10% daily value
• Potassium: 600mg per serving
• Saturated fat: 15g per serving
• Trans fat: 0g per serving

Background & Origins

The combination of cream and Dijon mustard in sauces is a hallmark of French cuisine, known for its ability to balance richness with acidity. Dijon, a city in France, is famed for its mustard, which has been used in culinary traditions since the 14th century.

Mushrooms add an earthy note, making this a dish that embodies the essence of comfort food with a gourmet touch.

Glossary of Terms

Sear

To cook the surface of food quickly at a high temperature until a brown crust forms.

Deglaze

To loosen and dissolve food particles stuck to the bottom of a pan by adding liquid.

Simmer

To cook a liquid or food at a temperature just below boiling.

Umami

A savory taste considered one of the five basic tastes, often associated with glutamates.

Emulsify

To combine two liquids that usually don’t mix easily, such as oil and water, into a stable mixture.

Curdling

The process where proteins in a liquid clump together, often due to heat or acidity.

Slurry

A mixture of cornstarch and water used to thicken sauces and soups.

Maillard Reaction

A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

FAQs

Can I use bone-in chicken for this recipe?

Yes, but cooking time will increase. Ensure chicken reaches an internal temperature of 74°C (165°F).

Is there a non-alcoholic substitute for white wine?

Yes, you can use chicken broth with a splash of apple cider vinegar or lemon juice.

Can I make this recipe spicy?

Certainly! Add a pinch of chili flakes or a dash of hot sauce to the sauce.

What can I use instead of heavy cream?

Try Greek yogurt or coconut milk for a lighter or dairy-free option.

How do I know if the chicken is cooked through?

Use a meat thermometer; chicken is done at 74°C (165°F).

Can I prepare the sauce in advance?

Yes, you can make the sauce a day ahead and reheat it gently before serving.

What if I don't have fresh herbs?

Dried herbs can be used, but reduce the quantity by a third as they are more concentrated.

Is there a way to make this dish vegan?

Yes, substitute chicken with tofu or chickpeas, and use coconut milk in place of cream.

Can I freeze this dish?

Yes, freeze the chicken and sauce separately for up to 2 months.

What side dishes go well with this chicken?

Serve with rice, mashed potatoes, or pasta to complement the creamy sauce.

Why did my sauce curdle?

Overheating or adding cream too quickly can cause curdling. Keep sauce at a gentle simmer.

How can I reduce the sodium content?

Use low-sodium broth and adjust salt to taste, avoiding additional salty ingredients.

Dijon Mushroom Cream Chicken

Print

Servings4

Prep15m

Cook30m

Total45m

Calories450

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 250g (8 oz) cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• 1/4 cup (60ml) white wine
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1 small onion, finely chopped
• 1/4 cup (60g) grated Parmesan cheese
• 2 tablespoons chopped chives, for garnish

Instructions

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken and sear until golden on both sides, about 5-7 minutes per side. Remove and set aside.
4. Reduce heat to medium, add butter to the skillet.
5. Sauté onions and garlic until translucent, about 3 minutes.
6. Add mushrooms and cook until they release moisture and brown, about 5-6 minutes.
7. Pour in white wine, scraping the skillet to deglaze.
8. Stir in chicken broth, heavy cream, and Dijon mustard.
9. Add thyme and oregano; simmer for 5 minutes.
10. Return chicken to the skillet; simmer in sauce for 10 minutes, or until cooked through.
11. Mix cornstarch slurry into sauce to thicken.
12. Stir in Parmesan cheese and lemon juice.
13. Garnish with parsley and chives before serving.
14. Serve hot with crusty bread or rice.

Notes:

• Ensure chicken is at room temperature for even cooking.
• Do not overcrowd the pan to achieve a good sear on the chicken.
• Deglaze with wine to enhance flavor and remove caramelized bits.
• Simmer sauce gently to prevent cream from curdling.
• Adjust seasoning at the end for perfect balance.
• Use a meat thermometer to ensure chicken reaches 74°C (165°F).
• Rest chicken briefly after cooking to redistribute juices.
• Grate Parmesan fresh for best flavor and melting quality.
• Use full-fat cream for a richer, more stable sauce.
• Slice mushrooms evenly to ensure uniform cooking.
• Add cornstarch slurry gradually to control sauce thickness.
• Garnish with herbs just before serving to maintain color and freshness.