Looking for a restaurant quality meal you can make at home? Look no further! This lightly breaded chicken is seared until golden brown and finished in a creamy, velvety garlicky mushroom sauce with white wine and a touch of dijon mustard. This easy one-pot recipe is a perfect way to spend a relaxing evening in the kitchen with friends and family.
Boneless, skinless chicken breast isn’t exactly known to be the most exciting food ever. But, it doesn’t take much to really bring it to life! With just a few simple ingredients and a little bit of love, you’ll be amazed how delicious a humble chicken breast can be!
This recipe was inspired by Julia Child’s classic recipe for Supremes de Volaille aux Champignons, but with a few tweaks and updates! For instance, I like to dust the chicken in a little bit of flour to help it brown and also thicken the sauce. I’ve also added garlic, as well as a touch of dijon mustard for acidity.
Ingredients You’ll Need
Here’s everything you’ll need to make this recipe: boneless skinless chicken breast, mushrooms, shallot, garlic, fresh thyme, fresh parsley, flour, chicken stock, cream, white wine, olive oil, butter and dijon mustard.
Recipe Step by Step
Step 1. Brown the Chicken
This is one of those recipes that looks (and tastes!) super-fancy but really it’s fast and easy to make! First, split the chicken breast in half so that you have two even cutlets. Season with salt and pepper then bread the chicken lightly in flour. Pan fry until golden brown on both sides, then remove from the pan and set aside.
Step 2. Sauté the Mushrooms
In the same pan sauté the mushrooms, shallot and garlic then deglaze with the wine.
Step 3. Bring the Sauce to a Simmer
Next, add the chicken stock, dijon mustard, cream and fresh thyme. Bring the sauce to a simmer then add the chicken back into the pot.
Step 4. Finish and Serve
Simmer the chicken and sauce together for about 10 minutes or until the sauce is thick and creamy. If it gets too thick add a little more chicken stock or cream. Taste and season with salt and pepper as needed. Top with chopped parsley and serve immediately.
FAQs and Expert Tips
Yes, the brand Cup4Cup would be perfect. You could also use a bit of rice flour or garbanzo bean flour.
If you prefer not to cook with alcohol you can just double the chicken stock.
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Creamy Mushroom Chicken with White Wine and Dijon Mustard
- 2 large boneless, skinless chicken breasts or 4 small chicken breasts
- 1/2 c all purpose flour
- 1 lb assorted mushrooms sliced in halves or quarters
- 2 tbsp olive oil
- 4 tbsp butter
- 1 large shallot minced
- 2 cloves garlic minced or grated
- 1/2 c dry white wine
- 2 tbsp dijon mustard
- 1/2 c chicken stock
- 1/2 c heavy cream
- 2 sprigs fresh thyme
- 1/4 c minced parsley
- Slice each chicken breasts in half crosswise into 2 thin cutlets. Season each cutlet with salt and pepper. Add the flour to a large plate or baking tray. Coat both sides of each chicken cutlet in a thin layer of flour.
- Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Working in batches cook the cutlets the until golden brown, about 2 minutes. Turn over and cook on the other side just until the chicken is nearly cooked through, about 1-2 more minutes. Remove the cutlets from the pot and set on a clean plate.
- In the same pot, add the butter followed by the mushrooms, shallot and garlic. Sauté for about 10 minutes, stirring frequently, until the mushrooms are golden brown and the garlic and shallot is fragrant. Season generously with salt.
- Next, add the wine. Bring the wine to a simmer and reduce it by about half, stirring frequently and scraping up any caramelized bits from the bottom of the pan. Once the wine is reduced by half add the chicken stock, dijon mustard, cream, and fresh thyme.
- Bring the sauce to a low simmer then add the chicken back into the pot. Let the chicken cook for another 5 minutes or so until it's cooked through and the sauce has thickened enough to coat the chicken. If it gets too thick add a little more chicken stock or cream. Remove the thyme stems, taste and season with salt & pepper as needed. Top with chopped parsley and serve immediately!
- Chicken Breast: You can use boneless, skinless chicken thighs instead of breast.
- Flour: Gluten-free flour is fine.
- Mushrooms: You can really use almost any mushroom. I like to use 50/50 shiitake and button mushrooms. Cremini or Hen of the Woods would also be perfect for this recipe.
- White Wine: Use a dry white wine like a Pinot Grigio or Sauvignon Blanc. If you prefer not to cook with alcohol you can substitute extra chicken stock.
- Heavy Cream: Full-fat coconut milk is my preferred dairy-free cream substitute.
- Fresh Thyme: Dried will work.
- I like to serve this creamy chicken along side French Green Beans, Whipped Japanese Sweet Potatoes and a Simple Side Salad.
- Leftovers will stay fresh in the refrigerator for up to 5 days. Reheat on the stovetop over low heat or in the microwave.