Creamy Mushroom Chicken with White Wine and Dijon Mustard

a white plate with chicken and mushroom sauce wand chopped parsley

5 from 5 votes

Creamy Mushroom Chicken with White Wine and Dijon Mustard

This lightly breaded chicken is seared until golden brown and finished in a creamy, garlicky mushroom sauce with white wine and a touch of dijon mustard. This easy one-pot meal is a perfect way to spend a relaxing evening in the kitchen with friends and family.

Prep Time20

Cook Time30

Course: dinner

Cuisine: American, French

Servings:

Calories: 523kcal

Author: Leigh Anderson

Ingredients

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

Instructions

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!

Notes

Ingredient Notes and Substitutions:

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.

Creamy Mushroom Chicken Serving Suggestions:

I like to serve this creamy chicken along side French Green Beans, Whipped Japanese Sweet Potatoes and a Simple Side Salad.

Storing and Reheating Instructions:

Leftovers will stay fresh in the refrigerator for up to 5 days. Reheat on the stovetop over low heat or in the microwave.

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