Mustard and Mushroom Chicken: A Creamy, Flavorful Delight

Dive into the delightful world of savory indulgence with Mustard and Mushroom Chicken. This scrumptious dish offers a harmonious blend of succulent chicken, earthy mushrooms, and the creamy richness of Dijon mustard. It’s an easy, yet elegantly comforting recipe perfect for a weeknight dinner or when hosting guests.

How to Make a Fruit Pizza:

History and Origins of the Recipe:

The combination of mustard and mushrooms has long been celebrated in traditional French cuisine. The flavors, often attributed to French culinary roots, have been reinterpreted into various dishes worldwide, inspiring delightful culinary creations.

Tools Needed, Number of People, Cooking Time:


  • Large skillet
  • Cooking spoon or tongs
  • Knife and chopping board

Serving: Suitable for 4 individuals

Preparation Time: Approximately 10 minutes

Cooking Time: Around 25 minutes


  • 4 chicken fillets
  • 2 tablespoons Dijon mustard
  • 1 cup (approximately 150g) sliced mushrooms
  • 1/2 cup (120ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • Salt and pepper to taste

Ingredient Substitutes:

  • Chicken Fillets: Substitutable with chicken breasts or thighs based on preference. Adjust cooking time for different cuts.
  • Dijon Mustard: Whole grain mustard or stone-ground mustard can be used as suitable alternatives with slightly varied flavor profiles.
  • Heavy Cream: Substitutable with half-and-half or evaporated milk for a lighter option.


  1. Season the Chicken: Pat the chicken fillets dry and season both sides with salt and pepper.
  2. Sear the Chicken: Heat olive oil in a skillet over medium heat. Sear the chicken fillets until golden brown on both sides, approximately 5-6 minutes per side. Remove and set aside.
  3. Saute Mushrooms: In the same skillet, add minced garlic and sliced mushrooms. Saute until mushrooms turn golden and tender, typically 4-5 minutes.
  4. Prepare the Sauce: Lower the heat and add Dijon mustard, chicken broth, and heavy cream to the skillet. Stir well to combine the ingredients thoroughly.
  5. Simmer with Chicken: Return the seared chicken fillets to the skillet. Simmer in the sauce for about 5-7 minutes, allowing the chicken to cook through and the sauce to thicken slightly.
  6. Garnish and Serve: Once the chicken is fully cooked and the sauce has reached desired consistency, garnish with fresh parsley and serve hot.

Common Mistakes and How to Avoid Them:

1. Overcooking the Chicken:

To prevent dryness, avoid overcooking the chicken. Check for doneness by using a meat thermometer or ensuring no pinkness in the center of the fillet.

2. Using Excessive Heat While Simmering:

Maintain a low to medium heat while simmering the sauce to avoid curdling or burning. Gentle simmering ensures a smooth, creamy texture.

3. Inadequate Seasoning:

Ensure the chicken is sufficiently seasoned, as it’s the key flavor in the dish. Taste the sauce while cooking to adjust the seasoning if needed.

4. Sautéing Mushrooms Over High Heat:

Cook the mushrooms over medium heat to allow them to release their moisture slowly. High heat can lead to soggy or burnt mushrooms.


1. Can I use a different type of mushroom?

Yes, feel free to experiment with other mushroom varieties like cremini, portobello, or shiitake, adjusting cooking times based on their texture and flavor.

2. Can I make this dish ahead of time?

While it’s best served fresh, you can prepare the sauce and partially cook the chicken ahead. Finish cooking just before serving to maintain the texture and taste.

3. How can I make this dish less creamy?

To reduce the creaminess, use a lighter substitute such as evaporated milk, but note that the taste and texture will differ slightly.

4. Can I use bone-in chicken for this recipe?

Yes, bone-in chicken can be used. Adjust cooking time as needed, ensuring the chicken is thoroughly cooked.

5. Can I freeze the leftovers?

It’s possible to freeze leftovers, but the sauce’s texture may change slightly upon thawing. Reheat gently to avoid separating the cream.

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