Creamy Chicken with Mushrooms and Dijon Sauce is the perfect answer to those nights when you crave something indulgent yet easy to make. This flavorful dish features tender chicken bites simmered in a rich, tangy Dijon mustard and sour cream sauce, balanced with earthy mushrooms and sautéed onions. It’s ready in just 30 minutes, making it ideal for weeknight dinners or last-minute entertaining. Whether served over mashed potatoes, rice, or pasta, it delivers a satisfying, gourmet experience without the hassle. Packed with bold flavors and comforting textures, this creamy chicken recipe is guaranteed to become a new household favorite
Why You’ll Love This Recipe
- Quick to Prepare: From prep to plate in just 30 minutes.
- Big on Flavor: A perfect balance of creamy, tangy, and savory elements.
- Uses Simple Ingredients: Everything is likely already in your pantry.
- Versatile: Pairs wonderfully with a variety of sides.
- Family-Friendly: Mild yet flavorful, even picky eaters love it.
Ingredients
- 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
- ½ teaspoon garlic powder
- Salt and freshly ground pepper, to taste
- All-purpose flour, for dredging (about ¼ cup)
- 3 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms, sliced
- ½ medium onion, finely chopped
- 1 tablespoon Dijon mustard (plus more to taste)
- 1 tablespoon Worcestershire sauce (plus more to taste)
- 3 garlic cloves, minced
- ⅔ cup chicken broth
- ½ cup full-fat sour cream
How to Make Creamy Chicken with Mushrooms and Dijon Sauce
1. Prep the Chicken
Cut chicken into bite-sized cubes. Season with garlic powder, salt, and pepper. Dredge lightly in flour until coated evenly.
2. Cook the Chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in batches to avoid overcrowding, searing for about 3 minutes per side until golden and cooked through. Set aside. Add the remaining oil if needed between batches.
3. Sauté Mushrooms and Onions
In the same skillet, melt butter. Add mushrooms and onions. Sauté for 6–8 minutes until browned and tender.
4. Add the Flavors
Stir in Dijon mustard, Worcestershire sauce, and garlic. Cook for 1 minute, stirring frequently to bring out the flavors.
5. Make the Sauce
Pour in the chicken broth and stir to lift any flavorful browned bits stuck to the bottom of the pan. Return chicken to the skillet and simmer for 2–3 minutes to meld flavors.
6. Finish with Sour Cream
Reduce heat to low. Stir in sour cream gently. Keep the sauce just below a simmer to avoid curdling the sour cream. Adjust seasoning if needed.
7. Serve
Enjoy warm, spooned over mashed potatoes, rice, pasta, or a slice of crusty bread. Garnish with fresh herbs if desired.
Helpful Tips
- Don’t Crowd the Pan: This helps achieve a nice golden crust on the chicken.
- Use Full-Fat Sour Cream: For a richer, silkier sauce that won’t separate.
- Deglaze Well: Scraping up the brown bits adds incredible depth to the sauce.
- Low Heat for Sour Cream: Prevents curdling and keeps the sauce smooth.
- Fresh Herbs Finish: A sprinkle of parsley or thyme elevates presentation and taste
Substitutions and Variations
- Chicken Thighs: Juicier and more forgiving than breasts.
- Dairy-Free Option: Use a plant-based sour cream alternative.
- Low-Carb: Skip the flour or use almond flour for dredging.
- Spicy Twist: Add a pinch of red chili flakes for a little heat.
- Add Greens: Toss in spinach or kale just before serving for a nutritional boost.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prep and store the chicken and mushroom mixture. Add sour cream just before serving to preserve texture.
How do I store leftovers?
Refrigerate leftovers in a sealed container for up to three days.
Can I freeze this dish?
Freezing is not recommended, as the sour cream may break and alter the sauce’s texture.
Is this recipe gluten-free?
No, but you can substitute the flour with a gluten-free flour blend.
What’s the best side dish?
Mashed potatoes, buttered noodles, or crusty bread are all fantastic for soaking up the delicious sauce.
Storage Instructions
- Refrigerator: Store in a sealed container for up to three days.
- Freezer: Freeze chicken and mushrooms without the sauce for up to 2 months.
- Reheat: Warm gently on the stove, adding a splash of broth to refresh the sauce.
Conclusion
Creamy Chicken with Mushrooms and Dijon Sauce brings together the perfect blend of rich, tangy, and savory flavors in a fast, fail-proof recipe. Whether you’re hosting or just making dinner for the family, this dish is guaranteed to impress without demanding hours in the kitchen. Try it tonight, snap a photo, and let us know how it turned out! And while you’re at it, check out our collection of creamy chicken recipes for more weeknight winners.
For free daily recipes, follow us on Pinterest
Print
Creamy Chicken with Mushrooms and Dijon Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy Chicken with Mushrooms and Dijon Sauce is a quick and comforting 30-minute meal made in one skillet. Juicy chicken, sautéed mushrooms, and a tangy Dijon-sour cream sauce come together to create a hearty, flavorful dinner perfect for busy weeknights. Serve over mashed potatoes, pasta, or rice for a satisfying and easy-to-make dish your family will love.
Ingredients
2 boneless, skinless chicken breasts (cut into 1-inch pieces)
½ tsp garlic powder
Salt and freshly ground black pepper, to taste
¼ cup all-purpose flour (for dredging)
3 tbsp olive oil, divided
1 tbsp unsalted butter
8 oz cremini mushrooms, sliced
½ medium onion, finely chopped
1 tbsp Dijon mustard (plus more to taste)
1 tbsp Worcestershire sauce (plus more to taste)
3 garlic cloves, minced
⅔ cup chicken broth
½ cup full-fat sour cream
Instructions
Cut chicken into 1-inch cubes. Season with garlic powder, salt, and pepper, then dredge lightly in flour.
Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear chicken in batches for ~3 minutes per side until golden and cooked through. Set aside.
In the same skillet, melt butter and sauté mushrooms and onions for 6–8 minutes until browned.
Stir in Dijon mustard, Worcestershire sauce, and garlic. Cook 1 minute.
Pour in chicken broth and stir to lift browned bits from the pan. Return chicken and simmer for 2–3 minutes.
Lower heat and stir in sour cream until warmed through. Keep below simmer to prevent curdling.
Serve hot with mashed potatoes, rice, or pasta.
Notes
Use full-fat sour cream for the creamiest texture.
Don’t boil the sauce—keep it gently warmed to avoid curdling.
Add chopped fresh parsley or thyme for a fresh finish.
Great with egg noodles or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 385
- Carbohydrates: 10g
- Protein: 30g