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