Description
This creamy chicken and mushroom skillet recipe is a quick and delicious dinner option perfect for busy weeknights. Tender slices of boneless chicken breasts are sautéed and smothered in a savory mushroom sauce enriched with sour cream and Dijon mustard. The dish is finished with a sprinkle of fresh parsley for a burst of color and flavor. Ready in just 30 minutes, it offers a comforting and satisfying meal for four servings.
Ingredients
Scale
Chicken
- 1 lb boneless chicken breasts, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Vegetables and Sauce
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced
- 1 cup chicken broth
- 1 tablespoon flour
- ½ cup sour cream
- 1 teaspoon Dijon mustard
Garnish
- Fresh parsley for garnish
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the sliced chicken breasts and cook until browned on both sides and fully cooked through, about 6 to 8 minutes. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté for about 3 minutes until softened and translucent.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until browned and softened, about 5 to 7 minutes.
- Make the Sauce: Sprinkle flour over the mushrooms and stir to coat evenly. Gradually pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a simmer and cook for 3 to 5 minutes until the sauce thickens.
- Add the Cream: Stir in Dijon mustard and sour cream. Mix well until the sauce is smooth and creamy.
- Combine the Chicken and Sauce: Return the cooked chicken to the skillet and stir to coat it in the sauce. Heat everything through for 2 to 3 minutes.
- Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with freshly chopped parsley.
Notes
- For a dairy-free version, substitute sour cream with coconut cream or a dairy-free alternative.
- You can use cream of mushroom soup as a shortcut, but fresh mushrooms give a better texture and flavor.
- Serve over rice, pasta, or mashed potatoes for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
