Creamy Mustard Chicken with Mushrooms

Tender chicken breasts are pan-seared and simmered in a creamy, tangy Dijon mustard sauce with earthy mushrooms, served alongside fluffy mashed potatoes and crisp green beans.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 2
• Cuisine: French
• Difficulty: Medium
• Cost: $5.13/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• classic
• comfort food
• savory

Ingredients

• 1 pound Yukon gold potatoes (peeled, quartered)
• 1 tablespoon olive oil
• 2 chicken breasts (boneless, skinless)
• 0.5 cup cremini mushrooms (sliced)
• 0.25 cup yellow onion (finely chopped)
• 1 clove garlic (minced)
• 0.5 cup chicken broth
• 0.25 cup heavy cream
• 1 tablespoon Dijon mustard
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon butter
• 0.5 cup milk
• 1 cup fresh green beans (trimmed)

Instructions

1. Place 1 pound peeled and quartered Yukon gold potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
2. While potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear chicken for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
3. Add 1/2 cup sliced cremini mushrooms and 1/4 cup finely chopped yellow onion to the same skillet. Sauté for 5-7 minutes until mushrooms are browned and onion is softened. Stir in 1 clove garlic and 1/2 teaspoon dried thyme; cook for 1 minute more until fragrant.
4. Pour in 1/2 cup chicken broth, scraping up any browned bits from the bottom. Bring to a simmer, then stir in 1/4 cup heavy cream and 1 tablespoon Dijon mustard. Cook for 2-3 minutes until the sauce thickens slightly.
5. Return chicken to the skillet, spooning sauce over it. Simmer gently for 2 minutes to heat through. Meanwhile, for the mashed potatoes, return drained potatoes to the hot pot. Add 2 tablespoons butter, 1/2 cup milk, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mash until smooth and creamy.
6. Steam 1 cup fresh green beans until tender-crisp, about 3-5 minutes. Serve the chicken with creamy mustard sauce, mashed potatoes, and steamed green beans.

Notes

For best flavor, use good quality Dijon mustard. The sauce can be made a day ahead and gently reheated.

Nutrition (per serving)

• Calories: 780
• Protein: 58.7 g
• Carbohydrates: 44.9 g
• Fat: 42.1 g
• Fiber: 7.3 g
• Sodium: 890 mg
• Saturated Fat: 20.3 g
• Sugar: 5.1 g
• Cholesterol: 195 mg