How To make Chicken & Mushrooms Dijon

Easy Garlic Dijon Chicken | The Mediterranean Dish

This Garlic Dijon Chicken recipe is an easy skillet chicken for any night of the week. The flavor combination will surprise you in the BEST way. PRINT RECIPE:

Dijon Chicken & Mushrooms w/Roasted Asparagus - Dinner for 2

We are empty nesters and sometimes we just want a quick easy meal that is only 2 servings. Here is a quick and easy one skillet meal scaled down for 2 servings.

Ingredients:
4 chicken tenderloins
1 bunch of asparagus
4 ounces button mushrooms
1/2 cup chicken broth
1/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon thyme
1 tablespoon dijon mustard
2 teaspoons garlic powder
1 teaspoon onion powder
1 - 2 teaspoons salt
1 - 2 teaspoons pepper

Directions:
1. Wash asparagus and snap off ends. Wash mushrooms and slice.

2. To the asparagus add olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon garlic powder. Toss to coat.

3. Bring a medium pan and heat to medium. Saute asparagus for 3-5 minutes. Cooking to the doneness preferred. When done remove from pan and set aside and keep warm.

4. Season both sides of the chicken tenderloins with salt, pepper, garlic powder, and onion powder.

5. In the same skillet on medium heat add 1 tablespoon butter and the chicken tenderloins. Cook until golden brown and cooked through. About 3-5 minutes per side. Remove from pan and set aside.

6. In the same skillet over medium heat add 1 tablespoon of butter. Add mushrooms and saute until tender and liquid hss cooked off.

7. Add minced garlic and thyme and cook 30 seconds until fragrant.

8. Add the chicken stock and scrape up any brown bits. Add the heavy cream and Dijon mustard. Season with Salt and pepper to taste.

9. Add chicken back to sthe pan and bring to a boil. Reduce heat and simmer for 4-5 minutes until thickened.

10. Add asparagus to the plate and top with chicken and mushroom sauce. Enjoy!

Inspired by Mealime

Chicken Thighs With Creamy Mushroom Garlic Sauce

Crispy chicken thighs in a thick and creamy mushroom garlic sauce with a sprinkle of herbs and parmesan cheese is THE weeknight dinner everyone raves about! FULL RECIPE:

Chicken Fricassee - quick French Chicken Stew

Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!

PRINT RECIPE:

Dijon chicken with mushrooms recipe

A quick, easy and full-of-flavour midweek chicken recipe made with white wine, tarragon, dijon mustard and garlic.

Find the full recipe here:

Mustard Chicken Recipe

Mustard chicken recipe | Creamy mustard chicken recipe

Need a high protein, quick chicken dinner recipe that is ready in 30 minutes? This is the one for you! This delicious creamy mustard chicken recipe is high on flavor and low on carbs. Try this easy chicken breast recipe for a quick weeknight meal or as a meal prep option. Pair it with a side of steamed broccoli for the perfect balanced chicken dinner!
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*RECIPE* (2 servings)
INGREDIENTS:
450g/1 lb chicken breast (boneless, skinless)
---Marinade---
1/2 tsp black pepper powder & salt
3 tbsp yogurt
---Sauce---
2 tbsp olive oil
2 large/6 small shallots
2 tbsp butter
1 tbsp dried thyme/5 sprigs fresh thyme
1/2 lemon/lime
1/2 cup water
1/3 cup heavy cream (or fresh cream)
1 tsp sugar
1/2 tsp black pepper powder
1-2 tbsp dijon mustard
1/2 tsp fennel powder (optional)
Salt as needed

PROCESS:
1. Slice 450g/1 lb boneless chicken breasts into even thin fillets. This will help them cook evenly and stay tender
2. Marinade the chicken in 1/2 tsp salt, 1/2 tsp black pepper and 3 tbsp yogurt for 15 mins or longer
3. Mince 2 large/6 small shallots. Shallots pair well with mustard but can be substituted with 1 small onion and 1 clove of garlic
4. Heat olive oil on medium flame and fry the chicken breast fillets for 2 minutes per side. This should be enough to cook it through as thin fillets cook very fast. Cooking them for too long will make them dry and rubbery
5. Remove the cooked chicken fillets and set it aside. If you wish to cut them into pieces, wait 5 minutes before doing so. They need time to rest to stay moist
6. In the same pan, reduce flame to low and melt 2 tbsp butter
7. Sauté the minced shallots until translucent
8. Add the thyme and mix well
9. Add the juice of 1/2 lemon, 1/2 cup water and 1 tsp sugar
10. Simmer for 5 minutes or until the sauce has reduced by less than half
11. Add 1-2 tbsp dijon mustard. Add 1 tbsp first, you can taste and add more if needed
12. Add 1/3 cup heavy/fresh cream and mix well
13. Add 1/2 tsp black pepper powder, 1/2 tsp fennel powder and salt as needed
14. Switch off the flame, add cooked chicken breasts and let it soak for 5 mins. This will warm the chicken and allow it to absorb flavor
15. Serve this will steamed broccoli, buttered toast or herb rice
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SUBSTITUTES:
• No thyme?
Substitute with oregano or mixed herbs

• No yogurt?
Substitute with mayonnaise

• No shallots?
Substitute with 1 small onion + 1 garlic clove

• No fennel powder?
You can skip it. But would recommend adding if available

• No heavy cream?
Fresh cream or Creme fraiche can be used
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TIPS:
• Don’t crowd the chicken breast while cooking or they will release too much water and prevent browning
• Mustard has salt so don’t add salt beforehand. You can always add salt at the end
• Taste and adjust seasonings in the sauce towards the end
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