Chicken in a Mushroom Dill Cream Sauce Excellent
Elevate your weeknight dinner game with this indulgent recipe for Chicken in a Mushroom Dill Cream Sauce. Juicy, golden-seared chicken breasts are nestled in a velvety sauce made with earthy sautéed mushrooms, aromatic garlic, and the subtle tang of Dijon mustard, all brought together with rich heavy cream. Fresh dill adds a vibrant herbal note, perfectly complementing the creamy decadence. Quick to prep in just 15 minutes and ready in under an hour, this one-pan wonder is ideal for busy evenings or an elegant dinner party. Serve it piping hot over fluffy mashed potatoes, buttery rice, or crisp roasted vegetables for a restaurant-quality meal that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium white onion (finely chopped)
- 2 cloves garlic (minced)
- 8 ounces white mushrooms (sliced)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dijon mustard
- 2 tablespoons fresh dill (chopped)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes, or until they release their moisture and start to brown.
Pour in the chicken broth and bring to a simmer. Let it reduce slightly for 4-5 minutes.
Stir in the heavy cream and dijon mustard. Let the mixture cook for another 3-4 minutes until the sauce thickens slightly.
Add the chicken breasts back into the skillet, along with any juices that have accumulated. Spoon the sauce over the chicken and simmer for 8-10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Stir in the chopped fresh dill and adjust seasoning with more salt or pepper if needed.
Serve the chicken hot with plenty of the mushroom dill cream sauce over the top. Pair with rice, mashed potatoes, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 3646 mg | 159% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.6 g | ||
| Protein | 226.4 g | 453% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
