Moscow Chicken
Elevate your weeknight dinner game with Moscow Chicken, a creamy and flavorful one-skillet dish that combines tender, golden-brown chicken breasts with a rich garlic and mushroom sauce infused with Dijon mustard, fresh dill, and a hint of lemon. This elegant yet approachable recipe pairs beautifully with rice, mashed potatoes, or crusty bread to soak up the velvety sauce. Ready in just 45 minutes, Moscow Chicken is perfect for busy evenings yet impressive enough for entertaining. Packed with fresh ingredients like white mushrooms, garlic, and parsley, this dish delivers a burst of comforting flavors with every bite.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 8 ounces White mushrooms (sliced)
- 1.5 cups Chicken broth
- 0.5 cups Heavy cream
- 2 teaspoons Dijon mustard
- 2 tablespoons Fresh dill (chopped)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about 1/2 inch.
In a shallow dish, mix the flour, salt, and black pepper. Dredge the chicken breasts in the flour mixture, shaking off excess.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and start to brown.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
Stir in the heavy cream, Dijon mustard, and dill. Bring the sauce to a gentle simmer and let it cook for 5 minutes, allowing it to thicken slightly.
Return the chicken to the skillet, spoon the sauce over the chicken, and let it cook for another 3-4 minutes to warm through. Add the lemon juice and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley and serve hot over rice, mashed potatoes, or with a side of crusty bread.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 4008 mg | 174% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.9 g | ||
| Protein | 235.4 g | 471% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 165 mg | 13% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3001 mg | 64% | |
*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.
