Tangy Mushroom Chicken Breasts
Transform weekday dinners with this irresistible Tangy Mushroom Chicken Breasts recipe, where tender, golden-seared chicken meets a luscious, flavor-packed sauce. A perfect balance of creamy and zesty, this dish features earthy sautéed mushrooms, garlic, and fresh thyme enveloped in a velvety Dijon mustard and heavy cream sauce, brightened with a hint of lemon juice. Ready in just 45 minutes, this one-skillet meal is easy to prepare and makes cleanup a breeze. Serve it over fluffy rice, buttery mashed potatoes, or alongside roasted vegetables for a gourmet-inspired dinner that’s sure to impress. Perfect for family dinners or entertaining guests, this recipe is a standout with its bold, tangy flavors and restaurant-quality appeal!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces White or cremini mushrooms, sliced
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 1.5 tablespoons Dijon mustard
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Lemon juice
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add the olive oil.
Sear the chicken breasts in the skillet for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the sliced mushrooms. Cook for 5-7 minutes until the mushrooms are browned and their liquid has evaporated.
Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits. Allow the broth to simmer for 2 minutes.
Whisk in the Dijon mustard, heavy cream, and thyme leaves. Stir until the sauce is smooth and creamy.
Return the chicken breasts to the skillet, spooning the sauce over them. Reduce the heat to medium-low and let the chicken simmer in the sauce for 10-12 minutes, or until the internal temperature reaches 165°F (75°C).
Stir in the lemon juice and adjust seasoning with additional salt and pepper, if needed.
Serve the chicken breasts warm, topped with the tangy mushroom sauce. Pair with rice, mashed potatoes, or a side of vegetables for a complete meal.
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 4042 mg | 176% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.6 g | ||
| Protein | 225.1 g | 450% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1015 mg | 22% | |
*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.
