Creamy Chicken with Mushrooms
A comforting and hearty dish featuring tender chicken pieces in a rich, velvety cream sauce with mushrooms and a hint of Dijon mustard. Quick to prepare and full of flavor, this recipe is perfect for busy weeknight dinners the whole family will enjoy.
🛒 Ingredients
10 servings
- 1 kg chicken breast, diced
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 200 g white mushrooms, sliced
- ½ cup dry white wine
- 1 tbsp Dijon mustard
- ¾ cup heavy cream
- 1 tbsp cornstarch
- 3 tbsp whole milk
- Salt and freshly ground black pepper
- Fresh parsley, chopped
- 1 bay leaf
- Sweet paprika
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Directions
- 1
Melt butter in a large skillet over medium heat. Sauté minced garlic for 1 minute until golden and fragrant.
- 2
Add the chopped onion and sliced mushrooms. Cook for 3–4 minutes, stirring frequently, until softened.
- 3
Add the diced chicken, season with salt, pepper, and paprika. Brown the meat on all sides for about 5 minutes.
- 4
Deglaze with white wine and add the bay leaf. Let reduce over high heat for 5 minutes until the alcohol evaporates.
- 5
Stir in the Dijon mustard, mixing well to coat the chicken evenly.
- 6
In a small bowl, whisk cornstarch into cold milk until smooth, then pour into the skillet while stirring constantly.
- 7
Add the heavy cream, stir gently, and simmer on low heat for 5 minutes until the sauce thickens and coats the chicken.
- 8
Remove the bay leaf, scatter fresh parsley on top, and serve immediately with basmati rice or egg noodles.
💡 Chef's Tip
For deeper flavor, marinate the chicken for 30 minutes in olive oil, paprika, and herbes de Provence before cooking. Substitute white wine with chicken broth for an alcohol-free version.
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Same category — Poultry
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