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Nothing tastes better than creamy and succulent chicken breast and this Dijon Mustard Chicken recipe cooked in a delicious creamy parmesan mustard and mushroom sauce is the perfect chicken recipe to add to your weekly dinner menu.
If you are looking for a new way to cook chicken, then this Creamy Dijon Mustard Chicken recipe is perfect for you. The chicken breasts are perfectly cooked on a skillet and then tossed in with a creamy parmesan mustard sauce with loads of tender mushroom. It is very tasty and the chicken comes our so tender and juicy. Perfect to serve with a side of rice/cauliflower rice or some spaghetti. Of course, you can keep it a low-carb meal by serving with some zucchini noodles. This Dijon mustard chicken recipe is easy to make and ready in just about 30 minutes.
Why you will love this mustard chicken recipe
- Creamy good: If you don’t love mustard stop right here and go find my other chicken recipes that are just as delcious but without all the deliciouness of intense mustard flavors. This mustard chicken is so delicious, creamy and extra juicy.
- Low carb: If you are looking for a low-carb chicken recipe, then you will love this creamy parmesan mustard chicken and mushroom recipe. Perfect if you are on keto!
- Easy to make: Making this creamy chicken and mushroom meal is super easy to make and can be ready in just 30 minutes.
Ingredients you will need to make this creamy chicken and mushroom recipe
To make this creamy dijon mustard chicken and mushroom recipe, you will need the following ingredients. Please keep scrolling down to the recipe card for the full measurements.
- chicken breast, or 4 medium – if you prefer using boneless chicken thighs thats also fine.
- avocado oil – you will need oil, any oil you have handy will work
- old bay seasoning – we love old bay seasoning with chicken, but you may use any other chicken seasoning of choice that you already have at home. No need to go out and buy extra ingredients you don’t normally use.
- onion powder
- Salt and pepper, to taste
- low sodium chicken broth – or you can use vegetable broth
- garlic cloves – we prefer that you use fresh garlic but if you must, you can use garlic powder
- coconut milk – you will need the creamy thick coconut milk and not the ones you drink. I use Thai coconut milk
- Cremini mushroom – use fresh mushrooms if you can as opposed to canned mushrooms
- Dijon Mustard – if you have honey dijon use that instead and skip the honey (the next ingredient)
- honey
- lemon pepper
- grated Parmesan cheese – if you have grated Romano cheese, you can use that instead.
- Fresh parsley, to garnish – totally optional ingredient
How to make this creamy dijon mustard chicken
- Prep the chicken: Pound chicken and make sure they all have same thickness. Season the chicken with old bay seasoning, salt and pepper, and onion powder.
- Cook the chicken: To a large skillet, over medium heat, add 1 tbsp of the avocado oil.Sear the chicken breast for 5-6 minutes on each side or until it’s cooked through. remove the chicken from the pan and set aside on a plate.
- (Next, you need to deglaze the skillet. Add only half the amount of the broth. Mix and then add the mushrooms )
- Sautee the mushrooms: Add the other 1 tbsp of oil and then toss in the mushrooms. Cook for 3-4 minutes. Then add the garlic with the lemon pepper. Let it sear for another 1-2 minutes.
- Next, make the creamy sauce: add the coconut milk, remaining chicken brother, honey, and Dijon mustard. Mix well for a minute until everything is combined. Lower the heat to medium-low, Pour in the Parmesan cheese and mix again for another 1-2 minutes.
- Add the chicken back in: Over low heat, add the chicken breasts back into the skillet. Wedge them into the sauce, then turn them to the other side.
- Serve: Turn off heat, garnish with more grated Parmesan or fresh parsley. Serve and enjoy.
frequently asked questions
Yes. Sauteed Mushroom goes really well with chicken. We prefer that you cook the chicken first and set it aside before you cook the mushrooms and bring the chicken back into the skillet. Chicken and mushrooms make for a perfect one-pan meal.
Creamy sauces don’t freeze well because the cream tends to separate into curdles when thawed and reheated.
Don’t be scared to season your chicken. You can use all sorts of seasonings with chicken to make them tasty and different every time they are being prepared. You can also cook your chicken breasts in creamy sauces or stir-fry them with veggies to add more flavor to your chicken recipe.
Our number one rule is to not cook it too fast or overcook the chicken. Try flattening the chicken breast if it’s too thick. Cook the chicken breast over medium heat for 3-4 minutes on one side undisturbed, then lower the heat and flip it to the other side and let it simmer slowly.
Other easy chicken recipes to check out
- Baked Honey Lemon Chicken and Potatoes
- Honey Garlic Chicken Breast
- Baked Teriyaki Chicken Breast
- Taco Chicken Quinoa Bowl
- Creamy Chicken Spinach
- Tuscan Stuffed Chicken Breast
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Creamy Mustard Chicken Breast with Mushrooms
Ingredients
- 1.5 lbs chicken breast, or 4 medium
- 2 tbsp avocado oil, divided
- 1 tbsp old bay seasoning
- 1 tbsp onion powder
- Salt and pepper, to taste, aboyt 1 tsp salt and 1/4 tsp pepper
- 1/2 cup low sodium chicken broth, or vegetable broth
- 4 garlic cloves, minced
- 1 cup coconut milk, Thai coconut milk, not the milk you drink off a carton
- 1 lb Cremini mushroom
- 2 tbsp Dijon Mustard
- 1 tbsp honey, optional, if using honey Dijon
- 1 tbsp lemon pepper
- 1/2 cup grated Parmesan cheese
- Fresh parsley, to garnish
- Optional garnish: more grated Parmesan.
Instructions
- Pound chicken and make sure they all have same thickness.
- Season the chicken with old bay seasoning, salt and pepper, and onion powder.
- To a large skillet, over medium heat, add 1 tbsp of the avocado oil. Sear the chicken breast for 5-6 minutes on each side or until it’s cooked through. remove the chicken from the pan and set it aside on a plate.
- (Next, you need to deglaze the skillet. Add only half the amount of the broth. Mix and then add the mushrooms )
- Add the other 1 tbsp of oil and then toss in the mushrooms. Cook for 3-4 minutes. Then add the garlic with the lemon pepper. Let it sear for another 1-2 minutes.
- Next, add the coconut milk, remaining chicken brother, honey, and Dijon mustard. Mix well for a minute until everything is combined.
- Lower the heat to medium-low, Pour in the Parmesan cheese and mix again for another 1-2 minutes.
- Over low heat, add the chicken breasts back into the skillet. Wedge them into the sauce, then turn them to the other side.
- Turn off heat, garnish with more grated Parmesan or fresh parsley.
- Serve and enjoy.
Notes
- serving size is one chicken breast with some sauce and mushrooms (about 1/4 cup)
- you can use 2% milk instead of coconut milk mixed in with some cream cheese to cut back on the calories. Use about a tsp of flour to thicken the sauce if needed.
- Use fresh mushrooms instead of canned mushrooms.
- another protein you can use would be shrimp.
- if you would like to use boneless chicken thighs that’s fine too.
- you can use olive oil instead of avocado oil
- instead of parmesan cheese you may use Romano cheese
- consider using honey dijon mustard and just skip the honey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would have loved it without adding honey. Next time I won’t add.