Prep Time
10 mins
Servings
4 Servings
Cook Time
25 mins
Difficulty
Easy
A simple French-inspired weeknight dish: juicy chicken in a velvety mushroom and Dijon mustard sauce scented with fresh thyme. Ready in about 35 minutes using affordable ingredients.
Ingredients
600g Chicken breasts, halved if thick
300g Chestnut or button mushrooms, sliced
1 medium Onion, finely sliced
2 cloves Garlic, crushed
2 tbsp Olive oil
15g Unsalted butter
2 tbsp Dijon mustard
150ml Single cream
150ml Chicken stock
small handful Fresh thyme
1 tsp Cornflour, mixed with 1 tbsp cold water (optional, to thicken sauce)
1/2 tsp Sea salt (plus extra to taste)
1/2 tsp Black pepper, freshly ground
small handful Fresh parsley, chopped
a squeeze of Lemon juice
Method
Step 1
Pat the chicken dry and season both sides with half the salt and pepper.
Step 2
Heat the olive oil and butter in a large frying pan over medium-high heat. When hot, add the chicken and cook for 3-4 minutes per side until golden-brown. Remove the chicken to a plate; it will finish cooking in the sauce.
Step 3
Reduce the heat to medium and add the sliced onion and mushrooms to the pan. Cook for 6-8 minutes, stirring occasionally, until softened and the mushrooms release their juices.
Step 4
Add the garlic and thyme and cook for 30-60 seconds until fragrant.
Step 5
Stir in the Dijon mustard, then pour in the chicken stock, scraping the base of the pan to loosen any browned bits. Simmer for 2-3 minutes.
Step 6
Pour in the single cream and return the chicken to the pan. Bring to a gentle simmer, cover and cook for 6-8 minutes until the chicken is cooked through (internal temperature 75ºC) and the sauce has thickened slightly.
Step 7
If the sauce is too thin, stir the cornflour slurry and add a little at a time, simmering until the sauce reaches the desired consistency. Adjust seasoning with the remaining salt and pepper and add the lemon juice if using.
Step 8
Serve the chicken topped with the mushroom sauce and scatter with chopped parsley. Good with steamed greens, mashed potato or rice.
Nutritional Information
Per serving:
Energy - 447kcal
Protein - 50.3g
Carbohydrates - 7.7g
Fat - 22.8g
Fibre - 1.3g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For a lighter version use reduced‑fat single cream and omit the butter. If you prefer breasts to remain extra juicy, finish the pan in a preheated oven at 180ºC for 5-6 minutes.
