Chicken Breasts with Mushroom and Onion Dijon Sauce

Instructions

Step 1: Season the chicken breasts with salt, pepper, garlic powder, and paprika. /n
Step 2: Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside. /n
Step 3: In the same skillet, add butter and sauté the sliced onions until soft and lightly caramelized. /n
Step 4: Add mushrooms and cook until they release their moisture and become golden brown. /n
Step 5: Stir in minced garlic and cook for about 30 seconds until fragrant. /n
Step 6: Pour in chicken broth and scrape up any browned bits from the pan. /n
Step 7: Reduce heat and stir in heavy cream, Dijon mustard, and thyme. Simmer for 3–4 minutes until the sauce thickens. /n
Step 8: Return the chicken to the skillet and spoon the sauce over the top. Cook for another 2–3 minutes. /n
Step 9: Garnish with chopped parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream if the sauce thickens too much. Avoid overheating to keep the chicken tender.