Chicken Breasts with Mushroom and Onion Dijon Sauce

Instructions

Step 1 Season the chicken breasts with salt, black pepper, and thyme.
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Step 2 Heat olive oil in a skillet over medium-high heat and sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
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Step 3 In the same skillet, add butter, then sauté onions until softened and slightly caramelized.
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Step 4 Add mushrooms and cook until tender and browned.
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Step 5 Stir in garlic and cook for 1 minute until fragrant.
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Step 6 Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
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Step 7 Stir in heavy cream and Dijon mustard, mixing until smooth.
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Step 8 Return the chicken to the skillet and spoon sauce over the top.
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Step 9 Simmer for 8–10 minutes until the chicken is cooked through and the sauce has thickened.
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Step 10 Garnish with fresh 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. Add a splash of broth or cream when reheating to keep the sauce smooth and creamy.