Nothing beats tender, creamy chicken breast, and this Dijon Mustard Chicken delivers exactly that. The chicken cooks quickly in a skillet and is finished in a rich, creamy parmesan–Dijon mustard sauce with plenty of sautéed mushrooms — an ideal addition to your weekly dinner rotation.
If you want a new way to prepare chicken, this Creamy Dijon Mustard Chicken is a great choice. Chicken breasts are seared to juicy perfection, then coated in a creamy parmesan–mustard sauce with tender cremini mushrooms. It pairs beautifully with rice, cauliflower rice, or spaghetti; keep it low-carb with zucchini noodles. This Dijon mustard chicken is simple to make and ready in about 30 minutes.
Why you will love this mustard chicken recipe
- Creamy and flavorful: The Dijon and parmesan create a bright, tangy, and creamy sauce that keeps the chicken extra juicy.
- Low carb friendly: This dish works well for low-carb and keto meal plans when served with vegetable sides.
- Quick and easy: The recipe is straightforward and can be finished in about 30 minutes, perfect for weeknights.
Ingredients you will need to make this creamy chicken and mushroom recipe
Below are the ingredients you’ll need for the creamy Dijon mustard chicken and mushrooms. Scroll to the recipe card for exact measurements.
- Chicken breast (about 1.5 lbs or 4 medium) — boneless thighs can be substituted.
- Avocado oil (or olive oil), divided.
- Old Bay seasoning (or your preferred chicken seasoning).
- Onion powder.
- Salt and pepper, to taste.
- Low sodium chicken broth (or vegetable broth).
- Garlic cloves, minced (fresh preferred).
- Coconut milk — use thick Thai-style coconut milk for creaminess.
- Cremini mushrooms, fresh.
- Dijon mustard (or honey Dijon — if using honey Dijon, omit additional honey).
- Honey (optional, if not using honey Dijon).
- Lemon pepper.
- Grated Parmesan cheese (Romano can be used instead).
- Fresh parsley, for garnish (optional).
How to make this creamy Dijon mustard chicken
- Prep the chicken: Pound the chicken to an even thickness so it cooks evenly. Season with Old Bay (or preferred seasoning), onion powder, salt, and pepper.
- Cook the chicken: Heat 1 tbsp oil in a large skillet over medium heat. Sear the chicken 5–6 minutes per side, until cooked through. Remove to a plate and set aside.
- Deglaze the skillet by adding half of the broth and stirring to lift browned bits, then add the mushrooms.
- Sauté the mushrooms: Add the remaining 1 tbsp oil and cook mushrooms 3–4 minutes. Add the garlic and lemon pepper and cook another 1–2 minutes until fragrant.
- Make the sauce: Stir in the coconut milk, remaining broth, honey (if using), and Dijon mustard. Mix for a minute until combined, then lower heat to medium-low and stir in the grated Parmesan. Cook 1–2 more minutes to thicken slightly.
- Return the chicken: Reduce heat to low, nestle the chicken back into the sauce, spooning sauce over the pieces and turning once so each side is coated.
- Serve: Remove from heat, garnish with extra Parmesan or fresh parsley, and serve warm.
Frequently asked questions
Yes. Mushrooms pair exceptionally well with chicken. For the best texture and flavor, sear the chicken first, set it aside, sauté the mushrooms, then return the chicken to the pan to finish in the sauce.
Creamy sauces with dairy or coconut milk may separate when frozen and reheated, so freezing is not recommended if you want to preserve the original texture.
Season generously and experiment with herbs, spices, and sauces. Cooking chicken in a creamy sauce or stir-frying with vegetables both add flavor and variety.
Avoid overcooking. Pound thick breasts to even thickness, sear over medium heat without moving for a few minutes, then lower the heat and allow them to finish cooking gently.
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 (about 1 tsp salt and 1/4 tsp pepper)
- 1/2 cup low sodium chicken broth (or vegetable broth)
- 4 garlic cloves, minced
- 1 cup thick coconut milk (Thai-style)
- 1 lb cremini mushrooms
- 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 to even thickness.
- Season with Old Bay, onion powder, salt, and pepper.
- Heat 1 tbsp oil in a large skillet over medium heat. Sear chicken 5–6 minutes per side until cooked through. Remove and set aside.
- Deglaze the skillet with half the broth, stirring to loosen browned bits, then add the mushrooms.
- Add remaining oil, cook mushrooms 3–4 minutes, then add garlic and lemon pepper and cook 1–2 minutes more.
- Stir in coconut milk, remaining broth, honey (if using), and Dijon mustard. Mix for a minute until combined.
- Lower heat to medium-low and stir in Parmesan. Cook 1–2 minutes until sauce thickens slightly.
- Return chicken to the skillet over low heat, tuck into the sauce and turn to coat both sides.
- Turn off heat, garnish with extra Parmesan or parsley, and serve.
Notes
- Serving size: about one chicken breast with ~1/4 cup sauce and mushrooms.
- To reduce calories, use 2% milk with a bit of cream cheese and a teaspoon of flour to thicken if needed.
- Use fresh mushrooms rather than canned for best texture.
- Shrimp or boneless thighs can be substituted for chicken.
- Olive oil can replace avocado oil; Romano cheese can replace Parmesan.
- Consider using honey Dijon and omitting added honey.
Nutrition
Carbohydrates: 20 g
Protein: 46 g
Fat: 27 g
Saturated Fat: 15 g
Sodium: 415 mg
Nutrition information is an approximation.