Step by step

Method

4 steps

1. 1

   Pat 4 boneless skinless chicken breasts dry and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high. Sear 5–6 minutes per side until golden; transfer to a plate (they'll finish in the sauce).

2. 2

   In the same pan, cook 8 oz sliced cremini mushrooms and 1 small minced shallot 5 minutes until the mushrooms are browned and the shallot softens. Stir in 2 minced garlic cloves for 30 seconds.

3. 3

   Pour in ½ cup low-sodium chicken broth, ⅓ cup heavy cream, and 1 teaspoon Dijon mustard. Simmer 3 minutes, scraping up browned bits, until the sauce looks glossy and slightly thick.

4. 4

   Return the chicken and juices. Simmer gently until the chicken hits 165°F, about 5–8 minutes more. Spoon sauce over the top and finish with 1 tablespoon chopped parsley. You want juicy chicken in a creamy Dijon mushroom sauce — not dry chicken or a thin broken cream broth.