Creamy mustard-dill chicken
With mushrooms
Some of our recipes come from wanting to try something new, while others are inspired by dishes we already love.
This chicken with mushrooms in a creamy mustard-dill sauce is a perfect example. For this recipe, we combined elements from two dishes we’ve been making for years: chicken with mushrooms in dill sauce and chicken in a creamy mustard sauce. The result is a rich, creamy sauce where the slightly earthy flavor of cremini mushrooms pairs perfectly with the fresh notes of dill and the gentle kick of whole grain mustard.
That combination is exactly what makes this recipe so approachable. It has some of the qualities of a classic mushroom cream sauce, but the addition of mustard and fresh herbs gives it a little extra flavor. It’s no surprise that this dish earned a place in our latest Dutch cookbook.
Fresh, creamy, and full of flavor
Dill is often used in seafood dishes, but it also works wonderfully with chicken. This fresh herb adds flavor to the creamy sauce without overpowering the other ingredients. Combined with sour cream, it creates a smooth sauce where the dill really shines through.
The whole grain mustard adds a subtle kick and pairs beautifully with the fresh lemon. As a result, the sauce stays bright and balanced. The cremini mushrooms complete the dish. As they cook, they develop a beautiful golden color and add a rich flavor that works perfectly with both the chicken and the creamy sauce.
An ideal recipe for busy days
One of the things we love most about this creamy mustard-dill chicken with mushrooms is how quickly it comes together. In just 30 minutes, you can have a complete meal on the table that tastes like it has been simmering much longer. That’s why we make it regularly on busy weeknights when there isn’t much time to spend in the kitchen.
We usually use chicken breasts for this recipe, but boneless, skinless chicken thighs work just as well. They tend to stay a little juicier and give the dish a richer flavor. When we’re short on time, we sometimes cut the chicken into pieces before cooking. This helps it cook faster and allows it to blend nicely into the sauce.
Delicious with rice or potatoes
The creamy mustard-dill sauce practically calls for something to soak up all that flavor. That’s why we often serve this dish with white rice. The sauce is absorbed beautifully, making sure none of it goes to waste. Roasted potatoes, such as our Italian oven-roasted potatoes, are just as delicious. Their crispy exterior provides a great contrast to the creamy sauce and tender chicken. Mashed potatoes or even a piece of crusty bread also pair wonderfully with this dish.
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Creamy mustard-dill chicken
- Total Time: 30 minutes
- Yield: 2 servings 1x
Ingredients
- 8 oz cremini mushrooms
- 1/2 cup sour cream
- 1/2 cup dry white wine
- 2 chicken breasts
- 2 cloves garlic
- 1 shallot
- 1 chicken bouillon cube (o.36 oz)
- Juice of 1/2 lemon
- 1 tablespoon whole grain mustard
- Fresh dill
- Olive oil
Instructions
- Season the chicken breasts all over with salt and black pepper. Heat a splash of olive oil in a large skillet and cook the chicken over medium heat for 10 to 15 minutes, turning occasionally, until browned and cooked through.
- Meanwhile, slice the cremini mushrooms, finely chop the shallot, and mince the garlic.
- Remove the chicken from the pan and set aside. In the same pan, cook the mushrooms over medium heat until browned and they begin to release their moisture. Add the shallot and garlic and cook briefly.
- Pour in the white wine and let it reduce slightly. Add 1/2 cup hot water and the crumbled chicken bouillon cube. Let the sauce simmer gently.
- In a small bowl, combine the sour cream, whole grain mustard, the juice of 1/2 lemon, and a handful of finely chopped dill. Add the mixture to the pan and stir to combine.
- Return the chicken breasts to the pan and cook over medium-low heat for another 5 minutes.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: French
