Mustard-Thyme Chicken with Mushrooms
Here is a creamy, rich, flavorful skillet dinner that works well on a weeknight but is surely elegant enough to serve friends. Mustard-Thyme Chicken with Mushrooms is a French-inspired dish that is a combination of several similar recipes that I’ve tried. It uses a little more wine than some and a little less cream than others. It has some cheese thrown in for good measure and sharp Dijon mustard cutting the richness of the combination. It is decadent but not over the top.
I paired the Mustard-Thyme Chicken with Mushrooms with Mashed Potatoes and Sautéed Spinach with Garlic and Lemon, but really any starch that will soak up the sauce and a green vegetable to brighten the plate would be perfect. I can see it working well with a crusty baguette and asparagus spears to celebrate the Spring that just may be finally here? Enjoy!
Mustard-Thyme Chicken with Mushrooms
- 2 Tbls butter
- 2 Tbls olive oil
- 6-8 boneless skinless chicken thighs, trimmed, rinsed and patted dry
- ½ c flour, seasoned with salt and pepper
- 1 lb mushrooms, sliced (I used button but any variety is fine)
- 1 large clove garlic, minced
- 1½ c white wine (can substitute chicken broth)
- 1 heaping Tbls chopped fresh thyme (or 2 tsp dry thyme)
- 2 Tbls Dijon mustard
- ½ c heavy cream
- ½ c Parmesan cheese (or other hard cheese like Asiago)
- In a large skillet, melt butter and olive oil over medium high heat.
- Dredge chicken in seasoned flour and sauté in butter/olive oil mixture until golden brown. About 5 minutes on each side. Remove from pan and set aside.
- Add sliced mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly limp.
- Add white wine and thyme, scraping up all the bits in the bottom of the pan.
- Add chicken back to pan and simmer, uncovered, for about 15-20 minutes.
- Remove chicken from pan--once again.
- Add Dijon, cream and cheese. Stir until the cheese has melted and the sauce has come together. Season to taste with salt and pepper.
- Add chicken back to pan to reheat and serve.
- This dish can also be made with Herbs de Provence replacing the dried thyme.
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