This creamy dijon chicken with mushrooms and leeks is absolutely delicious! Ready to eat in less than forty minutes, this dish is super easy to make, and jam-packed with layers of amazing flavors. Serve it over rice for a perfect balanced dinner the whole family will love.
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Why You'll Love This Recipe
- This dish is incredibly delicious! The flavors are deep, hearty, and just keep getting better and better bite after bite. The chicken is moist and tender, with nice crispy edges, the dijon mushroom and leek sauce creamy and savory. Everything works really well together!
- As a certified nutritionist, I always try to keep my recipes as balanced as possible when it comes to the micronutrients. While this nutritious dish taste decadent and rich, it's not overloaded with fat at all. I love to serve it with a side of rice or a green crunchy salad.
- It's easy to make, and ready to eat in less than 40 minutes. You'll need to use your knife skills to chop the vegetables, and cut the chicken breasts in half into cutlets, but everything is cooked in one-single skillet.
- Meal-prep friendly, this dijon chicken reheats beautifully. Store any leftovers in an airtight container refrigerated for up to 4 days.
How To Make Creamy Dijon Chicken with Mushrooms and Leeks
- The very first step is to cut the two large chicken breasts into four cutlets. Place the chicken on a cutting board, hold the breast flat with your palm, and cut in half lengthwise into two even pieces keeping the sharp knife parallel to the cutting board, to make two cutlets per breasts. If you prefer to buy cutlets already cut instead of breast, it totally works and makes it even easier.
- Then you'll season the chicken with salt and pepper and coat the cutlets with all-purpose flour. I recommend this step, because I love how it gives the chicken a nice crispy brown crust, but if you don't want to do it, it's absolutely fine, and the dish will be just as delicious.
- Cook the chicken with a little bit of olive oil until golden brown edges, about 4 to 5 minutes per side, or more if the cutlets are thick. Remove the cooked chicken, set it aside.
- Time to cook the vegetables. Shallots, leeks, mushrooms and garlic, all get added to the skillet and cooked until tender. Then we add the white wine, cook it for a bit until it reduces just a tad.
- Then we add the cream and Dijon mustard, fresh thyme and cook for a few minutes until it thickens. Add the chicken back into the skillet, sprinkle fresh parsley and enjoy.
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Tips And Frequently Asked Questions
- Leeks can be pretty dirty, so make sure to give them a good rinse after chopping them. Discard of the thick green top part, and only use the white bottom part. Then add the chopped leeks to a bowl or a salad spinner basket and wash them under running water, moving them around with your hands. Let them soak in cold water for a couple minutes, and rinse them again. Dry them in the salad spinner or add them on top of paper towels or a clean kitchen towel.
- Try to not overcook the chicken. When chicken breasts are cut into cutlets, they're pretty thin and cook quickly. 3 to 6 minutes per side on medium-high heat, depending on how thin they are is all you'll really need. Flip the chicken only once, so you get a nice crispy brown crust.
- When choosing the white wine, I always recommend using a dry wine such as sauvignon blanc or pinot grigio. If you don't want to use alcohol, you can use alcohol-removed white wine, or chicken broth. Know that the alcohol will be cooked off by the time you serve the dish. And it gives this dijon chicken such a great flavor.
- If you don't have any shallots, you can replace them with a little onion, but the shallots have a unique sweet taste I really love for this recipe.
Creamy Dijon Chicken with Mushrooms and Leeks
This creamy dijon chicken with mushrooms and leeks is absolutely delicious! Ready to eat in less than 40 minutes, this dish is super easy to make, and jam-packed with layers of amazing flavors. Serve it over rice for a perfect balanced dinner the whole family will love.
Equipment
- sharp knife
- large plate
- paper towels
- large shallow bowl
- foil
- wooden spoon
Ingredients
- 2 large chicken breasts boneless, skinless. Or 4 chicken cutlets
- salt to taste
- black pepper to taste
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- ¼ cup chopped shallots about 1 medium shallot
- 1 ½ cup chopped leeks white part only, about 1 large or 2 medium leeks
- 1 8-ounce pack mushrooms washed and sliced
- 3 cloves garlic minced
- ⅓ cup dry white wine such as sauvignon blanc or pinot grigio
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon fresh thyme finely chopped, more or less to taste
- fresh chopped parsley optional, for garnish
Instructions
- Place chicken breasts on cutting board. Hold breast flat, and cut in half lengthwise into 2 even pieces keeping sharp knife parallel to cutting board, to make 2 cutlets. Repeat with other chicken breast.
- Pat each chicken cutlet dry with paper towel. Generously season each side with salt and black pepper. Add all-purpose flour to shallow bowl, with tongs, dunk each chicken cutlet in flour until fully coated on each side, then place on large plate.
- Warm olive oil in large skillet over medium high heat. Once hot, swirl skillet to cot evenly with oil, then add each chicken cutlet, and cook for 4 to 5 minutes on each side (flipping only once), until chicken is cooked and browned. Then remove chicken and place on plate, loosely cover with foil to keep warm, and set aside.
- Add chopped shallots, chopped leeks, sliced mushrooms, and minced garlic to skillet, and cook until softened, about 5 to 6 minutes, stirring often.
- Then add white wine, scrape any bits left in skillet with wooden spoon and continue cooking for about 5 to 6 minutes, until it has reduced just a little, stirring occasionally.
- Add fresh thyme, heavy cream and Dijon mustard, stir it in until fully incorporated, and cook for another 5 to 6 minutes, stirring a few times.
- Add a pinch of salt, black pepper to taste, and fresh chopped parsley. Transfer chicken cutlets back into skillet, and cook until warmed through about 3 minutes, or until chicken has reached internal temperature of 165° when checked with meat thermometer. Serve warm with rice, or side of choice.
Notes
- Chicken cooking time may vary by a few minutes depending on the size of the cutlets.
- While the alcohol will completely cook off by the time you serve the dish, if you don't wish to use alcohol, you can use non-alcoholic white wine or replace it with chicken broth.
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 15g | Protein: 17g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 136mg | Potassium: 590mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1463IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 2mg
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Cindy says
OMG!!!!!!! This recipe is to die for. Seriously.
I live next door to Priscilla (I am sooooo lucky), and she shared this dish with me a couple of weeks ago. I inhaled it. Can't even put into words how delicious it is. I asked her how much butter was in it and when she said "none" I almost fell over.
I have been looking sooo forward to getting the recipe and HERE IT IS!!
Trust me. Make it. You will love it!