Name: Creamy Dijon Chicken with Mushrooms and Leeks
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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)

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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.

Photo of creamy dijon chicken with mushrooms and leeks close up on a plate with rice.

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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.

Photo of creamy dijon chicken with mushrooms and leeks close up in the skillet.

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.

Photo of raw chicken breast. — Cut chicken breasts into cutlets.

Photo of chicken breast being coated with flour — Season chicken with salt and pepper and coat in flour.

Photo of chicken being cooked in skillet. — Cook chicken 4 to 5 minutes on each side.

Photo of veggies being cooked in skillet. — Cook veggies until softened.

Photo of skillet after adding wine, cream and dijon to skillet with veggies. — Add wine, and reduce. Then add heavy cream, and Dijon.

Photo of skillet after returning chicken to skillet with creamy mushroom and leek sauce. — Return chicken to skillet.

Photo of all individual ingredients in small bowls.

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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.

Photo of creamy dijon chicken with mushrooms and leeks with a glass of white wine.

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