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Creamy Mustard Chicken with Mushrooms – Easy and Delicious Recipe

ByChef Dumas
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Craving a comforting dish that blends simplicity with the finesse of French flavors? Today, I’m sharing a recipe for creamy mustard chicken paired with homemade mashed potatoes. This dish highlights fresh, organic ingredients, with a touch of indulgence from mushrooms and a rich, velvety sauce. Perfect for a cozy meal with family or friends!

You can follow along with the preparation in the video here:

Ingredients for the Recipe

For the chicken and sauce:

  • 4 chicken breasts
  • 300g mushrooms (Parisian Café type)
  • 2 shallots, finely chopped
  • 5 garlic cloves, minced
  • 20g flat-leaf parsley, chopped
  • 2 tbsp Dijon mustard
  • 200ml light cream (15%)
  • 50ml cognac for flambéing
  • 400ml clear chicken stock
  • 20g butter
  • Salt and pepper

For the mashed potatoes:

  • 1kg yellow-fleshed potatoes
  • 80g butter
  • 150ml milk
  • Nutmeg, to taste
  • 20g salt for the cooking water (10g/L for 2L of water)

Prepare All Ingredients

Before starting, take a moment to organize your ingredients. Mise en place is key to stress-free cooking. Make sure you have everything ready:

  • Peel and chop the potatoes.
  • Gently clean the mushrooms with a brush or a damp paper towel (avoid soaking them in water). Trim the stems and slice.
  • Finely chop the shallots, garlic, and parsley.

Tip: Keep your kitchen clean by placing peels and scraps in a plate as you go, ensuring your workspace stays tidy.

Preparing the Mashed Potatoes

Mashed potatoes are the perfect side to accompany this creamy mustard chicken. Here’s how to make them:

  1. Peel and chop the potatoes into even-sized chunks for consistent cooking.
  2. Cook in salted water: Add 20g of salt to 2L of cold water, then bring to a boil. Let the potatoes cook for about 20-28 minutes, until soft.
  3. Mash with butter and milk: Once tender, drain the potatoes and mash them. Stir in the butter, nutmeg to taste, and hot milk to achieve a smooth yet light texture.
  4. Keep warm: Cover the pot to keep the mashed potatoes hot until you’re ready to serve.
Creamy Mustard Chicken with Mushrooms

Preparing the Creamy Mustard Chicken

Now it’s time to focus on the star of the dish—the chicken with its creamy sauce:

  1. Sear the Chicken
     Heat a heavy-bottomed pan to 200°C.
    Add a thin layer of fat (duck fat or neutral oil).
    Place the chicken breasts into the hot pan. Season with salt and cook until golden on both sides.
  2. Flambé with Cognac
     Once the chicken is nicely browned, pour the cognac over the meat. Carefully tilt the pan to ignite the alcohol. Always have a lid on hand to extinguish the flames if needed.
  3. Cook the Mushrooms and Make the Sauce
     After flambéing, remove the chicken from the pan and add a knob of butter.
    Sauté the shallots and garlic until translucent. Add the mushrooms and cook for a few minutes until tender.
    Return the chicken to the pan, pour in the chicken stock, and cover. Let it simmer for about 20 minutes to allow the flavors to meld.
  4. Add the Cream and Mustard
     Once the chicken is cooked through, uncover the pan. Add the cream and Dijon mustard. Whisk to create a smooth, creamy sauce.
    Let the sauce reduce slightly over medium heat to thicken. For a thicker, richer sauce, let it reduce further.
    Stir in the chopped parsley and mix well to combine.

Plating and Presentation Tips

Presentation is as important as taste! Here’s how to plate this dish beautifully:

  • Slice the chicken on the diagonal to showcase its perfect cooking. Arrange the pieces on the plate.
  • Add a scoop of mashed potatoes, using an ice cream scoop for a neat shape.
  • Spoon the creamy mushroom sauce over the chicken and allow it to spill slightly onto the mashed potatoes.
  • Sprinkle with fresh parsley for a burst of color and a hint of freshness.

Tip: Add a side of green salad or steamed vegetables (such as green beans) for a balanced meal.

Tips and Substitutions

Ingredient Substitutions:

  • Mushrooms: If you can’t find Café de Paris mushrooms, feel free to use button mushrooms or portobellos.
  • Cognac: You can swap it with dry white wine if you prefer a non-flambé version.
  • Light cream: For a lighter version, opt for 5% fat cream or Greek yogurt.

Tips for Always Juicy Chicken:

  • Pat the chicken dry before searing it. This ensures even browning.
  • Avoid covering the sauce for too long while reducing, as it helps maintain a beautiful creamy consistency.

Related Recipes You Might Enjoy

Consider exploring these delicious options:

FAQ

1. Can I substitute the cream for a lighter version?
 Absolutely! You can use Greek yogurt or light cream (5%) for a lighter sauce.

2. What if the sauce is too runny?
 Let the sauce reduce over medium heat, stirring frequently, or add a small spoonful of cornstarch diluted in cold water to thicken it.

3. What else can I serve with this dish, besides mashed potatoes?
 This dish pairs well with fresh pasta, basmati rice, or steamed vegetables for a complete, balanced meal.

4. Can I freeze this dish?
 Yes! The chicken and sauce freeze very well. Let it cool completely before transferring to an airtight container. Freeze for up to 3 months. To reheat, thaw in the fridge overnight, then warm it gently on the stovetop, adding a little cream or broth to restore the sauce’s texture.

Suggested Recipes

Looking for more delightful dishes? Here are some suggestions:

Creamy Mustard Chicken with Mushrooms

Creamy Mustard Chicken with Mushrooms Recipe

Craving a comforting dish that blends simplicity with the finesse of French flavors? Today, I’m sharing a recipe for creamy mustard chicken paired with homemade mashed potatoes. This dish highlights fresh, organic ingredients, with a touch of indulgence from mushrooms and a rich, velvety sauce. Perfect for a cozy meal with family or friends!
Print The Recipe Pin The Recipe
Prep Time 15 minutes
Cooking Time 30 minutes
Category Main Course
Cuisine French
Portions 4 people
Calories 550 kcal

Ingredients
  

For the chicken and sauce:

  • 4 chicken breasts
  • 300 g mushrooms Parisian Café type
  • 2 shallots finely chopped
  • 5 garlic cloves minced
  • 20 g flat-leaf parsley chopped
  • 2 tbsp Dijon mustard
  • 200 ml light cream 15%
  • 50 ml cognac for flambéing
  • 400 ml clear chicken stock
  • 20 g butter
  • Salt and pepper

For the mashed potatoes:

  • 1 kg yellow-fleshed potatoes
  • 80 g butter
  • 150 ml milk
  • Nutmeg to taste
  • 20 g salt for the cooking water 10g/L for 2L of water

Instructions
 

Preparing the Mashed Potatoes

  • Peel and chop the potatoes into even-sized chunks for consistent cooking.
  • Cook in salted water: Add 20g of salt to 2L of cold water, then bring to a boil. Let the potatoes cook for about 20-28 minutes, until soft.
  • Mash with butter and milk: Once tender, drain the potatoes and mash them. Stir in the butter, nutmeg to taste, and hot milk to achieve a smooth yet light texture.
  • Keep warm: Cover the pot to keep the mashed potatoes hot until you’re ready to serve.

Preparing the Creamy Mustard Chicken

    Sear the Chicken

    • Heat a heavy-bottomed pan to 200°C.
    • Add a thin layer of fat (duck fat or neutral oil).
    • Place the chicken breasts into the hot pan. Season with salt and cook until golden on both sides.

    Flambé with Cognac

    • Once the chicken is nicely browned, pour the cognac over the meat. Carefully tilt the pan to ignite the alcohol. Always have a lid on hand to extinguish the flames if needed.

    Cook the Mushrooms and Make the Sauce

    • After flambéing, remove the chicken from the pan and add a knob of butter.
    • Sauté the shallots and garlic until translucent. Add the mushrooms and cook for a few minutes until tender.
    • Return the chicken to the pan, pour in the chicken stock, and cover. Let it simmer for about 20 minutes to allow the flavors to meld.

    Add the Cream and Mustard

    • Once the chicken is cooked through, uncover the pan. Add the cream and Dijon mustard. Whisk to create a smooth, creamy sauce.
    • Let the sauce reduce slightly over medium heat to thicken. For a thicker, richer sauce, let it reduce further.
    • Stir in the chopped parsley and mix well to combine.

    Video

    Notes

    Tips and Substitutions

    Ingredient Substitutions:
    • Mushrooms: If you can’t find Café de Paris mushrooms, feel free to use button mushrooms or portobellos.
    • Cognac: You can swap it with dry white wine if you prefer a non-flambé version.
    • Light cream: For a lighter version, opt for 5% fat cream or Greek yogurt.
    Tips for Always Juicy Chicken:
    • Pat the chicken dry before searing it. This ensures even browning.
    • Avoid covering the sauce for too long while reducing, as it helps maintain a beautiful creamy consistency.

    FAQ

    1. Can I substitute the cream for a lighter version?
       Absolutely! You can use Greek yogurt or light cream (5%) for a lighter sauce.
    2. What if the sauce is too runny?
       Let the sauce reduce over medium heat, stirring frequently, or add a small spoonful of cornstarch diluted in cold water to thicken it.
    3. What else can I serve with this dish, besides mashed potatoes?
       This dish pairs well with fresh pasta, basmati rice, or steamed vegetables for a complete, balanced meal.
    4. Can I freeze this dish?
       Yes! The chicken and sauce freeze very well. Let it cool completely before transferring to an airtight container. Freeze for up to 3 months. To reheat, thaw in the fridge overnight, then warm it gently on the stovetop, adding a little cream or broth to restore the sauce’s texture.
    Keywords Chicken, Cream, Mushrooms, Mustard

    Useful Links

    Looking for more delightful dishes? Here are some suggestions:

    Chef

    Hello, my name is Michel Dumas and welcome to my blog! I have over 50 years of experience and trained as a cook in France, then came to Canada in the 70s where I was sous chef at the Windsor Hotel in Montreal. Since retiring in 2013, I have been posting recipes on YouTube. At the time, I wanted to show my mother how to cook. My son filmed the video and posted it on YouTube so we could email her the link to watch it. After a few days, we had 50 views on that video. We then decided to make videos every week and now have a fairly large audience that we still can't believe. With the help of my son Jean-Pierre, we transcribed my recipes that can be found on our various social networks onto this blog so they are easier to reproduce and share!

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