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Dorothy Thomas

Chicken Maison Recipe

A flavorful, creamy French-inspired chicken dish with mushrooms, white wine, and a rich Dijon-mustard sauce. Perfect for a cozy dinner!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American, French
Calories: 420

Ingredients
  

  • 4 Boneless, skinless chicken breasts
  • 1 tbsp Olive oil
  • 2 tbsp Butter
  • 1 cup Sliced mushrooms
  • 2 Garlic cloves (minced)
  • 1/2 cup Dry white wine (or chicken broth)
  • 1 cup Heavy cream
  • 2 tbsp Dijon mustard
  • 1 tsp Dried thyme
  • To taste Salt & black pepper
  • 2 tbsp Fresh parsley (chopped, for garnish)

Equipment

  •  Large skillet
  • Mixing bowls
  • Whisk
  • Measuring cups/spoons

Method
 

  1. Season chicken breasts with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Add chicken and cook for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside.
  4. In the same skillet, add mushrooms and sauté for 3–4 minutes until softened.
  5. Add garlic and cook for 30 seconds until fragrant.
  6. Pour in white wine, scraping up browned bits. Simmer for 2 minutes.
  7. Reduce heat to medium, then whisk in heavy cream, Dijon mustard, and thyme. Simmer for 3–4 minutes until slightly thickened.
  8. Return chicken to the skillet, spooning sauce over it. Heat for 2 minutes.
  9. Garnish with fresh parsley and serve hot over rice, pasta, or mashed potatoes.

Notes

  • Substitutions: Use chicken thighs for extra juiciness, or replace wine with extra broth.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat gently to avoid curdling the sauce.
  • For Extra Flavor: Add a sprinkle of grated Parmesan to the sauce.