Creamy Mustard Chicken with Mushrooms and Peas

Ready to tackle your dinnertime with less fuss and more flavor? My creamy mustard chicken and mushrooms recipe is your new best friend in the kitchen.

This straightforward recipe brings together tender chicken, earthy mushrooms, and sweet peas in a rich, tangy mustard sauce that’ll have your taste buds dancing.

It’s simple, fun, and a one-pan wonder that saves time on cleanup, too.

Doesn’t matter if you’re feeding a busy family or whipping up a quick meal after work, this dish will lighten the load and leave everyone satisfied.

Stick around to see how easily it comes together!

What You’ll Love About This Creamy Mustard Chicken and Mushroom Recipe

Let’s talk about why you’ll love this creamy mustard chicken and mushrooms recipe. It’s simple, delicious, and easy to clean up.

With just a few ingredients you probably already have at home, you can make this meal in around 30 minutes.

You’ll need chicken, mustard, mushrooms, peas, and a few pantry staples. It’s surely a fantastic choice for busy nights when you want something filling but quick to prepare.

Plus, the tangy mustard blends with the earthy mushrooms and sweet peas. The creamy sauce coats the tender chicken, giving you a comforting dish packed with taste.

And here’s the best part: it’s a one-pan meal. Everything cooks in one skillet, which means less mess and cleanup. You’ll only have one pan to wash, and that’s a real win for a weeknight dinner. This way, all the flavors blend nicely while cooking.

If you’re serving people with different diets or just want to use up what’s in the fridge, it’s easy to adapt.

Need it vegetarian? Swap chicken for tofu or a hearty veggie like cauliflower. Going gluten-free? Just check your mustard and other ingredients, and you’re set.

Want it richer? Add a splash of cream or a spoonful of Greek yogurt. The ingredients are flexible, so you can make it work with what you’ve got.

Ingredients Overview of Creamy Mustard Chicken

Boneless Chicken Breast – Use boneless, skinless chicken thighs or breasts. Thighs are more forgiving because of their extra moisture, but breasts work well if you prefer leaner cuts.

Mushrooms Sliced  – Button mushrooms, cremini mushrooms, or portobello caps will all add a nice earthy flavor. Cremini mushrooms have a richer taste because they’re slightly more mature.

Peas  – Fresh or frozen peas both work fine here.

Garlic Cloves Grated – Fresh garlic adds a subtle kick, but garlic powder works well in a pinch.

Ghee – If you don’t have ghee, butter is a perfect substitute, or you can use any high-smoke point oil like avocado oil for frying.

Shallot Minced – Shallots are milder and slightly sweeter than onions, which makes them perfect for sauces. No shallots available? Use a small yellow onion as a substitute.

Butter – Used for sautéing, butter enriches the flavor of mushrooms and shallots. For a dairy-free option, try using plant-based butter or an extra splash of olive oil.

White Wine – If you prefer not to cook with alcohol, a good substitute is chicken broth with a splash of lemon juice or white wine vinegar to mimic the acidity.

Fresh Thyme – Thyme lends a subtle, earthy undertone. If fresh thyme isn’t available, you can use a pinch of dried thyme. Just remember, dried herbs are more potent, so use about a third of what you would use if it were fresh.

Dijon Mustard –  Dijon or spicy brown mustard adds smoothness and depth to the meal.

Whole-Grain Mustard – It will add texture to the recipe.

Fresh Parsley – Adds a fresh, bright finish to the dish with a dash of parsley.

Heavy Cream – For a lighter version, half-and-half or whole milk can work, though the sauce will be less rich. Non-dairy alternatives like coconut cream or cashew cream can substitute for cream if you’re avoiding dairy.

Chicken Broth –  This forms the foundation of the sauce, adding savory depth to the flavor. For a vegetarian version, substitute with vegetable broth.

Fresh Parsley – Adds a fresh, bright finish to the dish with a dash of parsley.

Step-by-Step Cooking Process

Let’s now make this creamy mustard chicken with mushrooms and peas. This recipe serves three and takes about 30 minutes from start to finish.

1.    Sear the Chicken 

Start with a large skillet over medium-high heat. Add 2 tablespoons of ghee, letting it melt and warm up for a few seconds.

While it’s heating, season 3 medium boneless chicken breast cutlets with salt and black pepper. Place the chicken in the skillet, ensuring the pieces have enough space to brown nicely. Sear for 2-3 minutes on each side until golden and crispy.

If the chicken sticks, give it another minute or two until it’s ready to release naturally. Doing so locks in flavor while giving the chicken a nice crust. Once both sides are browned, transfer the chicken to a plate and set aside.

2.    Sauté the Aromatics and Mushrooms 

In the same skillet, add 1 minced shallot, stirring for a minute or two until softened. Next, add 8 ounces of sliced mushrooms, 2-4 grated garlic cloves, and a sprig of fresh thyme. Keep stirring often, and cook for about 3 minutes. The mushrooms will release their moisture and shrink, absorbing the delicious flavor of the shallot and thyme.

3.    Deglaze the Pan 

Pour in 1/2 cup of white wine to deglaze the skillet, using a spatula to scrape up any browned bits stuck to the bottom. This adds extra flavor to your sauce. Let the wine simmer for a couple of minutes until most of the liquid evaporates.

4.    Create the Sauce 

Now, stir in 1 tablespoon each of Dijon mustard and whole-grain mustard for a tangy kick. Add 1 cup of heavy cream and 1 cup of chicken broth. Stir well to combine everything, and bring it to a gentle simmer. Lower the heat to medium, return the chicken cutlets to the skillet, and cover the pan. Let it cook for about 10-12 minutes until the chicken is fully cooked and the sauce thickens. Be sure to keep the sauce on low heat to prevent curdling. Stir occasionally, and if it becomes too thick, add a splash more broth.

5.    Add the Peas and Finish 

Add 1 cup of fresh or frozen peas into the sauce, letting them simmer for another 2 minutes to warm through. Sprinkle a tablespoon of fresh parsley on top, season with salt and black pepper to taste, and you’re ready to serve!

This creamy mustard chicken dish is best enjoyed hot, straight out of the pan, with a generous spoonful of sauce over each cutlet.

Some Cooking Tips to Make Your Creamy Mustard Chicken THE Best

Here are some simple points that, if taken care of, will make your creamy mushroom chicken finger-licking good:

• Prep Everything First: Measure and chop everything before you start cooking. This saves time and prevents scrambling to prep ingredients while the pan is hot.
• Sear the Chicken Well: For the best browning, pat the chicken dry with paper towels before seasoning. Use a hot skillet and don’t move the chicken too soon—let it naturally release from the pan for that lovely golden crust.
• Layer the Flavors: Start with aromatics like shallots and garlic to build a flavorful base, then deglaze with wine or broth to capture all those tasty browned bits.
• Low and Slow for the Sauce: Once you add the cream and mustard, keep the heat low and stir often to prevent curdling. If your sauce thickens too much, add a little broth or cream to thin it out.

FAQs

Can I make this creamy mustard chicken with a different type of mustard?

Absolutely. If you don’t have Dijon or whole-grain mustard, use spicy brown or even yellow mustard. Adjust the amount to your taste since different mustards can have varying levels of tanginess.

What are some variations for adding veggies to this dish?

Besides peas and mushrooms, try adding baby spinach or kale for some extra greens. Green beans or snap peas are also great for added crunch. Just toss them into the skillet in the last few minutes of cooking to keep their texture.

How can I make the sauce thicker or thinner?

To thicken, let the sauce simmer for a few more minutes, or add a touch more cream. If it becomes too thick, stir in some chicken broth to reach your desired consistency.