Recipe & Styling by Carol Dudar | Photography by Paul Buceta
Move over boring, tasteless chicken breasts. This glow-up version featuring a mouth-watering mushroom sauce is seriously comforting, and contains none of the weird preservatives you might find in a canned version. Plus, searing the chicken breasts first before popping them into the oven ensures you’ll end up with a juicy, flavorful protein. We love pairing this meal with rice or cauliflower rice, depending how hungry we are that day.
Chicken Breasts with Dijon and Herb Mushroom Sauce
Prep Time: 10 Minutes | Total Time: 40 Minutes
Makes 4 Servings
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
4 boneless, skinless chicken breasts
4 sprigs fresh rosemary
10 thyme stems
1 medium onion, thinly sliced
8 oz cremini mushrooms
5 oz oyster mushrooms
¾ cup chicken stock, divided
2 Tbsps Dijon mustard
1 large garlic clove, coarsely chopped
½ cup Greek yogurt
½ cup Parmesan cheese, grated
2 tsps salt, divided
2 tsps freshly ground black pepper, divided
1. Preheat oven to 400°F. In a large oven-proof, non-stick pan over medium heat, add oil, butter, thyme, and rosemary, and stir.
2. Season the chicken with 1 tsp of salt and 1 tsp of pepper, then add chicken to the pan, cooking for 5 minutes per side or until deeply golden-brown. Place chicken on parchment lined baking tray and set aside.
3. Add onion and mushrooms to pan, sauté until golden-brown and caramelized, and mushrooms are crispy, about 8-10 minutes. Season with remaining salt and pepper, then remove half of the mushrooms and set aside.
4. Add Dijon mustard, garlic, and ½ cup chicken stock to the pan. Stir well, then add chicken and juices back to pan. Transfer the pan to the oven and bake for 15 minutes.
5. Meanwhile, whisk together remaining chicken stock, parmesan cheese, and Greek yogurt in a small bowl. Season with salt and pepper.
6. Remove pan from oven and discard rosemary and thyme stems. Stir in Greek yogurt mixture, heating through.
7. Top with set-aside mushrooms and serve over rice or cauliflower rice.