This creamy French style chicken dish is all about tender chicken cooked in a rich sauce of cream, garlic, and herbs. It’s a warm hug on a plate!
Perfect for impressing guests or just treating yourself, this meal is easy to make and tastes incredible. I love pairing it with some crusty bread to soak up all that delicious sauce!
Key Ingredients & Substitutions
Chicken Breasts: I recommend using boneless, skinless chicken breasts for ease. If you’re looking for options, thighs work great too for a juicier result. Leftover rotisserie chicken can also be used—just add it at the end to warm through!
Mushrooms: Cremini mushrooms add depth, but button mushrooms are equally good. Don’t have mushrooms? Try adding spinach or zucchini for some greens instead!
Heavy Cream: This makes the sauce rich and creamy. If you’re looking for a lighter option, half-and-half or coconut milk can work in a pinch, though the texture may be different.
Dijon Mustard: Adds a tangy kick. If you’re out, whole grain mustard can substitute nicely. For a milder flavor, yellow mustard is also acceptable.
Fresh Herbs: Thyme is my favorite here, but you can swap it for rosemary or even Italian seasoning. Fresh herbs always elevate the dish, but dried herbs will work if you don’t have fresh on hand.
How Do You Get the Chicken Perfectly Cooked?
Cooking chicken can feel tricky, but a few tips can help! Start by patting the chicken dry, which helps it brown nicely. When you add the chicken to the hot skillet, resist the urge to move it around too much; let it sear for about 5-6 minutes on each side without disturbing it.
- To check for doneness, use a meat thermometer; it should read 165°F (75°C).
- If you find it’s browning too quickly, lower the heat a bit to cook through without burning.
- After cooking, letting the chicken rest for a few minutes helps keep it juicy.
Creamy French Style Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced (e.g., cremini or button mushrooms)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1-2 sprigs fresh thyme for garnish (optional)
How Much Time Will You Need?
This dish takes about 30 minutes total. You’ll spend about 10 minutes prepping and seasoning the chicken, and another 20 minutes cooking it to perfection. Perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Season the Chicken:
Begin by patting the chicken breasts dry with paper towels. This helps them brown nicely! Sprinkle salt and pepper generously on both sides. Remember, seasoning is key for flavor!
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes until they’re golden brown on one side. Flip them over and cook for another 5 minutes on the other side. Remove the chicken from the skillet and set aside; we’ll come back to it later!
3. Sauté the Vegetables:
Lower the heat to medium. In the same skillet, add the finely chopped onion. Sauté for about 3-4 minutes, or until it’s translucent. Next, stir in the minced garlic and sliced mushrooms. Cook everything together for about 5 minutes, until the mushrooms are nice and soft.
4. Add Wine and Simmer:
Pour in the dry white wine, making sure to scrape up any tasty brown bits stuck to the pan. Let it simmer for about 3 minutes until the wine reduces by half. This adds a wonderful depth of flavor to the sauce!
5. Make the Creamy Sauce:
Time to bring in the richness! Stir in the heavy cream, Dijon mustard, and thyme. Allow the sauce to gently simmer for 3-4 minutes until it thickens slightly. It should be creamy and inviting!
6. Cook the Chicken in the Sauce:
Return the chicken breasts to the skillet. Spoon some of the delicious sauce over the chicken, then cover the skillet and reduce the heat to low. Let it cook for another 8-10 minutes, or until the chicken is cooked through and the juices run clear.
7. Taste and Adjust:**
Give the sauce a taste and adjust the seasoning with more salt and pepper if desired. Don’t be shy—this is where you can make it just right!
8. Garnish and Serve:
For a lovely finish, garnish your creamy French style chicken with chopped parsley and some fresh thyme sprigs. Serve hot alongside mashed potatoes, rice, or even some crusty bread to soak up that luxurious sauce. Enjoy every bite!
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Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed before cooking. The best way to thaw is by leaving it in the fridge overnight or using the cold water method—place the chicken in a sealed plastic bag and submerge it in cold water for a couple of hours.
What Can I Substitute for White Wine?
If you prefer not to use wine, you can substitute it with an equal amount of chicken broth or vegetable broth. A splash of lemon juice or white grape juice can also work, just adjust the seasoning to balance the sweetness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the microwave or on the stove. You may need to add a splash of cream or broth to refresh the sauce while reheating.
Can I Make This Recipe Dairy-Free?
Yes, you can make a dairy-free version by using coconut cream or a cashew cream substitute in place of heavy cream. Just ensure any other dairy products, like butter or cheese, are replaced with suitable alternatives as well.
