If you’re looking for a quick and easy dinner that’s full of flavor, this one pan creamy dijon mustard is for you! I made this for a quick dinner the other day after coming in from a walk where I basically stopped to talk to every dog we met. I get so excited when I see puppies and their owners are always so patient and friendly. I’m pretty sure when you get a dog, you know that you’re in for people randomly accosting you to talk to your pet. It’s hilarious because walking around our neighborhood, we’ve definitely gotten to know the dogs that go out on walks.
I remember all the dog’s names but I have honestly ever asked to know their human’s names. Hilarious, right? Anyway, this dish came together super quickly – the most time consuming thing is definitely slicing the mushrooms. If you’re tight on time, you can always get sliced mushrooms, but I always like slicing my own. I am obsessed with sautéed mushrooms. They’re so earthy, juicy, and full of umami. The best way to get them brown and seared on the outside while still being juicy on the inside is to make sure that you don’t get them wet.
Yup, that means you shouldn’t wash your mushrooms! My mom would probably die if she knew that I just gently brush my mushrooms off (if they’re really dirty I wipe them with a damp paper towel) but it’s the only way to do it. The best thing is to get mushrooms that are pretty pristine looking. These days there are a ton of fun different mushrooms out there: shiitakes, king mushrooms, oyster, enoki, and the list goes on. If you have an Asian grocery store nearby, definitely check out their mushroom selection – they’re typically grown with out dirt which makes cleaning them a non-event. Plus the different textures and flavors of mixed mushrooms make dishes so much more tasty.
In this case, I just used regular ol’ cremini mushrooms. They’re the base of flavor of this dish. Added to that is a bit of spicy Dijon, cream for richness, chicken for protein, and kale for greens. It’s the perfect little one pan dish that happens to be keto friendly! If you’re looking for more fat, use skin on chicken thighs. I went with boneless skinless chicken breast because we happened to have some in the fridge, which is kind of a rarity. We hardly ever eat chicken breasts, but we both agreed that these chicken breasts were delicious. The key is searing them quickly – because they’re halved, they cook very quickly but still take on some nice golden brown goodness.
Hope you get a chance to make this. It’s definitely been on repeat around here!
Cut the chicken breasts in half lengthwise to make four thin cutlets. Season both sides with salt and freshly ground pepper.
Add the oil to a skillet over medium high-heat and sear the chicken until golden and cooked through, flipping once, 2-3 minutes per side. Remove and set aside.
Add the butter to the pan. When melted, add the mushrooms and sear until golden, flipping as needed.
Stir in the garlic and cook until soft. Add the chicken broth and cream. Bring to a boil until the sauce thickens.
Stir in the Dijon until smooth, then the greens until they wilt. Add the chicken back to the pan. Season with salt and pepper and enjoy!