A creamy, flavorful skillet dish featuring tender chicken breasts, sautéed mushrooms, and broccoli in a rich Dijon mustard and cream of broccoli sauce. Perfect for a quick weeknight dinner, served over noodles.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minChef Tips
- Avoid Overcooking Chicken: Use a meat thermometer to ensure the chicken doesn’t dry out. Remove it from the skillet promptly once it hits 165°F.
- Mushroom Choice: Cremini mushrooms add a deeper flavor, but white button mushrooms work well too. Avoid overcrowding the pan to ensure they brown rather than steam.
- Broccoli Texture: For brighter, crisper broccoli, blanch it for 1 minute in boiling water before adding to the skillet.
- Sauce Consistency: If the sauce is too thick, add an extra 1-2 tablespoons of milk. If too thin, simmer uncovered for an additional 1-2 minutes.
- Make Ahead: Prep the vegetables and measure out ingredients in advance to streamline cooking.
Optional Variations
- Protein Swap: Substitute chicken with boneless pork chops or turkey cutlets, adjusting cooking time as needed.
- Vegetable Add-Ins: Add sliced bell peppers, zucchini, or spinach for extra color and nutrition.
- Creamy Twist: Replace cream of broccoli soup with cream of mushroom or cream of chicken for a different flavor profile.
- Spicy Kick: Add a pinch of red pepper flakes or a teaspoon of whole-grain mustard for a subtle heat.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of egg noodles.
Ingredients
Directions
- Prepare the Chicken: Season chicken breasts lightly with salt and pepper. In a large skillet over medium heat, melt 1 tablespoon butter. Add chicken and cook for 4-5 minutes per side until golden brown. Remove chicken to a plate and set aside (it will finish cooking later).
- Cook Vegetables: In the same skillet, melt the remaining 1 tablespoon butter. Add broccoli florets and mushrooms. Sauté for 5-7 minutes, stirring frequently, until tender and any mushroom liquid has evaporated.
- Make the Sauce: Stir in the cream of broccoli soup, milk, and Dijon mustard. Whisk until smooth. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
- Finish Cooking: Return the chicken (and any accumulated juices) to the skillet. Reduce heat to low, cover, and simmer for 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Stir occasionally to coat the chicken in the sauce.
- Serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the chicken and sauce over cooked egg noodles.
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