Season chicken breasts with salt, pepper, and paprika. Dredge lightly in flour, shaking off excess.
Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
Add sliced mushrooms and minced shallots to the skillet. Sauté until softened and lightly browned, about 5-7 minutes.
Stir in garlic and cook for 1 minute more. Pour in white wine and deglaze the skillet, scraping up any browned bits. Let the wine reduce slightly, about 2-3 minutes.
Add chicken broth, Dijon mustard, and heavy cream to the skillet. Stir well to combine. Bring the sauce to a simmer.
Return chicken breasts to the skillet and nestle them in the sauce. Sprinkle with fresh thyme. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
Garnish with fresh parsley. Serve hot over mashed potatoes, pasta, or rice.
Fantastic! This recipe is a keeper. The creamy mustard sauce is a game changer. I served it over mashed potatoes, as suggested, and it was a perfect combination. Easy to follow and a real crowd-pleaser.
Good, but not great. The sauce was nice, but I felt it could have used a bit more acidity. Perhaps a squeeze of lemon juice? The chicken was cooked well.
Loved the flavors in this dish. The shallots and mushrooms gave the sauce a wonderful depth. I might add a touch of white wine next time to deglaze the pan for even more flavor. Chicken was cooked perfectly.
Absolutely delicious! The creamy Dijon sauce was divine, and the chicken was perfectly cooked. The mushrooms and shallots added so much flavor. Will definitely make this again!
A solid recipe. The creamy sauce is delicious. I used chicken thighs instead of breasts and it worked well. Cooking time was just right for the thighs.
