Garlic, Thyme and Mushroom Dijon Chicken Recipe

Do you want a recipe that sounds impressive, tastes incredible and can be made in less than 30 minutes?  My Garlic, Thyme and Mushroom Dijon Chicken and Rice is the perfect option for you.  Your friends will love it, it pairs with chardonnay, Sauvignon Blanc or even a Vidal for those who like sweet wines.

Here’s how to make it.

Garlic dijon chicken, mushroom and rice recipe

You will need:

  • 1 package of chicken (I buy the tenderloins because it takes less time to cut into pieces)
  • Jasmine or brown rice (I use roughly 1 or 2 cups depending on how much rice I want for dinner)
  • Dijon mustard (French’s with chardonnay is great)
  • 8 large button mushrooms
  • 6 cloves of garlic
  • 2 huge tablespoons of sour cream
  • 1/2 cup to 1 cup of chicken stock (if you do rice for two people then 1/2 cup, 4 people 1 cup)
  • A bunch of Thyme (if you want to save time, buy this herb stripper.  I use it all the time when I need to take the leaves off thyme, oregano and rosemary)
  • Sea salt
  • Black pepper
  • Extra virgin olive oil

how to make dijon chicken

Start by pre-heating your oven to 350 degrees.  While it’s pre-heating, mince your garlic, slice your mushrooms thin enough to sautee and then take the leaves off of the thyme.

ingredients for a dijon sauce

Now season the chicken with sea salt and black pepper.  Next drizzle some of the extra virgin olive oil into a large pan and toss the chicken in.  You want to sear it on both sides.  After, place it on a baking sheet and put it in the oven for about 12 minutes so it’s almost 100% cooked.

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While the chicken is in the oven, drizzle more extra virgin olive oil into the same pan and then toss in the garlic and thyme and toss at medium heat until it’s fragrant.  Next add in the mushrooms and saute them until they start to brown.  Now add the chicken stock and reduce it by half.

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Once reduced, add in 1 tablespoon of sour cream and dijon mustard to taste.  I do about 3/4 of a tablespoon.  Because I used jasmine rice this time, I added extra stock since I added the rice to the broth so it would soak it up.  If you use brown rice you can do less stock and pour the sauce over the chicken.

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Once you’ve added the sour cream and mustard, take the chicken and slice it into chunks.  Now add it to the sauce and stir it all together.  I let it continue to cook in the sauce and soak it up.  Next I added the rice over the chicken and the other tablespoon of sour cream and more mustard.  Then I folded everything into each other and let it all blend together.

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Now plate and serve.  This recipe tastes amazing with white wines that are thick, full and have butter, oak or big flavors.  In the photo I feature Staggs Leap Chardonnay (Karia) but I have a better one for you which will be on the blog shortly.  This recipe for dijon chicken is really easy, sounds high end and can be prepared in under 30 minutes.  Leave a comment below if you’ve tried it and let me know how it turned out.

 

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