One-Pot Creamy Mushroom Chicken with Dijon

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken and mushrooms in a rich, herb-infused sauce, ready in 30 minutes. This American-inspired one-pot recipe, ready in about 30 minutes, pairs chicken thighs, mushrooms, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 American cuisine 360 cal/serving

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Ingredients

1 lb chicken thighs
8 oz mushrooms
1 shallot
2 tbsp all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 tbsp Dijon mustard
1 tbsp fresh thyme

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Instructions

Step 1: Pat 1 lb chicken thighs dry and season with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high. Brown chicken on both sides for 5-6 minutes until golden; remove and set aside.
Step 2: Add 8 oz sliced mushrooms and 1 minced shallot to the skillet. Cook for 5 minutes until mushrooms release liquid and brown. Sprinkle 2 tbsp all-purpose flour over mushrooms and stir for 1 minute to cook off raw flour.
Step 3: Whisk in 1 cup chicken broth and 1 tbsp Dijon mustard until smooth. Simmer for 2 minutes, then stir in 1/2 cup heavy cream and 1 tbsp fresh thyme. Return chicken to skillet, simmer for 8 minutes until chicken reaches 165°F. Serve immediately.