Skip to main content
Creamy Dijon Chicken & Mushrooms
Creamy Dijon Chicken & Mushrooms

Creamy Dijon Chicken & Mushrooms

with Thyme-Roasted Potatoes & Zucchini

Recipe Development Team
Recipe Development TeamPublished on September 11, 2024

In honor of the summer games and inspired by a gold-medal winning recipe from HF Spain, these juicy seared chicken cutlets are drizzled with a creamy, buttery mustard-herb sauce that’s infused with dried thyme and loaded with savory sautéed mushrooms, adding tangy richness to every bite. On the side are tender roasted carrots and zucchini seasoned with garlic and thyme.

Tags:
Carb Smart
Protein Smart
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Potato

1 unit

Zucchini

1 teaspoon

Garlic Powder

1 teaspoon

Dried Thyme

20 ounce

Chicken Cutlets

4 ounce

Button Mushrooms

4 teaspoon

Dijon Mustard

1.5 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Chicken Stock Concentrate

5 teaspoon

Red Wine Vinegar

Not included in your delivery

Cooking Oil

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving
Calories740 kcal
Fat34 g
Saturated Fat11 g
Carbohydrate40 g
Sugar7 g
Dietary Fiber4 g
Protein70 g
Cholesterol240 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Paper Towel
Large Pan
Small Bowl
Whisk

Instructions

Start Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into 1⁄2-inch-thick half-moons.

Roast Veggies
2

• Toss potato wedges and zucchini on a baking sheet with a large drizzle of oil, half the garlic powder, half the thyme, salt, and pepper (for 4 servings, spread potatoes out across entire sheet; use a second sheet for zucchini). (You’ll use the remaining garlic powder and thyme in Step 5.) • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)

Cook Chicken
3

• While veggies roast, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken; cook until browned and cooked through, 6-8 minutes per side. TIP: Lower heat and cover pan if chicken begins to brown too quickly. • Turn off heat; transfer to a cutting board. Wipe out pan.

Finish Prep
4

• Meanwhile, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). • In a small bowl, whisk together mustard, sour cream, stock concentrate, 1⁄4 cup water, and 1 tsp vinegar (1⁄3 cup water and 2 tsp vinegar for 4 servings). (Be sure to measure the vinegar; we sent more.) Set aside.

Make Sauce
5

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and remaining thyme; season with salt and pepper. Cook, stirring occasionally, until softened, 2-4 minutes. Add remaining garlic powder and stir to coat. • Add mustard mixture and 2 TBSP butter (4 TBSP for 4 servings). Cook, stirring constantly, until butter melts and sauce is thoroughly combined. • Bring to a simmer and cook, stirring constantly, until slightly thickened, 1-2 minutes more. TIP: If sauce is too thick, add a splash or two of water and bring to a boil; stir until smooth and slightly thickened. • Turn off heat and season with salt and pepper.

Finish & Serve
6

• Thinly slice chicken crosswise. • Divide chicken and veggies between plates. Spoon mushroom sauce over chicken and serve.

Chicken is fully cooked when internal temperature reaches 165°.

More delicious recipes with similar ingredients

Pan-Seared Sweet Soy Glazed Chicken

Pan-Seared Sweet Soy Glazed Chicken

with Roasted Carrots & Broccoli
Glazed Gingery Turkey Patties

Glazed Gingery Turkey Patties

with Mushroom Teriyaki & Carrot-Zucchini Jumble
Gnocchi Bolognese

Gnocchi Bolognese

with Fresh Tomato Sauce, Carrots, and Parmesan Cheese
Southwestern Stuffed Peppers

Southwestern Stuffed Peppers

with Ground Beef, Quinoa, and Monterey Jack Cheese
Cranberry Pork Chops

Cranberry Pork Chops

with Herbed Rice and Orange-Glazed Carrots
Korean Chicken Tacos for Dinner

Korean Chicken Tacos for Dinner

with a Chicken Stir-Fry for Lunch
Lemon Dill Lobster Ravioli and Shrimp

Lemon Dill Lobster Ravioli and Shrimp

and Marinated Zucchini Ribbons
Pan-Seared Chicken & Orecchiette Primavera

Pan-Seared Chicken & Orecchiette Primavera

with Parmesan Cream Sauce & Spring Veggies
Barbecue Pulled Pork Sandwiches

Barbecue Pulled Pork Sandwiches

with Quick-Pickled Cucumbers and a Cabbage Carrot Slaw
Beef & Mushroom Shepherd’s Pie

Beef & Mushroom Shepherd’s Pie

topped with White Cheddar Mashed Potatoes
Sausage and Tomato Risotto

Sausage and Tomato Risotto

with Lemony Zucchini Ribbons
Beef, Tomato, Spinach & Feta Panini

Beef, Tomato, Spinach & Feta Panini

with Lemon-Oregano Potato Wedges & Garlic Dijonnaise
Bacon & Spinach Breakfast Biscuit Bombs

Bacon & Spinach Breakfast Biscuit Bombs

3x the delicious servings!
Spicy Beef Dan Dan Noodle Ramen

Spicy Beef Dan Dan Noodle Ramen

with Szechuan Spices, Sesame & Charred Cabbage
Double Sauced Turkey Street Cart Bowls

Double Sauced Turkey Street Cart Bowls

with Yellow Rice
Parmesan Herb-Crusted Salmon

Parmesan Herb-Crusted Salmon

with Garlic Mashed Potatoes, Asparagus & Creamy Mustard Sauce
Creamy Lemon-Herb Organic Chicken

Creamy Lemon-Herb Organic Chicken

with Balsamic-Glazed Brussels Sprouts & Carrots
Tangy Plum Dijon–Glazed Chicken

Tangy Plum Dijon–Glazed Chicken

with Thyme Roasted Root Vegetables & Cauliflower Rice
Chicken, Zucchini & Tomato Flatbreads

Chicken, Zucchini & Tomato Flatbreads

with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
Butter-Basted Southwestern Pork Chops

Butter-Basted Southwestern Pork Chops

with Cheesy Sweet Potato Jumble, Pico de Gallo & Lime Crema