Chicken Dijon with Mushrooms – tender, juicy chicken breasts smothered in a creamy mushroom sauce. Easy recipe from scratch!
Pan seared chicken and sauteed mushrooms in a creamy, silky sauce with a hint of dijon mustard and so much flavor.
Restaurant level taste for your next dinner party – quick and easy enough for weeknights.
The ultimate comfort food on a cold day. Let’s go.
WHAT I LOVE ABOUT THIS RECIPE:
- It’s a budget-friendly easy meal the whole family can get behind.
- The dijon is a secret weapon in the kitchen adding delicious flavor with very little effort.
- The wilted spinach doesn’t change the flavor of the dish but adds nutrition.
- This Chicken Dijon with Mushrooms is made with simple ingredients from the grocery store.
- This recipe comes together in about 30 minutes making it ideal any day of the week.
- This recipe is similar to Cheddars Scratch Kitchen. If you’ve never tried it, buckle up – it’s THAT good.
WHAT’S IN CREAMY CHICKEN DIJON WITH MUSHROOMS?
- boneless skinless chicken breasts
- all purpose flour
- salt and pepper
- olive oil
- fresh mushrooms sliced
- garlic cloves
- fresh thyme (about 1 teaspoon when removed from stem and minced)
- worcestershire sauce
- dry white wine (sauvignon blanc used)
- chicken stock
- half and half (can use heavy cream)
- dijon mustard
- grated parmesan cheese
- fresh spinach
HOW TO MAKE CHICKEN DIJON WITH MUSHROOMS:
Slice chicken lenthwise to form cutlets then season both sides with about 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add flour to a shallow bowl then dredge the chicken in it and set aside.
In a large skillet melt butter and add oil over medium to medium-high heat.
Sear chicken on both sides (about 2 minutes per side).
Remove the chicken from the skillet to a plate and reserve.
Add mushrooms, onions and minced thyme to the same skillet (don’t wash it!).
Cook 6-7 minutes or until golden then stir in minced garlic and Worcestershire sauce.
Pour in the wine, scraping any browned bits from the bottom of the pan and cook 2-3 minutes letting the wine reduce.
Add the chicken stock, parmesa and half and half.
Once it comes to a boil, reduce heat to medium-low and simmer 2-3 minutes until the cheese is melted and the sauce thickens.
Whisk in the dijon mustard, combining well then return the chicken pieces to the skillet, turning to coat in the sauce.
Wilt in chopped spinach and simmer 1 minute or until the chicken is warmed and an internal temperature of 165 degrees on a meat thermometer.
Taste and adjust for salt and pepper then serve right away.
WHAT GOES WITH CHICKEN DIJON WITH MUSHROOMS?
Below are a few of my favoritge side dishes with this chicken:
SUBS AND VARIATIONS:
- Chicken broth can be used instead of chicken stock if that’s what you normally buy.
- If you prefer dried herbs, use 1/2 teaspoon garlic powder intead of garlic cloves and 1/2 teaspoon dry thyme.
- Garnish with green onions.
- Saute diced red bell pepper with the mushroom and onions mixture.
- Boneless chicken thighs can be used intead of chicken breasts.
- Instead of slicing the chicken, you can pound to an even thickness.
LOOKING FOR MORE EASY CHICKEN RECIPES?
Full recipe in the recipe card below. Enjoy!
Let’s cook together!
Tried this Dijon Chicken Mushroom recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME on social media! @agoudalife or #agoudalife
Chicken Dijon with Mushrooms
- 2 whole boneless skinless chicken breasts cut in half lengthwise
- 1/2 cup all purpose flour
- salt and pepper
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 1/4 cup onion diced
- 2 cloves garlic peeled and minced
- 1 sprig fresh thyme removed from stem and minced
- 1 tablespoon worcestershire sauce
- 1/4 cup dry white wine sauvignon blanc used
- 1 cup chicken stock
- 1/2 cup half and half
- 1 teaspoon dijon mustard
- 1/3 cup grated parmesan cheese
- 2 cups fresh spinach stems trimmed and rough chopped
- Slice chicken lenthwise to form cutlets. Season both sides with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon black pepper).
- Dredge chicken flour shaking off excess and set aside.
- To a large skillet, add buter and oil over medium to medium-high heat. sear chicken (about 2 minutes per side) then remove from the skillet to a plate and set aside.
- Add mushrooms, onions and minced thyme to the skillet (don't wash it) cooking 6-7 minutes or until golden then stir in minced garlic and Worcestershire sauce.
- Pour in the wine, scraping any browned bits from the bottom of the pan and cook 2-3 minutes letting the wine reduce.
- Add chicken stock, parmesan cheese and cream. Once it comes to a boil, reduce heat to medium-low and simmer 2-3 minutes until the cheese is melted and the sauce thickens.
- Whisk in the dijon mustard, combining well then return the chicken pieces to the skillet, turning to coat in the sauce.
- Wilt in chopped spinach and simmer 1 minute or until the chicken is warmed and an internal temperature of 165 degrees on a meat thermometer.
- Taste and adjust for salt and pepper then serve right away.