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.
Why I love 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.
- Similar to Cheddars Scratch Kitchen. If you’ve never tried it, buckle up – it’s THAT good.
What do I need to make Creamy Chicken Dijon with Mushrooms?
- boneless skinless chicken breasts
- all purpose flour
- salt and pepper
- olive oil
- butter
- fresh mushrooms sliced
- onion
- 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 lengthwise 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. Add chicken and sear 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, parmesan cheese 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.
Best side dishes with Chicken Dijon:
Below are a few of my favorite side dishes with this chicken:
Creamy Smoked Gouda Mashed Potatoes
Subs and variations to this recipe:
- Chicken broth can be used instead of chicken stock.
- Dried herbs instead (1/2 teaspoon garlic powder instead of garlic cloves and 1/2 teaspoon dry thyme).
- Garnish with green onions.
- Sauté diced red bell pepper with the mushroom and onions mixture.
- Use boneless chicken thighs can be used instead of chicken breasts.
- Pound instead of slicing chicken to an even thickness.
More each chicken recipes:
Cheesy Breaded Chicken with Mushrooms
Crispy Breaded Chicken Parmesan
20 Minute Chicken Tortellini Alfredo
Full recipe in the recipe card below. Enjoy!
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Chicken Dijon with Mushrooms
Equipment
- large skillet
Ingredients
- 2 whole boneless skinless chicken breasts cut in half lengthwise
- 1/2 cup all purpose flour
- salt and pepper
- 2 tablespoons olive oil
- 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
Instructions
- 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.
Bernie, this is a gorgeous dish of chicken! Love that it is on the table in quick time! Pinned. Thanks for sharing. Chat soon!
Thanks friend ~ it’s one of our favorites! Enjoy the week and let’s keep in touch.
Missing one ingredient. How much garlic do you grate? Also, it never says when to add the chicken back to the sauce. Guessing before covering and simmering for another 10 minutes at the end
Hi Chris – I went back and checked the recipe again and you’re absolutely right — so sorry for the missing info! I appreciate you letting me know. I’ve updated the recipe. Would love your feedback on how you liked it!