This dijon chicken and mushrooms recipe tastes like something you'd get at a restaurant. It's inspired by Cheddar's Dijon Chicken & Mushrooms, but lightened up a little and made in your kitchen in one pan.
Why We Love This Recipe
- It's better than the restaurant version: Sure, the Cheddar's Dijon Chicken and Mushrooms is delicious, but this version is a little healthier, so much fresher, and made in your own kitchen. What could be better?
- It's fast: Just because this dish tastes fancy doesn't mean it has to take a long time or be complicated. We make this recipe in one pan in about half an hour.
- It's delicious: We drown the chicken and mushrooms in a creamy dijon wine sauce that is so delicious you'll be scooping it up with a spoon. It's so good and perfect for a fancy meal at home.
Ingredient Notes and Substitutions
Thinly Sliced Chicken Breasts: We prefer to work with thinly sliced chicken breasts because they cook faster than thick breasts. You can butterfly normal chicken breasts or buy thinly sliced chicken breasts (Purdue sells them at Walmart).
White Wine: We use white wine in the dijon sauce that goes on the chicken. We prefer Chardonnay (choose one that's not super oaky), Pinot Grigio, or Sauvignon Blanc. If you prefer to omit the wine, you can substitute chicken broth and a squeeze of lemon.
Coconut Cream: We use coconut cream in this recipe to make it creamy. You can substitute heavy cream if you don't like the flavor of coconut.
Dijon Mustard: We use smooth dijon mustard (not whole grain), but you can use whatever you generally prefer. Either will work. Just don't use regular yellow mustard.
Mushrooms: We use sliced baby bella mushrooms. You can use white mushrooms, shiitake mushrooms, or whatever you generally love.
Shallots: Shallots are in the onion family, and have a similar flavor to other onions or garlic. You can usually find them near the onions and garlic in the grocery store. If you don't have shallots or can't find them, you can substitute half of a sweet onion.
See recipe card for full ingredient list and amounts.
Step 1: Sprinkle both sides of your chicken breasts with salt and pepper.
Step 2: Add oil to a large pan over medium-high heat. Once hot, add the chicken breasts and cook, undisturbed for 2-3 minutes, or until golden brown on the bottom. Then flip and cook for another 2-3 minutes, or until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.
Step 3: Add butter and more oil to the pan and turn the heat to medium low. Add the mushrooms and shallots and cook for 2-3 minutes, until the shallots begin to look transparent. Then add the garlic and cook for 1 minute.
Step 4: Turn the heat back to medium high. Add the wine and let it come to a simmer. Cook for 5-6 minutes, until reduced by about half. Then add the coconut cream and chicken broth, and let simmer for 10-12 minutes, until thickened slightly.
Step 5: Turn the heat to low and add the dijon mustard. Whisk until well combined, then add salt and pepper to taste. Add the chicken back to the pan and serve immediately. Garnish with fresh herbs if desired.
- If your sauce doesn't seem to be thickening, just be patient! It thickens over time, and it thickens a bit when it cools off. Just give it more time, then turn the heat off and let it cool off. It'll be the perfect thickness for drizzling all over your chicken and mushrooms.
- Make sure you taste the sauce before adding any extra salt at the end. This recipe is naturally pretty salty (thanks to the chicken broth), so don't overdo it.
Frequently asked questions
Just be patient! The sauce thickens over time, and it thickens a bit when it cools off. Just give it more time, then turn the heat off and let it cool off. It'll be the perfect thickness for drizzling all over your chicken and mushrooms.
We like to use coconut cream in this recipe because it's delightfully creamy and dairy free. If you don't like the taste of coconut or prefer to use real dairy, swap it out for heavy cream.
Store the chicken and mushrooms in an air-tight container in the refrigerator for up to 4 days. Reheat in the microwave or in a saucepan over medium-low heat. Add a little bit of chicken broth or cream if it's dry.