clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A pan of chicken breast with mushrooms and a creamy dijon sauce.

Dijon Chicken and Mushrooms (One Pan)

  • Author: Mollie
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


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. 



2 pounds chicken breasts, sliced thin (see note)

Salt and pepper

3 tablespoons cooking oil (we use avocado oil), divided

1 tablespoon unsalted butter

1 shallot, diced

8 ounces mushrooms, sliced

4 cloves garlic, minced

1 cup white wine (we use Chardonnay, Pinot Grigio, or Sauvignon Blanc)

1 cup chicken broth

1 cup coconut cream

1 tablespoon dijon mustard


  1. Sprinkle both sides of your chicken breasts with salt and pepper.
  2. Add 2 tablespoons of the 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.
  3. Add butter and the remaining tablespoon of oil to the pan and turn the heat to medium low. Add the mushrooms, shallots, and black pepper and cook for 2-3 minutes, until the shallots begin to look transparent. Then add the garlic and cook for 1 minute.
  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.
  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. 


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).

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.

Nutritional information is only an estimate.  

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1 chicken breast
  • Calories: 570
  • Sugar: 2.4 g
  • Sodium: 449.7 mg
  • Fat: 17.9 g
  • Carbohydrates: 4.7 g
  • Protein: 54.2 g
  • Cholesterol: 174.3 mg

Keywords: chicken and mushrooms, dijon chicken, mushrooms