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Chicken Breasts with Mushroom and Onion Dijon Sauce - Tender chicken smothered in a mushroom and onion Dijon mustard sauce! Elegant and easy to make!

In our kitchen, a good-quality Dijon mustard is one of those must-have, staple ingredients that we always have on hand! We add it to so many recipes – vinaigrettes and dressings, and it’s a terrific addition to my husband Jack’s famous potato salad!

But we also love Dijon mustard when it’s been turned into a zesty, creamy sauce – and it plays a starring role in this recipe for Chicken Breasts with Mushroom and Onion Dijon Sauce.

This delicious recipe can best be described as sophisticated comfort food! Tender boneless chicken breasts are sautéed with sliced mushrooms and onions, then smothered in a rich, creamy sauce that has been flavored with a mix of traditional Dijon as well as whole-grain Dijon mustard, plus rosemary and other herbs and spices.

Chicken Breasts with Mushroom and Onion Dijon Sauce - Tender chicken smothered in a mushroom and onion Dijon mustard sauce! Elegant and easy to make!

These Chicken Breasts with Mushroom and Onion Dijon Sauce would make the perfect, elegant entrée for a special dinner party – but this recipe is also easy enough that you can make it any day of the week!

Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.

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Chicken Breasts with Mushroom and Onion Dijon Sauce - A Family Feast

Chicken Breasts with Mushroom and Onion Dijon Sauce

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4 servings


If you have large 12-ounce chicken breasts as we did for this recipe, butterfly them, then cut in half to get two portions, and repeat for the second large breast.


  • 4 boneless skinless chicken breasts about 6 ounces each (1 ½ pounds)
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoons extra virgin olive oil
  • 4 cups sliced button mushrooms
  • 1 cup sliced red onion
  • 2 tablespoons fresh chopped rosemary
  • 1 tablespoons whole grain mustard
  • 2 tablespoons Dijon mustard
  • ½ cup white wine
  • 2 tablespoons fresh parsley chopped
  • ¼ cup chicken stock
  • ¼ cup heavy cream
  • 2 tablespoons butter


  1. In a medium bowl, place flour, salt and pepper and mix. Dredge chicken in four, shake excess and set aside.
  2. In a large skillet heat oil over medium high heat until hot. Add chicken breasts and brown 3-4 minutes per side. If all four pieces will not fit, cook in two batches. Remove chicken to a platter and set aside.
  3. Heat pan back up to high and add mushrooms and cook for about three minutes until just starting to brown. Reduce to medium high and add onions and rosemary. Cook for two to three minutes. The mushrooms will give up some liquid when the onions are added. Add both mustards, and wine and scrape up bottom. Add parsley, stock, cream and butter and mix to combine. Add chicken back in and cover with sauce. Reduce heat to a simmer and cook just until the chicken is cooked through (depending on size). Serve with sauce over each portion.

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  • Sonia wrote:

    I was wondering what brand of white wine you like cooking with?

    • Martha wrote:

      Hi Sonia – We often have La Crema or Sterling Chardonnay in our fridge! But any white wine that you enjoy drinking will work in this recipe!

  • Peggy wrote:

    What can you use in place of white wine?

    • Martha wrote:

      Hi Peggy – you can use chicken broth!

  • Annamaria Johnson wrote:

    I can’t have Rosemary. Is there an herb that I can substitute without altering the flavor too drastically?? Maybe Thyme? Thank you for all of your DELICIOUS recipes!

    • Martha wrote:

      Hi Annamaria – Thyme would work fine as a substitution in this recipe! Hope you enjoy the recipe! Martha

      • Annamaria Johnson wrote:

        AWESOME! Thank you for the quick reply.

  • Dorene Hanson wrote:

    Great Chicken Breasts with Mushroom and Onion Dijon Sauce recipe! My favorite local restaurant makes this for me and I was looking for an exact replica. This fit the bill! Great for company and every easy to make!

    • Martha wrote:

      Thanks Dorene! I hope our version is as good as the one you’ve had at the restaurant!!

  • mary wrote:

    i am probably going to make this sometime this week. are there any really great veggie sides that would go with this, aside from the vegetable already in the dish? thanks!

    • Martha wrote:

      Hi Mary! We ate ours with a simple mixed greens salad and our Favorite Vinaigrette recipe. I also had a reader comment on one of my social media pages that she served it with garlic mashed potatoes which also sounds great. Since the Dijon sauce is quite flavorful, I’d recommend balancing the meal with a simply prepared vegetable (our Perfect Asparagus recipe would be an example) so you don’t have too many competing flavors. Hope that helps give you some ideas! Thanks for writing to us!

      • tammi wrote:

        green beans would be good with this dish.
        I’m doing texas toast…..was going to do zucchini but changed my mind.

        • Martha wrote:

          Sounds delicious Tammi!

  • Mel wrote:

    i just made your chicken breasts with mushroom and dijon…it was great…the taste was succulent…is there any way of knowing its nutritional value…i am enjoying your recipes but need to carefully monitor my intake….

    • Martha wrote:

      Hi Mel – My Fitness Pal is a free app that can calculate the nutritional information for any recipe. Hope that helps!

  • Lisa Colwell wrote:

    If I can’t find whole grain mustard, do you recommend that I could use 3 Tb of Dijon? Is their a substitute?

    • Martha wrote:

      Hey Lisa! The whole grain is a much milder mustard than the plain Dijon – so I’d start with two tablespoons of the Dijon and then add more if you want a stronger taste to the sauce. The whole grain also adds a little bit of texture so if you have any mustard seed in your cabinet, you could add maybe a teaspoon of that. But if you don’t – no worries. It will still give the sauce great flavor using just the Dijon. Let us know how you like the recipe!

  • Janet wrote:

    For some reason every time I hit the print button nothing shows up. The only way I can print anything out is cut and paste.

    • Martha wrote:

      Hi Janet – I’m so sorry. Our recipe plugin ZipList is having some issues with Internet Explorer. (We are hoping it gets fixed soon!) If you are able to view our site with Firefox or Chrome, you should be able to print the recipes with no issues. So sorry for the inconvenience! Martha

  • Karen Flynn wrote:

    I just made your chicken with the mushrooms and onion and dijon sauce for myself and a friend. Soooo yummy! Thanks, I really impressed my friend and it was very easy to make. This one is a keeper! Keep up the good work guys. I am going to try Jack’s potatoe salad next. Thanks from my kitchen in Australia!

    • Martha wrote:

      Thank you so much Karen! (Hope you enjoy the potato salad too!)

  • Kathy wrote:

    I am new to your website but love the recipes. Just printed off 4 of the ones w/dijon. Thanks for the great ideas.

    • Martha wrote:

      Thank you so much Kathy! We’re glad you found us and I hope you enjoy the recipes!

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