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!

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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

Description

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.


Ingredients

  • 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

Instructions

  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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Meet The Author: Martha

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Comments

  • 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!

  • 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!)

  • 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

  • Lisa Colwell wrote:

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

    • 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!

  • Mel wrote:

    Hi
    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….
    thnx

    • Martha wrote:

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

  • 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!

  • 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!!

  • 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.

  • Peggy wrote:

    What can you use in place of white wine?

    • Martha wrote:

      Hi Peggy – you can use chicken broth!

  • 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!

  • Sonia wrote:

    Thanks for your preference. I only have Merlots or Red Blends here.

  • Nancy wrote:

    I can’t print any of your recipes – have to cut and paste.

    • Martha wrote:

      Hi Nancy – I’m sorry for the inconvenience. Are you by any chance using Internet Explorer to view our site? There is a known issue with our recipe plugin Ziplist and Internet Explorer (hoping they fix it soon!). If you view our site using Firefox or Chrome, you should be able to print from the recipe. Thanks for writing and I’m so sorry for the inconvenience!

  • niki wrote:

    I made this tonight and we really liked it! I served it on top of mashed sweet potatoes (not the red ones) and it was really great. We will probably cut out one Tbsp of dijon next time, but we will definitely be making this again! thanks!

    • Martha wrote:

      Thanks Niki!

  • Beverly Miller wrote:

    Your recipes look wonderful! Happy to have found this site.

    • Martha wrote:

      Thank you Beverly! We’re happy you found us too!

  • Erika wrote:

    Unfortunately I didn’t have any chicken breasts but I did have chicken tortellini. Your sauce was so delicious that even my picky eater loved it

    • Martha wrote:

      What a great idea Erika! I’ve got to using the sauce over tortellini myself! Thanks for the recipe inspiration!

  • Susan K wrote:

    This recipe was incredible! Whipped it up for a quick but elegant dinner with my husband and little girls. The open bottle of wine was a great excuse to share a glass with my hubby. Definitely adding this one to the repertoire 🙂 Thanks for sharing!

    • Martha wrote:

      Thanks Susan – so glad you enjoyed the recipe!

  • rhonda wrote:

    I don’t check my email often but I do use facebook hourly seen this chicken recipt just now being shared going to go get the ingredience now, thank you, its time to cook.

    • Martha wrote:

      Thanks Rhonda – Hope you enjoy it!

  • Tami wrote:

    Made this tonight, and it was delicious! Thank you for this recipe. It’s a nice change from the old dried out chicken breast norm!

    • Martha wrote:

      So glad you enjoyed the recipe Tami! Thank you for writing to us!

  • Jodee Weiland wrote:

    This recipe for chicken looks rich in flavor and so delicious! I love the mushrooms and the creamy sauce…thanks for sharing this deliciousness!

    • Martha wrote:

      Thanks Jodee!

  • Shane wrote:

    Looks like a great recipe and one I would definitely try, I only have one problem…I don’t have the Dijon mustard. I used the rest of it up on a previous recipe and havn’t had time to run to the grocery store. Do you have any suggestions on what to substitute in replace of the Dijon mustard? I know it is a Dijon recipe, but the sauce sounds amazing. Thanx for the tips.

    • Martha wrote:

      No Shane…I really don’t have a suggestion. The Dijon is a pretty important flavor in the recipe! I’d suggest holding out until you are able to buy more!

  • Chelsea wrote:

    Do you put a lid on it when you simmer it? And also what temp would be good to simmer?

    • Martha wrote:

      Hi Chelsea – No – leave the pan uncovered while you simmer it. For the temp – I’d start with medium low and depending on your pan and stove, if you need to turn the temp up or down a bit to maintain a simmer, feel free to adjust. Hope that helps! Thanks for writing to us today!

  • April wrote:

    I went online looking for dinner ideas and came across this on pintrest. I had a recipe like this and loved it, but lost it somehow. I like having lots of sauce (especially to save and use with other recipes), and cooked 8 breasts instead of 4, so i used both wine and chicken broth and doubled the sauce. Two questions…1) Can i use the bagged frozen breasts without having to pound them? I think the bagged breasts are thinner because they are already halved? Some of the breasts in the bag are slightly thicker. 2) If i only cook the amount of sauce in your recipe, will the sauce start to burn off if i have to cook it a little longer for the thick part of them to cook thoroughly?

    • Martha wrote:

      Hi April – Sure – you can skip pounding the chicken – depending on the thickness you just might need to cook for longer or less time. I think as long as you simmer the sauce at a lower temperature it should be fine without burning while the chicken cooks! Hope that helps!

  • Krista wrote:

    This looks delicious! I only have half and half. Do you think I can substitute it for the heavy cream?

    • Martha wrote:

      Yes – Absolutely Krista! It will be a slightly lighter sauce but still delicious!

      • Krista wrote:

        Thanks for the quick reply! I think I’m going to try it for dinner tonight.

      • Miranda Jordan wrote:

        I made this tonight and shared with my neighbors! Rave reviews! Even my toddler liked it!

  • Stew Lev wrote:

    This recipe seems quite versatile…. just used it with TURKEY breasts.

    Additionally, as mentioned above, I could not get hold of any whole grain mustard so I used a teaspoon of mustard seeds.

    Turned out fine…. thanks for the recipe

    • Martha wrote:

      Great idea Stew!

  • Julie Dinwoodie wrote:

    What a fabulous dish – I’ve already pinned it and it will make its way into our regular rotation. I can’t wait to try more of wonderful recipes!

    • Martha wrote:

      Thanks Julie!

  • Kim wrote:

    i have this on the stove right now. It looks and smells soon good! Can’t wait to try it!!!

    • Martha wrote:

      We hope you enjoy it Kim!

  • Erica wrote:

    Is there any way to adapt this recipe for the slow cooker?

    • Martha wrote:

      Hi Erica – We haven’t tried making it in the slow cooker so I can’t say for sure. It’s such a quick-to-make meal however, I’m not sure it will be the same!

  • Alison wrote:

    This meal was delightful!

    • Martha wrote:

      Thanks Alison!

  • Kay wrote:

    have made this twice .it is delicious going to make it as part of a progressive dinner. I plan to make it then put on simmer in my new crock pot as I won’t have too much time when we come back for the main course

    Kay

    • Martha wrote:

      Sounds like a great idea Kay! We’re so glad you like the recipe!

  • Laura C. wrote:

    I spotted this recipe below the Chicken Marsala recipe the other day. Though I wanted to make the Marsala, I had the ingredients for this one already and whipped it up that evening. It was very good but i thought it needed more kick so I added a little more Dijon to what was on my plate. My husband and I ate the leftovers for dinner last night and then the flavor was really there. So again, a delicious dish that tastes even better when reheated for leftover night.

    • Martha wrote:

      Thanks Laura!

  • steve wrote:

    Sounds like a fabulous dish. Will try it this weekend. What temp. will the chicken be when cooked?

    • Martha wrote:

      Hi Steve – The US government guidelines for safe minimum cooking temp for chicken is 165 degrees F. Hope that helps!

  • Kelly Mollins wrote:

    We made this dish for supper tonight. As we were serving it over a bed of fettuccine noodles, I increased the sauce ingredients. It turned out fantastic! Definitely a keeper!

    • Martha wrote:

      Thanks Kelly! So glad you enjoyed the recipe!

  • Sharon wrote:

    Loved this recipe. I didn’t have rosemary so I used oregano and it was just fine. The leftovers were great too which is always a plus. Thanks for sharing your recipes!

    • Martha wrote:

      You’re very welcome Sharon! So glad you enjoyed the recipe! (And yes – leftovers are always good!) 🙂

  • alanna conlee wrote:

    How much dried rosemary would I use if I didn’t have fresh? Also, do you think I could bake it in the oven instead of in a skillet? Thank you

    • Martha wrote:

      Hi Alanna – Rule of thumb is to use 1/2 the amount of dried herbs when substituting for fresh herbs in any recipe. Hope this helps! We haven’t tried making it ourselves in the oven (it cooks so quickly in the skillet) – but please let us know how it comes out if you try it!

      • ALanna Conlee wrote:

        It turned out moist and delicious in the oven! I browned each side quickly first then put the chicken and sauce in the oven to finish cooking. Thank you for a great new recipe

        • Martha wrote:

          Thanks Alanna!

  • Cortney wrote:

    How do you think k this would be over a pasta; egg noodles, spaghetti noodles? Maybe a rice,or quinoa? Is there enough sauce?

    • Martha wrote:

      Definitely – lots of sauce to put over pasta, rice, etc I think it would all be good!

  • Jane Witney-Taylor wrote:

    This really hit the mark with my house of University boys! Very tasty and enjoyed by all. Perfect food for a chilly NZ Winter night!

    • Martha wrote:

      So glad you all enjoyed the recipe Jane! Thanks for writing to us today!

  • Felicia wrote:

    Wow my taste buds were dancing after one bite.My husband just came back from deployment and we moved into our new home starting fresh meaning barely any food in the cabinets lol.This recipe made what I had come to life and my husband and three year old daughter were raving about it all night.I didn’t have a lot of the ingredients but i substituted and it was still fabulous I cant wait to make this dish with all the proper ingredients.Thank you so much I just cant wait to make more of your delicious creations.

    • Martha wrote:

      Wow Felicia! We’re so glad our recipe was part of your good new home memories!

  • Jessica wrote:

    First-time visitor. Made this recipe tonight, and my husband loved it! The flavors of the rosemary, dijon, and mushrooms came together really well. I’ve never used red onion in my cream sauces before, but it tastes so much better than yellow! Thank you! I look forward to trying your other recipes.

    • Martha wrote:

      Thanks for writing to us Jessica! So glad you found us and you enjoyed the recipe!

  • Aldine Carroll wrote:

    Hi I’m from Philippines and so glad to learn good recipes from you. You really help so many women to fulfill the stomach of our love ones. Please teach me more chicken recipes cause we love chicken a lot. Thank you so much madam! God bless you and your family

    • Martha wrote:

      We’re glad you found us Aldine and that you are enjoying the recipe! We do have quite a few chicken recipes on our site – you can search under Entrees and Appetizers or if you are on your computer, we have a search box in the upper right where you can search for chicken and all of our recipes will come up that way.

  • Rita wrote:

    I must try all of these – they all look delicious!!! Thank you so much!
    I will get back to you after I’ve tried (one of them). Thank you again.

    • Martha wrote:

      You’re very welcome Rita – hope you enjoy the recipes!

  • Micky wrote:

    Would like to make this for Christmas but have a few people that can’t have dairy . Have you ever made it without the cream. Or is there something else I could use?

    • Martha wrote:

      Hi Micky – We haven’t – unfortunately the cream really is an important ingredient in the sauce to get that consistency. I suppose you could try cashew milk or maybe a pureed silken tofu – but we haven’t tried those substitutions ourselves and can’t guarantee that the sauce will taste the same so you will have to experiment on your end. Sorry I’m not much more help!

  • Lori wrote:

    I made the chicken and mushroom Dijon last night and WOW!!!! It was amazing. My husband kept raving about it. It truly had exceptional flavor. I followed the recipe as is including the fresh herbs. Most definitely a keeper.

    • Martha wrote:

      Thanks Lori! 🙂

  • Debbie Umfleet wrote:

    I’ve never been a cook so at 50 I’m giving it more of a chance lol. So this question may sound crazy but when a recipe calls for wine either white or red do you use regular drinking wine or cooking wine? Either one which kind is the best?

    • Martha wrote:

      Hi Debbie – No such thing as a crazy question! 🙂 We cook with our regular drinking wine – it has much better flavor than the ‘cooking’ wines that you can buy! So glad to read that you are inspired to try cooking again – good luck!

  • Ben wrote:

    You have a spelling mistake in your chicken Dijon mushroom recipe…….flour…not four!

    • Martha wrote:

      Thank you so much Ben!! We’ve fixed the typo! Appreciate you taking the time to let us know!

  • Kristin wrote:

    Can you make it with chicken thighs instead of breasts?

    • Martha wrote:

      Sure Kristin – The cooking time might be a little less but yes, you can use thighs.

  • Julie wrote:

    Made this for the second time tonight. I had forgotten how good it was! I followed the recipe exactly and my husband and I both loved it. It’s a family favorite now!

    • Martha wrote:

      Thanks Julie! 🙂

  • ROSEANNE wrote:

    ENJOYED IT FOR DINNER – DUE TO DISABILITY I CAN’T COOK SO HUBBY HAS TAKEN OVER. WE SUBBED CHICKEN THIGHS AS WE FIND THEM TO BE MORE FLAVORFUL THAN BREASTS – WE USUALLY SUB EVAPORATED MILK FOR HEAVY CREAM IN RECIPES, BUT HAD RUN OUT – SO I USED 1 C MY OWN HOMEMADE MUSHROOM SAUCE I HAD IN FREEZER. WE SERVED IT WITH MASHED POTATOES & SWEET CORN (CUT OFF THE COB) THE CHICKEN WAS GOOD BUT SEEMED TO BE MISSING SOMETHING – THEN I FOUND HUBBY HADN’T PUT IN THE FRESH ROSEMARY I’D CHOPPED FOR HIM – LOL – WE HAD LOTS LEFTOVER, SO 2MORO WE’LL POUR A BIT OF BOILING WATER OVER THE ROSEMARY & ADD IT TO THE LEFTOVERS – HOPEFULLY IT WILL TASTE BETTER.

    • Martha wrote:

      Thanks for writing to us today Roseanna – sounds like you made a number changes to the recipe! In addition to adding in the rosemary to your leftovers, you could also try adding addition Dijon mustard to the sauce.

  • Susan Martin wrote:

    Absolutely loved it!

    • Martha wrote:

      Thanks Susan!

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