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.

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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  • 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!

  • 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.

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!) 🙂

  • 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!

  • 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!

  • 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!

  • 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


    • Martha wrote:

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

  • Alison wrote:

    This meal was delightful!

    • Martha wrote:

      Thanks Alison!

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!

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