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Dijon Mushroom Chicken is fast and a little fancy
Who doesn’t love to have a few fast chicken recipes up your sleeve? And, if a recipe is not only fast and easy, but still nice enough to serve when you have company, all the better! Dijon Mushroom Chicken checks all the boxes.
Skinless Boneless Chicken Breasts can be good
Now, I enjoy roasting a whole chicken as much as anyone, on a cold winter weekend when I have the time to devote to a more involved meal. But on a daily basis, I am usually looking for something I can pull off in a very short time with minimum preparation. I know, I know – boneless skinless chicken breasts have a pretty bad rap in some quarters, but they sure do come in handy when you’re in a hurry. At the very least, we can make sure they taste really good.
Substitutions work well in Dijon Mushroom Chicken
If you don’t happen to have any shallots around, you can use some onion and a bit of garlic instead. Don’t drink alcohol? You can use chicken broth or apple juice instead. If you’re worried about wine in a dish you’re serving to children, it’s important to know that nearly all of the actual alcohol is cooked away, just leaving the depth of flavor wine brings to a recipe.
Choose a wine you would drink
Speaking of wine, it’s always a good idea to use a wine that you would enjoy drinking. In fact, one that you would enjoy in a glass alongside this meal. I had a bottle of chardonnay that was about at the end of its shelf life, and it went really well in this Dijon Mushroom Chicken. You definitely would want a drier white wine for this – nothing too sweet.
Capers and dijon mustard round out the flavors
Capers are pickled flower buds of the caper bush, which grows in the Mediterranean area. They have a unique flavor – slightly peppery, a little lemony and acidic. They spark up the flavor of any dish to which they are added. I like them in Deviled Eggs and Potato Salad. They go really nicely with the chicken and mushrooms in this recipe. If you don’t have any, just leave them out. I prefer Dijon mustard for this,, because it has so much better flavor than ordinary yellow mustard. If you have a brown or a grainy type of mustard, those will work as well.
Any mushrooms that you like
The day I took these photos, I had cremini or baby bellas. I have often used white button mushrooms though as well as shitaki or portobella. The key is to slice them fairly thick. Mushrooms cook down quite a bit, and if you slice them very thinly, they will more or less get lost and you want them to have a hearty presence in this dish.
Brown the chicken
If there is one thing that drives me nuts, it’s all the “fast and easy” recipe videos that start with chucking raw chicken breasts into a crock pot or Instant Pot. Browning the chicken breasts amps up the flavor so much and it only takes a couple of minutes. Why not take those minutes to make your food taste even better? I love my Misen 10-inch stainless steel skillet for fast and easy browning.
How to Make Dijon Mushroom Chicken
Dijon Mushroom Chicken
Ingredients
- 2 large chicken breasts
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 pound brown or white mushrooms
- 1 large shallot minced
- 1/2 cup dry white wine
- 2 tablespoons sherry vinegar
- 2 tablespoons Dijon mustard
- 1 - 2 tablespoons capers rinsed
- 3/4 cup chicken stock
- 1/2 cup heavy cream
Instructions
- Trim chicken breasts and one at a time, place between two pieces of plastic wrap. Use a smooth meat tenderizer, or the back of a heavy metal spoon and pound out gently until you have an even thickness.
- Season the chicken breast on both sides with kosher salt and cracked black pepper
- Place the olive oil and 1 tablespoon of butter in a wide saute pan over medioum-high and heat until the butter bubbles a bit.
- Place chicken in pan, leaving plenty of room between the pieces so that they can get nicely browned.
- Cook about 3 - 4 minutes on each side - set aside on a warm plate.
- Add the other tablespoon of butter to the pan, and stir in the shallots - saute for 2 minutes, stirring to cook evenly.
- Add mushrooms and saute for 3 - 4 minutes.
- Mix the sherry vinegar into the wine and add to the pan - raise heat to high and simmer until wine is reduced by half.
- Stir in the capers, and the mustard.
- Add chicken stock and simmer on high until it is reduced by half.
- Add cream, stir gently to combine, and return chicken to the sauce, and cook for another 5 minutes or so, until chicken is cooked through.
Notes
Nutrition
This comes out juicy, with fantastic flavor. Goes great with Brussels sprouts or broccoli. Mashed, potatoes, rice or pasta are all a nice starch to go with it – it makes a nice amount of sauce to go over any of these.
Originally published in February 2013, and updated in 2018, and again in 2024
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Looks pretty luscious!
Thanks HBM – let me know if you give it a try!
I have to agree that it does look totally luscious! Though I think I will have to leave the capers out, since my hubby hates them!
This will be my project for tonight ‘s Prairie Home…along with the broccoli!
Oh yeah – that will be a perfect combo Sue!
Hi – I find this post by Pinterest and it looks so good. I can’t wait to try it!
Welcome Katya!
I think I am going to enjoy browsing The Creekside Cook. It will be fun to get different ideas for cooking. Nice job Donalyn.
Thanks Shirley – so glad you like it!
This recipe is fantastic! So simple, versatile and full of flavour! Love the use of crimini mushrooms too…this one is a hit!
-Shannon
Thank you Shannon – I am very glad to hear that you like it!
It tasted amazing but.. You forgot to mention when to add the Dijon musterd.
Thanks for the heads-up Patricia – it is corrected now.
I couldn’t find sherry vinegar.. What else can I use?
Hi Jamie – Balsamic would work, or red wine vinegar.
This recipe was a huge success! I didn’t have sherry wine vinegar or heavy cream. I substituted red wine vinegar, reduced fat milk and a tablespoon of flour. It turned out great!!
I am very glad to hear that you enjoyed it Shelly!
Our kids loved this dish. It was so easy to make too.
It’s a great family meal – glad that you all liked it.
I made this once and then couldn’t find the recipe again. I was so glad to see it on Pinterest today. We love it!
Thank you for saying so – I appreciate it!
I made this for a family dinner and everyone thought it was great. Easy too!
Thank you Sara – so glad everyone enjoyed it 🙂
Thank you Jen!
I’m glad to hear that, Archie ♥
I am so glad to hear that Penny, and my pleasure!
Thanks jp – so glad you like it!