This recipe is a winner, winner creamy dijon chicken with mushrooms dinner. A saucy masterpiece ready in under 30 minutes.

Creamy Dijon Chicken with Mushrooms |

I made you chicken slathered in a creamy dijon sauce loaded with meaty portobello mushrooms. The entire dish comes together in under 30 minutes, making it an easy weeknight recipe for those busy evenings spent holiday shopping.

Creamy Dijon Chicken with Mushrooms |

The sauce is what makes this dish so special. It’s extra creamy, rich, and loaded with mushrooms.

I used Perdue Signature Chicken Stock to create a bold, flavorful sauce. Their stock can be found in the refrigerated section of your local grocery store. It’s preservative-free, antibiotic-free, and contains no artificial flavors. Each box is packaged with a side window so you can see just how much stock is left. Their stock is a gorgeous golden color that tastes homemade.

Creamy Dijon Chicken with Mushrooms |

The sauce is a combination of white wine, chicken stock, dijon mustard, whole-grain mustard, portobello mushrooms, capers, and cream. It’s velvety smooth and extra creamy.

I like to serve this dish over rice or with a side of egg noodles.

Creamy Dijon Chicken with Mushrooms |

The chicken cooks up extra juicy and dripping with flavor.

Creamy Dijon Chicken with Mushrooms |

Creamy Dijon Chicken with Mushrooms

Tender chicken breasts served in a robust dijon cream sauce loaded with meaty portobello mushrooms.


  • 2 tablespoons extra-virgin olive oil
  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 2 tablespoons unsalted butter
  • 1/2 cup chopped onion
  • 8-ounces sliced baby portobello mushrooms
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup white wine (I used Pinot Grigio)
  • 3/4 cup chicken stock
  • 1 tablespoon dijon mustard
  • 1 tablespoon whole grain mustard
  • 2 tablespoons capers
  • 1/2 cup half and half




  1. Heat olive oil in a sauté pan over medium heat.
  2. Sprinkle both sides of each chicken breast with salt and pepper. Place the chicken gently in the pan. Cook for 5-7 minutes on each side, or until a thermometer inserted in the center reads 160 degrees F.
  3. Remove the chicken from the pan and set aside. Place 2 tablespoons of butter in the pan. Add onion, mushrooms, and red pepper flakes to the pan with the butter. Give the mixture a stir. Cook, stirring occasionally, until the onions are translucent and mushrooms are brown and tender, about 5 minutes (refrain from salting the dish until the end).
  4. Add the wine and reduce by half, about 3 minutes. Stir in chicken stock, dijon mustard, whole grain mustard, and capers. Cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes.
  5. Stir in half and half. Allow the mixture to thicken slightly, about 3 minutes. Add salt and pepper to taste. Place the chicken back in the pan and cook to warm through for 2-3 minutes.
  6. Serve over rice, egg noodles, or mashed potatoes.
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Disclosure: I received PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.