Chicken Mushroom Dijon Recipe

This is a very tasty recipe! I made Chef John's Chicken Gravy rather than use a prepared gravy, and that was the only thing I did differently. I didn't even serve this over pasta or rice, but that would definitely be an option, especially using a nutty rice like a wild rice mix or basmati. This is yummy, and I'd make it again the next time I pick up some mushrooms! Thanks, DebbyJean!

Well I didn't make this EXACTLY according to the recipe... I used what I had on hand, substituting 2% milk and Campbell's cream of mushroom soup for half-and-half and gravy, but mainly I was interested in the method. The Dijon mustard was an unexpected surprise - it gave the sauce an added depth of flavor that differed from just using the soup as sauce. Also, the chicken pieces I had were very large - I cut them into cutlets, slicing the thicker parts across the middle to make them thinner, then pounded the still-too-thick sections. We loved it, and I would definitely make it again.

I thought that this was bland. Mushrooms do not get tasty w/o help, so me be thinking that next time I will saute my mushrooms separately with garlic and red pepper flakes to give them some kick. I may also add some fresh grated nutmeg and maybe some bacon! Because ... well, because everything tastes better with bacon! Thanks for sharing this recipe.

I used leftover homemade chicken gravy from another meal I made this week. I did not use exact measurements. The recipe is very versatile and forgiving. I am a dump and cook kind-of-gal! I also baked it after making the sauce. I purchased two double chicken breasts and cut them in half for a casserole-type meal. So good! A keeper for sure! Thank you.

I really enjoyed making this recipe! I doubled the recipe. While I doubled the recipe I also added chopped onions to the mushrooms, some rubbed sage, tarragon, and smoked paprika. The sauce was delicious and the chicken browned beautifully and was so moist and tasty. I certainly will make this again! Thank you for the recipe!

Delicious!!! This is a wonderful company recipe. Everyone raved. I made my own dijon mustard and chicken gravy, making a bit more than the recipe called for, and used dry vermouth for the white wine. It was spectacular! This has just become another “go to recipe” for boneless, skinless chicken breasts. Be sure to use fresh mushroom, as the juices REALLY make the sauce terrific!

Wonderful, easy recipe. I followed it exactly, except for adding a couple of handfuls of fresh baby spinach toward the end and letting it simmer with the chicken and sauce. Delightful addition. Next time I might add some lemon zest and a little garlic to bump up the delicate flavor. But this was great as is.

Way better than some plain chicken breast, the sauce is awesome. I do cast iron, so after cooking chicken and poured off excess oil I did hit the pan up with a little bit of white wine at that point. and scraped it/cooled the pan slightly so I wouldn't just burn the butter. I also added a couple spices to the flour randomly.

Great dish! A little plain, but still an enjoyable comfort food. I changed just a few things. I cut the chicken into smaller pieces. I also added a bit of fresh sage once the gravy started to simmer. It really complimented the flavors in the dish. I put this over white rice. Next time, I'm going to add a little more mustard and perhaps try a more spicy mustard since I enjoy food with a kick! If not, a dash of cayenne pepper or red pepper flakes might add that extra flavor it seems to be lacking. Will definitely experiment and try this dish again!

This recipe is excellent. Made it so my hubby would take it to work. We ate from it the next day and it was simply delicious. The creaminess of the sauce is rich in texture and flavor. The mushrooms never tasted better. The only thing I did different is the gravy. I made it following a recipe here. It was so worth the effort! I'll be making this often. (We served it over wild brown rice with quinoa)

So happy I tried this recipe!

Shared it with my coworkers — all loved it.

Very good. Taste amazing. Very tender chicken recipe with amazing sauce with white rice. My favorite.

My husband, who's not a fan of chicken - no matter how I attempt to disguise it, is in love with this recipe. He especially likes it served with extra-wide noodles. It's so loved that I make a double amount knowing that it will be a hit when it's served again.

Very tasty sauce. I used low-fat evaporated milk instead of half and half, omitted the butter and just sautéed the mushrooms in a teaspoon of avocado oil.

Didn't do half & half, did an old fashioned flour & chiken broth to make a sauce

Seriously, best recipe I’ve tried in ages.

It took longer than 30 minutes, closer to 50 minutes. I didn’t have half and half so I melted some butter and added it to the milk. Overall it had a good taste, not the same old stuff.

We liked this recipe, but I feel it needs a bit more flavor. The next time I will increase the amount of Dijon mustard and add more of the spices. I used Chef John's recipe for Homemade Chicken Gravy on this website.

Made it last night — still craving it.