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This copycat Cheddar’s Dijon Chicken and Mushrooms is delicious and tastes just like, or dare-I-say-it, better than the real thing!
Okay so this recipe is one of the best things on the menu at Cheddar’s. If you found this recipe, I am assuming you like to eat at Cheddar’s. If you’ve never eaten at Cheddar’s, then make this recipe anyway because it’s seriously delicious.
Now full disclaimer: the recipe at Cheddar’s doesn’t contain parmesan. I added it because I think it makes this chicken taste even better. You can keep it in the recipe if you like the addition, or go ahead and leave it out if it’s not important to you to dial the flavor up a notch.
Let’s talk ingredients:
- Chicken breasts: this recipe calls for chicken breasts but boneless, skinless thighs also work!
- Salt and pepper: is here and we’re in the house…just kidding If you don’t know the song, just never mind. The salt and pepper is for seasoning the chicken breast.
- All purpose flour: for dredging.
- Olive oil: I use extra virgin (exclusively, unless I’m deep frying). I don’t worry about “smoke points” I just know what works and I don’t mess around with any other oils. But any neutral cooking oil will work here.
- Mushrooms: white button mushrooms or baby bellas work.
- Garlic: for the garlic “zing”
- Italian seasoning: to add some interest, this blend of spices is spot on.
- Dijon mustard: Dijon mustard is just so darn delicious, and this dish wouldn’t exist without it.
- Chicken broth: gives the sauce some saltiness.
- White wine: dry white wine adds so much flavor, but if you don’t have it, just use a little extra broth.
- Parmesan: while parmesan cheese isn’t in the classic dish, it adds a layer of flavor and depth that I think you’ll enjoy having. If you don’t want to add it, just leave it out.
- Half and half: heavy cream also works, this is to add creaminess.
- Butter: to add creaminess and flavor.
- Lemon juice: lemon juice just dials up this pan sauce, it adds a little acidity to balance out the richness of the pan sauce.
How to make Cheddar's Dijon Chicken and Mushrooms at home
This is a breeze to make at home. The full recipe is linked below but the short version of this can be summed up pretty quickly. You’re going to:
- Season and dredge your chicken breasts.
- Pan sear them until they’re golden on each side, and set them aside.
- Make the pan sauce by sauteing the mushrooms and then making the pan sauce.
- Put the chicken back into the pan and spoon the sauce over them.
Simple, easy, you’re going to want to make this everyday and you might not return to Cheddar’s when you see how much better everything tastes at home.
What to serve it with?
As you can see, I served mine over mashed sweet potatoes (a great choice), and grilled broccolini.
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Copycat Cheddar's Dijon Chicken and Mushrooms
- 2 chicken breasts butterflied in half
- 1 tsp pepper
- 1 tsp salt
- ¾ cup all purpose flour
- 2 tbsp olive oil
- 8 oz sliced mushrooms
- 2 garlic cloves
- 1 tsp Italian seasoning
- 2 tbsp Dijon mustard
- 1 cup chicken broth
- ¼ cup white wine
- ½ cup parmesan
- ¼ cup half and half or heavy cream
- 2 tbsp butter
- 1 tbsp lemon juice
- Garnish: lemon wedges and parsley if desired
- Preheat your pan over medium heat with olive oil.
- Liberally season your chicken breasts with salt and pepper and then dredge them in flour.
- Pan sear them for 2-3 minutes on each side.
- Remove the chicken from the pan and set them aside. Don’t clean the pan.
- Add the sliced mushrooms, and sauté with a little more olive oil for 8 minutes. Add the garlic and spices, and give them a stir.
- Add the Dijon, chicken broth, white wine, and parmesan. Stir until the parmesan melts.
- Add the half and half, butter, and lemon juice.
- Return the chicken to the pan, add the garnishes, if desired.
- Serve immediately with the sauce spooned over the chicken.