This copycat Cheddar’s dijon chicken is a juicy and tender chicken recipe that is covered in a delicious dijon mushroom sauce.
I love making restaurant copycat recipes at home. This copycat Cheddar’s dijon chicken is so easy to replicate at home and it’s perfect for a busy weeknight too.
This copycat Cheddar’s dijon chicken is also great to make on a busy weeknight. It’s a no fuss recipe that goes great over rice (like the original), steamed vegetables, baked potatoes, or even copycat Cheddar’s carrots!
Ingredients
For this recipe, you will need:
- Chicken breast: You’ll need 3-4 chicken breast for this recipe.
- Olive oil: Or other neutral cooking oil.
- Garlic powder, salt, and pepper: To season the chicken with.
- Butter: To saute the mushrooms in.
- Mushrooms: You’ll need sliced white mushrooms.
- Sour cream, dijon mustard, honey, and Worcestershire sauce: To make the dijon sauce.
- Water: To thin the sauce out.
You will also need a large skillet and a whisk.
How to make
In a large skillet add the olive oil. Season the chicken with garlic powder, salt, and pepper.
Cook the chicken on medium heat until it is thoroughly cooked, about 4 to 5 minutes per side. A meat thermometer should read 165 degrees for the internal temperature.
Move the chicken to a plate. In the skillet (there is no need to clean it as it will add to the flavor) add the butter and mushrooms. Cook until they are browned. Set them aside with the chicken.
Add the sour cream, dijon mustard, Worcestershire sauce, honey, and water to the pan with the leftover sauce from the cooked mushrooms. Cook on high for just one minute and whisk well and then reduce the heat to a simmer.
Pour over the chicken and mushrooms. Serve over rice, if desired.
Tips
- Be sure to whisk your sauce well so it doesn’t become lumpy.
Other copycat recipes that you may like:
Copycat Cheddar’s Dijon Chicken
Equipment
- 1 Large skillet
- 1 Whisk
Ingredients
- 3-4 large chicken breasts boneless and skinless
- salt and pepper to taste (I used a pinch of each)
- ½ teaspoon garlic powder
- 2 tablespoons olive oil or other neutral cooking oil
- 8 ounces sliced white mushrooms
- 2 tablespoons butter I used unsalted to control the amount of salt going in the recipe
- ⅓ cup sour cream
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- ¼ cup water
Instructions
- In a large skillet add the olive oil. Season the chicken with garlic powder, salt, and pepper.
- Cook the chicken on medium heat until it is thoroughly cooked, about 4 to 5 minutes per side. A meat thermometer should read 165 degrees for the internal temperature.
- Move the chicken to a plate. In the skillet (there is no need to clean it as it will add to the flavor) add the butter and mushrooms. Cook until they are browned. Set them aside with the chicken.
- Add the sour cream, dijon mustard, Worcestershire sauce, honey, and water to the pan with the leftover sauce from the cooked mushrooms. Cook on high for just one minute and whisk well and then reduce the heat to a simmer.
- Pour over the chicken and mushrooms. Serve over rice, if desired.
Tom Palmer says
Awesome! Next time I’ll add a little extra sauce! Served over rice with broccoli and sweet corn. Been a while since I’ve eaten this well.
Audrey says
So glad you liked the recipe, Tom. Thanks so much for taking time to leave a comment and a review.