A dish that fills the house with the kind of aroma that makes everyone drift into the kitchen before you’ve even called them to dinner has to be a winner. That’s exactly what happens when I make my Dijon Chicken. It’s rich, savoury, and gloriously creamy — the sort of dish that feels indulgent but still has that comforting, homemade touch. It’s one of those meals that tastes like you’ve spent hours perfecting it, when really it’s just a clever mix of simple, hearty ingredients that come together beautifully.
At the heart of Dijon Chicken are tender slices of chicken breast, cooked until golden and just cooked through, soaking up all the lovely flavours from the pan. Then there’s the bacon — smoky, salty, and slightly crisp, adding its unmistakable depth of flavour to every bite. The mushrooms join the party next, bringing that earthy richness that blends perfectly with the creamy sauce. And oh, that sauce! It’s thick, velvety, and full of flavour, made with a cream of chicken soup base that transforms into something luxuriously smooth as it simmers.
But what really sets this dish apart is the Dijon mustard. It gives just the right amount of gentle heat — not overpowering, but enough to make your taste buds tingle ever so slightly. It adds that lovely tangy sharpness that balances the richness of the cream and bacon perfectly. It’s the kind of warmth that lingers pleasantly, making each bite moreish without ever feeling heavy.
As it cooks, the kitchen fills with the most irresistible aroma — smoky bacon mingling with the buttery scent of mushrooms and that savoury creaminess bubbling away. It’s the sort of smell that promises something wonderful is about to happen. Family members tend to hover around the stove, peering over your shoulder and sneaking a spoonful “just to taste”. That’s always a good sign — it means dinner’s going to be a hit.
What I love most about Dijon Chicken is how it manages to feel both rustic and refined. It’s hearty enough for a cosy family meal but elegant enough for guests. The chicken stays wonderfully tender, the bacon adds a little crunch and saltiness, and the sauce wraps everything together in creamy luxury. Every forkful is full of flavour — savoury, smoky, creamy, and just the right amount of tang.
When it comes to serving, Dijon Chicken loves a good companion. It’s perfect spooned over a bed of creamy mashed potatoes that soak up that luscious sauce, or served with buttered egg noodles that twirl beautifully through the cream. Rice is another lovely option — basmati or jasmine both work well, letting the sauce do all the talking. If you prefer something lighter, serve it alongside crisp green beans or tenderstem broccoli. The freshness of the greens balances the richness of the sauce beautifully.
And of course, don’t forget a bit of crusty bread on the side. You’ll want something to mop up every last bit of that creamy Dijon Chicken sauce — it’s far too delicious to leave behind.
Here are a few of my favourite pairings for Dijon Chicken:
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed basmati or jasmine rice
- Crusty farmhouse bread
- Lemon butter green beans
- Tenderstem broccoli or asparagus
- A crisp green salad with Dijon vinaigrette
Dijon Chicken is the kind of dish that never fails to impress. It’s comfort food at its finest — creamy, satisfying, and full of flavour, yet still elegant enough to feel special. Whether you’re cooking for family, friends, or just treating yourself to something a bit indulgent, this dish has that magical way of turning an ordinary evening into something memorable.
Dijon Chicken
Ingredients
- 2 large chicken breasts thinly sliced
- 4 rashers smoked bacon streaky chopped
- 200 g mushrooms sliced
- 400 g condensed cream of chicken soup
- 2 tbsp Dijon mustard adjust to taste
- 1 small onion finely chopped
- 1 tbsp olive oil or butter
- 100 ml chicken stock water to loosen sauce if needed
- salt to taste
- freshly ground black pepper to taste
- Fresh parsley chopped
Instructions
- Slice the chicken breasts into thin strips and season lightly with salt and pepper.2 large chicken breasts, salt, freshly ground black pepper
- Chop the bacon into small pieces and slice the mushrooms.
- In a large frying pan or deep skillet, cook the chopped bacon over medium heat until crispy and golden.4 rashers smoked bacon
- Remove with a slotted spoon and set aside, leaving a little of the bacon fat in the pan for flavour.
- Add a drizzle of olive oil or a knob of butter to the pan. Place the chicken slices in and cook for 5–6 minutes, turning occasionally until lightly browned and cooked through.1 tbsp olive oil
- Remove from the pan and set aside with the bacon.
- In the same pan, add the mushrooms (and chopped onion if using).1 small onion, 200 g mushrooms
- Cook for about 5 minutes until the mushrooms release their juices and start to brown.
- Stir in the condensed cream of chicken soup and Dijon mustard. Mix well, then add a splash of water or chicken stock to loosen the sauce to your desired consistency.400 g condensed cream of chicken soup, 2 tbsp Dijon mustard, 100 ml chicken stock
- Stir gently until smooth and heated through.
- Return the chicken and bacon to the pan, coating everything evenly in the creamy sauce.
- Simmer gently for 5–10 minutes, allowing the flavours to meld together and the sauce to thicken slightly.
- Taste and adjust seasoning with salt, pepper, or a touch more mustard if you like extra heat.
- Sprinkle the Dijon Chicken with chopped fresh parsley before serving.Fresh parsley
Notes
It also pairs beautifully with green beans, tenderstem broccoli, or a crisp salad.
Don’t forget a piece of crusty bread to soak up that luxurious sauce — you’ll want every drop!
9 comments
The combination of smoky bacon and creamy sauce is addictive, and the mushrooms give it great texture. I paired it with rice and steamed greens and it was perfect.
The aroma alone had everyone hovering around the kitchen. I love how the bacon adds saltiness and the mushrooms absorb all that creamy sauce.
The bacon and mushrooms make it so hearty, and the Dijon mustard gives it that perfect kick.
The chicken stayed so tender and the sauce was unbelievably good.
Loved the subtle heat of this dish. I served it with rice and it went down a treat.
I made this for a midweek dinner and couldn’t believe how easy it was to cook.
I added extra mustard and it was perfect for my taste.
The sauce is so creamy and luxurious, and the mustard heat is subtle but memorable. I served it over mashed potatoes and it was absolutely spot on.
The flavours are rich without being heavy, and the mustard cuts through just right. It feels special without being fussy to make.