Chicken · dinner · entree

Copycat Cheddar’s Dijon Chicken and Mushrooms

I grew up in a small North Texas city called Wichita Falls.

Wichita Falls has always been a few decades behind other major metropolitan areas. That could be attributed to a typical slow Southern pace, or it could be attributed to the fact that it’s pretty far away from the closest metro area (2 hours from Dallas). I grew up on local restaurants that were traditional pillars of the community.

The town weeped for nearly two decades when the only Chick-Fil-A closed. When a new one popped up a few years ago, they were bombarded with customers…and lines are STILL constantly wrapped around the building.

In the early 2000’s, Wichita Falls got a “big” restaurant: Cheddar’s. Cheddar’s was the place to go if you wanted to go on a date or take the family out for dinner. People love Cheddar’s in Wichita Falls.

In case you’ve never heard of Cheddar’s, it’s a chain restaurant akin to Chili’s or Applebee’s. I’ve always liked the place much better than those two other restaurants, though.

Ever since Cheddar’s opened, I’ve gotten the exact same thing every time I go there: Dijon Chicken and Mushrooms. It’s the best thing on the menu, in my opinion…and it’s a LOT of food. I generally have to get a to-go box for my leftovers.

The dijon chicken and mushrooms is served with two large grilled chicken breasts, a metric ton of baby portobello mushrooms, and a luscious dijon cream sauce. They serve it on top of rice and you get two sides (I always go for the broccoli-cheddar casserole, it’s the bomb).

I tried to make the meal myself. I ended up with a pretty good copycat version that really mimics the original. I think I tapped into the true essence of the meal! I served my chicken and mushrooms over one of those microwavable pouches of rice and it came out wonderful.

I’m sorry, though, I don’t have a copycat recipe of their broccoli-rice casserole. I’ll start working on that ASAP, though!

Enjoy!

Copycat Cheddar's Dijon Chicken and Mushrooms

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Tender chicken in a dijon mushroom sauce that mimics the version you find at Cheddar's restaurants.

Ingredients

  • 4 chicken breasts
  • Salt & Pepper
  • 2 TBS. olive oil
  • 4 TBS. butter
  • 1/4 cup light sour cream
  • 2 TBS. dijon mustard
  • 1 tsp. honey
  • 2 tsp. Worcestershire sauce
  • 1/2 cup chicken broth
  • 8 oz package baby portobello mushrooms, quartered

Directions

  1. Heat oil in a large skillet or grill pan over medium high heat. Season chicken with salt and pepper and cook/grill until browned and cooked through, about 4-5 minutes per side. Remove to a plate and keep warm.
  2. Melt butter in a large saucepan over medium heat. Add mushrooms and cook until browned, about 3-4 minutes. Stir in chicken broth and Worcestershire sauce. Stir and bring to a boil. Let mixture reduce by a little bit.
  3. Remove mushroom pan from heat and stir in dijon mustard, honey and sour cream until well combined.
  4. Serve chicken over rice and pour mushroom sauce on top.

Step-By-Step Instructions

Heat oil in a large skillet or grill pan over medium high heat. Season chicken with salt and pepper and cook/grill until browned and cooked through, about 4-5 minutes per side. Remove to a plate and keep warm.

Melt butter in a large saucepan over medium heat. Add mushrooms and cook until browned, about 3-4 minutes. Stir in chicken broth and Worcestershire sauce. Stir and bring to a boil. Let mixture reduce by a little bit.

Remove mushroom pan from heat and stir in dijon mustard and sour cream until well combined. Serve chicken over rice and pour mushroom sauce on top.

3 thoughts on “Copycat Cheddar’s Dijon Chicken and Mushrooms

  1. Wow! This is spot on! My hubby and I really loved this. Since Cheddars is still limiting their menu because the pandemic, they don’t have this on the menu. This was a big treat! Thank you so much for your creation and posting this amazing dish!

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