Chicken with Creamy Dijon Sauce and Mashed Potatoes

Imagine tender, juicy chicken smothered in a velvety Dijon mustard sauce that’s rich, tangy, and utterly irresistible, served alongside fluffy, buttery mashed potatoes that melt in your mouth. This Chicken with Creamy Dijon Sauce and Mashed Potatoes is the ultimate comfort food that elevates a simple chicken dinner into a restaurant-worthy experience. The combination of smooth Dijon mustard, fresh herbs, and cream creates a sophisticated yet simple sauce that will have everyone asking for seconds. You’ll learn how to perfectly sear chicken breasts, create a silky sauce, and whip up the creamiest mashed potatoes to complete this satisfying meal.

Why You’ll Love This Recipe

This Chicken with Creamy Dijon Sauce and Mashed Potatoes is bound to become a family favorite for several compelling reasons. First, the contrast between the crispy-edged, tender chicken and the smooth, tangy sauce creates an irresistible textural experience. The sauce itself strikes a perfect balance between rich creaminess and the distinctive zip of Dijon mustard that awakens your taste buds without overwhelming them.

What makes this dish truly special is how impressive it looks and tastes while being surprisingly simple to prepare. You’ll need just one pan for the chicken and sauce, making cleanup a breeze. The entire meal comes together in about 40 minutes, making it perfect for both weeknight dinners and special occasions when you want to impress without spending hours in the kitchen.

The mashed potatoes serve as the perfect accompaniment, their creamy consistency ideal for soaking up every last drop of the luscious sauce. This Dijon chicken and mashed potato dinner delivers restaurant-quality results with pantry staples and straightforward techniques anyone can master.

Ingredients

For the Chicken and Dijon Sauce:

• 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 Tbsp olive oil
• 3 Tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 small shallot, finely diced (about ¼ cup)
• 1 cup (240ml) chicken broth, low sodium
• 1 cup (240ml) heavy cream
• 3 Tbsp Dijon mustard (use smooth, not grainy for best results)
• 1 Tbsp fresh thyme leaves (or 1 tsp dried)
• 1 Tbsp fresh lemon juice

For the Mashed Potatoes:

• 2 lbs (900g) Yukon Gold potatoes, peeled and cut into chunks
• ¼ cup (57g) unsalted butter
• ½ cup (120ml) whole milk
• ¼ cup (60ml) heavy cream
• ½ tsp salt (or to taste)
• ¼ tsp white pepper (or black pepper)
• Fresh parsley for garnish (optional)

Pro Tips

The key to making the most divine creamy Dijon chicken lies in these three crucial techniques:

Perfect Chicken Sear: For wonderfully golden chicken with a flavorful crust, ensure your chicken breasts are completely dry before seasoning. Pat them thoroughly with paper towels. Then, heat your pan until it’s properly hot before adding the chicken. A properly heated pan creates that beautiful sear without steaming the meat. Don’t overcrowd the pan – cook in batches if needed – and resist the urge to move the chicken around. Let it develop that golden crust undisturbed for 4-5 minutes before flipping.

Sauce Consistency Control: The secret to a silky sauce is patience and temperature management. After adding your cream, maintain a gentle simmer, never a full boil, which can break the sauce. If your sauce becomes too thick, thin it with a splash of chicken broth. Too thin? Let it reduce a bit longer. For the smoothest texture, whisk the Dijon mustard in thoroughly and add the lemon juice at the very end to preserve its bright flavor.

Mashed Potato Perfection: For ultra-creamy mashed potatoes, start by cooking the potatoes in cold (not hot) water to ensure even cooking. Drain thoroughly, then return them to the hot pot for 1-2 minutes to evaporate excess moisture. This seemingly small step makes a huge difference in texture. Warm your milk and cream mixture before adding it to the potatoes – cold dairy can make potatoes gluey. Add the liquid gradually while mashing to achieve your preferred consistency.

Instructions

Step 1: Prepare the Chicken
Season both sides of your chicken breasts with salt and pepper. If the breasts are very thick, consider butterflying them or pounding to an even thickness of about ¾ inch for more even cooking. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken in the hot pan and cook undisturbed for 4-5 minutes until golden brown on the bottom. Flip and cook for another 4-5 minutes until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and tent loosely with foil to keep warm.

Step 2: Start the Sauce
In the same pan, reduce heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and diced shallot, sautéing for 1-2 minutes until fragrant and softened but not browned. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release all those flavorful browned bits (this is called deglazing). Let the broth simmer and reduce by about half, which should take approximately 3-4 minutes.

Step 3: Complete the Dijon Sauce
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, then whisk in the Dijon mustard until completely incorporated. Add the fresh thyme leaves and let the sauce simmer gently for about 5 minutes until it begins to thicken slightly. Finish the sauce by adding the lemon juice and the remaining tablespoon of butter, stirring until the butter melts completely. Taste and adjust seasoning if needed.

Step 4: Make the Mashed Potatoes
While the chicken is cooking, place the potato chunks in a large pot and cover with cold water by an inch. Add a generous pinch of salt to the water. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. Drain thoroughly in a colander. In the same pot, melt the butter with milk and cream over low heat. Return the potatoes to the pot and mash until smooth and creamy. Season with salt and white pepper to taste.

Step 5: Combine and Serve
Return the chicken breasts to the pan with the sauce, spooning some sauce over the top, and allow them to warm through for 1-2 minutes. To serve, place a generous scoop of mashed potatoes on each plate, top with a chicken breast, and drizzle with plenty of the creamy Dijon sauce. Garnish with additional fresh thyme or chopped parsley if desired.

Variations

Herb-Crusted Version: For an elevated take on this Dijon chicken dish, mix 1 cup of panko breadcrumbs with 2 tablespoons of melted butter, 1 teaspoon of dried herbs (thyme, rosemary, and parsley work well), and a pinch of salt. Brush the chicken with Dijon mustard before cooking, then press the breadcrumb mixture on top. Pan-sear as directed, then finish in a 375°F (190°C) oven for 10-12 minutes until golden and crispy.

Wine-Enhanced Dijon Sauce: For a more sophisticated flavor profile, add ⅓ cup of dry white wine (such as Sauvignon Blanc or Chardonnay) to the pan after sautéing the shallots and garlic. Let it reduce by half before proceeding with the chicken broth. This creates a deeper, more complex mustard cream sauce for chicken that’s perfect for special occasions.

Dairy-Free Alternative: Create a dairy-free version by substituting the butter with olive oil and replacing the heavy cream with full-fat coconut milk (the kind in cans, not cartons). For the mashed potatoes, use olive oil instead of butter and unsweetened almond milk or additional coconut milk instead of dairy milk and cream. The result is still deliciously creamy with a slight coconut undertone that works surprisingly well with the Dijon mustard.

Storage and Serving

Storage: This Chicken with Creamy Dijon Sauce and Mashed Potatoes can be refrigerated in airtight containers for up to 3 days. Store the chicken with sauce and mashed potatoes separately for best results. When reheating, add a splash of chicken broth or cream to the sauce as it will thicken considerably in the refrigerator. Reheat the chicken and sauce gently in a covered skillet over low heat until warmed through. The mashed potatoes can be reheated in the microwave with a tablespoon of butter or milk stirred in to refresh their creamy texture.

Serving Suggestions: For an elegant presentation, sprinkle the plated dish with finely chopped fresh herbs like parsley, chives, or additional thyme. A side of steamed green vegetables like asparagus, green beans, or broccoli adds color and balances the richness of the dish. For a more substantial meal, serve with a simple side salad dressed with a light vinaigrette to contrast with the creamy elements of the main dish. A glass of chilled Chardonnay or Sauvignon Blanc makes the perfect beverage pairing for this creamy Dijon chicken dinner.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and often stay more tender. Adjust cooking time to about 5-6 minutes per side, or until they reach 165°F (74°C) internal temperature.

Can I make this dish ahead of time?
Yes, you can prepare the entire dish up to 2 days ahead. Reheat the chicken and sauce together in a covered skillet over low heat. The mashed potatoes can be reheated with a splash of milk or cream to restore their creamy consistency.

Is there a substitute for heavy cream?
Half-and-half or whole milk can be used instead of heavy cream, but the sauce won’t be as rich. If using milk, you might want to create a roux first (1 Tbsp butter + 1 Tbsp flour) before adding the milk to ensure proper thickening.

What can I substitute for Dijon mustard?
Yellow mustard will work in a pinch but will give a different flavor. Whole grain mustard provides a nice texture but a milder flavor. For a similar tang without mustard, try 1 tablespoon of white wine vinegar mixed with 2 tablespoons of mayonnaise.

How can I make this dish lower in calories?
Use boneless skinless chicken breasts, substitute half the cream with additional chicken broth, and make the mashed potatoes with chicken broth and a touch of light cream cheese instead of butter and cream.

Conclusion

This Chicken with Creamy Dijon Sauce and Mashed Potatoes is comfort food at its finest — sophisticated enough for special occasions yet simple enough for weeknight dinners. The velvety sauce with its perfect balance of tangy and creamy elements transforms ordinary chicken into something truly memorable. It’s the kind of dish that brings everyone to the table eagerly and leaves them feeling satisfied and cared for. Whether you’re cooking for family or entertaining guests, this recipe delivers restaurant-quality results with minimal effort, proving that sometimes the most comforting meals are also the most impressive.

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