Description
This creamy Dijon chicken will have you licking the plate clean – it’s fancy enough for date night but easy enough for Monday dinner!
Ingredients
Scale
- 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 chicken broth, low sodium
- 1 cup heavy cream
- 3 Tbsp Dijon mustard
- 1 Tbsp fresh thyme leaves (or 1 tsp dried)
- 1 Tbsp fresh lemon juice
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- ¼ cup unsalted butter
- ½ cup whole milk
- ¼ cup heavy cream
- ½ tsp salt (or to taste)
- ¼ tsp white pepper (or black pepper)
- Fresh parsley for garnish (optional)
Instructions
- Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- Reduce heat to medium and add 2 tablespoons butter to the same pan. Sauté garlic and shallot for 1-2 minutes until softened.
- Add chicken broth, scraping pan to release browned bits. Simmer until reduced by half, about 3-4 minutes.
- Pour in heavy cream, bring to a gentle simmer, then whisk in Dijon mustard and thyme. Simmer for 5 minutes until slightly thickened.
- Add lemon juice and remaining tablespoon of butter. Stir until butter melts and sauce is smooth.
- Meanwhile, place potato chunks in a large pot with cold water. Bring to a boil, then simmer until fork-tender, about 15-20 minutes.
- Drain potatoes thoroughly. In the same pot, melt butter with milk and cream over low heat.
- Return potatoes to pot and mash until smooth. Season with salt and white pepper.
- Return chicken to the pan with sauce, spoon sauce over chicken and warm for 1-2 minutes.
- Serve chicken and sauce over mashed potatoes, garnish with fresh herbs if desired.