Chicken With Creamy Dijon Sauce And Mashed Potatoes Recipe
Introduction
When I first made this Chicken with Creamy Dijon Sauce and Mashed Potatoes, I couldn’t believe how something so easy could taste like it came straight from a fancy restaurant.
The chicken came out tender and juicy, and the sauce? Oh, that creamy Dijon flavor wrapped around every bite like a warm hug.
Paired with buttery mashed potatoes, it’s my go-to comfort meal for nights when I want to treat myself without spending hours in the kitchen. The best part? Most of the magic happens in just one skillet.
Ingredients
Here’s everything I use to make this recipe taste rich and comforting:
- 2 pounds russet potatoes, peeled and cut into quarters – these give the fluffiest, creamiest mash (don’t swap for waxy potatoes)
- 3 tablespoons butter – use real butter for the best flavor in both potatoes and sauce
- ½ cup heavy whipping cream – makes the mash luxuriously smooth (avoid using half-and-half, it’s less rich)
- 1 teaspoon salt – seasons the potatoes perfectly
- 4 boneless, skinless chicken breasts – fresh works best for even cooking
- 1 tablespoon olive oil – helps get that golden sear
- ½ teaspoon garlic powder – a simple seasoning that adds depth
- Salt and pepper, to taste – season generously for the best results
- 2 tablespoons butter – for the sauce base
- 2 garlic cloves, minced – fresh garlic gives a richer aroma than pre-minced jars
- 1 tablespoon all-purpose flour – thickens the sauce to a velvety texture
- ½ cup chicken broth – homemade if possible for fuller flavor
- ½ cup dry white wine – adds brightness (or replace with more broth)
- 2½ tablespoons Dijon mustard – adjust to taste; start with less if you prefer milder flavor
- 1 cup heavy whipping cream – gives the sauce that rich, silky finish
- ½ teaspoon salt – balances the tang of the mustard
- ¼ teaspoon pepper – freshly cracked is best
- Optional garnish: chopped fresh parsley – adds a pop of color and freshness
Note: This recipe serves about 4 people generously.
Variations
If you love tweaking recipes like I do, here are a few fun swaps:
- Dairy-free: Replace cream with coconut cream and butter with a dairy-free version.
- Low-carb: Serve over mashed cauliflower instead of potatoes.
- Extra flavor: Add fresh thyme or a tiny splash of honey to balance the Dijon tang.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Equipment You Need
- Skillet – for searing chicken and making the sauce in one pan.
- Large pot – to boil the potatoes.
- Whisk – for a lump-free creamy sauce.
- Potato masher or hand mixer – for perfectly smooth mashed potatoes.
How to Make Chicken with Creamy Dijon Sauce and Mashed Potatoes?
Prepare the mashed potatoes
I start by adding the peeled, quartered potatoes to a large pot of cold water and bringing it to a boil. Once they’re fork-tender (about 15 minutes), I drain them and return them to the pot. Then I mash them with butter, cream, and salt until they’re fluffy and smooth. I keep them covered so they stay warm while I work on the chicken.
Sear the chicken
I season my chicken breasts with salt, pepper, and garlic powder. In a hot skillet with olive oil and butter, I sear each side for about 6–7 minutes until golden and nearly cooked through. Then I set them aside while I make the sauce.
Make the Dijon cream sauce
In the same skillet, I melt more butter and add the minced garlic, letting it cook until fragrant. Then I whisk in the flour and cook for a minute before slowly pouring in the broth and wine. Once combined, I stir in Dijon mustard, salt, and pepper, followed by the cream. I let it simmer until it thickens into a luscious sauce.
Combine and finish
I return the chicken to the skillet, spooning sauce over the top. I pop the skillet into a preheated 375°F oven for about 15 minutes until the chicken is fully cooked and tender.
Serve and enjoy
I pile the mashed potatoes onto plates, place the chicken on top, and drizzle generously with the creamy Dijon sauce. A sprinkle of parsley makes it look extra fresh.
Additional Tips for Making this Recipe Better
From my own kitchen experience, here’s what works best:
- Let your dairy ingredients come to room temperature for a lump-free sauce.
- Start with less Dijon if you’re unsure about the tang—it’s easier to add more later.
- Use an electric mixer for the creamiest mashed potatoes ever.
- Deglaze the skillet well to capture all those delicious browned bits.
How to Serve Chicken with Creamy Dijon Sauce and Mashed Potatoes?
I love serving this on warm plates so the sauce stays silky. Fresh parsley adds a pretty green pop, and roasted veggies or a simple salad make perfect sides. For something extra indulgent, serve with crusty bread to mop up every drop of sauce.
Nutritional Information
Here’s an approximate breakdown per serving:
- Calories: 707 kcal
- Protein: 9g
- Carbohydrates: 47g
- Fat: 53g
Make Ahead and Storage
- Make ahead: You can prepare the mashed potatoes and sauce ahead, then reheat gently before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove with a splash of cream or broth.
- Freezing: Store chicken and sauce separately from the potatoes. Freeze for up to 2 months, then thaw overnight before reheating.
Why You’ll Love This Recipe?
This dish isn’t just tasty—it’s the kind of recipe you’ll keep coming back to.
- Easy to prepare: Simple steps with big flavor payoff.
- Restaurant-quality results: Looks and tastes like a special occasion dish.
- Customizable: Adjust mustard level, swap sides, or try dairy-free.
- Comfort food feel: Creamy potatoes, juicy chicken, and a sauce worth licking the plate for.
Chicken With Creamy Dijon Sauce And Mashed Potatoes Recipe
Ingredients
Method
- I start by adding the peeled, quartered potatoes to a large pot of cold water and bringing it to a boil. Once they’re fork-tender (about 15 minutes), I drain them and return them to the pot. Then I mash them with butter, cream, and salt until they’re fluffy and smooth. I keep them covered so they stay warm while I work on the chicken.
- I season my chicken breasts with salt, pepper, and garlic powder. In a hot skillet with olive oil and butter, I sear each side for about 6–7 minutes until golden and nearly cooked through. Then I set them aside while I make the sauce.
- In the same skillet, I melt more butter and add the minced garlic, letting it cook until fragrant. Then I whisk in the flour and cook for a minute before slowly pouring in the broth and wine. Once combined, I stir in Dijon mustard, salt, and pepper, followed by the cream. I let it simmer until it thickens into a luscious sauce.
- I return the chicken to the skillet, spooning sauce over the top. I pop the skillet into a preheated 375°F oven for about 15 minutes until the chicken is fully cooked and tender.
- I pile the mashed potatoes onto plates, place the chicken on top, and drizzle generously with the creamy Dijon sauce. A sprinkle of parsley makes it look extra fresh.
Notes
- Let your dairy ingredients come to room temperature for a lump-free sauce.
- Start with less Dijon if you’re unsure about the tang—it’s easier to add more later.
- Use an electric mixer for the creamiest mashed potatoes ever.
- Deglaze the skillet well to capture all those delicious browned bits.
