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Chicken With Creamy Dijon Sauce And Mashed Potatoes Recipe
Ash Tyrrell

Chicken With Creamy Dijon Sauce And Mashed Potatoes Recipe

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?
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.