Chicken with Creamy Dijon Sauce and Mashed Potatoes is a simple, comforting meal that brings together tender chicken breasts cooked in a smooth, flavorful sauce made from Dijon mustard and cream. The sauce has just the right amount of tanginess, which pairs perfectly with rich, buttery mashed potatoes. It’s a great dish when you want something a little special but still easy to make.
I love making this recipe because the sauce feels fancy even though it’s made with just a few ingredients. The creamy Dijon sauce adds a nice kick that makes every bite interesting without being too strong. I usually cook the chicken until it’s golden brown and then let the sauce come together in the same pan so everything soaks up those tasty bits. It’s one of those meals that feels like a hug on a plate.
My favorite way to serve this dish is with a simple green salad or steamed veggies on the side to balance the creaminess. Sometimes I like to add a little fresh parsley on top to keep things bright, and it always feels like a little extra love. This meal works for any night when you want something cozy and satisfying, and I bet once you try it, you’ll want to make it again and again!
Key Ingredients & Substitutions
Chicken breasts: Choose boneless, skinless chicken breasts for even cooking and tenderness. If you want juicier meat, try using chicken thighs instead—they’re more forgiving if slightly overcooked.
Dijon mustard: This gives the sauce its bright, tangy flavor. If you don’t have Dijon, you can use yellow mustard, but the taste will be milder. Spicy brown mustard is a bolder alternative.
Heavy cream: It makes the sauce rich and smooth. For a lighter option, try half-and-half or whole milk, but the sauce will be less creamy. Coconut cream can work if you want a dairy-free version.
Potatoes: Yukon Gold potatoes are my favorite for mashed potatoes because they’re creamy and hold their shape. Russet potatoes work well too and give fluffier mash. Sweet potatoes are a nice twist if you want a sweeter, colorful alternative.
How Do I Get Tender, Juicy Chicken with a Golden Crust?
Cooking chicken breasts so they’re juicy inside and golden outside can be tricky. Here’s how I do it:
- Pat the chicken dry before seasoning—it helps the surface crisp up better.
- Heat the oil in the pan until it’s hot but not smoking to prevent sticking.
- Cook the chicken over medium-high heat without moving it for 5-7 minutes on each side. This gives a nice golden crust.
- Use a meat thermometer to check for 165°F (74°C) internal temp, so you don’t overcook.
- Once done, remove the chicken and let it rest a few minutes to keep juices inside.
This simple method ensures your chicken stays tender and moist under that tasty creamy Dijon sauce.
Equipment You’ll Need
- Large skillet – I recommend a good-sized skillet to cook the chicken and make the sauce all in one pan, saving on cleanup.
- Medium pot – Essential for boiling the potatoes until soft for your mashed potatoes.
- Masher or fork – To mash your cooked potatoes until smooth and creamy.
- Meat thermometer – Handy for checking that the chicken is cooked to a safe internal temperature.
- Spatula or wooden spoon – Perfect for scraping up browned bits and stirring your sauce.
Flavor Variations & Add-Ins
- Replace chicken with turkey cutlets or pork loin for a different, yet still tender, protein.
- Add sautéed mushrooms or caramelized onions to the sauce for extra flavor and texture.
- Stir in chopped fresh herbs like tarragon or basil to give the sauce a new fragrant twist.
- Mix in shredded cheese like Parmesan or Gruyère into the mashed potatoes for an extra cheesy touch.
Chicken with Creamy Dijon Sauce and Mashed Potatoes
Ingredients You’ll Need:
For the Chicken and Sauce:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
- 2 pounds potatoes (Yukon Gold or Russet), peeled and chopped
- 4 tablespoons butter
- ½ cup whole milk (or cream, for richer potatoes)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20 minutes to cook the potatoes, and 15 minutes to cook the chicken and make the sauce. Overall, you’ll need roughly 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Put your peeled and chopped potatoes into a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Let the potatoes cook for about 15 to 20 minutes, or until they are soft when you poke them with a fork.
Drain the potatoes well and put them back in the pot or a mixing bowl. Add butter, milk, salt, and pepper. Mash everything together until the potatoes are smooth and creamy. Keep them warm while you cook the chicken.
2. Cook the Chicken:
While your potatoes are cooking, sprinkle salt and pepper evenly on both sides of each chicken breast.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Cook them for about 5 to 7 minutes on each side until they’re golden brown and cooked through (they should reach an internal temperature of 165°F or 74°C). Once done, take the chicken out and set it aside.
3. Make the Creamy Dijon Sauce:
Turn the heat down to medium. In the same skillet, add butter and the minced garlic. Sauté for about 30 seconds until the garlic smells wonderful—but be careful not to burn it.
Pour in the chicken broth and scrape up any browned bits stuck to the pan for extra flavor. Let the broth simmer and reduce by about half, which takes 3 to 4 minutes.
Next, stir in the Dijon mustard, heavy cream, and thyme. Let the sauce gently bubble until it thickens, about 2 to 3 minutes. Taste it and add salt and pepper if you like.
Put the cooked chicken breasts back into the skillet and spoon the sauce on top to warm them through for about a minute.
4. Serve Your Meal:
Spoon a generous scoop of mashed potatoes onto each plate. Place a chicken breast on top and drizzle with plenty of that creamy Dijon sauce. Sprinkle chopped fresh parsley and add thyme sprigs if you want a pretty, fresh touch.
Enjoy your comforting and delicious dinner!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken fully in the fridge overnight before cooking. This helps ensure even cooking and prevents excess moisture in the pan.
Can I Make the Mashed Potatoes Ahead of Time?
Absolutely. You can prepare and mash the potatoes up to a day in advance. Keep them covered in the fridge and reheat gently on the stove or microwave, adding a splash of milk if needed to keep them creamy.
How Should I Store Leftovers?
Keep any leftover chicken, sauce, and mashed potatoes in separate airtight containers in the fridge. They’ll stay fresh for up to 3 days. Reheat on the stove over low heat or microwave until warmed through.
Can I Substitute Other Herbs or Mustards?
Definitely! Fresh thyme is classic here, but rosemary or tarragon also work well. For mustard, spicy brown or whole grain mustard can add different flavor notes if you don’t have Dijon.