Chicken with Creamy Dijon Sauce and Mashed Potatoes is such a comforting and delicious dinner. The chicken is tender and juicy, perfectly coated in a creamy sauce that has just the right touch of tangy Dijon mustard. Paired with smooth, buttery mashed potatoes, this dish feels like a warm hug on a plate.
I always find this recipe hits the spot when I want something that’s a little special but still easy to make on a weeknight. I love how the sauce comes together quickly and adds so much flavor without needing a long list of ingredients. The tangy Dijon really lifts the dish and keeps it from feeling too heavy.
My favorite way to serve this meal is with a simple green vegetable on the side, like steamed green beans or a crisp salad. The creamy sauce on the chicken pairs so nicely with something fresh and bright. Plus, it’s a meal that almost everyone seems to enjoy, which makes it perfect for sharing with family or friends.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless work best for even cooking. If you prefer, thighs give a juicier result but take a little longer to cook.
Dijon mustard: This gives the sauce its tangy, slightly spicy flavor. If you don’t have Dijon, spicy brown mustard or whole grain mustard can work but will change the texture and taste a bit.
Heavy cream: It makes the sauce rich and smooth. For a lighter option, use half-and-half or full-fat coconut milk, but the sauce won’t be as thick.
Potatoes: Yukon Golds give creamy mashed potatoes with a natural buttery flavor, but Russets are great for fluffier mashed potatoes. Avoid waxy potatoes like red or new potatoes since they won’t mash well.
Chicken broth: Adds depth to the sauce. If you need it low sodium or homemade, that works perfectly. Vegetable broth is a fine substitute if you want to keep it lighter.
How Can You Make the Creamy Dijon Sauce Thick and Flavorful?
Getting the sauce just right is key. Here’s how I do it:
- Sauté the garlic briefly but don’t let it brown; burnt garlic tastes bitter.
- Deglaze the pan with chicken broth, scraping those tasty browned bits off the bottom. This builds flavor.
- Simmer the broth until it reduces slightly—this concentrates the taste.
- Add cream and Dijon mustard, stirring well. The mustard acts like a natural thickener along with the cream.
- Keep stirring as the sauce cooks a few minutes—it will thicken and get silky.
- If it gets too thick, add a splash of broth or cream to loosen it.
- Lastly, return the chicken to the sauce so it soaks up flavors and stays juicy.
Following these steps will help you get a sauce that’s creamy, tangy, and perfectly coats the chicken.
Equipment You’ll Need
- Large skillet – I like using it because it’s perfect for cooking chicken and making the sauce all in one pan, which saves cleaning later.
- Large pot – great for boiling potatoes until they’re perfectly tender.
- Mixing bowl – to mash the potatoes smoothly and mix in butter and milk easily.
- Potato masher or fork – I prefer a masher for quick, fluffy mashed potatoes.
- Measuring spoons and cups – to keep your ingredients precise which helps the sauce turn out just right.
Flavor Variations & Add-Ins
- Use cooked bacon bits or pancetta crumbles on top for added smoky flavor and crunch.
- Add sautéed mushrooms or caramelized onions to the sauce for extra earthiness and sweetness.
- Swap out thyme for fresh rosemary or parsley for a different herbal touch.
- Include a splash of white wine when simmering the broth for added depth.
Chicken with Creamy Dijon Sauce and Mashed Potatoes
Ingredients You’ll Need:
For the Chicken & Sauce:
- 2 large boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
For the Mashed Potatoes:
- 4 large potatoes (Yukon Gold or Russet), peeled and cut into chunks
- 4 tablespoons unsalted butter
- 1/4 cup milk (or more, for desired mashed potato consistency)
- Salt and pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious meal takes about 35 to 40 minutes to prepare and cook. You’ll spend about 15-20 minutes boiling potatoes, around 15 minutes cooking the chicken and sauce, plus a few minutes mashing potatoes and plating.
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes
Start by placing the peeled and cut potatoes into a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are easy to pierce with a fork.
2. Cook the Chicken
While the potatoes cook, season the chicken breasts well with salt and black pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, until they are golden brown and fully cooked through. Remove the chicken and set aside.
3. Make the Creamy Dijon Sauce
Using the same skillet, lower the heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth and scrape up any tasty browned bits from the pan. Let the broth simmer and reduce a bit, for 2-3 minutes.
Stir in the heavy cream, Dijon mustard, and thyme. Cook the sauce while stirring frequently until it thickens slightly, around 3-5 minutes. Return the chicken breasts to the skillet and spoon sauce over them. Let them warm through for about 2 minutes to soak in all those lovely flavors.
4. Finish and Serve the Mashed Potatoes
Drain the potatoes once tender and return them to the pot. Add the butter and milk, then mash everything together until smooth and creamy. If you want creamier potatoes, just add a little more milk. Season with salt and pepper to your taste.
5. Plate Your Meal
Place a generous helping of mashed potatoes on each plate. Top with a juicy chicken breast and pour the creamy Dijon sauce over everything. Garnish with freshly chopped parsley for a bright and fresh finish.
Enjoy!
Now you have a comforting, tasty dinner ready to enjoy with family or friends!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to remove excess moisture for better browning.
Can I Make the Sauce Ahead of Time?
Absolutely. Prepare the creamy Dijon sauce in advance and refrigerate it for up to 2 days. When ready to serve, gently reheat it on the stove and stir in a splash of chicken broth or cream to restore its creamy texture.
How Should I Store Leftovers?
Store leftover chicken and mashed potatoes in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or on the stove, adding a bit of milk or broth to refresh the sauce and mashed potatoes if needed.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, but keep in mind it won’t be as rich or thick. For a dairy-free option, unsweetened coconut milk works well and adds a nice creamy texture.
