Chicken with Creamy Dijon Sauce and Mashed Potatoes is a comforting and delicious meal that brings together tender chicken breasts smothered in a rich, tangy sauce made with Dijon mustard and cream. The smooth, velvety sauce adds a wonderful depth of flavor, perfectly balancing the mild taste of the chicken. The creamy mashed potatoes serve as the perfect side, soaking up all the extra sauce and making every bite a little bit better.
I love making this dish on a cozy night when I want something filling but still a bit fancy without too much fuss. The Dijon sauce is surprisingly easy to whip up, and I always find myself licking the spoon a little while cooking. It’s one of those recipes that feels special but comes together quickly, so it’s great for dinner parties or a simple family meal.
When I serve this, I like to add a side of steamed green beans or a fresh salad to brighten everything up. There’s something about that creamy sauce hugging the chicken and mashed potatoes that just feels like a warm hug in food form. If you’ve never tried combining Dijon mustard with cream in a sauce, this recipe will definitely become one of your favorites—you’ll keep coming back for more!
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless chicken breasts are best for quick cooking and tender results. You can swap them for chicken thighs if you prefer juicier, more flavorful meat.
Dijon mustard: This adds tang and spice to the sauce. If you don’t have Dijon, try yellow mustard or whole grain mustard for a similar but milder flavor.
Heavy cream: This makes the sauce rich and smooth. For a lighter sauce, use half-and-half or milk, but expect it to be less creamy.
Potatoes (Yukon Gold or Russets): Yukon Golds are creamy and buttery, while Russets give fluffy mashed potatoes. Both work well, so choose what you like best.
How Do I Make the Creamy Dijon Sauce Without It Breaking or Burning?
The creamy Dijon sauce needs gentle heat and constant stirring to avoid curdling. Here’s how I do it:
- Cook garlic and shallots on medium or medium-low to soften without browning too fast.
- Add chicken broth first to loosen browned bits and create flavor.
- Lower heat before adding cream to prevent it from boiling, which can cause separation.
- Whisk in mustard and herbs and stir often until the sauce thickens slightly.
- If it gets too thick, add a splash more broth or cream to loosen it.
This slow, gentle method keeps the sauce smooth and creamy, perfect to spoon over chicken and mashed potatoes.
Equipment You’ll Need
- Large skillet – I use it to cook the chicken and make the sauce all in one pan, which simplifies cleanup.
- Large pot – perfect for boiling potatoes until tender, making mash smooth and easy.
- Masher or fork – I prefer this for fluffy potatoes without fuss.
- Measuring spoons and cups – for accurate ingredient amounts, especially with cream and broth.
- Wooden spoon or spatula – helps stir the sauce and mash the potatoes smoothly.
Flavor Variations & Add-Ins
- Swap chicken breasts for chicken thighs for juicier, more flavorful meat.
- Try adding sautéed mushrooms or spinach to the sauce for a veggie boost and extra flavor.
- Use fresh herbs like tarragon or rosemary instead of thyme for a different aromatic twist.
- Stir in grated Parmesan or shredded cheese into the mashed potatoes for added creaminess and flavor.
Chicken with Creamy Dijon Sauce and Mashed Potatoes
Ingredients You’ll Need:
For the Chicken and Sauce:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, finely minced
- 1 shallot, finely minced (optional)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
For the Mashed Potatoes:
- 2 lbs potatoes (Yukon Gold or Russets), peeled and quartered
- 4 tbsp unsalted butter
- 1/2 cup whole milk or cream (adjust for desired consistency)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 40 minutes from start to finish. You’ll spend about 15-20 minutes cooking the potatoes, 12-15 minutes cooking and preparing the chicken, and a few extra minutes making the creamy Dijon sauce and mashing the potatoes. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Put the peeled and quartered potatoes into a large pot. Cover with cold, salted water and bring it to a boil over high heat. Once boiling, lower the heat to a gentle simmer and cook until the potatoes are soft enough to be pierced with a fork (about 15-20 minutes).
2. Cook the Chicken:
While the potatoes are cooking, season the chicken breasts well with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until nicely browned and cooked through, about 5-6 minutes per side depending on thickness. Set the cooked chicken aside, keeping it warm by tenting with foil.
3. Make the Creamy Dijon Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and shallot (if using) and cook until fragrant and translucent, about 1-2 minutes. Pour in the chicken broth, scraping the bottom of the pan to loosen any tasty browned bits. Let the broth reduce slightly for 2-3 minutes.
Lower the heat to medium and stir in the heavy cream, Dijon mustard, and thyme. Keep stirring and cook until the sauce thickens, around 3-5 minutes. Add the chopped parsley, then season with salt and pepper to taste. Return the chicken to the skillet, spoon the sauce over it, and let it warm through for an additional 2 minutes.
4. Finish the Mashed Potatoes:
Drain the cooked potatoes well, then mash them with butter and milk or cream until smooth and creamy. Season with salt and pepper to taste.
5. Serve Your Meal:
Place the mashed potatoes on plates, then add the chicken beside or on top. Generously spoon the creamy Dijon sauce over the chicken and garnish with extra parsley. Serve right away and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them fully in the refrigerator overnight before cooking. This helps ensure even cooking and better texture.
Can I Make the Creamy Dijon Sauce Ahead of Time?
Absolutely! You can prepare the sauce up to 2 days in advance and refrigerate it. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of broth or cream if it thickens too much.
How Should I Store Leftovers?
Store any leftover chicken, sauce, and mashed potatoes in separate airtight containers in the refrigerator. They will keep well for 3-4 days. Reheat gently on the stove or in the microwave, adding a little cream or broth to refresh the sauce.
What Can I Serve Besides Mashed Potatoes?
This creamy Dijon chicken pairs wonderfully with rice, pasta, or even roasted vegetables if you want a lighter or lower-carb option. Steamed green beans or a fresh salad are also great side choices.
