There’s something magical about a simple yet elegant meal that comes together effortlessly. When I first tried this Chicken With Creamy Dijon Sauce And Mashed Potatoes Recipe, I couldn’t believe how rich and flavorful it was with just a handful of ingredients! The chicken turns out perfectly tender, coated in a velvety Dijon cream sauce that’s both tangy and smooth.
Served over buttery mashed potatoes, this dish is pure comfort food with a touch of sophistication. Whether you’re making it for a cozy family dinner or an impressive date-night meal, it’s guaranteed to be a hit! Plus, the entire dish is made in just one skillet (except the potatoes), making cleanup a breeze. If you love bold, creamy flavors, this recipe is for you!
Why You’ll Love This Recipe?
A dish that’s rich in flavor, easy to make, and perfect for any occasion!
Easy to Make, Hard to Resist
This recipe is straightforward yet delivers restaurant-quality results. The chicken and sauce cook in the same skillet, meaning less mess and more flavor! Plus, it’s ready in under an hour, making it a great option for busy nights.
Comfort Food at Its Best
Creamy, buttery mashed potatoes paired with juicy chicken and a luxurious Dijon sauce—this dish is the definition of cozy and satisfying. It’s a meal that feels like a warm hug on a plate.
Easily Customizable
Adjust the mustard level to your taste, swap in dairy-free options, or add herbs for an extra burst of flavor. You can also add a splash of lemon juice for a hint of brightness.
Perfect for Any Occasion
From a quick weeknight dinner to a special gathering, this dish suits any setting and always impresses. Serve it with a side salad or roasted veggies for a complete meal.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Ingredients
Everything you need to make a comforting meal with tender chicken, creamy Dijon sauce, and velvety mashed potatoes.
- 2 pounds russet potatoes (peeled and cut into quarters)
- 2 tablespoons butter
- ½ cup heavy whipping cream
- 1 teaspoon salt
- 4 chicken breasts (boneless, skinless)
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt and pepper (to taste)
- 2 tablespoons butter
- 2 garlic cloves (minced)
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- ½ cup dry white wine (or more chicken broth)
- 2-3 tablespoons Dijon mustard (or to taste)
- 1 cup heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- Optional garnish: chopped parsley
Variations
- Dairy-Free Option: Use coconut cream instead of heavy whipping cream and dairy-free butter.
- Low-Carb Version: Serve the chicken with mashed cauliflower instead of potatoes.
- Flavor Boost: Add a touch of honey for a sweet contrast to the mustard or sprinkle in fresh thyme for a herby twist.
Equipment You Need
- Skillet: For cooking the chicken and making the sauce.
- Pot: To boil the potatoes.
- Whisk: Helps create a smooth and creamy sauce.
- Potato Masher or Mixer: For silky mashed potatoes.
How to Make Chicken with Creamy Dijon Sauce and Mashed Potatoes?
Follow these steps to create a rich, comforting meal with a creamy Dijon sauce.
Step 1: Prepare the Mashed Potatoes 🥔
Add the cubed russet potatoes to a large pot and cover them with cold water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain the water, then return the potatoes to the pot. Add butter, heavy cream, milk, and salt. Mash the potatoes until they’re smooth and creamy. Cover the pot and set aside to keep warm.
Step 2: Sear the Chicken 🍗
Season both sides of the chicken breasts with salt, pepper, and garlic powder. Heat butter and olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for about 6-7 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Step 3: Make the Dijon Cream Sauce 🥄
To the same skillet, reduce the heat to medium and melt butter. Add the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour and cook for another minute. Gradually pour in the chicken broth and white wine while whisking to incorporate. Stir in the Dijon mustard, salt, and pepper. Whisk in the heavy whipping cream and simmer for 1-2 minutes until the sauce thickens to a gravy-like consistency.
Step 4: Combine and Bake 🔥
Preheat your oven to 375°F. Add the seared chicken back to the skillet, spooning some sauce over the top. Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken is fully cooked.
Step 5: Serve and Enjoy 😋
Spoon the mashed potatoes onto plates, place the chicken on top, and generously drizzle with the creamy Dijon sauce. Garnish with parsley and serve warm. Enjoy!
Tips for Making the Recipe
Use room-temperature ingredients for a smoother sauce. Cold dairy can cause lumps, so let ingredients sit out for a few minutes before using.
Adjust the mustard level based on your preference—start with less and add more if needed. Dijon can be strong, so find the right balance for you.
For extra silky mashed potatoes, use an electric mixer instead of a hand masher. This results in a smoother, more luxurious texture.
Deglaze the pan properly with wine or broth to maximize flavor. Scraping up the browned bits adds depth and richness to the sauce.
How to Serve Chicken with Creamy Dijon Sauce and Mashed Potatoes?
Presentation makes all the difference! Serve this dish on a warm plate and garnish with fresh parsley for a pop of color. A side of roasted vegetables or a crisp salad pairs beautifully with the rich flavors of the sauce. For an extra touch, drizzle a bit of extra Dijon sauce over the top and serve with a slice of warm crusty bread to soak up every last bit.
Nutritional Information
This dish is indulgent yet satisfying. Here’s a rough estimate per serving:
- Calories: 707 kcal
- Protein: 9g
- Carbohydrates: 47g
- Fat: 53g
Make Ahead and Storage
This dish is great for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to revive the sauce.
Freezing Options
If you want to freeze it, store the chicken and sauce separately from the mashed potatoes. Freeze for up to 2 months and thaw overnight before reheating.
Enjoy this comforting, flavor-packed meal anytime you crave something cozy yet elegant!
Chicken With Creamy Dijon Sauce And Mashed Potatoes Recipe
Ingredients
- 2 pounds russet potatoes peeled and cut into quarters
- 2 tablespoons butter
- ½ cup heavy whipping cream
- 1 teaspoon salt
- 4 chicken breasts boneless, skinless
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- ½ cup dry white wine or more chicken broth
- 2-3 tablespoons Dijon mustard or to taste
- 1 cup heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- Optional garnish: chopped parsley
Instructions
- Add the cubed russet potatoes to a large pot and cover them with cold water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain the water, then return the potatoes to the pot. Add butter, heavy cream, milk, and salt. Mash the potatoes until they’re smooth and creamy. Cover the pot and set aside to keep warm.
- Season both sides of the chicken breasts with salt, pepper, and garlic powder. Heat butter and olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for about 6-7 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
- To the same skillet, reduce the heat to medium and melt butter. Add the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour and cook for another minute. Gradually pour in the chicken broth and white wine while whisking to incorporate. Stir in the Dijon mustard, salt, and pepper. Whisk in the heavy whipping cream and simmer for 1-2 minutes until the sauce thickens to a gravy-like consistency.
- Preheat your oven to 375°F. Add the seared chicken back to the skillet, spooning some sauce over the top. Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken is fully cooked.
- Spoon the mashed potatoes onto plates, place the chicken on top, and generously drizzle with the creamy Dijon sauce. Garnish with parsley and serve warm. Enjoy!
Notes
- Use room-temperature ingredients for a smoother sauce. Cold dairy can cause lumps, so let ingredients sit out for a few minutes before using.
- Adjust the mustard level based on your preference—start with less and add more if needed. Dijon can be strong, so find the right balance for you.
- For extra silky mashed potatoes, use an electric mixer instead of a hand masher. This results in a smoother, more luxurious texture.
- Deglaze the pan properly with wine or broth to maximize flavor. Scraping up the browned bits adds depth and richness to the sauce.
