Chicken With Creamy Dijon Sauce And Mashed Potatoes Recipe
There’s something magical about a simple yet elegant meal that comes together effortlessly. When I first made this Chicken with Creamy Dijon Sauce and Mashed Potatoes, 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.
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.