Chicken with Creamy Dijon Sauce and Mashed Potatoes is a simple, satisfying dish that hits all the right comfort notes. Tender chicken breasts smothered in a smooth, tangy Dijon mustard sauce pair perfectly with fluffy, buttery mashed potatoes. It’s the kind of meal that feels both fancy and homey at the same time.
I love making this recipe on a weeknight when I want something special but quick. The creamy Dijon sauce comes together with just a few ingredients, and it turns the chicken into something really flavorful without much fuss. I usually add a little fresh parsley on top for a pop of color and freshness.
This dish is one I’ve shared many times with family and friends because it’s so easy to please. I like serving it with a side of steamed green beans or a simple salad to keep things balanced. Plus, those mashed potatoes are perfect for soaking up every drop of the sauce—trust me, don’t skip them!
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for their quick cooking and lean profile. If you prefer juicier meat, thighs work well too.
Dijon mustard: This is the star of the sauce with its tangy taste. If you don’t have Dijon, spicy brown mustard or whole-grain mustard make good alternatives.
Heavy cream: It gives the sauce a rich, silky texture. You can swap for half-and-half or coconut milk for a lighter or dairy-free option.
Potatoes: Yukon Golds make creamy mashed potatoes with great flavor. Russets are fine too, but avoid waxy potatoes as they may turn gluey.
Shallots and garlic: These add fragrant depth to the sauce. If you only have onions, use a smaller amount to avoid overpowering the sauce.
How Can You Make the Chicken Juicy and the Sauce Smooth?
Getting tender chicken and a silky sauce is all about timing and heat control.
- Pat the chicken dry and season well. This helps create a golden crust and locks in moisture.
- Cook chicken over medium-high heat to brown it without overcooking inside. Use a meat thermometer if you can.
- Don’t rush the sauce—cook shallots and garlic gently until soft and fragrant before adding broth.
- Let the broth reduce to concentrate flavors and thicken the sauce naturally.
- Add cream last and simmer just until it thickens slightly—too much heat can make it curdle.
- Return chicken to the sauce briefly to warm through and soak in flavors before serving.
Equipment You’ll Need
- Large skillet – I prefer a heavy-bottomed skillet for even cooking and good browning of the chicken.
- Potato masher or hand mixer – makes smooth mashed potatoes effortlessly.
- Measuring cups and spoons – for accurate ingredient amounts, especially for liquids.
- Knife and cutting board – to chop shallots, garlic, and parsley cleanly.
- Pot for boiling potatoes – simple yet essential for perfectly cooked spuds.
Flavor Variations & Add-Ins
- Swap chicken for turkey cutlets or pork chops for variety in your meat options.
- Add sautéed mushrooms or spinach to the sauce for extra color and flavor.
- Use a splash of white wine instead of chicken broth for a richer flavor.
- Stir in some grated Parmesan or Gruyère cheese into the mashed potatoes for a cheesy twist.
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
- 2 tablespoons olive oil or unsalted butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 small shallot, finely minced (or 1/4 small onion)
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon capers (optional)
- Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
- 2 pounds potatoes (Yukon Gold or Russet), peeled and quartered
- 1/2 cup whole milk or cream
- 4 tablespoons unsalted butter
- Salt and black pepper, to taste
How Much Time Will You Need?
This meal takes about 10 minutes to prep and around 25-30 minutes to cook, including boiling the potatoes and cooking the chicken. In total, plan for about 35-40 minutes from start to finish, ideal for a tasty weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Start by placing peeled and quartered potatoes into a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over high heat, then lower the heat and simmer until the potatoes are tender when poked with a fork—this usually takes 15-20 minutes.
Drain the potatoes well, then return them to the pot. Use a potato masher or hand mixer to mash them. Meanwhile, warm the milk or cream together with butter until the butter melts. Gradually add this mix to your potatoes, mashing until the texture is smooth and creamy. Season with salt and pepper to taste. Cover and keep warm for serving.
2. Cook the Chicken:
Pat the chicken breasts dry with paper towels, then season generously with salt and black pepper on both sides. Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken breasts and let them cook without moving until they become golden brown on one side, about 5 minutes.
Flip the chicken and continue cooking until the other side is browned and the internal temperature reaches 165°F (74°C). This usually takes another 5-7 minutes depending on thickness. Once done, remove the chicken from the skillet and keep it warm.
3. Make the Creamy Dijon Sauce:
In the same skillet, reduce the heat to medium. Add the minced shallot and garlic to the pan’s drippings and sauté for 1-2 minutes until fragrant and translucent. Pour in the chicken broth and use a spatula to scrape up any browned bits stuck to the pan.
Let the broth simmer and reduce by about half, which should take around 3 minutes. Then, stir in the heavy cream, Dijon mustard, thyme, and capers if you like. Allow the sauce to simmer gently until it thickens slightly, about 3-5 minutes. Taste and adjust the seasoning with salt and pepper.
4. Combine and Serve:
Place the chicken back in the skillet and spoon the sauce over the top to warm it for 1-2 minutes. Serve the chicken alongside a generous helping of mashed potatoes. Pour extra creamy Dijon sauce over both, and garnish with some freshly chopped parsley for a pop of color and freshness.
Enjoy your meal! This dish is as comforting as it is tasty, with creamy, tangy sauce and buttery mashed potatoes that soak up all the wonderful flavors.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This helps ensure even cooking and juicy results.
How Should I Store Leftovers?
Store any leftover chicken and mashed potatoes in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
Can I Make the Sauce Ahead of Time?
Absolutely! Prepare the creamy Dijon sauce up to a day in advance and keep it refrigerated. Reheat gently on the stove before serving, adding a little broth or cream to restore its silky texture.
What Can I Substitute for Dijon Mustard?
If you don’t have Dijon mustard, try using spicy brown mustard or whole-grain mustard. They add a similar tangy kick but may slightly alter the sauce texture and flavor.
