Introduction

This comforting dish features tender chicken breasts smothered in a rich and creamy Dijon mustard sauce, served over smooth mashed potatoes. It’s a perfect meal for weeknights or special occasions that’s both elegant and easy to prepare.

A white pot filled with four golden brown chicken breasts floating in a thick, creamy mustard sauce. The chicken breasts have a light, crispy texture with visible pepper and seasoning on top. The creamy sauce is light beige with specks of mustard seeds and herbs, covering the bottom of the pot and partway up the chicken pieces. The pot sits on a dark blue cloth with a wooden spoon beside it, all placed on a white marbled texture surface. In the softly lit background, there are two glasses with a pale yellow drink. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds russet potatoes, peeled and cut into quarters (about 4-6 potatoes)
2 tablespoons butter (for mashed potatoes)
1/2 cup heavy whipping cream (for mashed potatoes)
1 teaspoon salt (for mashed potatoes)
2 tablespoons butter (for chicken)
1 tablespoon olive oil
4 chicken breasts
1/2 teaspoon garlic powder
Salt, to taste
Pepper, to taste
2 tablespoons butter (for sauce)
2 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup chicken broth
2-3 tablespoons Dijon mustard (or to taste)
1/2 teaspoon salt (for sauce)
1/4 teaspoon pepper (for sauce)
1 cup heavy whipping cream (for sauce)
Optional garnish: chopped parsley

Instructions

Step 1: Add the potatoes to a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender. Drain the water once done.
Step 2: Return the drained potatoes to the pot. Add 2 tablespoons butter, 1/2 cup heavy whipping cream, and 1 teaspoon salt. Mash until smooth and creamy. Cover with a lid to keep warm.
Step 3: Season both sides of the chicken breasts with salt, pepper, and garlic powder.
Step 4: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook about 5 minutes per side until browned. Remove the chicken to a plate. Preheat the oven to 375°F.
Step 5: In the same skillet, reduce heat to medium. Add 2 tablespoons butter and minced garlic cloves; cook until butter melts and garlic is fragrant.
Step 6: Whisk in 1 tablespoon flour and cook for 1 minute. Gradually pour in 1/2 cup chicken broth while whisking to prevent lumps.
Step 7: Stir in 2-3 tablespoons Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in 1 cup heavy whipping cream and simmer for 1-2 minutes until the sauce thickens slightly.
Step 8: Return the chicken breasts to the skillet with the sauce. Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken is fully cooked.
Step 9: Serve the chicken topped with the creamy Dijon sauce over the mashed potatoes. Garnish with chopped parsley if desired.

Tips & Variations

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for perfect doneness.
Substitute Greek yogurt for heavy cream in the sauce for a lighter version.
Add fresh herbs like thyme or tarragon to the sauce for additional flavor.
For a smoother mash, peel and remove any excess water before mashing the potatoes thoroughly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally. Add a splash of cream or broth to loosen the sauce if it thickens too much upon reheating.

How to Serve

In a white bowl, there is a serving of creamy, smooth white mashed potatoes placed on the left side, with soft swirls on the surface. On the right side, there is a piece of golden-brown chicken breast covered with a thick, beige gravy sauce that has specks of black pepper and green herbs sprinkled on top. The bowl sits on a light wooden board, and a fork and knife rest beside it on a white marbled surface. In the background, there is a blurred white bowl with more mashed potatoes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for the mashed potatoes?

Yes, Yukon Gold or red potatoes work well and can provide a slightly different texture and flavor, though russets yield the creamiest mash.

Can this recipe be made gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce, and ensure your chicken broth is gluten-free.