Chicken with Creamy Dijon Sauce and Mashed Potatoes Recipe
A comforting and elegant dish featuring tender chicken breasts cooked in a creamy Dijon mustard sauce, served alongside smooth and fluffy mashed russet potatoes. This recipe balances rich flavors with a simple preparation, perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Mashed Potatoes
- 2 pounds russet potatoes, peeled and cut into quarters (about 4–6 potatoes)
- 2 tablespoons butter
- 1/2 cup heavy whipping cream
- 1 teaspoon salt
Chicken and Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 chicken breasts
- 1/2 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup dry chicken broth
- 2–3 tablespoons Dijon mustard (or to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup heavy whipping cream
- Optional garnish: chopped parsley
Instructions
- Prepare Mashed Potatoes: Add the peeled and quartered potatoes to a large pot and cover them with water. Bring the water to a boil and cook the potatoes until they are fork tender, about 15-20 minutes. While the potatoes are boiling, start preparing the chicken and sauce.
- Mash Potatoes: After the potatoes have cooked, drain the water thoroughly and return the potatoes to the pot. Add 2 tablespoons of butter, 1/2 cup heavy whipping cream, and 1 teaspoon salt. Use an electric mixer or potato masher to mash until smooth and creamy. Cover the pot with a lid to keep the mashed potatoes warm while the chicken cooks.
- Season Chicken: Season both sides of the 4 chicken breasts with salt, pepper, and 1/2 teaspoon garlic powder evenly.
- Sear Chicken: In a large skillet or fry pan with tall sides, melt 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 5 minutes on one side until browned. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside; it will finish cooking in the oven.
- Preheat Oven: Preheat your oven to 375°F (190°C) to finish cooking the chicken and sauce.
- Make Dijon Cream Sauce: Lower the skillet heat to medium. Add 2 tablespoons butter and the minced 2 garlic cloves to the same skillet used for the chicken, cooking until the butter is melted and garlic is fragrant. Whisk in 1 tablespoon all-purpose flour and cook for 1 minute to form a roux.
- Add Liquid Ingredients: Gradually whisk in 1 cup chicken broth (combining the 1/2 cup chicken broth and 1/2 cup dry chicken broth) while stirring constantly. Next, whisk in 2-3 tablespoons Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Finish Sauce: Stir in 1 cup heavy whipping cream and let the sauce simmer for 1-2 minutes until it thickens to a gravy-like consistency.
- Bake Chicken in Sauce: Return the seared chicken breasts to the skillet, spooning some sauce over them. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/75°C).
- Serve: Plate the creamy Dijon chicken over a bed of mashed potatoes. Spoon additional sauce over the top and garnish with chopped parsley if desired.
Notes
- Russet potatoes are preferred for creamy mashed potatoes, but Yukon Gold can be used as a substitute.
- Make sure to not overcook the chicken during searing since it will finish cooking in the oven.
- You can use a cast-iron skillet or any oven-safe pan for finishing the chicken in the sauce.
- Adjust Dijon mustard to taste depending on your preference for tanginess.
- Use fresh garlic minced finely for best flavor in the sauce.
- For a lighter version, substitute heavy cream with half-and-half but the sauce will be less rich.
Keywords: Chicken, Dijon Sauce, Creamy Sauce, Mashed Potatoes, Comfort Food, Dinner Recipe, One Pan Chicken
