Chicken with Creamy Dijon Sauce and Mashed Potatoes is a simple, comforting meal that brings together tender chicken breasts smothered in a smooth, tangy Dijon mustard sauce and a side of fluffy mashed potatoes. The sauce blends cream with just the right amount of mustard to give it a little zing without overpowering the gentle flavors of the chicken. It’s a dish that feels both cozy and a bit special at the same time.
I love how easy this recipe is to pull together on a busy evening but still looks and tastes like you put in a lot of effort. The creamy Dijon sauce is my favorite part — it’s rich and flavorful and makes the chicken so juicy. I like to add a sprinkle of fresh herbs on top, like parsley or thyme, to brighten it up a bit. It’s funny how a simple sauce can turn regular chicken into something everyone asks for again!
When I serve this meal, I usually pile the creamy mashed potatoes on the side and spoon extra sauce over everything. It’s perfect comfort food, especially on chilly nights when you want something warm and satisfying. Plus, the mashed potatoes soak up the sauce so well — I always end up getting seconds. This dish reminds me of family dinners where we all just gather around the table and enjoy good food and conversation.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless are easiest here. If you want more flavor, try bone-in thighs, but cook a bit longer. Chicken breasts cook quickly and stay tender with careful timing.
Dijon mustard: This is the heart of the sauce’s tangy flavor. If you don’t have Dijon, stone-ground or whole-grain mustard works well. Yellow mustard is milder but could change the flavor.
Heavy cream: Heavy cream gives the sauce richness. For a lighter sauce, use half-and-half or a mix of milk and cream cheese. Coconut cream can work for a dairy-free option but adds a different taste.
Potatoes: Yukon Golds are my favorite for mashed potatoes as they’re creamy and smooth. Russets make fluffier mash. Avoid waxy potatoes since they don’t mash well.
Herbs: Thyme and rosemary add earthy notes. Fresh herbs brighten the sauce but dried can be used. If you don’t have rosemary, oregano or sage can be nice swaps.
How Do You Get a Creamy, Smooth Dijon Sauce Without It Breaking?
Making a creamy sauce with mustard can be tricky if the heat is too high. Here’s how to get it just right:
- After sautéing garlic, add broth to deglaze and lower the heat before adding cream.
- Mix in the Dijon mustard gently to combine, then slowly bring the sauce to a simmer—avoid boiling.
- Stir often but softly, so the cream doesn’t split. If it thickens too fast, add a splash of broth or milk.
- Finish with butter off the heat; this helps the sauce become silky and shiny.
This gentle cooking helps the sauce stay smooth and rich, complementing the chicken perfectly.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed skillet to evenly cook the chicken and make the sauce without burning.
- Pot for boiling potatoes – A big enough pot helps make smooth mashed potatoes easily.
- Masher or hand mixer – Keeps your potatoes fluffy and creamy, plus easy to incorporate butter and milk.
- Cooking spoon or spatula – Use it to stir the sauce gently and serve the dish beautifully.
- Measuring spoons and cups – For precise ingredients so everything turns out just right.
Flavor Variations & Add-Ins
- Swap chicken for pork chops or turkey cutlets for a different protein that still pairs well with the creamy sauce.
- Add sautéed mushrooms or spinach into the sauce for extra veggies and a richer flavor.
- Stir in a splash of white wine or a squeeze of lemon juice for a tangy twist to brighten the sauce.
- Use different herbs like tarragon or basil to match your taste or what’s fresh in your kitchen.
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
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 teaspoon fresh rosemary, chopped (plus extra sprig for garnish)
- 1 tablespoon butter
For the Mashed Potatoes:
- 2 pounds potatoes (Yukon Gold or Russet), peeled and cut into chunks
- 1/2 cup whole milk or half-and-half, warmed
- 4 tablespoons unsalted butter
- Salt and black pepper, to taste
- Optional: 2 tablespoons sour cream or cream cheese for extra creaminess
How Much Time Will You Need?
This dish takes about 40-45 minutes total. You’ll spend around 15-20 minutes boiling potatoes and preparing the mashed potatoes while cooking the chicken and sauce takes about 20-25 minutes. It’s a perfect weeknight dinner that’s hands-on but not rushed.
Step-by-Step Instructions:
1. Make the Mashed Potatoes
Put your peeled and cut potatoes in a large pot and cover them with cold water along with a pinch of salt. Bring it to a boil and then simmer for about 15-20 minutes until potatoes are soft when poked with a fork. Drain the water well.
Then mash the potatoes with a masher or hand mixer. Add your warmed milk and butter, plus the sour cream or cream cheese if you’re using it. Stir everything together until it’s smooth and creamy. Season with salt and pepper to your liking. Keep the potatoes warm while you cook the chicken.
2. Cook the Chicken
Season both sides of the chicken breasts with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and cook for 5-7 minutes on each side until they’re golden brown and cooked through. When done, take the chicken out and set it aside on a plate.
3. Prepare the Creamy Dijon Sauce
In the same skillet, add the minced garlic and stir for about 30 seconds until you smell its aroma. Pour in the chicken broth to loosen any tasty browned bits stuck to the pan, scraping gently with a wooden spoon.
Whisk in the heavy cream, Dijon mustard, thyme, and rosemary. Let the sauce gently simmer for 3-5 minutes until it starts to thicken.
Stir the tablespoon of butter into the sauce for extra richness and a smooth finish.
4. Combine and Serve
Put the chicken breasts back into the skillet and spoon the creamy sauce over them. Let everything cook together for another 1-2 minutes so the chicken can soak up the flavors.
To serve, place a generous scoop of mashed potatoes onto each plate, top with a chicken breast, and pour extra sauce over the top. Garnish with a rosemary sprig and freshly chopped parsley if you have it. Enjoy your comforting, delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the fridge overnight before cooking. This ensures even cooking and helps keep the chicken tender.
Can I Make the Mashed Potatoes Ahead of Time?
Absolutely! You can prepare the mashed potatoes a day ahead and reheat them gently on the stove with a splash of milk to restore creaminess. Keep them covered to prevent drying out.
What Can I Substitute for Heavy Cream?
If you want a lighter version, try using half-and-half or a combination of milk and cream cheese. For a dairy-free option, coconut cream works well but will slightly alter the flavor.
How Should I Store Leftovers?
Store leftover chicken and mashed potatoes in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk or broth to keep the sauce and potatoes moist.
