Chicken with Creamy Dijon Sauce and Mashed Potatoes is a classic comfort meal that hits all the right notes. The chicken is tender and juicy, perfectly coated in a smooth, tangy Dijon mustard sauce that adds just the right amount of zing. Alongside, the mashed potatoes are silky and buttery, making each bite a soothing, satisfying experience.
I love making this dish when I want something that feels special but is still easy to pull together. The creamy Dijon sauce is one of my favorite parts—it brings a little elegance without any fuss. I usually stir in a splash of chicken broth to keep the sauce light and flavorful, and sometimes I toss in a sprinkle of fresh herbs like parsley to brighten it up.
For serving, I like to spoon the Dijon sauce generously over the chicken and potatoes so every bite is full of flavor. It’s a cozy meal that’s perfect for dinner with family or friends, and I’ve noticed it always makes everyone feel warm and happy. It’s the kind of dish I come back to again and again when I want something simple, delicious, and comforting.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless are best for quick, even cooking and tenderness. If you prefer thighs, they add more flavor and stay juicy but may take a bit longer to cook.
Dijon mustard: This is what gives the sauce its tangy kick. If you don’t have Dijon, yellow mustard can work, but the flavor will be milder. For a spicier touch, try whole grain mustard.
Heavy cream: This makes the sauce rich and smooth. For a lighter option, half-and-half or coconut cream can be used, but the sauce won’t be as thick or creamy.
Russet potatoes: They make fluffy mashed potatoes. Yukon Gold potatoes are a great substitute; they add a naturally buttery flavor and creamier texture.
How Do You Get the Chicken Juicy and the Sauce Silky?
The key to juicy chicken is not overcooking it. Use medium-high heat, and cook each side about 5-7 minutes until golden and internal temperature reaches 165°F (75°C). Let the chicken rest briefly so juices redistribute.
For the sauce:
- After removing chicken, sauté garlic in the pan to soak up browned bits—this adds flavor.
- Deglaze with chicken broth, scraping up the fond (those tasty browned bits).
- Lower the heat before adding cream and mustard—this prevents curdling.
- Simmer gently until the sauce thickens. Stir often, but gently, to keep it smooth.
Returning the chicken to the sauce lets it soak in the flavors and keeps it moist until serving.
Equipment You’ll Need
- Large skillet – I use it to cook the chicken and make the sauce in one pan, which makes cleanup easier.
- Large pot – perfect for boiling potatoes until tender and easy to mash.
- Masher or potato ricer – helps you mash the potatoes smoothly and evenly.
- Measuring spoons and cups – keep the ingredients accurate and consistent.
- Serving plates – to display this cozy, hearty dish beautifully.
Flavor Variations & Add-Ins
- Swap chicken for turkey cutlets for a leaner variation that cooks faster and still stays tender.
- Stir in sautéed mushrooms or caramelized onions into the sauce for extra flavor and texture.
- Add a splash of white wine or lemon juice to brighten the sauce just before serving.
- Mix in chopped fresh herbs like tarragon or basil for a different herbal twist.
How to Make 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 teaspoon paprika
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 teaspoon fresh thyme, chopped
For the Mashed Potatoes:
- 4 large russet potatoes, peeled and chopped
- 4 tablespoons butter
- ½ cup milk (or cream)
- Salt and pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Fresh rosemary sprigs
Time Needed
This recipe takes about 40 to 50 minutes in total. You’ll spend roughly 15-20 minutes prepping and boiling the potatoes, 15 minutes cooking the chicken, and another 10-15 minutes making the creamy Dijon sauce and mashing the potatoes.
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes
Place the peeled and chopped potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are tender when poked with a fork, about 15-20 minutes. Drain the water well, return the potatoes to the pot, and add butter and milk (or cream). Mash everything together until smooth and creamy. Season with salt and pepper to taste. Keep warm while you cook the chicken.
2. Cook the Chicken
Season the chicken breasts on both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side until they’re golden brown and cooked through. Remove the chicken from the skillet and keep warm.
3. Make the Creamy Dijon Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and use a spoon to scrape up any browned bits stuck to the pan. Let the broth simmer for 2 minutes. Then stir in the heavy cream, Dijon mustard, chopped rosemary, and thyme. Simmer the mixture for another 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
4. Combine and Serve
Return the chicken breasts to the skillet and spoon the creamy sauce over them. Let them warm through for a couple of minutes. To serve, place a hefty scoop of mashed potatoes on each plate, top with a chicken breast, and pour extra sauce over everything. Garnish with fresh parsley and a sprig of rosemary for a lovely touch.
Enjoy your comforting and flavorful Chicken with Creamy Dijon Sauce and Mashed Potatoes!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken breasts are fully thawed before cooking. Thaw them overnight in the refrigerator or use the cold water method in a sealed bag to speed up the process. This ensures even cooking and juicy results.
Can I Make the Mashed Potatoes Ahead of Time?
Absolutely! You can prepare mashed potatoes a day in advance and keep them covered in the fridge. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to keep them creamy.
How Do I Store Leftovers?
Store leftover chicken and mashed potatoes separately in airtight containers in the fridge for up to 3 days. Reheat on the stove or microwave, adding a little extra sauce or cream if needed to keep everything moist.
Can I Substitute the Heavy Cream in the Sauce?
Yes, you can use half-and-half or whole milk for a lighter sauce, though it won’t be as rich or thick. For a dairy-free option, coconut cream works well but will add a slight coconut flavor.
