Chicken with Creamy Dijon Sauce and Mashed Potatoes is such a comforting meal that brings together tender chicken breasts, a rich and tangy Dijon mustard sauce, and smooth, buttery mashed potatoes. The sauce has just the right amount of creaminess and a little kick from the mustard, making every bite delicious and satisfying. It’s a classic combo that’s easy to make but feels special enough for any dinner.
I love making this dish on a weeknight when I want something tasty but not complicated. The sauce comes together quickly in the same pan where you cook the chicken, which means less cleanup and more flavor. I usually spoon extra sauce over the mashed potatoes because they soak it up so well, and that’s the best part!
Serving this on a cozy evening with a simple side of green veggies or steamed broccoli makes for a perfect balanced meal. It’s one of those dishes that everyone seems to enjoy, and it’s great for sharing with family or friends. Whenever I make it, the leftovers taste just as good the next day, which is always a bonus in my book.
Key Ingredients & Substitutions
Chicken breasts: Choose boneless, skinless breasts for even cooking and easy slicing. If you prefer, thighs work well too and stay juicy. Just adjust cooking time since thighs take a bit longer.
Dijon mustard: This mustard gives the sauce a tangy, sharp flavor. If you can’t find Dijon, yellow mustard or whole grain mustard can work but may change the texture slightly.
Heavy cream: It makes the sauce smooth and rich. For a lighter version, use half-and-half or coconut cream. Avoid low-fat milk—it won’t thicken the sauce properly.
Russet potatoes: These are perfect for fluffy mashed potatoes. Yukon Gold potatoes are a creamy, buttery alternative if you want a richer mash.
How Do I Get Tender, Juicy Chicken with a Perfectly Creamy Sauce?
Cooking the chicken just right is key to juicy results. Here’s how I do it:
- Pat the chicken dry and season well with salt and pepper. Dry chicken browns better for flavor.
- Cook over medium-high heat and avoid moving the chicken too much. Let it form a golden crust, usually about 6-7 minutes per side.
- Don’t overcook; check for an internal temperature around 165°F (74°C) or until juices run clear.
Making the sauce in the same pan builds flavor from the browned bits left by the chicken. Lower the heat before adding cream and mustard, then gently simmer until it thickens—this avoids curdling and gives a silky texture.
Equipment You’ll Need
- Large skillet – I prefer one with a lid; it helps cook the chicken evenly and makes reducing the sauce easier.
- Medium pot – for boiling potatoes quickly until tender.
- Masher or whisk – to mash potatoes until smooth and creamy.
- Measuring cups and spoons – keep ingredients precise, especially for the sauce.
- Kitchen tongs or spatula – to flip and handle the chicken without piercing it, keeping juices inside.
Flavor Variations & Add-Ins
- Swap chicken for turkey cutlets or pork chops for a different protein that cooks quickly and tastes great with the sauce.
- Add sautéed spinach or kale to the sauce for a veggie boost and extra color.
- Try swapping out thyme for rosemary or parsley to change up the herbal flavor.
- Mix in cooked bacon pieces or sautéed mushrooms for added richness and texture.
Chicken with Creamy Dijon Sauce and Mashed Potatoes
Ingredients You’ll Need:
For the Chicken and Sauce:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or unsalted butter
- 1/2 cup diced onion or shallots
- 2 cloves garlic, minced
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
For the Mashed Potatoes:
- 4 large russet potatoes, peeled and cubed
- 1/4 cup milk or cream
- 3 tablespoons unsalted butter
- Salt and pepper, to taste
For Serving:
- Fresh parsley, chopped, for garnish
- Green beans or other steamed vegetable side (optional)
How Much Time Will You Need?
This meal takes about 10 minutes to prepare and 25 minutes to cook, making it ready in roughly 35 minutes. While the potatoes cook, you can work on the chicken and sauce, so everything finishes around the same time—perfect for a quick and comforting dinner.
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and let cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain the water well and set potatoes aside.
2. Cook the Chicken:
While potatoes are boiling, heat the olive oil or butter in a large skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Add the chicken to the skillet and cook for 6 to 7 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and keep warm.
3. Make the Creamy Dijon Sauce:
In the same skillet, add the diced onions or shallots and sliced mushrooms (if using). Cook, stirring occasionally, until softened, about 3 to 4 minutes. Add the minced garlic and cook for 30 seconds more, just until fragrant. Pour in the chicken broth, scraping up any browned bits from the pan with your spoon or spatula. Let this simmer for 2 minutes to reduce slightly.
Lower the heat to medium and stir in the heavy cream, Dijon mustard, and thyme. Allow the sauce to simmer gently until it thickens a bit, around 3 to 5 minutes. Taste and add salt and pepper as needed.
4. Finish the Mashed Potatoes:
While the sauce simmers, mash the drained potatoes with the butter and milk or cream until smooth and creamy. Season with salt and pepper to your liking.
5. Combine and Serve:
Return the chicken breasts to the skillet with the sauce, spooning some sauce over the top. Let them warm in the sauce for 1 to 2 minutes. Plate the chicken topped with creamy Dijon sauce, alongside a generous serving of mashed potatoes, and steamed green beans or your favorite vegetable. Sprinkle with fresh parsley for a nice, fresh finish.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts in the fridge overnight before cooking. Pat them dry with paper towels to remove excess moisture, which helps achieve a nice sear.
How Can I Make This Dish Dairy-Free?
Swap the heavy cream for coconut cream or a dairy-free alternative, and use olive oil instead of butter in both the chicken and mashed potatoes. For the mashed potatoes, use a nondairy milk like almond or oat milk.
What’s the Best Way to Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce if it thickens too much.
Can I Make the Mashed Potatoes Ahead of Time?
Yes, you can prepare mashed potatoes ahead and reheat them before serving. Warm them in the microwave or on the stove, stirring in a little milk or cream to bring back their creamy texture.
