Chicken with Creamy Dijon Sauce and Mashed Potatoes is a comforting dish that feels both fancy and super homey. The juicy chicken gets coated in a smooth, tangy Dijon mustard sauce that’s creamy without being too heavy. Paired with fluffy mashed potatoes, it’s like a warm hug on a plate.
I love how quick this comes together, especially when you want something satisfying but don’t want to spend hours in the kitchen. The Dijon sauce brightens up the whole dish, and I often find myself adding a little extra mustard because I just can’t get enough of that tangy kick. It’s a simple trick that really makes the flavors pop.
When I serve this, I usually scoop a big spoonful of the creamy sauce over both the chicken and the mashed potatoes. It pulls the whole meal together and makes every bite deliciously moist and flavorful. It’s one of those dinners that gets everyone to the table quickly and keeps them smiling all through dinner.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts cook quickly and soak up the sauce well. If you want juicier meat, try chicken thighs instead—they stay tender even if slightly overcooked.
Dijon mustard: This adds tang and depth to the sauce. If you can’t find Dijon, spicy brown mustard or whole-grain mustard can work fine but expect a little different texture and flavor.
Heavy cream: This makes the sauce rich and smooth. For a lighter option, use half-and-half or a mixture of milk and sour cream. Just watch the sauce so it doesn’t curdle.
Potatoes: I recommend Yukon Golds for mashed potatoes—they’re creamy and buttery without extra butter. Russets can also be used for fluffier mash.
How Do You Get the Creamy Dijon Sauce Just Right?
Making the sauce in the same pan as the chicken is key to flavor. Those browned bits stuck to the pan add a lot of taste.
- Sauté the onion and garlic slowly to bring out their sweetness without burning.
- Deglaze the pan with chicken broth to loosen those bits—don’t skip this!
- Add cream and Dijon mustard, then simmer gently to thicken. Stir often to prevent the sauce from sticking or burning.
- Taste before serving and tweak salt and pepper—sometimes the mustard adds enough tang that you need less salt.
Return the chicken to the pan only at the end, warming it through without overcooking. Spoon sauce over to keep it moist and flavorful.
Equipment You’ll Need
- Large pot – for boiling potatoes until soft, making mashed potatoes easy to mash and smooth.
- Large skillet or frying pan – for cooking the chicken and making the creamy sauce in the same pan, which adds flavor.
- Masher or fork – to mash the cooked potatoes to the perfect creamy texture.
- Wooden spoon or spatula – for stirring the sauce and scraping up browned bits from the pan, boosting flavor.
- Measuring cups and spoons – to measure liquids like broth, cream, and mustard precisely for the best sauce consistency.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork chops or turkey breasts – still tender and juicy, just a different protein.
- Mix in sautéed mushrooms or spinach into the sauce for added texture and flavor depth.
- Add a splash of white wine or lemon juice to brighten the sauce before serving.
- Stir in grated Parmesan or your favorite cheese into the mashed potatoes for extra richness and flavor.
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 butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
- 2 pounds potatoes, peeled and cut into chunks
- 4 tablespoons butter
- ½ cup milk or cream
- Salt and freshly ground black pepper, to taste
Optional Side:
- Green beans or other favorite vegetables
How Much Time Will You Need?
This meal takes about 35-40 minutes from start to finish. The bulk of the time goes to boiling potatoes and cooking the chicken. The creamy Dijon sauce comes together quickly in just 10 minutes or so.
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Put the peeled and chopped potatoes into a large pot and cover with cold water. Add a pinch of salt. Bring the water to a boil over high heat, then lower it to a simmer. Cook until the potatoes are soft when poked with a fork, about 15 to 20 minutes.
Drain the potatoes well, then return them to the pot. Add the butter and milk or cream. Mash everything together until smooth and creamy. Season with salt and pepper to taste. Keep the mashed potatoes warm while you cook the chicken and sauce.
2. Cook the Chicken Breasts:
Dry the chicken breasts with paper towels, then season both sides with salt and pepper.
Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and place it on a plate.
3. Make the Creamy Dijon Sauce:
In the same skillet, reduce the heat to medium. Add the chopped onion and cook, stirring occasionally, until softened — about 3 to 4 minutes.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape up any tasty browned bits on the bottom of the pan. Let the broth simmer and reduce slightly, about 2 to 3 minutes.
Stir in the heavy cream, Dijon mustard, and thyme. Simmer gently until the sauce thickens, about 3 to 5 minutes.
Taste and add salt and pepper if needed.
Return the chicken breasts to the skillet. Spoon some sauce over them and warm through for 2 minutes.
4. Serve and Enjoy!
Plate the chicken breasts alongside a generous scoop of mashed potatoes. Pour extra creamy Dijon sauce over everything.
Garnish with fresh chopped parsley and serve with steamed green beans or your favorite veggies for a perfect, comforting meal.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken beforehand. Thaw it in the refrigerator overnight or in a sealed bag submerged in cold water for quicker thawing. Pat dry before cooking to prevent extra moisture in the pan.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the creamy Dijon sauce a day in advance and refrigerate it. Reheat gently on the stove, stirring occasionally, and add a splash of cream if it thickens too much.
How Should I Store Leftovers?
Keep leftover chicken, sauce, and mashed potatoes in separate airtight containers in the fridge. They’ll last 3-4 days. Reheat gently on the stove or microwave for best texture.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, use half-and-half or whole milk mixed with a little sour cream. Just add it slowly and simmer gently to avoid curdling the sauce.
