Chicken with Creamy Dijon Sauce and Mashed Potatoes is one of those meals that feels like a warm hug on a plate. The juicy chicken is cooked just right and topped with a rich, creamy sauce that has a little tang from the Dijon mustard. Paired with fluffy mashed potatoes, it’s a perfect combination of flavors and textures that everyone loves.
I really enjoy making this dish when I want something simple but special. The sauce comes together quickly with just a few ingredients, and its creamy, slightly tangy taste brings the chicken to life. I like to use a bit of fresh herbs too, which adds a nice touch without any extra fuss.
Serving this meal feels like sharing a little bit of comfort with whoever is at the table. I usually spoon extra sauce over the mashed potatoes because it makes every bite extra tasty. It’s the kind of dinner that feels cozy and familiar, perfect for a weeknight or when you want to treat yourself without spending too much time in the kitchen.
Key Ingredients & Substitutions
Chicken breasts: I recommend using boneless, skin-on chicken breasts here. The skin crisps up nicely for extra flavor and texture. If you want, skinless chicken breasts or thighs can be used, but the flavor and texture will be a bit different.
Dijon mustard: This adds a nice tangy kick to the creamy sauce. If you don’t have Dijon, whole grain mustard or yellow mustard can work, but the flavor will be milder or a bit different.
Heavy cream: It makes the sauce rich and smooth. For a lighter option, you can use half-and-half or a mix of milk and sour cream, but the sauce won’t be quite as thick.
Potatoes: Yukon Gold or Russet potatoes work best for mashed potatoes. Yukon Gold gives a creamier texture, while Russets are fluffier. You can swap with red potatoes if needed, but mash texture might be a little chunkier.
How Can I Get the Chicken Skin Crispy and Sauce Creamy?
Crispy chicken skin is all about heat and patience. Here’s what I do:
- Heat the skillet and olive oil first, then add the chicken skin-side down. Press it down gently for even contact with the pan.
- Don’t move the chicken too soon—let it cook undisturbed to get a good golden crust, about 6-7 minutes.
- Flip and finish cooking on the other side until done.
For the sauce, whisk the Dijon into the cream while the pan is on medium heat to avoid curdling. Let it simmer gently to thicken, stirring often. Adding butter at the end gives the sauce a smooth, shiny finish.
Equipment You’ll Need
- Large skillet – I suggest a sturdy skillet to cook the chicken and make the sauce right in the same pan, saving time and cleanup.
- Pot for boiling potatoes – a big pot makes it easier to cook potatoes evenly.
- Masher or fork – for mashing the potatoes until smooth and creamy.
- Measuring spoons and cups – to keep the ingredients just right.
- Knife and cutting board – for chopping garlic and parsley.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs for more juiciness and flavor.
- Add sautéed mushrooms to the sauce for an earthy taste.
- Mix in some chopped crispy bacon or pancetta for extra richness.
- Use fresh herbs like tarragon or thyme in the sauce for different aromatic notes.
Chicken with Creamy Dijon Sauce and Mashed Potatoes
Ingredients You’ll Need:
For the Chicken and Sauce:
- 4 boneless, skin-on chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
- 2 pounds potatoes (Yukon Gold or Russet), peeled and quartered
- 1/2 cup milk (warm)
- 4 tablespoons unsalted butter
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 45 minutes total. You’ll spend 15-20 minutes boiling and mashing potatoes, about 15 minutes cooking the chicken, and 10 minutes making the creamy Dijon sauce. It’s a great, cozy meal you can make any day!
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Place peeled and quartered potatoes into a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are tender, about 15-20 minutes. Drain the potatoes well, then return them to the pot. Add warm milk and butter. Mash 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 generously with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts, skin-side down, and cook for about 6-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook another 5-6 minutes until cooked through (internal temperature 165°F / 75°C). Remove chicken from skillet and set aside, keeping warm.
3. Make the Creamy Dijon Sauce:
Lower the heat to medium and add the minced garlic and thyme to the same skillet. Sauté for about 30 seconds until fragrant. Pour in the chicken broth and stir to loosen any browned bits from the pan. Let it simmer and reduce slightly, about 3 minutes. Stir in the heavy cream and Dijon mustard, whisking until smooth. Let the sauce cook and thicken for 3-5 minutes, stirring frequently. Add the butter and stir until melted and combined. Season with salt and pepper to taste.
4. Combine and Serve:
Return the chicken breasts to the skillet, spooning the creamy Dijon sauce over them. Cook for an additional 2 minutes to warm through and blend the flavors. Serve the chicken with sauce alongside the creamy mashed potatoes. Sprinkle fresh parsley on top for a burst of color and freshness.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry with paper towels to remove extra moisture for crispy skin.
How Can I Make the Mashed Potatoes Creamier?
Use Yukon Gold potatoes for a naturally creamier texture. Also, warming the milk and melting the butter before mashing helps the potatoes absorb liquids better and stay smooth.
Can I Substitute the Heavy Cream?
You can use half-and-half or a mix of milk and sour cream for a lighter sauce, but it might be less rich and slightly thinner. Stir gently and don’t overheat to prevent curdling.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.
