Tender seared chicken breast smothered in a luscious Dijon mustard cream sauce and served over buttery mashed potatoes—this comforting dish is rich, elegant, and perfect for weeknight dinners or cozy nights in. It’s a meal that feels luxurious without requiring complicated steps, making it ideal for both casual dinners and special occasions.

Why You’ll Love This Recipe

Creamy Dijon Chicken with Mashed Potatoes brings together juicy, golden-browned chicken with a velvety mustard-infused sauce and a bed of smooth, buttery mashed potatoes. The combination is comforting, flavorful, and well-balanced. With its classic French-inspired flavor and simple ingredients, this dish makes a satisfying and refined addition to your home-cooked rotation.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken:
2 boneless skinless chicken breasts
Salt and black pepper to taste
1 tablespoon olive oil
1 tablespoon butter

For the Dijon cream sauce:
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon whole grain mustard (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

For the mashed potatoes:
1 1/2 lbs Yukon gold potatoes, peeled and cubed
3 tablespoons butter
1/3 cup whole milk or cream
Salt and pepper to taste

directions

1. Boil the cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, salt, and pepper until smooth. Set aside and keep warm.
2. Season the chicken breasts on both sides with salt and pepper.
3. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for about 6–7 minutes per side, or until golden and cooked through. Remove from skillet and cover to keep warm.
4. In the same skillet, add minced garlic and sauté for 30 seconds.
5. Pour in chicken broth and scrape up the browned bits from the pan with a wooden spoon.
6. Stir in heavy cream, Dijon mustard, and whole grain mustard (if using). Let the sauce simmer gently for 3–4 minutes, until slightly thickened.
7. Return the chicken to the skillet and spoon the sauce over the top. Let it warm through for 2 minutes.
8. Serve the chicken over the mashed potatoes. Spoon extra sauce on top and garnish with chopped fresh parsley.

Servings and timing

Servings: 2–3
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Add vegetables: Serve with steamed green beans, roasted carrots, or sautéed spinach for a complete meal.
• Swap the protein: Use boneless pork chops or turkey cutlets in place of chicken.
• Make it dairy-free: Use coconut cream or a plant-based substitute for the heavy cream and mashed potatoes.
• Herb variations: Add fresh tarragon, thyme, or rosemary to the sauce for an herbal twist.
• Wine addition: Deglaze the pan with a splash of white wine before adding the broth for added depth.
• Low-carb option: Serve the chicken and sauce over cauliflower mash or sautéed greens.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed to loosen the sauce. The microwave may also be used, stirring halfway through.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time as needed for thickness.

What type of mustard is best?

Dijon mustard provides sharp, smooth flavor. Whole grain mustard adds texture and a milder tang—both are recommended for balance.

Can I make this dish ahead of time?

You can prepare the chicken and sauce ahead, but it’s best to make mashed potatoes fresh for optimal texture.

How do I thicken the sauce?

Simmer the sauce a bit longer or stir in a small amount of cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).

Can I double this recipe?

Yes, easily double the ingredients to serve more people. Use a larger skillet to avoid overcrowding.

What if I don’t have heavy cream?

You can use half-and-half or whole milk, though the sauce will be less rich.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free, but double-check broth and mustard labels for any hidden gluten.

What kind of potatoes are best for mashed potatoes?

Yukon gold potatoes are ideal due to their creamy texture, but Russets can also be used for fluffier mash.

Can I use pre-cooked or rotisserie chicken?

Yes, but skip the searing step and add the sliced cooked chicken to the sauce to warm through.

What side dishes pair well with this?

Steamed asparagus, roasted Brussels sprouts, or a crisp green salad complement the richness of the dish beautifully.

Conclusion

Creamy Dijon Chicken with Mashed Potatoes is a satisfying and refined meal that’s surprisingly easy to prepare. The tangy mustard cream sauce and velvety mashed potatoes elevate simple seared chicken into a dish that feels elegant yet comforting. Perfect for a cozy dinner at home or a special occasion, this recipe is one you’ll want to return to time and again.

Creamy Dijon Chicken with Mashed Potatoes

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: French
• Diet: Halal

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Description

Tendre poitrine de poulet poêlée nappée d’une succulente sauce crémeuse à la moutarde de Dijon et servie sur une purée de pommes de terre au beurre : ce plat réconfortant est riche, élégant et parfait pour les dîners en semaine ou les soirées douillettes.

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Ingredients

• 2 poitrines de poulet désossées et sans peau
• Sel et poivre noir au goût
• 1 cuillère à soupe d’huile d’olive
• 1 cuillère à soupe de beurre
• 2 gousses d’ail hachées
• 1/2 tasse de bouillon de poulet
• 1/2 tasse de crème épaisse
• 1 cuillère à soupe de moutarde de Dijon
• 1 cuillère à café de moutarde à l’ancienne (facultatif)
• Persil frais haché (pour la garniture)
• 1 1/2 lb de pommes de terre Yukon Gold, pelées et coupées en cubes
• 3 cuillères à soupe de beurre
• 1/3 tasse de lait entier ou de crème
• Sel et poivre au goût

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Instructions

1. Faire cuire les pommes de terre dans de l’eau salée jusqu’à ce qu’elles soient tendres à la fourchette, environ 15 à 20 minutes. Égoutter et écraser avec du beurre, du lait, du sel et du poivre jusqu’à obtenir une purée lisse. Réserver.
2. Assaisonner le poulet de sel et de poivre. Faire chauffer l’huile d’olive et le beurre dans une poêle à feu moyen-vif.
3. Saisir le poulet des deux côtés jusqu’à ce qu’il soit doré et cuit à cœur, environ 6 à 7 minutes par côté. Retirer et réserver au chaud.
4. Dans la même poêle, ajoutez l’ail émincé et faites revenir pendant 30 secondes.
5. Ajoutez le bouillon de poulet et grattez les morceaux dorés de la poêle.
6. Incorporer la crème épaisse, la moutarde de Dijon et la moutarde à l’ancienne (si utilisée). Laisser mijoter jusqu’à ce que la sauce épaississe légèrement, environ 3 à 4 minutes.
7. Remettez le poulet dans la poêle et versez la sauce dessus.
8. Servir le poulet sur de la purée de pommes de terre et garnir de persil haché.

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Notes

• Les pommes de terre Yukon Gold offrent une texture beurrée parfaite pour une purée crémeuse.
• Utilisez un thermomètre à viande pour vous assurer que le poulet atteint une température interne de 165 °F.
• Pour plus de richesse, remplacez la purée par de la crème sure ou du fromage à la crème.
• La sauce peut être doublée pour des portions supplémentaires ou arrosée sur des légumes.

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Nutrition

• Serving Size: 1 plate
• Calories: 620
• Sugar: 3g
• Sodium: 520mg
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 42g
• Cholesterol: 155mg