This creamy Dijon chicken with mashed potatoes is cozy, creamy, and packed with flavor.
Juicy pan-seared chicken in a silky mustard sauce, served over buttery mashed potatoes — it’s simple but feels like something you’d get at a restaurant.
Everything comes together in one pan (minus the potatoes), and it’s super easy to pull off any night of the week.
Why I Love This Recipe
This recipe is one of my go-to comfort meals. I started making it when I had some leftover Dijon and cream in the fridge, and it turned into something I crave on chilly nights or when I want to impress without overcomplicating dinner.
- The sauce is rich, tangy, and luxurious but not heavy
- Chicken gets golden and juicy every time
- Mashed potatoes soak up the sauce perfectly
- Feels fancy, but it’s fast and easy
- Great for guests or weeknights
Servings and Cook Time
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
What You’ll Need
For the Chicken & Sauce:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
For the Mashed Potatoes:
- 2 pounds russet potatoes, peeled and cubed
- ½ teaspoon salt (for boiling water)
- 4 tablespoons unsalted butter
- ½ cup whole milk
- Salt and pepper to taste
How to Make Chicken with Creamy Dijon Sauce and Mashed Potatoes
Step 1: Boil the Potatoes
In a large pot, add 2 pounds peeled, cubed russet potatoes and cover with cold water. Add ½ teaspoon salt. Bring to a boil, then reduce heat and simmer for 15–18 minutes, or until fork-tender.
Step 2: Mash the Potatoes
Drain the potatoes well and return to the pot. Add 4 tablespoons unsalted butter and mash until smooth. Stir in ½ cup whole milk, plus salt and pepper to taste.
Step 3: Season the Chicken
Pat dry 4 boneless, skinless chicken breasts. Season both sides with 1 teaspoon salt and ½ teaspoon black pepper.
Step 4: Sear the Chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook 5–6 minutes per side, until golden and cooked through. Transfer to a plate and let rest.
Step 5: Make the Sauce
In the same pan, reduce heat to medium and add 3 cloves minced garlic. Cook for 30 seconds. Add ½ cup chicken broth, stir, and scrape the browned bits. Stir in ½ cup heavy cream, 2 tablespoons Dijon mustard, and 1 teaspoon fresh thyme. Simmer 3–4 minutes until thickened.
Step 6: Return Chicken to Pan
Place the cooked chicken back into the pan and spoon sauce over the top. Simmer 1–2 minutes to warm through.
Step 7: Serve Over Mashed Potatoes
Spoon mashed potatoes onto a round white plate. Slice the chicken and place on top. Spoon extra sauce over everything and sprinkle with a few fresh thyme leaves.
Macros Information (Per Serving – With Potatoes & Sauce)
- Calories: 480
- Protein: 35g
- Fat: 28g
- Carbs: 25g
- Fiber: 2g
- Sugar: 2g
Why This Recipe Works (Quick Science)
Searing the chicken first creates a flavorful base for the sauce. Dijon mustard gives acidity and depth, which balances the cream and adds brightness. The starch in the mashed potatoes helps absorb the sauce, tying everything together.
Common Mistakes
- Not letting the chicken rest before slicing — it’ll lose juices
- Using low-fat cream — it can break in the sauce
- Boiling potatoes too hard — they get waterlogged and gummy
- Skipping the mustard — it’s key to the flavor balance
What to Serve With
- Roasted green beans or asparagus
- Simple side salad with vinaigrette
- Buttered peas or sautéed spinach
- Crusty bread to mop up sauce
FAQ
Can I use chicken thighs instead?
Yes, boneless thighs work great — just cook a little longer.
Can I make the sauce ahead?
Yes, it keeps in the fridge up to 3 days. Reheat gently.
Is Dijon mustard spicy?
Not really — it’s more tangy than spicy.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich.
Make Ahead Tips
You can make the mashed potatoes ahead and reheat with a splash of milk. The sauce can be made ahead too — just store it separately and reheat gently on the stove. Cook the chicken fresh for best results.