Chicken with Creamy Dijon Sauce and Mashed Potatoes is one of those simple, comforting meals that feels fancy but is easy to make. The tender chicken breasts are coated in a smooth, tangy sauce made with Dijon mustard and cream, which adds just the right amount of zing without overpowering the dish. Paired with fluffy mashed potatoes, this meal is perfect for a cozy dinner any night of the week.
I love making this dish because it comes together quickly and feels like a special treat, even on a busy day. The creamy Dijon sauce is a real game-changer—it’s rich but bright, and it never fails to impress everyone at the table. I usually spoon extra sauce over the potatoes because it’s so good that way. Trust me, it’s hard to stop eating once you start.
Whenever I serve this meal, I like to add a simple green vegetable on the side, like steamed broccoli or green beans, just to balance out all the creaminess. It’s one of those dinners that feels warm and filling, perfect for sharing with family or friends. Plus, the leftovers taste great heated up, so it’s a win for busy weekdays too!
Key Ingredients & Substitutions
Chicken breasts (skin-on): Using skin-on chicken adds crisp skin and rich flavor when seared. If you prefer leaner meat, skinless breasts work too, but the sauce will be the main taste highlight.
Dijon mustard: This gives the sauce a tangy zing. If you don’t have Dijon, whole grain or spicy brown mustard are good alternatives. Avoid plain yellow mustard as it’s milder and changes the flavor.
Heavy cream: Heavy cream makes the sauce silky and rich. For a lighter option, use half-and-half or a mix of milk and sour cream. Just note the sauce may be less thick and creamy.
Yukon Gold potatoes: These are great for mashed potatoes because of their creamy texture. Russet potatoes can work too but may be fluffier and less buttery.
How Can You Get Crispy, Juicy Chicken Every Time?
Sealing moisture in while getting crispy skin can be tricky with chicken breasts, but here’s how to nail it:
- Pat the chicken dry to remove moisture; wet chicken won’t brown well.
- Season generously with salt and pepper for better flavor.
- Heat the skillet and oil before adding chicken to ensure a hot pan.
- Place chicken skin side down and don’t move it for 5-7 minutes. This helps form a golden, crispy crust.
- Flip the chicken carefully and cook until done (internal temp 165°F/74°C).
- Rest chicken briefly before serving to keep juices locked in.
This approach gives you a lovely contrast of crispy skin and tender, juicy chicken underneath, perfect to soak up that creamy Dijon sauce.
Equipment You’ll Need
- Large skillet – I recommend a good non-stick or cast-iron skillet to sear the chicken evenly and make the sauce in the same pan.
- Medium pot – essential for boiling and mashing the potatoes easily.
- Knife and cutting board – for chopping garlic, herbs, and peeling potatoes.
- Potato masher or fork – to mash the potatoes smoothly.
- Measuring spoons and cups – for accuracy with ingredients like cream, broth, and mustard.
Flavor Variations & Add-Ins
- Swap chicken breasts for chicken thighs for extra juiciness and flavor.
- Add sautéed mushrooms or caramelized onions to the sauce for more depth.
- Mix in a handful of fresh herbs like tarragon or chives for a different aroma.
- Use sour cream or cream cheese in the mashed potatoes for richer, tangier potatoes.
How to Make 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 black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- Fresh parsley, chopped (for garnish)
- Fresh rosemary sprig (for garnish)
For the Mashed Potatoes:
- 2 pounds Yukon Gold potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- 1/2 cup milk, warmed
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes around 10 minutes to prep and about 30 minutes to cook. You’ll boil and mash the potatoes while cooking the chicken and sauce, so everything comes together smoothly and quickly. Total time is about 40 minutes, perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Put the peeled and chopped potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender when poked with a fork, about 15-20 minutes. Drain them well and put the potatoes back into the pot. Add butter, warmed milk, salt, and pepper. Mash until smooth and creamy. Keep the potatoes warm while you make the chicken.
2. Cook the Chicken:
Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken skin side down and cook without moving it for 5 to 7 minutes, until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes, or until fully cooked through (the inside should reach 165°F or 74°C). Remove the chicken from the pan and keep warm.
3. Make the Creamy Dijon Sauce:
Lower the heat to medium. Add butter to the same skillet. When melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth, scraping the pan bottom to loosen any tasty browned bits. Let it simmer and reduce a little for 3 to 4 minutes. Stir in the heavy cream, Dijon mustard, and thyme. Cook the sauce for another 2 to 3 minutes, stirring often until it thickens slightly.
4. Combine and Serve:
Return the chicken to the skillet and spoon the creamy sauce over it. Warm everything together for 1 to 2 minutes. To serve, scoop a generous portion of mashed potatoes onto each plate. Place a chicken breast next to or on top of the potatoes and ladle extra creamy Dijon sauce over everything. Garnish with chopped fresh parsley and a rosemary sprig for a beautiful finish. Serve right away and enjoy!
Can I use frozen chicken breasts for this recipe?
Yes, you can! Just be sure to thaw the chicken completely in the refrigerator overnight before cooking. Pat the breasts dry to ensure a crispy skin when searing.
How can I make the sauce thicker if it’s too runny?
Simmer the sauce a little longer to reduce it further. If you want a quicker fix, mix a small amount of cornstarch with cold water and stir it into the sauce, cooking until it thickens.
Can I use a different type of mustard?
Dijon mustard gives the sauce its signature tang, but you can substitute with whole grain mustard or spicy brown mustard for a slightly different flavor. Avoid yellow mustard as it’s milder and changes the taste.
How should I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to refresh the sauce if needed.
