Chicken with Creamy Dijon Sauce and Mashed Potatoes: A Decadent Dinner Recipe

If you’re looking for a restaurant-quality meal that’s easy enough to make on a weeknight, this Chicken with Creamy Dijon Sauce and Mashed Potatoes is the perfect dish. Tender, juicy chicken breasts are smothered in a rich, velvety Dijon mustard cream sauce and served over fluffy, buttery mashed potatoes. This recipe is a crowd-pleaser, whether you’re cooking for a date night, family dinner, or a special occasion.

In this comprehensive guide, we’ll walk you through every step of making this Chicken with Creamy Dijon Sauce and Mashed Potatoes, including expert tips, ingredient substitutions, and answers to frequently asked questions. By the end, you’ll have everything you need to create this mouthwatering dish with confidence.

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Why You’ll Love This Chicken with Creamy Dijon Sauce and Mashed Potatoes

✅ One-Skillet Wonder – The chicken and sauce are made in the same pan, minimizing cleanup.
✅ Perfect Balance of Flavors – The tangy Dijon mustard pairs beautifully with the creamy sauce and tender chicken.
✅ Comfort Food at Its Best – Creamy mashed potatoes soak up the delicious sauce, making every bite irresistible.
✅ Versatile & Impressive – Fancy enough for guests but simple enough for a weeknight meal.

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Ingredients for Chicken with Creamy Dijon Sauce and Mashed Potatoes

Before we dive into the step-by-step instructions, let’s gather all the ingredients you’ll need.

For the Mashed Potatoes:

• 2 lbs russet potatoes (peeled and quartered)

• 2 tbsp butter

• ½ cup heavy whipping cream

• 1 tsp salt

For the Chicken:

• 2 tbsp butter

• 1 tbsp olive oil

• 4 chicken breasts

• ½ tsp garlic powder

• Salt & pepper (to taste)

For the Dijon Cream Sauce:

• 2 tbsp butter

• 2 garlic cloves (minced)

• 1 tbsp all-purpose flour

• ½ cup chicken broth

• ½ cup dry white wine (or more chicken broth)

• 2-3 tbsp Dijon mustard (adjust to taste)

• ½ tsp salt

• ¼ tsp black pepper

• 1 cup heavy whipping cream

• Chopped parsley (optional, for garnish)

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Step-by-Step Instructions for Chicken with Creamy Dijon Sauce and Mashed Potatoes

Step 1: Prepare the Mashed Potatoes

1. Boil the Potatoes – Place peeled and quartered potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.

2. Drain & Mash – Drain the water, return the potatoes to the pot, and add butter, heavy cream, and salt.

3. Mash Until Smooth – Use a potato masher or electric mixer to blend until creamy. Cover and keep warm while you prepare the chicken and sauce.

Step 2: Cook the Chicken

1. Season the Chicken – Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder.

2. Sear the Chicken – Heat butter and olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 5 minutes per side until golden brown.

3. Set Aside – Transfer the chicken to a plate (it will finish cooking in the oven later).

Step 3: Make the Dijon Cream Sauce

1. Sauté Garlic – In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).

2. Make a Roux – Whisk in flour and cook for 1 minute to remove the raw flour taste.

3. Deglaze the Pan – Slowly pour in chicken broth and white wine, whisking constantly to prevent lumps.

4. Add Dijon & Cream – Stir in Dijon mustard, salt, pepper, and heavy cream. Simmer for 1-2 minutes until slightly thickened.

Step 4: Bake & Serve

1. Return Chicken to Skillet – Place the chicken back into the sauce.

2. Bake – Transfer the skillet to a preheated oven (375°F) and bake for 15-18 minutes, or until the chicken reaches 165°F internally.

3. Garnish & Serve – Spoon the creamy Dijon sauce over the chicken and serve with mashed potatoes. Garnish with fresh parsley if desired.

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The Perfect Chicken for Creamy Dijon Sauce and Mashed Potatoes

When making Chicken with Creamy Dijon Sauce and Mashed Potatoes, the quality and preparation of the chicken are crucial. The chicken breasts should be tender, juicy, and perfectly seasoned to complement the rich Dijon cream sauce. Here’s how to ensure your chicken turns out flawless every time.

Choosing the Right Chicken

• Fresh vs. Frozen – Fresh chicken breasts are ideal, but if using frozen, ensure they are fully thawed and patted dry to avoid excess moisture.

• Even Thickness – Chicken breasts often vary in thickness, leading to uneven cooking. To fix this, place them between plastic wrap and gently pound them to an even ½-inch thickness using a meat mallet or rolling pin.

• Skinless & Boneless – This recipe works best with skinless, boneless chicken breasts for quick, even cooking.

Seasoning for Maximum Flavor

A simple yet effective seasoning blend enhances the chicken without overpowering the Dijon sauce:

• Salt & Pepper – Essential for bringing out the natural flavors.

• Garlic Powder – Adds a subtle depth that pairs well with the creamy sauce.

• Optional Herbs – A pinch of thyme or rosemary can add an extra layer of flavor.

Searing for a Golden Crust

1. Heat the Pan – Use a combination of butter and olive oil in an oven-safe skillet. The oil prevents the butter from burning, while the butter adds richness.

2. Sear on High Heat – Cook the chicken over medium-high heat for 5 minutes per side until golden brown. Avoid moving it too soon to ensure a good crust.

3. Rest Before Baking – Remove the chicken briefly while making the sauce to prevent overcooking.

Baking to Perfection

After searing, the chicken finishes cooking in the oven at 375°F (190°C) for 15-18 minutes, allowing it to absorb the flavors of the Dijon sauce while staying moist. Use a meat thermometer to ensure it reaches 165°F (74°C) internally.

Common Mistakes to Avoid

• Overcooking – Chicken breasts dry out quickly; monitor the temperature closely.

• Underseasoning – Don’t skimp on salt—it’s key to flavoring the meat.

• Crowding the Pan – Cook in batches if needed to ensure proper browning.

By following these steps, your chicken will be juicy, flavorful, and the perfect centerpiece for this dish.

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 Mastering the Creamy Dijon Sauce

The Dijon cream sauce is what elevates this dish from simple to spectacular. It’s rich, tangy, and velvety, coating the chicken and mashed potatoes beautifully. Here’s how to make it perfectly every time.

Key Ingredients & Their Roles

• Butter & Garlic – Form the flavor base. Sautéing garlic in butter releases its aroma.

• Flour – Acts as a thickener; cook for 1 minute to remove the raw taste.

• Chicken Broth – Adds savory depth; use low-sodium to control saltiness.

• White Wine – Enhances complexity (substitute with extra broth if needed).

• Dijon Mustard – The star ingredient, providing a tangy, slightly sharp flavor.

• Heavy Cream – Creates a luscious, smooth texture.

Step-by-Step Sauce Technique

1. Deglaze the Pan – After searing the chicken, use the same skillet to maximize flavor. Add butter and garlic, then whisk in flour to form a roux.

2. Liquid Incorporation – Gradually pour in chicken broth and wine, whisking constantly to prevent lumps.

3. Simmer & Thicken – Let the mixture reduce slightly before adding Dijon mustard, salt, pepper, and cream. Simmer until it coats the back of a spoon.

Adjusting Consistency & Flavor

• Too Thick? Add a splash of broth or cream.

• Too Thin? Simmer longer or whisk in a bit more flour slurry (1 tsp flour + 1 tbsp water).

• Balancing Tanginess – Start with 2 tbsp Dijon, then add more to taste.

Why This Sauce Works

• Perfect Pairing – The mustard’s acidity cuts through the cream’s richness.

• Versatile – Also great with pork, salmon, or roasted vegetables.

• Make-Ahead Friendly – Reheat gently with extra cream if needed.

With this foolproof method, your Creamy Dijon Sauce will be restaurant-quality every time.

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 Fluffy Mashed Potatoes – The Ideal Base

No Chicken with Creamy Dijon Sauce is complete without a bed of fluffy mashed potatoes. They soak up the sauce and add comforting texture. Here’s how to make them irresistibly smooth.

Best Potatoes for Mashing

• Russet Potatoes – High starch content yields a light, fluffy texture.

• Yukon Golds – A buttery alternative that doesn’t require as much cream.

• Avoid Waxy Potatoes (e.g., red potatoes), which can turn gluey.

Cooking & Mashing Techniques

1. Peel & Cut Evenly – Uniform pieces ensure even cooking.

2. Boil in Salted Water – Start with cold water; bring to a boil and cook until fork-tender (~15-20 mins).

3. Drain Thoroughly – Excess water makes potatoes gummy.

4. Mash While Hot – Use a potato masher, ricer, or hand mixer for smoothness.

Creaminess Secrets

• Warm Cream & Butter – Cold ingredients make potatoes stiff. Heat them first.

• Gradual Liquid Addition – Add cream slowly to avoid sogginess.

• Season Well – Salt is crucial; taste and adjust.

Make-Ahead Tips

• Reheat Gently – Stir in extra warm cream or broth to revive leftovers.

• Avoid Overmixing – Can lead to a gluey texture.

Serving Suggestions

• Spoon Extra Sauce Over Top – Let the potatoes soak up the Dijon goodness.

• Garnish – Fresh chives or parsley add color and freshness.

With these tips, your mashed potatoes will be the perfect companion to the creamy Dijon chicken.

Expert Tips for the Best Chicken with Creamy Dijon Sauce and Mashed Potatoes

🔹 Use Thin, Even Chicken Breasts – If your chicken breasts are thick, pound them to an even thickness for even cooking.
🔹 Don’t Overcook the Sauce – The sauce will thicken as it bakes, so keep it slightly loose before baking.
🔹 Adjust Dijon to Taste – Start with 2 tbsp and add more if you prefer a stronger mustard flavor.
🔹 Make Ahead Option – Prepare the mashed potatoes in advance and reheat before serving.

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Frequently Asked Questions (FAQs)

1. Can I Use Chicken Thighs Instead of Breasts?

Yes! Bone-in or boneless thighs work well—just adjust cooking time as needed.

2. What Can I Substitute for White Wine?

Replace it with extra chicken broth or a splash of apple cider vinegar for acidity.

3. How Do I Store Leftovers?

Store chicken, sauce, and mashed potatoes separately in airtight containers for up to 3 days. Reheat gently on the stove with a splash of cream.

4. Can I Freeze This Dish?

The sauce may separate when thawed, so it’s best enjoyed fresh.

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Why This Recipe Works

The magic of this Chicken with Creamy Dijon Sauce and Mashed Potatoes lies in its perfect harmony of flavors and textures:

• Tender, Juicy Chicken – Seared to golden perfection and baked in a luscious sauce.

• Creamy Dijon Sauce – A balance of tangy mustard, rich cream, and savory garlic.

• Fluffy Mashed Potatoes – The ideal base to soak up every drop of sauce.

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Final Thoughts

This Chicken with Creamy Dijon Sauce and Mashed Potatoes is a foolproof recipe that delivers gourmet flavors with minimal effort. Whether you’re cooking for a special occasion or just craving comfort food, this dish is sure to impress.