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Chicken with Creamy Dijon Sauce and Mashed Potatoes | Comfort Food Classic

When it comes to hearty comfort food, few dishes compare to tender chicken smothered in a creamy Dijon sauce served alongside buttery mashed potatoes. This recipe combines simple ingredients with rich flavors to create a restaurant-quality meal right in your own kitchen. The creamy Dijon sauce is silky, tangy, and perfectly balanced with garlic, chicken broth, and a touch of lemon for brightness. Paired with fluffy mashed potatoes made from russets and plenty of butter, this meal is both comforting and elegant—ideal for weeknight dinners, family gatherings, or even special occasions. What makes this recipe truly special is how easy it is to prepare. With one skillet for the chicken and sauce, plus a pot for the potatoes, you’ll have a wholesome dinner on the table in under an hour. It’s proof that comfort food doesn’t have to be complicated.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken with Creamy Dijon Sauce:
  • 4 boneless skinless chicken breasts
  • 2 garlic cloves minced
  • ½ teaspoon garlic powder
  • ½ cup chicken broth plus ½ cup extra instead of wine
  • 2 tablespoons Dijon mustard
  • 1 tablespoon all-purpose flour
  • 1 tablespoon olive oil
  • 1 ½ cups double cream heavy cream
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • Juice of ½ lemon to replace the dry white wine
For the Mashed Potatoes:
  • 2 lbs russet potatoes peeled and cut into chunks
  • 6 tablespoons butter
  • ½ cup warm milk or cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Equipment

  • To prepare this dish, gather the following kitchen tools:
  • Large skillet or sauté pan
  • Medium saucepan (for potatoes)
  • Potato masher or ricer
  • Wooden spoon or silicone spatula
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Whisk
  • Colander

Method
 

Step 1: Prepare the Potatoes
  1. Peel and cut russet potatoes into even chunks.
  2. Place in a large saucepan, cover with cold water, and add 1 teaspoon salt.
  3. Bring to a boil, reduce heat, and simmer for 15–20 minutes until potatoes are fork-tender.
  4. Drain well, then return to the pot.
  5. Add butter, warm milk/cream, salt, and pepper. Mash until smooth and fluffy. Cover and keep warm.
Step 2: Cook the Chicken
  1. Season chicken breasts with garlic powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken breasts and sear for 4–5 minutes per side until golden brown and cooked through (internal temp: 165°F/74°C).
  4. Remove chicken and set aside on a plate.
Step 3: Make the Creamy Dijon Sauce
  1. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
  2. Sprinkle in flour and stir to create a light roux.
  3. Whisk in chicken broth and lemon juice, scraping up browned bits from the pan.
  4. Stir in Dijon mustard and double cream. Simmer for 5–7 minutes until thickened.
  5. Return chicken to the skillet, spoon sauce over the top, and cook for 2 more minutes.
Step 4: Serve
  1. Spoon mashed potatoes onto each plate.
  2. Top with chicken breast and a generous drizzle of creamy Dijon sauce.
  3. Garnish with fresh herbs (parsley or thyme work beautifully).

Notes

🧊 Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze chicken and sauce together in a freezer-safe container for up to 2 months. Mashed potatoes freeze best when made with heavy cream and butter.
Reheating: Warm chicken and sauce gently on the stovetop or in the microwave. Reheat mashed potatoes with a splash of cream or milk to restore creaminess.
🥄 Variations
Herb Dijon Sauce: Add fresh thyme, rosemary, or tarragon for extra aroma.
Mushroom Twist: Stir in sautéed mushrooms before simmering the sauce.
Spicy Kick: Add a pinch of red chili flakes to the sauce for subtle heat.
Cheesy Potatoes: Mix Parmesan or cheddar cheese into the mashed potatoes.
Lighter Version: Substitute half the cream with milk for a lighter sauce.
❓ 10 FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs stay juicier and are equally delicious.
2. Can I make the sauce ahead of time?
Yes, prepare it in advance and gently reheat before serving.
3. Do I have to use double cream?
Heavy cream or whipping cream works too, but avoid light cream as it may split.
4. What potatoes work best for mashing?
Russet or Yukon Gold potatoes give the fluffiest texture.
5. Can I skip the flour in the sauce?
Flour helps thicken the sauce. For gluten-free, use cornstarch slurry.
6. What can I serve with this dish?
A side salad, roasted vegetables, or steamed green beans pair perfectly.
7. Can I use Greek yogurt instead of cream?
Not recommended for simmering—it may curdle. Stick to cream for best results.
8. How do I keep chicken from drying out?
Don’t overcook it—use a meat thermometer and remove when it hits 165°F.
9. Can I make this dairy-free?
Yes, swap butter for olive oil and use coconut cream in the sauce.
10. Is Dijon mustard very strong?
No, it’s tangy but mild. You can reduce the amount if you prefer a softer flavor.
🏁 Conclusion
This Chicken with Creamy Dijon Sauce and Mashed Potatoes is proof that simple ingredients can create an unforgettable meal. With juicy chicken, a velvety mustard sauce, and perfectly mashed potatoes, it’s the kind of dish that feels both comforting and refined.
Whether you’re cooking for your family on a weeknight or preparing something elegant for guests, this recipe delivers every time. The creamy Dijon sauce is the star—tangy, rich, and luscious—while the potatoes soak up every last drop.
Once you try it, this recipe will earn a permanent spot in your dinner rotation.