Chicken With Creamy Dijon Sauce And Mashed Potatoes Recipe

I absolutely love this recipe because it combines the perfect balance of creamy Dijon flavors with a juicy golden-brown chicken that’s both delicious and super easy to make. Plus, pairing it with smooth, buttery mashed potatoes makes for the ultimate comfort food experience that feels like a warm hug after a long day.

I adore how the flavors meld in my Chicken with Creamy Dijon Sauce and Mashed Potatoes. I use boneless, skinless chicken breasts; a simple seasoning of salt and pepper allows the sauce to take center stage, which it does with style and panache.

The sauce, made with chicken broth, heavy cream, and a blend of Dijon and whole-grain mustards, has a slightly assertive mustardy tang that is delicious against the backdrop of the not-at-all-mustard-flavored chicken. When I serve this dish, I pair it with mashed russet potatoes that I make creamy with unsalted butter and milk.

Ingredients

Chicken Breasts:
Rich in protein, low in fat; vital for muscle development.

Olive Oil:
Includes beneficial monosaturated fats that promote heart health.

Dijon Mustard:
Provides a sharp taste; has few calories and is full of antioxidants.

Heavy Cream:
It is rich and creamy, contributing to a smooth texture and being a source of fat.

Russet Potatoes:
Rich in carbs; excellent energy and fiber sources.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 teaspoons cornstarch, mixed with 2 teaspoons of water
• 2 tablespoons chopped fresh parsley
• 4 large russet potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter
• 1/2 cup milk
• Salt, to taste (for potatoes)
• Ground black pepper, to taste (for potatoes)

Instructions

1. Both sides of the chicken breasts should be seasoned with salt and pepper.

2. In a large skillet, over medium-high heat, warm olive oil and 1 tablespoon of butter. Into the skillet, add the chicken breasts and cook until they are golden brown and cooked through, about 6-7 minutes per side. Transfer the chicken to a plate and set aside.

3. In the same skillet, add chicken broth and scrap up any browned bits from the bottom. Let it simmer for 2-3 minutes.

4. Lower the heat to a simmer and add the heavy cream, Dijon mustard, and whole-grain mustard. Mix well and allow to cook for about a minute until the sauce is smooth.

5. Combine the cornstarch mixture with the sauce and heat while stirring nonstop until the sauce thickens, which should take about 2-3 minutes. Next, return the chicken to the skillet and bathe it in the sauce. Let it all simmer together for a final 2 minutes before plating.

6. Chop the parsley and add it to the sauce, setting aside some for garnish. Is the salt and pepper okay, or should I add more?

7. In the meantime, in a big pot, put the potatoes that have been peeled and chunked. Cover them with cold water, and add a dash of salt. Bring that water to a boil. Once boiling, reduce the heat a bit and let them simmer away for about 15-20 minutes, or until you can easily stick a fork into them.

8. Do not let the potatoes cool. Drain them and put them back in the pot. Add 4 tablespoons of butter and mash the potatoes until smooth.

9. Slowly incorporate milk into the potato mixture, blending it in well until the potatoes are as creamy as you like. Then, add salt and black pepper to taste.

10. Accompany the chicken with a rich sauce of creamy Dijon over a hefty mound of smooth mashed potatoes. Use the rest of the parsley to garnish for that finish-it-off flourish. Enjoy!

Equipment Needed

1. Large skillet
2. Medium-sized pot
3. Cutting board
4. Sharp knife
5. Measuring cups
6. Measuring spoons
7. Wooden spoon or spatula
8. Tongs
9. Potato masher
10. Strainer or colander

FAQ

• Q: Can I use skin-on chicken breasts for this recipe?Yes, you can use skin-on chicken breasts, but you may need to adjust the cooking time slightly and ensure the skin is crispy before proceeding with the sauce.
• Q: Can I substitute the heavy cream with a lighter option?You can use half-and-half or whole milk in the place of heavy cream, but the sauce might be less rich and creamy.
• Q: Is it necessary to peel the potatoes?It is recommended to peel the potatoes for a smooth texture. However, you can leave the skins on if you prefer a more rustic mash.
• Q: Can I make the sauce ahead of time?A: For the best flavor, the sauce should be made fresh, but you can prepare it a few hours ahead and reheat gently before serving.
• Q: How can I make the dish spicier?A: To give the sauce some extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
• Q: What can I use to thicken the sauce if I’m avoiding cornstarch?Arrowroot powder or flour can serve as a thickening agent alternative.
• Q: Can I freeze leftovers?Frozen leftovers are safe to use, but thawing and reheating them can alter certain foods. Here are some common culprits and suggestions for working with them: Cream-based sauces. These can change texture when thawed. To counter that, reheat gently and stir well.

Substitutions and Variations

You can use half-and-half for a lighter sauce instead of heavy cream.
In the absence of Dijon mustard, substitute yellow mustard or whole-grain mustard.
You can use Yukon Gold potatoes instead of russet potatoes to achieve a creamier texture.
If you’re not consuming dairy, substitute olive oil or coconut milk for butter when making mashed potatoes.
For a different flavor or vegetarian option, vegetable broth can substitute chicken broth.

Pro Tips

1. Pound the Chicken Before cooking, gently pound the chicken breasts to an even thickness. This ensures they cook evenly and remain juicy.

2. Deglaze for Extra Flavor After cooking the chicken, make sure to thoroughly deglaze the pan by scrapping up browned bits with the chicken broth. These bits add depth and richness to your sauce.

3. Potato Perfection For the fluffiest mashed potatoes, use a potato ricer or food mill instead of mashing by hand. This results in a smoother texture.

4. Gradual Milk Addition Slowly warm the milk before adding it to the mashed potatoes to better incorporate it and achieve a creamier texture.

5. Rest Before Slicing Allow the chicken to rest for a few minutes before slicing, which helps retain its juices and results in a moister bite.