Description

Welcome to this delicious recipe for Chicken with Creamy Dijon Sauce and Mashed Potatoes! Whether you’re looking for a comforting meal or a special dinner for guests, this dish is sure to impress. The juicy chicken breasts are perfectly cooked and paired with a rich and creamy Dijon sauce, all served over a bed of fluffy mashed potatoes. Let’s dive into the recipe!

Ingredients

Scale

Mashed Potatoes:
- 2 pounds russet potatoes, peeled and cut into quarters (about 4–6 potatoes)
- 2 tablespoons butter
- ½ cup heavy whipping cream
- 1 teaspoon salt
Chicken:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 chicken breasts
- ½ teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Dijon Cream Sauce:
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- ½ cup dry white wine (or more chicken broth)
- 2–3 tablespoons Dijon mustard (or to taste)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup heavy whipping cream
- Optional garnish: chopped parsley

Instructions

Step 1: Prepare the Mashed Potatoes

Place the peeled and quartered russet potatoes in a large pot and cover with water.
Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.
Drain the water and return the potatoes to the pot.
Add 2 tablespoons of butter, ½ cup of heavy cream, and 1 teaspoon of salt.
Use an electric mixer or potato masher to blend until smooth and creamy. Cover to keep warm.

Step 2: Cook the Chicken

Preheat the oven to 375°F (190°C).
Season the chicken breasts with garlic powder, salt, and pepper on both sides.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken for about 5 minutes on each side until browned. Remove to a plate.

Step 3: Make the Dijon Cream Sauce

In the same skillet, reduce the heat to medium.
Add 2 tablespoons of butter and minced garlic; cook until fragrant.
Stir in the flour and cook for 1 minute, whisking continuously.
Gradually add the chicken broth and white wine, whisking until smooth.
Add the Dijon mustard, salt, and pepper.
Pour in the heavy cream and let simmer for 2-3 minutes until slightly thickened.

Step 4: Bake the Chicken

Return the chicken breasts to the skillet, spooning some sauce over each piece.
Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken is fully cooked.

Step 5: Serve

Serve the chicken and creamy Dijon sauce over the mashed potatoes.
Garnish with chopped parsley if desired.

Notes

Use Fresh Ingredients: Always opt for fresh garlic and high-quality Dijon mustard for the best flavor.
Adjust Sauce Consistency: If the sauce is too thick, add a splash of chicken broth. If too thin, let it simmer for an additional minute.
Avoid Overcooking the Chicken: Use a meat thermometer to ensure the chicken is cooked to 165°F internally.