This dish features tender chicken smothered in a rich and creamy Dijon sauce that’s bursting with flavor. Pair it with fluffy mashed potatoes for the perfect comfort meal!
You can’t go wrong with creamy goodness! I always make a little extra sauce because it’s so tasty. Trust me, you’ll want to pour it all over those mashed potatoes! 😄
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Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best here for quick cooking. If you’re looking for alternatives, you can use thighs, which are juicier, or even sliced turkey breast if that’s what you have on hand.
Dijon Mustard: Dijon brings a nice tang. If you can’t find it, whole grain mustard or honey mustard can also work in a pinch. Just keep in mind that honey mustard may make the sauce a bit sweeter.
Heavy Cream: For a lighter option, you can substitute half-and-half or even a plant-based cream like coconut cream. Just be aware this might change the flavor a bit!
Potatoes: I love using russet potatoes for mashing due to their fluffy texture. If you want something a little different, Yukon Golds also work well and have a buttery flavor.
How Do You Ensure the Chicken is Cooked Perfectly?
The key to juicy chicken is not to overcook it. Start by seasoning your chicken with salt and pepper generously. Use a medium-high heat to get a nice sear, about 5-7 minutes per side should do the trick. Remember, the chicken continues to cook a bit when you remove it from the heat!
- Heat olive oil and butter together in the skillet; this helps with flavor and prevents sticking.
- Check for doneness with a meat thermometer—165°F is the safe temperature for cooked chicken.
How Can You Make Creamy Mashed Potatoes Smooth?
For creamy mashed potatoes, the key is to use warm milk and butter to keep them fluffy. After boiling, ensure you drain the potatoes well so they don’t get soggy. Mash them promptly and add liquid gradually. This way, you can control the texture!
- Start with warm milk and butter to mix in easily.
- Be careful not to over-mash; you want creamy, not gluey!
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How to Make Chicken with Creamy Dijon Sauce and Mashed Potatoes
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Dijon mustard
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
For the Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- 1/4 cup milk (or as needed)
- 2 tablespoons butter (for mashed potatoes)
- Salt and pepper, to taste
For Garnish:
- Fresh thyme sprigs, for garnish (optional)
How Much Time Will You Need?
This delicious meal will take about 40 minutes to prepare. You’ll spend around 20 minutes cooking the chicken and sauce, and about 15-20 minutes making the mashed potatoes. It’s an easy dish that packs in great flavor!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by seasoning the chicken breasts with salt and pepper on both sides. Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken to the skillet. Cook for about 5-7 minutes on each side until the chicken is nicely golden brown and fully cooked (the internal temperature should reach 165°F or 75°C). Once done, remove the chicken from the skillet and let it sit on a plate while you make the sauce.
2. Make the Sauce:
In the same skillet where you cooked the chicken, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent. Next, pour in the chicken broth and let it simmer for about 5 minutes. Don’t forget to scrape up any flavorful browned bits from the bottom of the skillet!
3. Stir in Cream and Mustard:
Now, add in the heavy cream, Dijon mustard, and fresh or dried thyme. Let this sauce simmer for another 3-5 minutes until it gets slightly thick. Taste and adjust the seasoning with salt and pepper as needed. It should be creamy and tangy!
4. Return Chicken to Sauce:
Place the cooked chicken back into the skillet, spooning the sauce over each piece. Let everything simmer together for an additional 2-3 minutes. You want to make sure the chicken is warm and generously coated with that rich sauce.
5. Prepare the Mashed Potatoes:
While the chicken is simmering, boil the peeled and cubed potatoes in a large pot of salted water until they are tender, which will take about 15-20 minutes. Once they are cooked, drain them and return them to the pot. Add the milk and butter, then mash until you’ve got a smooth and creamy consistency. Remember to season with salt and pepper to your liking!
6. Serve:
To serve, plate the fluffy mashed potatoes next to the chicken. Drizzle any extra creamy Dijon sauce over the top. If you’d like, garnish with fresh thyme sprigs for a pop of color and flavor. Enjoy your wonderful meal!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will work perfectly in this recipe and can add a bit more flavor due to their higher fat content. Just make sure to cook them until they reach an internal temperature of 165°F (75°C), which might take a little longer than the breasts.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half, or a combination of milk and melted butter for a lighter version. For every cup of heavy cream, use 3/4 cup of milk and 1/4 cup of melted butter. This will still yield a creamy sauce without the richness of heavy cream.
How Should I Store Leftovers?
Store any leftover chicken and creamy sauce in an airtight container in the fridge for up to 3 days. For the mashed potatoes, keep them in a separate container. Reheat everything gently in the microwave or on the stove, adding a splash of milk to the potatoes if they become too thick.
Can I Make This Dish Spicier?
Definitely! If you prefer a kick of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the creamy Dijon sauce. Start with a small amount, taste, and adjust to your spice preference! This will complement the tangy Dijon nicely.
