HomeDinnerChicken with Creamy Dijon Sauce and Mashed Potatoes Recipe

Chicken with Creamy Dijon Sauce and Mashed Potatoes Recipe

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Chicken with Creamy Dijon Sauce and Mashed Potatoes Recipe

There’s something incredibly comforting about a well-cooked chicken dish paired with creamy mashed potatoes. Add a rich, tangy Dijon sauce, and you’ve got a meal that’s perfect for any occasion, from weeknight dinners to special gatherings. Let’s dive into how you can create this delightful dish right in your own kitchen.

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

This recipe is a beautiful blend of flavors and textures. The chicken is juicy and tender, the sauce is creamy and tangy, and the mashed potatoes are smooth and buttery. It’s a hearty and satisfying meal that’s also relatively easy to prepare.

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Ingredients for Chicken with Creamy Dijon Sauce and Mashed Potatoes

Main Ingredients

  • Chicken Breasts: 4 boneless, skinless
  • Olive Oil: 2 tablespoons
  • Salt and Pepper: To taste

Sauce Ingredients

  • Butter: 2 tablespoons
  • Garlic: 3 cloves, minced
  • Dijon Mustard: 2 tablespoons
  • Heavy Cream: 1 cup
  • Chicken Broth: 1 cup
  • Lemon Juice: 1 tablespoon
  • Fresh Parsley: For garnish, chopped

Mashed Potatoes Ingredients

  • Russet Potatoes: 4 large, peeled and cubed
  • Butter: 4 tablespoons
  • Heavy Cream: ½ cup
  • Milk: ½ cup
  • Salt and Pepper: To taste

Essential Kitchen Tools

  1. Large Skillet: For cooking the chicken and making the sauce.
  2. Medium Pot: For boiling the potatoes.
  3. Mixing Bowl: For combining sauce ingredients.
  4. Potato Masher or Ricer: For mashing the potatoes.
  5. Whisk: For making the sauce.
  6. Tongs: For handling the chicken.
  7. Knife and Cutting Board: For preparing ingredients.

Step-by-Step Recipe Instructions

Preparing the Chicken

  1. Season the Chicken: Season both sides of the chicken breasts with salt and pepper.
  2. Heat the Skillet: In a large skillet, heat the olive oil over medium-high heat.
  3. Cook the Chicken: Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

Making the Creamy Dijon Sauce

  1. Melt Butter: In the same skillet, melt the butter over medium heat.
  2. Add Garlic: Add the minced garlic and cook for about 1 minute, until fragrant.
  3. Add Dijon Mustard: Stir in the Dijon mustard and cook for another minute.
  4. Add Liquids: Pour in the chicken broth and lemon juice, whisking to combine.
  5. Add Cream: Slowly stir in the heavy cream and bring the mixture to a simmer.
  6. Simmer the Sauce: Let the sauce simmer for about 5 minutes, until it thickens slightly. Season with salt and pepper to taste.

Preparing the Mashed Potatoes

  1. Boil Potatoes: In a medium pot, add the cubed potatoes and cover with cold water. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.
  2. Mash Potatoes: Drain the potatoes and return them to the pot. Add the butter, heavy cream, and milk. Mash until smooth. Season with salt and pepper to taste.

Bringing It All Together

  1. Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet with the sauce. Spoon some sauce over the chicken and let it warm through for a couple of minutes.
  2. Serve: Plate the chicken with a generous serving of mashed potatoes. Spoon additional Dijon sauce over the chicken and garnish with chopped fresh parsley.

Tips for Perfect Chicken with Creamy Dijon Sauce

  • Even Cooking: Pound the chicken breasts to an even thickness to ensure they cook evenly.
  • Don’t Rush the Sauce: Allow the sauce to simmer and thicken to achieve a rich, creamy consistency.
  • Warm Plates: Serve the dish on warm plates to keep the chicken and potatoes hot longer.

Variations and Substitutions

  • Different Mustards: Try whole grain mustard or spicy brown mustard for a different flavor.
  • Vegetarian Option: Substitute chicken with thick slices of portobello mushrooms or tofu.
  • Lighten Up: Use half-and-half instead of heavy cream for a lighter sauce.

Serving Suggestions

  • Vegetables: Serve with a side of steamed green beans, roasted asparagus, or a fresh garden salad.
  • Bread: Pair with crusty bread or garlic knots to soak up the extra sauce.

Storing and Reheating Instructions

  • Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce, until warmed through.

Nutritional Information

Each serving (based on 4 servings) has approximately:

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  • Calories: 600
  • Protein: 40g
  • Fat: 35g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Sugar: 2g

Conclusion

Chicken with Creamy Dijon Sauce and Mashed Potatoes is a comforting and satisfying meal that’s perfect for any occasion. The creamy, tangy sauce pairs beautifully with tender chicken and buttery mashed potatoes, creating a dish that’s sure to become a family favorite. Try this recipe for your next dinner, and enjoy the delightful blend of flavors and textures.

FAQs

1. Can I use chicken thighs instead of chicken breasts? Yes, boneless, skinless chicken thighs can be used and will add a richer flavor.

2. Can I prepare the sauce ahead of time? Yes, you can prepare the sauce up to 2 days in advance. Store it in the refrigerator and reheat gently before serving.

3. How can I make the mashed potatoes extra creamy? Use a potato ricer for a smoother texture and add a bit more butter and cream for extra creaminess.

4. Can I freeze the leftovers? Yes, you can freeze the chicken and sauce in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

5. What other sides go well with this dish? Roasted vegetables, a fresh garden salad, or a simple pasta dish would complement this meal nicely.

Source: modernfarmhouseeats.com

Yield: 4

Chicken with Creamy Dijon Sauce and Mashed Potatoes Recipe

Chicken with Creamy Dijon Sauce and Mashed Potatoes Recipe

There's something incredibly comforting about a well-cooked chicken dish paired with creamy mashed potatoes. Add a rich, tangy Dijon sauce, and you've got a meal that’s perfect for any occasion, from weeknight dinners to special gatherings. Let’s dive into how you can create this delightful dish right in your own kitchen.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 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

Mashed Potatoes

  • Add the potatoes to a large pot and cover with water. Bring to a boil and cook the potatoes until fork tender. While the potatoes boil, make the chicken and the sauce.
  • Once the potatoes finish cooking, strain the water then add the potatoes back to the pot. Add the butter, heavy cream and salt. Use an electric mixer (or potato masher) to mash the potaotes until smooth and creamy. Cover with a lid to keep warm while the chicken finishes baking.

Chicken

  • Season both sides of the chicken breasts with salt, pepper and garlic powder.
  • Melt the butter and olive oil in a large skillet (or fry pan with tall sides) over medium-high heat. Once hot, add the chicken and let cook for about 5 minutes until browned, then flip and cook another 5 minutes. Remove the chicken to a plate. The chicken will finish cooking in the oven.
  • Preheat the oven to 375 degrees F. Now make the dijon cream sauce.

Dijon cream sauce

  • Reduce the heat to medium. To the same skillet you cooked the chicken, add the butter and garlic; cook until the butter is melted. Whisk in the flour and let cook for one minute.
  • While whisking, gradually pour in the chicken broth then the white wine. Whisk in the dijon mustard, salt and pepper. Whisk in the heavy cream and let simmer for 1-2 minutes until slightly thickened to a gravy consistency.
  • Add the chicken back to the skillet with the sauce. Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken is fully cooked.
  • Serve the chicken and dijon cream sauce over mashed potatoes. Garnish with parsley, if desired.
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