Tender and juicy chicken breasts smothered in the most insanely delicious dijon mustard cream sauce served over fluffy mashed potatoes. The chicken and sauce are all made in one skillet, making it an easy dinner. Perfect for date night or a casual weeknight night. Everyone will love this recipe!
For many years I've made variations of this recipe with both chicken and pork chops. I've always been obsessed with it. Well, I finally wrote down a recipe, and it does not disappoint!
I'm not exaggerating when I say the sauce is incredible! So much flavor and it goes perfectly with both the chicken and mashed potatoes.
If someone in your house isn't much of a mustard fan, I still encourage you to make this recipe! The recipe calls for 3 tablespoons of dijon mustard but you can definitely add less for a more mild mustard flavor.
Start by adding a one tablespoon and do a taste test. The dijon cream sauce is made from butter, garlic, flour, white wine, chicken broth, heavy cream, and dijon. So even with less dijon, the flavor will still be great!
How to Make Chicken and Mashed Potatoes with Dijon Cream Sauce.
What I love most about this recipe, other than the fact that it's insanely good, is that the chicken and the sauce are all made in one skillet. You only need one other pot to make the mashed potatoes.
Step 1: Before you start making the chicken, bring a pot of water to a boil with peeled and quartered potatoes.
Step 2: Next, sear the chicken in lots of butter and olive oil to create a golden, crispy exterior, which also means flavor town! Remove the chicken and set aside. Add more butter and garlic to the skillet then chicken broth and white wine. You'll then add the dijon, salt and pepper. The sauce will get finished with heavy cream.
Step 3: Once the sauce is mixed together, add the chicken back to the skillet with the sauce and bake for about 15-18 minutes, or until the chicken is cooked through.
Step 4: Once your potatoes are fork tender, strain them and add them back to the pot with salt, heavy cream and butter. I like to use an electric mixer to mash them because it makes them silky smooth and creamy. But, you can certainly use a potato masher.
Enjoy! Serve the chicken over the mashed potatoes and drizzle with lots of dijon cream sauce!!
Ingredients.
Chicken breasts. The recipe calls for 4 chicken breasts. Depending on the size of your chicken breasts, you could easily feed more than 4 people though. Just increase the amount of potatoes from 2 pounds to 3 pounds.
Butter. Lots of butter. So much flavor! You'll beed butter to sear the chicken, butter to make the sauce, and butter for the mashed potatoes. I never said this recipe is healthy! But it sure is delicious!
Olive oil. I like to mix butter and olive oil to sear the chicken. Olive oil has a higher smoke point. Both help to get a nice sear.
Garlic. Two cloves of fresh minced garlic. If you don't have garlic, you could use a teaspoon of garlic powder instead but wait to add it until you add the salt and pepper to the sauce.
Flour. Just one tablespoon of all-purpose flour is all you need to slightly thicken the sauce. It's the perfect drizzling consistency.
Chicken broth. You just need ½ cup. My secret? I always keep Better Than Bouillon Chicken Base in my fridge at all times. That way I can just mix a little with hot water and I'm good to go. Then I don't have an open container of chicken broth sitting in my fridge for a week while I figure out what do with it.
White wine. A dry white wine. NOT sweet. So that means no Moscato. You only need 1//2 a cup, BUT then you can drink the rest with dinner. If you're not a dry white wine drinker, you can swap the wine for more chicken broth.
Heavy cream. You'll need a cup of heavy whipping cream for the sauce and a ½ cup for the mashed potatoes - makes them so creamy and smooth.
Dijon mustard. What is the difference between dijon and yellow mustard? Dijon is a touch spicer, creamier, and more of a pale yellow vs. bright yellow. Dijon also has chunks of mustard seed in it. I would NOT substitute yellow mustard for dijon mustard. But, you can use spicy brown mustard if you have that on hand. I just recommend taste testing your sauce before you add the full 3 tablespoons.
Russet potatoes. I like to use russet potatoes for pretty white, starchy mashed potatoes. But, feel free to use whatever you prefer.
Frequently Asked Questions.
Can I use yellow mustard instead of dijon mustard?
Honestly, I haven't tried it. I feel as though dijon has better flavor, is more creamy, and has a touch of spice - making it perfect for the cream sauce.
Yellow mustard is also bright yellow, so the color of the sauce would change, as well. I would recommend trying spicy brown or stone ground over yellow mustard. But, if you're in a pinch, I understand.
If you do use a different type of mustard, add a small amount then taste test the sauce. Add more as needed. As well, if someone in your house isn't a big mustard fan, you can follow the same rule - only add a small amount and do a taste test. The sauce will still be flavorful!
If you do use a different kind of mustard, I would love to hear how it turned out! Leave a comment below!
What if I don't have an oven-safe skillet?
No biggie! Once you sear the chicken and make the sauce, simply transfer both to an oven safe baking dish.
If you've ever thought about buying a cast iron, I recommend the Lodge Enameled Cast Iron Casserole Skillet. It's the one I used for this recipe.
I love that it's enameled so food doesn't stick as easily and you can wash it like you do all your other pans. It's also so nice to be able to easily move from the stove to the oven when cooking. Lodge has more reasonable prices compared to some other brands.
Recommended Recipes
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Chicken with Creamy Dijon Sauce and Mashed Potatoes
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.
Nutrition
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Judy D
This was sooooo good !!!! I didn't have djon or chicken broth. This was a last minute idea lol. I used regular mustard some chicken bouillon cubes some watermelon white wine I had, a little coconut milk to cut the taste of yellow mustard and some cream. I had to get creative.Even though it wasn't the exact ingredients, it was an instant hit with the family. I recommend 10/10. I will be trying soon with all the ingredients you used. Thank you.
Gayle
I cut the chicken up into bite-sized pieces, and sautéed mushrooms in the pan with butter before adding the chicken. I used all good-quality white wine (no chicken broth) with a tsp of Better Than Bouillon chicken bouillon. I did it all stove-top, and served over oven-roasted baby potatoes and asparagus. Oh my gosh so good!
Modern Farmhouse Eats
Gayle, I love that! Sounds amazing!!
Kara
This is one of mine and my husband’s favorite recipes! It is so good! I recently made it again and used plain Greek yogurt instead of heaving whipping cream because I didn’t have any and was craving this recipe, and it was still just as good! I wasn’t sure how the consistency would be, but it was pretty close to how it is when using heaving whipping cream. Thank you for sharing!
Modern Farmhouse Eats
Kara, I'm so happy that you both love the recipe!! ☺️ Thanks for sharing that trick!
Jennifer M
This was really good and easy! The whole family loved it. Thank you for sharing!
Tiffany DeBloois
This was delicious!
Liz P
Wow! Soooo good! Being paleo i had to make a few adjustments, but it was still so delicious. Definitely a dish we will make again and again! Thank you,
Modern Farmhouse Eats
Liz, I'm so glad that you were able to make adjustments and that it still turned out great! Thanks for sharing!
Mandy
One of the best meals I have ever made! Like restaurant quality good! I didn’t make it with wine as I didn’t want to open a bottle and have to finish drinking the rest!! I just doubled the amount of stock and it was still so good. Going to try making it dairy free next time so my husband can enjoy it too.
Modern Farmhouse Eats
Mandy, you just made my day!! ☺️ I hope your husband loves the recipe as much as you do. Thanks so much for the review!
Terrylee
This was so delicious. I wish is that the print format could be streamlined. The serving size and course etc take up most of the first page. It could all be condensed to print on one page or 2 at the most. I only print the recipes that are awesome. Thanks!
Modern Farmhouse Eats
Terrylee, I am so happy that you love the recipe enough to print it! 😊 Unfortunately, how it prints is out my control. But, your computer printing settings should allow you to reduce the "scale" from 100% to your desired fit. Hope that helps!
Cookee11
This is delicious. Do you think it would be possible to make ahead on a morning and reheat a couple of hours later? Trying to work out whether I can prepare before friends arrive and reheat before serving? Thanks
Modern Farmhouse Eats
I'm so happy you enjoyed the recipe! You can certainly make it ahead of time. I recommend reheating the chicken and sauce in the oven. Cover with tinfoil or a lid and reheat at 375 degrees F until the chicken is heated through. Reheat the mashed potatoes on the stove with a little more milk and butter, or in the microwave. Hope that helps!
Kelly
Have made this twice now - highly recommend! Very easy, one skillet meal and the sauce over the potatoes was a huge hit.
I reduced the amount of cream used the second time we made it, just to lighten up a bit (was delicious with ALL the cream.)
Served with green beans once, roasted asparagus the second time.
Thank you for this wonderful recipe!
Modern Farmhouse Eats
Kelly, I'm so happy that you love the recipe! Thank you so much for the kind review!
Jeannette
So good! My son said it was the best chicken he’s ever had and my husband couldn’t get enough of it!
Modern Farmhouse Eats
Jeannette, that's so great!! I'm so happy your family enjoyed the recipe. Thank you for the review!
Whitney
Another go to recipe! I used 2 TB of Dijon and it turned out great! I paired it with roasted asparagus-delicious!
Modern Farmhouse Eats
Whitney, I'm so glad you enjoyed the recipe! Thank you so much for the review!
Laura
This was ridiculously good!!! That sauce!! I did add maybe a teaspoon of hot honey to give a little sweetness and a little heat. But even without it, it was to die for!
Modern Farmhouse Eats
Laura, that sounds amazing!! I love hot honey! I'll have to give it a try. Thank you for the review. I'm so glad you enjoyed the recipe!
Shauna
Made this last night - 12.9.21 - and it was excellent! My son had THREE helpings (good thing I doubled the recipe). Followed the recipe as written with the exception of seasoning the chicken with just garlic salt since it had all the spices in one. Will be adding to my regular lineup! THank you!!
Modern Farmhouse Eats
Shauna, thank you so much for the kind review!! I'm so glad your son loved the recipe! 😊
Cheryl G
You mentioned a variation with pork. Do you just substitute pork for the chicken and follow the recipe as is? I would love to try it with pork.
Modern Farmhouse Eats
Hi Cheryl! Yes, you can most certainly swap the chicken for pork. The sauce would be great with pork chops or pork tenderloin. Depending on the cut of pork and the thickness, you may need to adjust the amount of cook time in the oven. I recommend using a meat thermometer to ensure you don't over or under cook the pork. Let me know how it turns out! 😊