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 it’s Made.
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.
Before you start making the chicken, bring a pot of water to a boil with peeled and quartered potatoes.
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.
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.
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.
Serve the chicken over the mashed potatoes and drizzle with lots of dijon cream sauce!!
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 1/2 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 1/2 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.
Tips and Tricks.
Can I use yellow mustard? 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 mustard over yellow mustard. Or just use dijon 😉 If you do decide to 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!
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 3.6 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 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. Lodge has more reasonable prices compared to some other brands.
More of my favorite one skillet dinners!
Chicken with Creamy Dijon Sauce and Mashed Potatoes
- 2 pounds russet potatoes, peeled and cut into quarters (about 4-6 potatoes)
- 2 tablespoons butter
- 1/2 cup heavy whipping cream
- 1 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 chicken breasts
- 1/2 teaspoon garlic powder
- salt, to taste
- pepper, to taste
Dijon cream sauce
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup dry white wine (or more chicken broth)
- 3 tablespoons dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup heavy whipping cream
- optional garnish: chopped parsley
- 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.
- 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.