Chicken with Creamy Dijon Sauce and Mashed Potatoes

Chicken with Creamy Dijon Sauce and Mashed Potatoes has become a staple in our home, and for very good reason. It’s the kind of meal that brings everyone to the table, smiles abound, and second helpings are practically mandatory. From the moment the aroma of sautéed garlic and Dijon mustard starts to fill the kitchen, you know you’re in for a treat. The chicken comes out beautifully tender, enveloped in a luscious, creamy sauce that’s both tangy and comforting. And let’s not forget the mashed potatoes – fluffy, buttery, and the perfect canvas to soak up every last drop of that incredible sauce. Honestly, this isn’t just dinner; it’s an experience. Even my pickiest eater, usually suspicious of anything creamy, devours this dish with gusto. It’s become our go-to for weeknight dinners that feel special and weekend gatherings where comfort food is king. If you’re looking for a recipe that’s guaranteed to be a crowd-pleaser and bring a little bit of culinary joy into your kitchen, look no further. This Chicken with Creamy Dijon Sauce and Mashed Potatoes is a winner, every single time.

Ingredients

• For the Chicken:
  • Chicken Breasts: 4 boneless, skinless chicken breasts, about 6-8 ounces each. Choose chicken breasts that are similar in size for even cooking.
  • Olive Oil: 2 tablespoons, extra virgin olive oil. Used for sautéing the chicken and vegetables, providing a healthy fat base and enhancing flavor.
  • Butter: 2 tablespoons, unsalted butter. Adds richness and flavor to the sauce and helps with browning the chicken.
  • Yellow Onion: 1 medium, finely chopped. Provides a foundational aromatic base for the sauce, adding sweetness and depth.
  • Garlic: 2 cloves, minced. Essential for flavor, garlic complements the Dijon and cream beautifully.
  • Dry White Wine: ½ cup, such as Pinot Grigio or Sauvignon Blanc (or chicken broth). Adds acidity and complexity to the sauce; alcohol evaporates during cooking. Chicken broth can be used as a non-alcoholic alternative, though it will slightly alter the flavor profile.
  • Dijon Mustard: ¼ cup, smooth Dijon mustard. The star ingredient, Dijon provides a sharp, tangy, and slightly spicy flavor that is crucial to the sauce.
  • Heavy Cream: 1 cup. Creates the luxurious creamy texture of the sauce, balancing the tanginess of the Dijon.
  • Fresh Thyme: 2 sprigs (or 1 teaspoon dried thyme). Adds an herbaceous and earthy note that complements the chicken and creamy sauce. Fresh thyme is preferred for its brighter flavor, but dried can be used if necessary.
  • Salt: To taste. Enhances the flavors of all ingredients, crucial for seasoning both the chicken and the sauce. Kosher salt or sea salt is recommended.
  • Black Pepper: Freshly ground, to taste. Adds a subtle spice and depth of flavor, complementing the Dijon and thyme. Freshly ground is always preferred for a more vibrant pepper flavor.
  • Fresh Parsley: Chopped, for garnish (optional). Adds a fresh, vibrant green element and a touch of herbaceousness as a final garnish.
• For the Mashed Potatoes:
  • Potatoes: 2 pounds, Yukon Gold or Russet potatoes, peeled and quartered. Yukon Golds are naturally buttery and creamy, requiring less butter and cream. Russets are fluffier when mashed, creating a different texture.
  • Butter: 4 tablespoons, unsalted butter. Adds richness and flavor to the mashed potatoes, creating a smooth and decadent texture.
  • Milk or Cream: ½ cup, whole milk or heavy cream. Adds moisture and creaminess to the potatoes. Heavy cream will result in richer, more decadent mashed potatoes, while milk offers a lighter option.
  • Salt: To taste. Essential for seasoning the potatoes and bringing out their natural flavor.
  • Black Pepper: Freshly ground, to taste. Adds a subtle spice and depth of flavor to the mashed potatoes.

Instructions

Step 1: Prepare the Potatoes

Begin by peeling and quartering your potatoes. Choose either Yukon Gold for their naturally buttery and creamy texture, or Russet potatoes if you prefer a fluffier mash. Place the quartered potatoes in a large pot and cover them with cold water. Add about a teaspoon of salt to the water – this seasons the potatoes from the inside out as they cook, enhancing their flavor significantly. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low, ensuring a gentle simmer, and cook the potatoes until they are fork-tender. This typically takes about 15-20 minutes, depending on the size of your potato pieces. You’ll know they’re ready when a fork easily pierces through the center of a potato piece without resistance.

Step 2: Cook the Chicken

While the potatoes are simmering, prepare the chicken. Pat the chicken breasts dry with paper towels. This is a crucial step as it removes excess moisture and allows for a better sear when cooking, resulting in more flavorful and beautifully browned chicken. Season both sides of the chicken breasts generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, carefully place the seasoned chicken breasts into the skillet. Avoid overcrowding the pan; if necessary, cook the chicken in batches to ensure proper browning. Sear the chicken for about 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer at the thickest part. Once cooked, remove the chicken from the skillet and set aside on a plate, tenting it loosely with foil to keep it warm while you prepare the sauce.

Step 3: Make the Dijon Sauce

In the same skillet you used to cook the chicken, reduce the heat to medium. Add 2 tablespoons of butter to the skillet and let it melt. Once the butter is melted and shimmering, add the finely chopped yellow onion. Sauté the onion for about 3-5 minutes, or until it becomes softened and translucent. Next, add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Pour in the ½ cup of dry white wine (or chicken broth). Increase the heat slightly and bring the liquid to a simmer, scraping up any browned bits from the bottom of the skillet – these are called fond and are packed with flavor. Let the wine reduce slightly for about 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate. Stir in the ¼ cup of Dijon mustard and the fresh thyme sprigs (or dried thyme). Whisk well to combine the mustard and thyme with the wine and onion mixture. Pour in the 1 cup of heavy cream. Reduce the heat to low and gently simmer the sauce for about 5-7 minutes, or until it has thickened slightly to your desired consistency. Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember that Dijon mustard is already salty, so taste before adding more salt.

Step 4: Mash the Potatoes

Once the potatoes are fork-tender, drain them thoroughly in a colander. Return the drained potatoes to the empty pot. Add 4 tablespoons of butter to the warm potatoes and let it melt. Pour in the ½ cup of milk or cream. Using a potato masher or a ricer for an even smoother texture, mash the potatoes until they reach your desired consistency. Season the mashed potatoes generously with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed. For extra creamy mashed potatoes, you can add a bit more butter or cream. Keep the mashed potatoes warm while you finish assembling the dish.

Step 5: Assemble and Serve

To serve, place a generous serving of mashed potatoes onto each plate. Top with a perfectly cooked chicken breast. Spoon a generous amount of the creamy Dijon sauce over the chicken and mashed potatoes, ensuring everything is nicely coated. Garnish with freshly chopped parsley, if desired, for a touch of freshness and color. Serve immediately and enjoy this comforting and flavorful meal.

Nutrition Facts

Serving Size: 1 serving (approximately 1 chicken breast, 1 cup mashed potatoes, and sauce)
Servings Per Recipe: 4

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Calories: Approximately 650-750 kcal
• Protein: 45-55 grams
• Fat: 35-45 grams

Preparation Time

Prep Time: 20 minutes (This includes peeling and chopping vegetables, prepping the chicken, and gathering ingredients.)
Cook Time: 30 minutes (This includes cooking the potatoes, searing the chicken, and making the sauce.)
Total Time: 50 minutes (From start to finish, you can have this delicious and comforting meal on the table in under an hour, making it perfect for weeknight dinners or weekend gatherings.)

How to Serve

This Chicken with Creamy Dijon Sauce and Mashed Potatoes is a complete and satisfying meal on its own, but you can elevate it further by serving it with complementary side dishes and garnishes. Here are some serving suggestions to enhance your dining experience:

• Classic Green Vegetables:
  • Steamed Broccoli: A simple and healthy side that pairs well with the richness of the dish. The slight bitterness of broccoli cuts through the creaminess nicely.
  • Green Beans: Sautéed or steamed green beans with a touch of lemon and garlic offer a fresh and vibrant contrast.
  • Asparagus: Roasted or grilled asparagus spears add a touch of elegance and a slightly nutty flavor.
• Salads for Freshness:
  • Simple Green Salad: A light green salad with a vinaigrette dressing provides a refreshing counterpoint to the creamy sauce.
  • Arugula Salad with Lemon and Parmesan: The peppery arugula and bright lemon dressing offer a zesty and palate-cleansing side.
  • Cucumber and Tomato Salad: A refreshing and hydrating salad with a light vinaigrette or a simple yogurt dressing.
• Bread for Sopping Up Sauce:
  • Crusty Bread: Serve with slices of crusty baguette or sourdough bread to soak up every last bit of that delicious Dijon sauce.
  • Garlic Bread: Homemade or store-bought garlic bread adds an extra layer of indulgence and flavor.
• Garnishes for Visual Appeal and Flavor:
  • Fresh Parsley: Chopped fresh parsley sprinkled over the dish adds a pop of color and a fresh, herbaceous note.
  • Chives: Finely chopped chives offer a mild oniony flavor and a delicate garnish.
  • Lemon Wedges: Serve lemon wedges on the side for those who like a squeeze of acidity to brighten the dish.
• Wine Pairing:
  • Crisp White Wine: A crisp white wine like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay complements the creamy Dijon sauce and chicken beautifully.
  • Light-bodied Red Wine: A light-bodied red wine like Pinot Noir or Beaujolais can also pair well, especially if you prefer red wine.

Additional Tips for Perfect Chicken with Creamy Dijon Sauce and Mashed Potatoes

To ensure your Chicken with Creamy Dijon Sauce and Mashed Potatoes turns out perfectly every time, here are some helpful tips and tricks:

1. Pound Chicken Breasts for Even Cooking: If your chicken breasts are very thick, consider pounding them to an even thickness (about ½-inch thick). This ensures they cook evenly and quickly, preventing dry edges and undercooked centers. Place the chicken between two sheets of plastic wrap and gently pound with a rolling pin or the flat side of a meat mallet.
2. Don’t Overcrowd the Pan When Searing Chicken: Overcrowding the pan will steam the chicken instead of searing it, resulting in less browning and flavor. Cook the chicken in batches if necessary, ensuring each piece has enough space in the skillet to brown properly.
3. Use Quality Dijon Mustard: The quality of your Dijon mustard significantly impacts the flavor of the sauce. Opt for a good quality, smooth Dijon mustard for the best results. Avoid using Dijon mustard with added flavors, as it might not complement the recipe as intended.
4. Deglaze the Pan for Maximum Flavor: Deglazing the pan with white wine (or chicken broth) is crucial for capturing all the flavorful browned bits (fond) left behind from searing the chicken. Scrape the bottom of the skillet thoroughly to incorporate these flavorful bits into the sauce.
5. Control the Sauce Consistency: Simmer the creamy Dijon sauce gently to thicken it to your desired consistency. If you prefer a thicker sauce, simmer it for a longer duration. If it becomes too thick, you can thin it out with a splash of chicken broth or milk.
6. Taste and Adjust Seasoning Throughout: Taste the sauce and mashed potatoes at various stages of cooking and adjust seasoning as needed. Dijon mustard is salty, so be mindful when adding salt to the sauce. Freshly ground black pepper enhances the flavors considerably, so don’t be shy with it.
7. Keep Mashed Potatoes Warm: Mashed potatoes are best served warm. To keep them warm while you finish the chicken and sauce, place the pot of mashed potatoes over a pot of simmering water (double boiler method) or keep them in a warm oven (about 200°F or 95°C) covered, stirring occasionally to prevent them from drying out.
8. Make-Ahead Components: You can prepare components of this meal ahead of time to save time on busy days. The mashed potatoes can be made a few hours in advance and reheated gently with a little extra milk or cream if needed. The creamy Dijon sauce can also be made ahead and reheated gently. However, it’s best to cook the chicken fresh for optimal texture and juiciness.

FAQ – Frequently Asked Questions

Q1: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can definitely use boneless, skinless chicken thighs as a substitute for chicken breasts. Chicken thighs are more forgiving and tend to stay moist even if slightly overcooked. They will also add a richer flavor to the dish. Cook time may need to be slightly adjusted to ensure they are cooked through to an internal temperature of 170°F (77°C).

Q2: I don’t have white wine, what can I substitute?
A: If you don’t have dry white wine, you can substitute it with chicken broth. While white wine adds a distinct acidity and complexity, chicken broth will still provide moisture and help deglaze the pan. You might consider adding a squeeze of lemon juice to the sauce at the end to mimic some of the acidity from the wine.

Q3: Can I make this recipe dairy-free?
A: Making this recipe completely dairy-free is challenging due to the creamy Dijon sauce and mashed potatoes traditionally relying on dairy. However, you can make modifications. For the sauce, you could try using full-fat coconut milk or cashew cream instead of heavy cream, although it will alter the flavor profile. For the mashed potatoes, use a dairy-free butter alternative and plant-based milk like almond milk or oat milk.

Q4: Can I add vegetables to the sauce?
A: Absolutely! You can enhance the sauce by adding vegetables. Mushrooms (sliced cremini or button mushrooms) are a fantastic addition, sautéed along with the onions and garlic. Spinach or kale can be stirred in during the last few minutes of simmering the sauce for added greens. Sun-dried tomatoes (oil-packed, drained) can also add a burst of flavor.

Q5: How do I store leftovers and how long will they last?
A: Store leftover Chicken with Creamy Dijon Sauce and Mashed Potatoes in airtight containers in the refrigerator. They will last for 3-4 days. Reheat gently in the microwave or in a skillet over low heat until heated through. It’s best to reheat the chicken and mashed potatoes separately to maintain their texture.

Q6: Can I freeze this dish?
A: Freezing creamy sauces and mashed potatoes can sometimes affect their texture. The creamy Dijon sauce may slightly separate upon thawing, although you can often whisk it back together. Mashed potatoes can become grainy when frozen and thawed. If you need to freeze, it’s recommended to freeze the chicken and sauce separately from the mashed potatoes. Thaw overnight in the refrigerator and reheat gently.

Q7: Can I use dried thyme instead of fresh thyme?
A: Yes, if you don’t have fresh thyme, you can use dried thyme. Use about 1 teaspoon of dried thyme in place of 2 sprigs of fresh thyme. Dried herbs are more concentrated in flavor, so you need less. Add the dried thyme when you add the Dijon mustard to the sauce.

Q8: What kind of potatoes are best for mashed potatoes?
A: Yukon Gold and Russet potatoes are both excellent choices for mashed potatoes, but they offer different textures. Yukon Golds are naturally buttery and creamy, requiring less butter and cream for a smooth mash. Russet potatoes are starchier and fluffier when mashed, resulting in a lighter, airier texture. You can choose based on your preferred texture or even use a combination of both.

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