Introduction

Creamy Dijon Mustard Chicken is a comforting and flavorful dish perfect for a cozy dinner. Tender chicken breasts are marinated and simmered in a rich, creamy mustard sauce, served alongside smooth mashed potatoes. This recipe combines simple ingredients for a delicious meal that’s easy to prepare.

Creamy Dijon Mustard Chicken with Mashed Potatoes Recipe - Recipe Image

Ingredients

2 chicken breasts (sliced in half lengthways)
2 garlic cloves (minced)
1 tsp Dijon mustard
1 tbsp vegetable oil
3 shallots (finely sliced)
4 garlic cloves (finely sliced)
300 ml chicken stock (1/2 chicken stock cube with 300 ml water)
1 heaped tsp Dijon mustard
1 heaped tsp wholegrain mustard
1 tsp mixed herbs (or dried thyme)
300 ml cream (single or light)
400 g large potatoes (russet or maris piper, chopped into small pieces)
20 g salted butter
100 ml milk
10 g chives (finely chopped)

Instructions

Step 1: In a bowl, combine 1 tsp Dijon mustard, 2 minced garlic cloves, 1 tbsp vegetable oil, a pinch of flaky salt, and freshly ground black pepper. Add the chicken breasts and coat thoroughly. Marinate for at least 10 minutes or cover and refrigerate overnight for deeper flavor.
Step 2: Heat a skillet over medium heat with 1/2 tbsp vegetable oil. Add the chicken breasts and fry for about 3 minutes on each side until browned but not fully cooked. Remove from the pan and set aside.
Step 3: In the same pan, add a little more vegetable oil and the sliced shallots. Stir-fry for 15 minutes until soft and fragrant. Add the finely sliced garlic and cook for an additional 2 minutes.
Step 4: Pour in chicken stock, then add 1 heaped tsp each of wholegrain and Dijon mustard, the mixed herbs, and the cream. Season with salt and pepper. Stir gently, nestle the chicken breasts back into the sauce, bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes until the chicken is cooked through.
Step 5: Meanwhile, boil the chopped potatoes in salted water until tender when pierced with a fork (about 10–15 minutes). Drain, then mash with butter and milk until smooth. Season with salt and pepper to taste.
Step 6: Serve by dividing the mashed potatoes between two plates. Top with the chicken breasts, spoon over the creamy mustard sauce, and sprinkle with chopped chives. Enjoy your meal!

Tips & Variations

For extra richness, use double cream instead of single or light cream.
You can substitute mixed herbs with fresh thyme or rosemary for a different aromatic touch.
If preferred, swap the mashed potatoes for rice or buttered noodles to soak up the sauce.
Marinating the chicken overnight enhances the flavor and tenderness significantly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of cream or milk if the sauce has thickened too much. Avoid microwaving to keep the sauce creamy and the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and tend to stay juicier. Adjust cooking time slightly, ensuring they’re cooked through before serving.

Is it possible to make this dish dairy-free?

To make a dairy-free version, substitute the cream and butter with coconut cream or a plant-based cream alternative, and use a dairy-free milk for the mashed potatoes.

Creamy Dijon Mustard Chicken with Mashed Potatoes Recipe

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★★★★★

4.8 from 60 reviews

This Creamy Dijon Mustard Chicken recipe features tender chicken breasts marinated in garlic and Dijon mustard, then seared and simmered in a luscious creamy mustard sauce. Served alongside buttery mashed potatoes infused with chives, this comforting dish balances rich flavors and smooth textures for an impressive but easy-to-make meal.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: European

Ingredients

Scale

For the Chicken Marinade

2 chicken breasts (sliced in half lengthways)
2 garlic cloves (minced)
1 tsp Dijon mustard
1 tbsp vegetable oil
Pinch of flaky salt
Freshly ground black pepper (to taste)

For the Sauce

3 shallots (finely sliced)
4 garlic cloves (finely sliced)
300 ml chicken stock (prepared from 1/2 chicken stock cube with 300 ml water)
1 heaped tsp Dijon mustard
1 heaped tsp wholegrain mustard
1 tsp mixed herbs (or dried thyme)
300 ml cream (single or light cream)
Salt and pepper (to taste)

For the Mashed Potatoes

400 g large potatoes (Russet or Maris Piper, chopped into small pieces)
20 g salted butter
100 ml milk
10 g chives (finely chopped)

Instructions

Marinate the Chicken: In a medium bowl, combine 1 tsp Dijon mustard, 2 minced garlic cloves, 1 tbsp vegetable oil, a pinch of flaky salt, and freshly ground black pepper. Stir well to blend. Add the chicken breasts and coat them thoroughly with the marinade. Cover and let marinate for at least 10 minutes, or for best results, refrigerate overnight.
Sear the Chicken: Heat a skillet or frying pan over medium heat and add 1/2 tbsp vegetable oil. When hot, place the marinated chicken breasts in the pan. Fry each side for about 3 minutes until browned but not cooked through. Remove from the pan and set aside.
Sauté Shallots and Garlic: In the same pan, add a little more vegetable oil if needed. Add the finely sliced shallots and stir fry for approximately 15 minutes until they are soft and aromatic. Then add the minced garlic and fry for an additional 2 minutes, stirring frequently to prevent burning.
Make the Sauce and Simmer Chicken: Pour in the chicken stock, then add 1 heaped tsp wholegrain mustard, 1 heaped tsp Dijon mustard, and 1 tsp mixed herbs or dried thyme. Stir to combine. Add 300 ml of cream, season with salt and pepper, and stir everything together. Nestle the seared chicken breasts back into the pan with the sauce. Bring to a boil, then reduce heat to a gentle simmer. Cover with a lid and cook for 10 minutes until the chicken is cooked through and flavors meld.
Prepare Mashed Potatoes: While the chicken simmers, boil the chopped potatoes in salted water for 10-15 minutes until tender when pierced with a fork. Drain well, return to the pot or a bowl, and add the 20 g salted butter and 100 ml milk. Mash using a hand blender or potato masher until smooth and creamy. Season with salt and pepper to taste.
Serve: Divide the mashed potatoes between two plates. Top with the creamy Dijon mustard chicken breasts and generous spoonfuls of the sauce. Garnish with finely chopped chives and serve immediately for a comforting and flavorful meal.

Notes

Marinating the chicken overnight enhances the flavor and tenderness.
If preferred, use light cream for a lower calorie option without compromising creaminess.
You can substitute mixed herbs with fresh thyme or rosemary for variation.
Ensure the skillet is hot before searing chicken to get a perfect golden crust.
Use Russet or Maris Piper potatoes for the creamiest mashed potatoes.
Adjust cream thickness by adding a little more stock if the sauce is too thick.

Keywords: Creamy Dijon Mustard Chicken, Chicken with Mustard Sauce, Creamy Chicken Recipe, Easy Dinner, Comfort Food, Mashed Potatoes, Chicken Breast Recipes