Introduction

This Creamy Dijon Mustard Chicken recipe combines tender chicken breasts with a rich, flavorful mustard and cream sauce. Paired perfectly with smooth mashed potatoes, it’s a comforting and elegant dish that’s easy to prepare at home.

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 them well. Marinate for at least 10 minutes, or cover and refrigerate overnight for extra flavor.
Step 2: Heat a skillet over medium heat and drizzle with 1/2 tbsp vegetable oil. When hot, add the chicken breasts and fry for 3 minutes on each side until browned but not fully cooked. Remove from the pan and set aside.
Step 3: Add a little more vegetable oil to the same pan, then stir-fry the shallots for about 15 minutes until soft and fragrant. Add the finely sliced garlic and cook for an additional 2 minutes.
Step 4: Pour in the chicken stock, then stir in 1 heaped tsp wholegrain mustard, 1 heaped tsp Dijon mustard, and 1 tsp mixed herbs. Add the cream and season with salt and pepper. Return the chicken breasts to the pan, bring to a boil, then reduce to a simmer. Cover with a lid and cook for 10 minutes.
Step 5: While the chicken simmers, boil the chopped potatoes in salted water until tender, about 10–15 minutes. Drain and mash with butter and milk until smooth. Season with salt and pepper to taste.
Step 6: Serve the chicken breasts over the mashed potatoes, spooning over the creamy mustard sauce. Garnish with finely chopped chives and enjoy.

Tips & Variations

For an even richer sauce, substitute single cream with double cream or add a splash of white wine while cooking the shallots.
Use fresh thyme instead of dried herbs for a more vibrant flavor.
Try sweet potatoes instead of regular potatoes for a different twist on the mash.
If you prefer a thicker sauce, remove the chicken and reduce the sauce further over medium heat before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, stirring occasionally, to prevent the cream sauce from separating. Mashed potatoes can also be reheated in the microwave or on the stove with a splash of milk to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and stay juicy. Adjust cooking time as thighs may take slightly longer to cook through.

Is there a dairy-free alternative for the cream?

You can substitute the cream with coconut cream or any plant-based cream for a dairy-free version, though the flavor will differ slightly.

Creamy Dijon Mustard Chicken with Mashed Potatoes Recipe

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★★★★★

4.9 from 70 reviews

Creamy Dijon Mustard Chicken is a comforting and flavorful dish featuring tender chicken breasts seared to perfection and simmered in a luscious mustard cream sauce. Served alongside smooth, buttery mashed potatoes infused with chives, this recipe offers a perfect balance of tangy, savory, and creamy flavors that’s simple to prepare and ideal for a hearty dinner.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: French-inspired

Ingredients

Scale

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
Grinding of black pepper

Sauce and Cooking

1/2 tbsp vegetable oil (for frying)
3 shallots (finely sliced)
4 garlic cloves (finely sliced)
300 ml chicken stock (prepared from 1/2 chicken stock cube with 300ml water)
1 heaped tsp dijon mustard
1 heaped tsp wholegrain mustard
1 tsp mixed herbs (or dried thyme)
300 ml cream (single or light)
Salt and black pepper (to season)

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 bowl, combine 1 tsp dijon mustard, 2 minced garlic cloves, 1 tbsp vegetable oil, a pinch of flaky salt, and a grinding of black pepper. Stir well to make the marinade. Add the chicken breasts and toss to coat evenly. Let the chicken marinate for at least 10 minutes, or cover and refrigerate overnight for deeper flavor.
Sear the Chicken: Heat a skillet or frying pan over medium heat and drizzle with 1/2 tbsp vegetable oil. Once hot, add the chicken breasts and fry each side for about 3 minutes until browned but not fully cooked through. Remove the chicken from the pan and set aside.
Cook Shallots and Garlic: In the same pan, add a little more vegetable oil if needed, then add the finely sliced shallots. Stir fry gently for approximately 15 minutes until they become soft and aromatic. Add the finely sliced garlic cloves and cook for an additional 2 minutes.
Prepare the Sauce and Simmer Chicken: Pour in the chicken stock, then stir in 1 heaped tsp wholegrain mustard, 1 heaped tsp dijon mustard, 1 tsp mixed herbs, and 300 ml cream. Season the sauce with salt and pepper to taste. Nestle the seared chicken breasts back into the pan with the sauce. Bring the mixture to a boil, then reduce the heat to a simmer and cover with a lid. Let it cook gently for 10 minutes, allowing the chicken to finish cooking and flavors to meld.
Cook and Mash Potatoes: While the chicken simmers, boil the chopped potatoes in salted water until they are tender and can be easily pierced with a fork (about 10-15 minutes). Drain the potatoes, then add the butter and milk. Use a hand blender or potato masher to mash the potatoes 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, spoon over the flavorful sauce, and sprinkle with finely chopped chives. Serve immediately and enjoy your comforting meal.

Notes

Marinating the chicken overnight intensifies the flavors but a minimum 10 minutes will still provide good taste.
You can substitute cream with a lighter option like half-and-half if preferred, though the sauce will be less rich.
Use a good quality dijon and wholegrain mustard for the best flavor in the sauce.
If you want thicker sauce, simmer uncovered for a few extra minutes after chicken is cooked.
Russet or Maris Piper potatoes work best for fluffy mashed potatoes due to their starchy texture.
Leftover sauce can be refrigerated and reheated gently for use in other dishes like pasta or roasted vegetables.

Keywords: Dijon mustard chicken, creamy chicken recipe, mustard sauce chicken, mashed potatoes, easy dinner recipe, stovetop chicken