Creamy Dijon Mustard Chicken with Mashed Potatoes Recipe
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.
- 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
