Creamy Dijon Mustard Chicken Recipe

Introduction

This 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 mustard cream sauce, served alongside smooth mashed potatoes. It’s an easy recipe that feels special.

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 (made from 1/2 chicken stock cube and 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

1. 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 with the marinade. Let them marinate for at least 10 minutes or cover and refrigerate overnight for extra flavor.
2. Step 2: Heat a skillet over medium heat and drizzle with 1/2 tbsp vegetable oil. Once hot, add the chicken breasts and fry for about 3 minutes on each side until browned. The chicken won’t be fully cooked at this stage. Remove the chicken from the pan and set aside.
3. Step 3: In the same pan, add a little more vegetable oil and stir fry the shallots for 15 minutes until they soften and become aromatic. Add the sliced garlic and cook for an additional 2 minutes.
4. Step 4: Pour in the chicken stock, Dijon mustard, wholegrain mustard, mixed herbs, and cream. Season with salt and pepper, then stir to combine. Nestle the chicken breasts into the sauce, bring it to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 10 minutes until the chicken is cooked through.
5. Step 5: Meanwhile, place the chopped potatoes in boiling water and cook for 10-15 minutes until tender when pierced with a fork. Drain the potatoes, then add butter and milk. Mash or blend until smooth and creamy. Season with salt and pepper to taste.
6. Step 6: Serve the creamy Dijon mustard chicken over the mashed potatoes, spooning plenty of sauce on top. Garnish with chopped chives and enjoy.

Tips & Variations

• Marinate the chicken overnight for deeper flavor and tenderness.
• Use low-fat cream or crème fraîche for a lighter sauce option.
• Add a splash of white wine to the sauce for extra depth.
• Swap potatoes for cauliflower mash for a lower-carb version.
• Fresh thyme can be used instead of dried herbs to brighten the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat to avoid curdling the cream. The mashed potatoes can also be reheated with a splash of milk to restore creaminess.

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 remain juicy during cooking. Adjust the cooking time slightly if needed, as thighs may take a bit longer to cook through.

What type of mustard is best for this recipe?

A combination of smooth Dijon mustard and wholegrain mustard gives the sauce a nice balance of creaminess and texture. If you don’t have both, using Dijon alone will still yield a tasty result.

Creamy Dijon Mustard Chicken Recipe

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4.6 from 54 reviews

This Creamy Dijon Mustard Chicken recipe features tender chicken breasts marinated in garlic and Dijon mustard, seared to perfection, then simmered in a rich and flavorful cream sauce with shallots, garlic, and herbs. Served alongside smooth, buttery mashed potatoes infused with fresh chives, this comforting dish is perfect for a hearty yet elegant meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: European

Ingredients

Scale 1x2x3x

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
• 3 shallots (finely sliced)
• 4 garlic cloves (finely sliced)
• 300 ml chicken stock (made with 1/2 chicken stock cube and 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)
• Salt and pepper to taste

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

1. 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 freshly ground black pepper. Stir well to mix. Add the chicken breasts and coat them evenly with the marinade. Let them marinate for at least 10 minutes or cover and refrigerate overnight for deeper flavor.
2. Sear the Chicken: Heat a skillet or frying pan over medium heat and drizzle with 1/2 tbsp vegetable oil. When hot, add the marinated chicken breasts. Fry each side for about 3 minutes until browned but not fully cooked through. Remove the chicken from the pan and set aside.
3. Sauté Shallots and Garlic: Using the same pan, add a little more vegetable oil if needed, then add the finely sliced shallots. Stir fry for about 15 minutes until they become soft and aromatic. Add the finely sliced garlic cloves and cook for another 2 minutes.
4. Make the Sauce and Simmer Chicken: Pour in the chicken stock, then stir in 1 heaped tsp wholegrain mustard, 1 heaped tsp Dijon mustard, and 1 tsp mixed herbs. Add 300 ml cream and season with salt and pepper. Stir everything together, then nestle the seared chicken breasts into the sauce. Bring to a boil, then reduce the heat to a simmer and cover with a lid. Cook for 10 minutes until the chicken is fully cooked and the sauce has thickened.
5. Prepare Mashed Potatoes: While the chicken simmers, boil the chopped potatoes in salted water until tender, about 10-15 minutes. Drain the potatoes thoroughly and return them to the pot. Add 20 g salted butter and 100 ml milk. Use a hand blender or masher to mash until smooth and creamy. Season with salt and pepper to taste.
6. Serve: Divide the mashed potatoes between two plates. Place the Dijon mustard chicken breasts on top, spoon over the creamy sauce, and garnish with finely chopped chives. Serve immediately and enjoy!

Notes

• Marinating the chicken overnight enhances flavor but a minimum of 10 minutes works well for a quick meal.
• Use light or single cream to keep the sauce creamy without it being too rich.
• Russet or Maris Piper potatoes work best for smooth, fluffy mashed potatoes.
• If you prefer a thicker sauce, simmer uncovered for a few more minutes to reduce.
• Adjust seasoning in the sauce and mashed potatoes according to taste preferences.

Keywords: creamy dijon mustard chicken, chicken breasts, creamy sauce, mashed potatoes, easy chicken recipe, comfort food