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One-Pan Creamy Dijon Chicken Skillet Recipe

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Chicken with Creamy Dijon Sauce Recipe | Easy One-Pan Meal

Chicken with Creamy Dijon Sauce Recipe | Easy One-Pan Meal

Author: Patri

Description

This Chicken with Creamy Dijon Sauce and Mashed Potatoes is a comforting, elegant one-pan meal that’s perfect for weeknights or a cozy dinner. Tender chicken breasts are seared to a golden brown and finished in the oven with a silky Dijon cream sauce. Serve the chicken and sauce over fluffy mashed potatoes for a classic pairing that’s rich, tangy, and deeply satisfying.

Ingredients

Mashed Potatoes

  • 2 pounds russet potatoes, peeled and cut into quarters (about 4–6 potatoes)
  • 2 tablespoons butter
  • ½ cup heavy whipping cream
  • 1 teaspoon salt

Chicken

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 chicken breasts
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Dijon Cream Sauce

  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • ½ cup chicken broth
  • ½ cup dry white wine (or additional chicken broth)
  • 2–3 tablespoons Dijon mustard (adjust to taste)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup heavy whipping cream
  • Optional: chopped parsley for garnish

Instructions

Step 1: Prepare the Mashed Potatoes

  1. Put the peeled, quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
  2. Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes depending on size.
  3. Drain well and return the potatoes to the pot. Add 2 tablespoons butter, ½ cup heavy cream, and 1 teaspoon salt.
  4. Mash with a potato masher or blend with an electric mixer until smooth and creamy. Keep covered and warm while you cook the chicken.

Step 2: Cook the Chicken

  1. Preheat the oven to 375°F (190°C).
  2. Pat the chicken breasts dry and season both sides with garlic powder, salt, and pepper.
  3. In a large oven-safe skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat.
  4. Sear the chicken about 4–6 minutes per side until nicely browned. Remove the chicken to a plate — it will finish cooking in the oven.

Step 3: Make the Dijon Cream Sauce

  1. Reduce the skillet heat to medium. Add 2 tablespoons butter and the minced garlic; cook until fragrant, about 30 seconds to 1 minute.
  2. Whisk in the tablespoon of flour and cook for 1 minute to remove the raw flour taste.
  3. Slowly whisk in the chicken broth and white wine, scraping up any browned bits from the pan. Bring to a gentle simmer.
  4. Stir in the Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Pour in 1 cup heavy cream and simmer 2–3 minutes until the sauce thickens slightly.

Step 4: Bake the Chicken

  1. Return the seared chicken breasts to the skillet, spooning sauce over each piece.
  2. Transfer the skillet to the preheated oven and bake 15–18 minutes, or until the internal temperature reaches 165°F (74°C).

Step 5: Serve

  1. Spoon the mashed potatoes onto plates and top with a chicken breast. Ladle the creamy Dijon sauce over the chicken and potatoes.
  2. Garnish with chopped parsley if desired and serve immediately.

Helpful Tips

  • Use fresh ingredients: Fresh garlic and a good-quality Dijon mustard make a noticeable difference in flavor.
  • Adjust the sauce: If the sauce is too thick, thin it with a splash of chicken broth. If it’s too thin, simmer a little longer to reduce and thicken.
  • Check doneness: Avoid overcooking the chicken; use a meat thermometer and remove when it reaches 165°F (74°C).
  • Sear well: A good sear locks in juices and adds flavor. Use an oven-safe skillet to finish the chicken in the oven for an easy one-pan process.

Serving Suggestions

  • Serve with steamed green beans, asparagus, or a crisp salad to balance richness.
  • For texture, top the mashed potatoes with crunchy fried shallots or toasted breadcrumbs.

Nutritional Information (per serving)

  • Calories: 460
  • Fat: 25g
  • Carbohydrates: 30g
  • Protein: 28g
  • Vitamin A: 10% DV
  • Vitamin C: 15% DV
  • Calcium: 12% DV
  • Iron: 8% DV

Storage and Leftovers

  • Refrigerate: Store chicken and sauce in an airtight container for up to 3 days.
  • Reheat: Warm gently in a skillet over low heat or in the oven at 300°F until heated through.
  • Freezing: The cream sauce can separate when frozen; for best results, enjoy the dish fresh or refrigerate for short-term storage.

Frequently Asked Questions (FAQs)

  1. Can I use chicken thighs instead of breasts?

    Yes — boneless, skinless thighs work well and are slightly more forgiving, staying juicy through cooking.

  2. What can substitute for heavy cream?

    Use half-and-half for a lighter sauce, or try a mixture of Greek yogurt and milk, added off-heat to avoid curdling.

  3. Can this be made ahead?

    Prepare the sauce and mashed potatoes ahead, keep chilled, and reheat while finishing the chicken just before serving.

  4. Which wine is best?

    A dry white like Sauvignon Blanc or unoaked Chardonnay pairs nicely in the sauce; substitute additional chicken broth if you prefer no alcohol.

Conclusion

This Chicken with Creamy Dijon Sauce and Mashed Potatoes is a reliably impressive, comforting meal that combines simple technique with bold flavor. It’s an excellent choice for family dinners and also works well for entertaining. Enjoy making it, and feel free to adapt the sauce or sides to suit your taste.

Bon Appétit!