Name: Creamy Dijon Mustard Chicken with Mashed Potatoes Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European
Ingredients: 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; 3 shallots (finely sliced); 4 garlic cloves (finely sliced); 300 ml chicken stock (made 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); Salt and black pepper to taste; 400 g large potatoes (russet or Maris Piper, chopped into small pieces); 20 g salted butter; 100 ml milk; 10 g chives (finely chopped); Salt and black pepper to taste

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: Marinate the chicken by mixing 1 tsp Dijon mustard, 2 minced garlic cloves, 1 tbsp vegetable oil, a pinch of flaky salt, and a grind of black pepper in a bowl. Coat the chicken breasts in this mixture and leave to marinate for at least 10 minutes, or cover and refrigerate overnight for more flavor.

Step 2: Heat a skillet or frying pan over medium heat and add ½ tbsp vegetable oil. Once hot, sear the chicken breasts for about 3 minutes on each side until browned. They will not be cooked through. Remove the chicken and set aside.

Step 3: In the same pan, add a little more vegetable oil if needed and sauté the shallots for about 15 minutes until softened and fragrant. Add the sliced garlic and cook for another 2 minutes.

Step 4: Pour in the chicken stock, then add 1 heaped tsp each of wholegrain mustard and Dijon mustard, 1 tsp mixed herbs, and 300 ml cream. Season with salt and pepper, stir well, then place the chicken breasts back into the sauce. Bring to a boil, then reduce heat to a simmer and cover for 10 minutes until the chicken is cooked through and the sauce has thickened slightly.

Step 5: While the chicken is cooking, boil the chopped potatoes in salted water until tender (about 10-15 minutes). Drain them, then mash with the butter and milk until smooth. Season to taste with salt and pepper.

Step 6: Divide the mashed potatoes between plates, then top with the chicken breasts and spoon over the creamy mustard sauce. Sprinkle with chopped chives and serve immediately.

Tips & Variations

For a lighter dish, use single cream or a light cream alternative without compromising flavor.

If you prefer, replace the mashed potatoes with rice or crusty bread to soak up the sauce.

Adding a splash of white wine when cooking the shallots can enhance the depth of flavor.

Fresh thyme can be used instead of mixed herbs for a more aromatic finish.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used and will add extra juiciness and flavor. Adjust the cooking time accordingly to ensure they are fully cooked.

What can I substitute if I don’t have Dijon mustard?

You can substitute Dijon mustard with yellow mustard or wholegrain mustard alone, though the flavor will be slightly different. Mixing mustard with a bit of lemon juice can also mimic Dijon’s tanginess.