Description
This Creamy Dijon Mustard Chicken recipe features tender chicken breasts marinated in garlic and Dijon mustard, pan-seared to perfection, then simmered in a rich and flavorful mustard cream sauce with shallots and herbs. Served alongside smooth buttery mashed potatoes infused with chives, it’s a comforting and elegant meal perfect for any weeknight dinner.
Ingredients
Scale
For the Chicken and 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
For the Sauce
- 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
For the 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)
- Salt and black pepper to taste
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 to mix, then add the chicken breasts, coating them well. Let 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 add 1/2 tbsp vegetable oil. When hot, add the marinated chicken breasts and fry for about 3 minutes on each side until browned but not cooked through. Remove and set aside.
- Sauté Shallots and Garlic: In 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 sliced garlic cloves and cook for an additional 2 minutes, stirring frequently.
- Prepare the Sauce and Simmer Chicken: Add the chicken stock, 1 heaped tsp wholegrain mustard, 1 heaped tsp Dijon mustard, and 1 tsp mixed herbs to the pan along with the cooked shallots and garlic. Pour in the 300 ml cream, season with salt and pepper, and stir to combine. Nestle the seared chicken breasts into the sauce, bring to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes until the chicken is cooked through and tender.
- Cook the Potatoes: While the chicken simmers, boil the chopped potatoes in salted water for 10-15 minutes or until they are soft when pierced with a fork. Drain well.
- Mash the Potatoes: Return the drained potatoes to the pot or a bowl, add the salted butter and milk, then mash with a hand blender or potato masher until smooth. Season with salt and pepper to taste.
- Serve: Plate the mashed potatoes, top with the creamy Dijon mustard chicken breasts and generous spoonfuls of sauce, then garnish with finely chopped chives. Enjoy your comforting and flavorful meal!
Notes
- Marinating the chicken overnight enhances the flavor and tenderness of the dish.
- Use light or single cream to keep the sauce creamy but less heavy.
- Russet or Maris Piper potatoes are best for creamy mashed potatoes due to their starchy texture.
- Adjust the quantity of mustard to your taste preference — add more for extra tang.
- For a thicker sauce, reduce the sauce by simmering a few extra minutes before adding the chicken back in.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Keywords: Creamy Dijon Mustard Chicken, Chicken Breast Recipe, Mustard Sauce Chicken, Creamy Chicken Dinner, Comfort Food, Easy Chicken Recipe
