This one pan Creamy Dijon Mustard Chicken is a comforting dish to make that is always a crowd-pleaser! Served on a bed of smooth mashed potato and topped with chives, I honestly get so excited when I know we're having this for dinner.
Looking for more creamy chicken recipes? Look no further because my creamy bruschetta chicken bake, cheesy baked chicken with cream of chicken soup, and easy chicken gorgonzola are three fabulous recipes I make over and over again!
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Tell Me About Dijon Mustard
Dijon Mustard originated in the French city of (you guessed it) Dijon. Mustard had been produced their since the 13th century, but the Dijon mustard recipe was created in the 1850s when a local producer swapped out using vinegar (the common ingredient used) for verjuice (the juice of unripe grapes).
Dijon mustard was never legally protected (unlike Champagne), so it's now made all over the world, but it still remains closely associated with the gorgeous town of Dijon.
Ingredients and Substitutions
Chicken: we're using chicken breast in this recipe and slicing them in half to create thinner breast fillets. You could totally use boneless and skinless chicken thighs if you'd like.
Garlic: fresh garlic is what we want here, but you can alternatively use garlic powder - ½ teaspoon will do.
Dijon: we're using dijon because of its deep and mellow flavour. Other mustards like English mustard are much more pungent and better for brushing over meats rather than creating sauces from them.
Shallots: these add a nice sweetness, but you can use white onions or red onions if you fancy!
Chicken stock: I'm using a chicken stock cube with water. If you've got homemade chicken stock, use that!
Wholegrain mustard: in addition to dijon mustard, we're using wholegrain mustard which adds a sweeter taste and fun poppy texture.
Mixed herbs: you could either use dried thyme, or a mixture of herbs like herbs de Provences, or a combination of dried thyme, rosemary, and parsley.
Cream: single or light cream is great for this recipe. You can use double or full fat cream if you'd like but I don't feel like the dish needs it.
For the mashed potatoes: you're going to need large potatoes (russet or Maris pipers), salted butter, and milk to create these deliciously silky mashed potatoes.
The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!
Step by Step Instructions with Photos
Step 1: First up, we want to marinate the chicken breasts for extra flavour (I highly recommend this step). So, in a bowl, add in 1 teaspoon dijon mustard, 2 minced garlic cloves, 1 tablespoon oil, pinch of flaky salt and grinding of black pepper. Stir to combine, then add in the chicken breasts and stir to coat the chicken breasts. Leave to marinate for minimum 10 minutes (or cover overnight in the fridge).
Step 2: Place a skillet/frying pan on medium heat and drizzle with ½ tablespoon vegetable oil. Once hot, add in the chicken breasts and fry on each side for 3 minutes or until browned (the chicken won't be cooked through). Remove and set aside.
Step 3: In the same pan, add a drizzle more vegetable oil and add in the shallots. Stir fry for 15 minutes until softened and aromatic. Add in the garlic and fry for a further 2 minutes.
Step 4: Once the shallots and garlic are aromatic, add in the chicken stock, 1 heaped teaspoon wholegrain mustard, 1 heaped teaspoon dijon mustard, 1 teaspoon herbs, and 300ml cream. Season with salt and pepper and give everything a stir. Then, nestle in the chicken breasts. Bring to a boil, then reduce to simmer for 10 minutes with the lid on.
Step 5: Meanwhile, cook your potatoes until soft when spiked with a fork (10-15 minutes). Drain and then add in the butter and milk. Blend with a hand blender or a masher until smooth. Season with salt and pepper.
Step 6: Divide your mashed potato between 2 plates and top with the dijon mustard chicken breasts, sauce, and chives. Enjoy!
FAQs
Mashed potato, rice, pasta, or a good slice of toasted sourdough bread.
For sure, replace the chicken breast with tofu chunks and the chicken stock with vegetable stock.
Place any leftovers in airtight containers and store in the fridge for up to 3 days. To reheat, leave the lid ajar and reheat in the microwave until piping hot.
If you tried this Creamy Dijon Mustard Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Creamy Dijon Mustard Chicken
Ingredients
For the chicken marinade
- 2 chicken breasts sliced in half lengthways
- 2 garlic cloves minced
- 1 teaspoon dijon mustard
- 1 tablespoon vegetable oil
For the dijon mustard chicken dish
- 3 shallots finely sliced
- 4 garlic cloves finely sliced
- 300 ml chicken stock ½ chicken stock cube with 300ml water
- 1 heaped tsp dijon mustard
- 1 heaped tsp wholegrain mustard
- 1 teaspoon mixed herbs or dried thyme
- 300 ml cream single or light
For the mashed potatoes
- 400 g large potatoes russet or maris piper potatoes, chopped into small pieces
- 20 g salted butter
- 100 ml milk
For garnish
- 10 g chives finely chopped
Instructions
- First up, we want to marinate the chicken breasts for extra flavour (I highly recommend this step). So, in a bowl, add in 1 teaspoon dijon mustard, 2 minced garlic cloves, 1 tablespoon oil, pinch of flaky salt and grinding of black pepper. Stir to combine, then add in the chicken breasts and stir to coat the chicken breasts. Leave to marinate for minimum 10 minutes (or cover overnight in the fridge).
- Place a skillet/frying pan on medium heat and drizzle with ½ tablespoon vegetable oil. Once hot, add in the chicken breasts and fry on each side for 3 minutes or until browned (the chicken won't be cooked through - we just want to sear them). Remove and set aside.
- In the same pan, add a drizzle more vegetable oil and add in the shallots. Stir fry for 15 minutes until softened and aromatic. Add in the garlic and fry for a further 2 minutes.
- Once the shallots and garlic are aromatic, add in the chicken stock, 1 heaped teaspoon wholegrain mustard, 1 heaped teaspoon dijon mustard, 1 teaspoon herbs, and 300ml cream. Season with salt and pepper and give everything a stir. Then, nestle in the chicken breasts. Bring to a boil, then reduce to simmer for 10 minutes with the lid on.
- Meanwhile, cook your potatoes until soft when spiked with a fork (10-15 minutes). Drain and then add in the butter and milk. Blend with a hand blender or a masher until smooth. Season with salt and pepper.
- Divide your mashed potato between 2 plates and top with the dijon mustard chicken breasts, sauce, and chives. Enjoy!
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