Creamy Dijon Mustard Chicken
This one pan Creamy Dijon Mustard Chicken is a comforting dish to make that is always a crowd-pleaser!
Servings: 2 people
Calories: 1120kcal
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!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!
Nutrition
Calories: 1120kcal | Carbohydrates: 58g | Protein: 63g | Fat: 71g | Saturated Fat: 38g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 345mg | Sodium: 670mg | Potassium: 2238mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2169IU | Vitamin C: 24mg | Calcium: 249mg | Iron: 4mg