Chicken with creamy Dijon sauce and mashed potatoes – an easy comfort dinner with juicy chicken, rich mustard cream sauce, and fluffy potatoes.

Scale

2 tablespoons olive oil

2 tablespoons butter

2 large chicken breasts

Salt and black pepper to taste

1 teaspoon garlic powder

1 tablespoon butter

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

2 tablespoons Dijon mustard

1/2 cup grated Parmesan cheese

4 medium potatoes, peeled and chopped

2 tablespoons butter (for potatoes)

1/2 cup milk

Salt to taste

Optional: parsley, paprika

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1. Boil potatoes in salted water for 15–20 minutes until tender. Drain, mash with butter and milk, season, and set aside.

2. Heat olive oil and butter in a skillet. Season chicken and cook 5–6 minutes per side until golden and cooked through. Remove and set aside.

3. In the same skillet, melt butter and sauté garlic for 1 minute.

4. Add chicken broth and simmer, scraping the pan.

5. Stir in heavy cream and Dijon mustard. Simmer until slightly thickened.

6. Add Parmesan cheese and mix until smooth.

7. Return chicken to skillet and coat with sauce. Simmer briefly.

8. Serve chicken with mashed potatoes and spoon sauce over the top.

Use Dijon mustard for balanced flavor.

Do not overcook garlic to avoid bitterness.

Add milk when reheating to maintain creamy texture.

Yukon Gold potatoes work best for smooth mash.