Skillet Creamy Dijon Chicken with Herb Mashed Potatoes
Equipment
- Large Skillet
- Large Pot
- Potato Masher
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 3 tablespoons Dijon mustard
- 1 cup heavy cream
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
- Place the potatoes in a large pot and cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes.
- While the potatoes cook, season the chicken breasts with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden on both sides and cooked through, about 6 minutes per side. Remove the chicken to a plate.
- Add the garlic to the same skillet and cook for 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits. Stir in the Dijon mustard and heavy cream. Simmer the sauce for 3 to 4 minutes until it thickens slightly. Return the chicken to the skillet and spoon sauce over the top.
- Drain the potatoes and return them to the pot. Add the butter, milk, and remaining 1/4 teaspoon pepper. Mash until smooth, then stir in the parsley and chives.
Notes
Mash the potatoes right after draining so they stay light. If the Dijon sauce thickens too much while sitting, add a splash of broth or milk to loosen it before serving. Leftovers reheat gently on the stovetop with a little extra cream to restore the texture.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Large Pot, Potato Masher
Cuisine: American
Equipment: Large Skillet, Large Pot, Potato Masher