Description
This Chicken with Mashed Potatoes recipe features perfectly seared chicken breasts baked in a tangy mustard cream sauce and served over fluffy homemade mashed potatoes. Ready in under an hour with simple pantry ingredients, it’s the ultimate comfort food for busy weeknights or cozy family dinners. The combination of buttery potatoes, tender chicken, and rich creamy gravy creates an irresistible meal that tastes like it came from a fancy restaurant.
Ingredients
For the Mashed Potatoes:
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1 lb russet potatoes
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1½ tablespoons butter
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¼ cup heavy cream
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Salt to taste
For the Chicken:
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2 chicken breasts
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1½ tablespoons butter
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½ tablespoon olive oil
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¼ teaspoon garlic powder
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Salt and black pepper to taste
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Chopped fresh parsley for garnish
For the Cream Sauce:
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1½ tablespoons butter
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1 tablespoon mustard (I use Dijon, but yellow works too!)
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1 teaspoon garlic paste
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½ tablespoon all-purpose flour
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½ cup chicken broth
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Salt and pepper to taste
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½ cup heavy cream
Substitutions:
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Heavy cream: Use half-and-half for a lighter version, or full-fat coconut milk for dairy-free
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Russet potatoes: Yukon Golds work beautifully and give a buttery flavor
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Chicken breasts: Boneless thighs are juicier and more forgiving if you’re worried about dryness
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Mustard: Whole grain mustard adds texture, or use honey mustard for sweetness
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Chicken broth: Vegetable broth works in a pinch
Instructions
Peel the potatoes which is annoying but necessary, then chop them into chunks. I shoot for 2-inch pieces but mine always end up random sizes and it’s fine as long as they’re not wildly different. Throw them in your biggest pot, cover with cold water from the tap, add salt. My mom always said start with cold water but I honestly don’t know why, something about even cooking. Bring it up to a boil then turn it down to medium. Cook for 15-20 minutes depending on how big your chunks are. Stick a fork in the biggest piece—if it slides through easy they’re done. If there’s resistance give it a few more minutes.
Drain them really well in a colander. I shake mine around a bunch because extra water makes them runny and sad. Put them back in the hot pot off the heat. Drop the butter in and just let it melt for a minute while you pour yourself some coffee or check your phone or whatever. Then add the cream and salt. Now grab your potato masher and go to town. Mash until they’re smooth and fluffy. Do NOT—and I cannot stress this enough—use an electric mixer. I did this exactly one time in 2020 thinking I’d be efficient and they turned into what can only be described as paste. Like actual paste you’d use for crafts. My husband still brings it up when he wants to tease me. Hand mashing only. Stop when they look good. Put a lid on the pot to keep them warm.
Get paper towels and pat the chicken breasts dry. Wet chicken won’t brown right, it just steams and looks gray which is gross. Season both sides with salt, pepper, and garlic powder. Don’t be shy here because under-seasoned chicken is depressing. If your breasts are those gigantic Costco ones that are basically half a chicken each, whack them with something heavy to flatten them out. I’ve used a rolling pin, a wine bottle, the bottom of a small saucepan. Whatever’s nearby.
Turn your oven to 375°F. Put your oven-safe skillet on medium heat with the butter and olive oil in it. When the butter melts and starts bubbling, carefully add the chicken breasts. Now this is the part where you have to resist checking on them. I know it’s hard. I’m a chronic checker. But leave them alone for a full 5 minutes. Set a timer on your phone if you have to. Then flip them over—they should have this gorgeous golden-brown crust—and cook another 5 minutes on the other side. Take them out and put them on a plate. They’re not cooked through yet which is fine and on purpose.
Same skillet with all those brown crusty bits stuck to the bottom—those are called fond and they’re pure flavor so don’t wash them off. Keep the heat at medium and add another chunk of butter. When it melts throw in the garlic paste. It’ll sizzle and smell incredible for like 30 seconds. Then sprinkle in the flour and whisk it around constantly for about a minute. You’ll get this paste-looking thing which is your roux. Looks weird but it’s right.
Pour in your chicken broth slowly while whisking. Key word slowly because if you dump it all at once you’ll get lumps everywhere. Though honestly even if you get lumps just whisk harder and they usually smooth out eventually. Add the mustard, salt, pepper, then the cream. Let the whole thing bubble gently for maybe 2 minutes until it thickens up a bit. Should coat the back of a spoon but still drizzle off. Too thick add more broth. Too thin let it simmer longer.
Put your chicken back in the skillet right into that sauce. Spoon some sauce over the tops so they’re coated. Stick the whole skillet in the oven for 15 minutes. This finishes cooking the chicken while letting it hang out in that sauce absorbing all the flavor. Check it with your meat thermometer in the thickest part—needs to hit 165°F or you’re asking for trouble. Before I got a thermometer I was just guessing and hoping and probably giving everyone mild food poisoning half the time. Now I know for sure.
Scoop a huge pile of mashed potatoes onto plates. I’m talking like small mountain-sized. Add a chicken breast on top or beside it depending on how you feel about presentation. Then just pour that sauce all over like you’re trying to drown it. The sauce is honestly the best part so be generous. Chop up some parsley and sprinkle it on top. Makes it look fancy like you saw it in a magazine. My sister always takes pictures of her plate when I make this which is flattering I guess. Takes my family about 90 seconds to demolish the whole thing.
Notes
Use a potato ricer instead of a masher if you want the silkiest, fluffiest mashed potatoes you’ve ever experienced. It’s a game-changer! If your sauce becomes too thick while baking, just whisk in a tablespoon or two of warm chicken broth to loosen it up. For extra flavor, add fresh thyme or rosemary to the sauce.
Common mistakes to avoid: Don’t over-mash your potatoes or they’ll turn gluey. Don’t crowd the skillet when searing chicken—if using more than 2 breasts, work in batches. And never add cold cream to hot potatoes; warm it slightly first or let the butter melt before adding it.
Smart shortcut: Use store-bought rotisserie chicken! Just skip the searing step, shred the chicken, and add it to the finished sauce. Warm everything through in the oven for 10 minutes.
Flavor Variations & Suggestions
Herb Lovers: Add fresh thyme, rosemary, or sage to the sauce. Stir in at the end for maximum flavor.
Cheesy Dream: Fold ½ cup shredded sharp cheddar or Parmesan into the mashed potatoes. You can also sprinkle cheese over the chicken before baking.
Lemon Brightness: Add the zest of one lemon to the sauce and a squeeze of juice at the end for a fresh, zingy version.
Bacon Everything: Crumble cooked bacon over the finished dish. Because bacon makes everything better.
Mushroom Magic: Sauté sliced mushrooms in the skillet before making the sauce, then add them back in. Earthy and delicious!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: American