When I need a cozy comfort meal fast, I whip up this creamy chicken and mashed potatoes in just 35 minutes! This easy dinner features juicy chicken breasts served over creamy mashed potatoes, all smothered in a simple broth-based Dijon gravy. Everything cooks on the stovetop at the same time, so I can get dinner ready on busy weeknights with ease.
Chicken Breasts with Mashed Potatoes and Dijon Sauce
Chicken, mashed potatoes, and gravy just screams comfort to me, and I managed to make a quick dinner out of it with a delicious twist. I serve pan-seared chicken breasts atop a fluffy pile of homemade mashed potatoes, and finish with a creamy Dijon sauce that ties everything together. The sauce is basically my simple chicken gravy, with the addition of Dijon mustard and soy sauce for a little zing.
You’ll be surprised by how easily this all comes together! Each part of the meal is quite simple, and it’s easy to manage everything together on the stovetop. In about half an hour, you’ll have the most delicious chicken and mashed potatoes ready for the family.
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How to Keep Chicken Breasts Juicy
For the juiciest chicken, let it cook undisturbed until it releases easily from the pan and reaches 165°F in the center. Resting the chicken for a few minutes before serving helps lock in moisture, making this creamy chicken and mashed potatoes even more satisfying.
Creamy Chicken and Mashed Potatoes Recipe
Ingredients
For the Mashed Potatoes:
- 2 pounds Russet potatoes (peeled and quartered*)
- 1 cup milk (**)
- 3 tablespoons unsalted butter (⅜ stick)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Chicken:
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground paprika
- ½ teaspoon ground black pepper
- 1½ pounds boneless, skinless chicken breasts (***)
- 1-2 tablespoons olive oil
For the Gravy:
- 3 tablespoons unsalted butter (⅜ stick)
- 3 tablespoons all-purpose flour (****)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups low-sodium chicken broth
- 2 teaspoons low-sodium soy sauce (*****)
- 1 teaspoon Dijon mustard
- salt and pepper (to taste)
Instructions
For the Mashed Potatoes:
- Place the potatoes in a large pot covered in water. Bring to a boil, cooking until the potatoes are fork tender, about 15 minutes. Drain off the water.2 pounds Russet potatoes
- Mash the potatoes with a potato masher.
- Stir in the milk, butter, salt, and pepper until incorporated.1 cup milk, 3 tablespoons unsalted butter, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Taste, and add more salt and pepper if needed.
For the Chicken:
- Meanwhile, combine all the chicken seasoning ingredients in a dish. Sprinkle the seasoning over the chicken.½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground paprika, ½ teaspoon ground black pepper, 1½ pounds boneless, skinless chicken breasts
- Heat the olive oil in a large skillet over medium-high heat. Once heated, add in the chicken breasts. Cook for 7-8 minutes on each side until the chicken is cooked through to 165°F and browned on the outside.1-2 tablespoons olive oil
For the Gravy:
- Melt the butter in a saucepan over medium heat. Then, whisk in the flour, garlic powder, and onion powder.3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Slowly pour in the chicken broth while whisking continuously until completely incorporated. Then, whisk in the soy sauce and Dijon mustard.2 cups low-sodium chicken broth, 2 teaspoons low-sodium soy sauce, 1 teaspoon Dijon mustard
- Let the mixture simmer, and continue whisking until the mixture thickens. Add in more broth if needed. Season with salt and pepper to taste.salt and pepper
- Serve the chicken and mashed potatoes together. Top with gravy.
Notes
- Start the potatoes in cold, well-salted water for even cooking and better flavor.
- Mash while hot for the smoothest texture.
- Warm the milk and butter before adding for creamier potatoes.
- Pound thicker breasts slightly so they cook evenly.
- Let chicken sit 10 minutes at room temp. for better browning.
- Don’t flip too soon; let them sear, then rest briefly before serving.
- Cook the flour in butter 30-60 seconds to remove the raw flour taste.
- Add the broth slowly while whisking to keep the gravy smooth.
- Season at the end–soy sauce adds salt quickly.
- If too thick, whisk in a splash of warm broth or milk.
- Make the gravy while the chicken cooks so everything finishes together.
- Keep the mashed potatoes warm, covered, over very low heat, stirring occasionally.
- Serve with a side of steamed or roasted green beans and a sprinkle of fresh parsley for garnish.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken with Mashed Potatoes and Gravy Step by Step
Prep: Gather the list of ingredients for the mashed potatoes, chicken, and gravy. Peel and quarter the potatoes so they cook evenly (you can leave the skins on if you like chunkier mashed potatoes). Getting everything prepped now makes the cooking part feel easy and relaxed.
Boil the Potatoes: Place 2 pounds of peeled and quartered Russet potatoes in a large pot then cover them with cold water. Starting the potatoes in cold, salted water helps them cook evenly and gives them better flavor. Add a generous pinch of salt, then bring the pot to a boil. Cook for about 15 minutes, or until the potatoes are fork-tender. Drain well.
Season the Chicken: While the potatoes boil, combine ½ teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of ground paprika, and ½ teaspoon of ground black pepper in a dish. Sprinkle the seasoning evenly over both sides of 1½ pounds of boneless, skinless chicken breasts. If the chicken breasts are thick, pound them slightly so they cook evenly.
Cook the Chicken: Heat 1-2 tablespoons of olive oil in a large skillet set over medium-high heat. Once the oil is hot, add the chicken breasts and let them cook undisturbed for 7-8 minutes per side, until browned and cooked through to 165°F. Avoid flipping too early–letting the chicken sear properly gives you better color and flavor. Once cooked, remove from the skillet and let the chicken rest (tent with foil to keep warm) for a few minutes to keep it juicy while you finish the potatoes and make the Dijon sauce.
Mash the Potatoes: While the potatoes are still hot, mash them with a potato masher. Here is where you can start to decide on the texture you prefer. Mash less for chunkier potatoes, or mash more for smoother potatoes.
Season the Potatoes: Then stir in 1 cup of milk, 3 tablespoons of unsalted butter, ¾ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper, until everything is combined. For extra creamy mashed potatoes, warm the milk and butter before adding.
Adjust the Texture: Continue mashing and folding until the potatoes reach your preferred texture. Taste and adjust the seasoning if needed. For smoother potatoes, pulse in a food processor. Cover the potatoes with a lid to keep them warm while you make the sauce.
Make a Roux: In a saucepan set over medium heat, melt 3 tablespoons of unsalted butter. Whisk in 3 tablespoons of all-purpose flour, ¼ teaspoon of garlic powder, and ¼ teaspoon of onion powder. Cook for 30-60 seconds, whisking constantly. This step cooks out the raw flour taste and creates a smooth base for the gravy.
Season the Gravy: Slowly pour in 2 cups of chicken broth, whisking continuously to keep the gravy smooth. Then, whisk in 2 teaspoons of low-sodium soy sauce and 1 teaspoon of Dijon mustard for depth.
Thicken the Gravy: Let the gravy simmer for 3-5 minutes, whisking often, until thickened. If it gets too thick, add a splash of warm broth. Taste and season with salt and pepper if needed. The soy sauce adds salt quickly, so it’s best to season at the very end.
Serve: Serve the seared chicken over the mashed potatoes, and spoon plenty of warm Dijon gravy over the top. Everything should come together creamy, cozy, and perfect for a weeknight dinner!
How to Store, Freeze, and Reheat
Store leftover creamy chicken and mashed potatoes in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months. For best texture, keep the chicken, mashed potatoes, and Dijon sauce stored separately if possible.
Let thaw overnight in the refrigerator before reheating the chicken and gravy gently on the stovetop or in the microwave (in short bursts, stirring between) until warmed through. Add a splash of chicken broth or milk to loosen the gravy or mashed potatoes as needed.
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