Creamy Chicken Mustard & Potatoes

It is 6pm and you need dinner fast. If you are craving something creamy and comforting, this works. This Creamy Chicken Mustard and Potatoes is a total game-changer. It delivers high-end restaurant flavor right in your kitchen.

WHY YOU’LL MAKE THIS CREAMY CHICKEN MUSTARD AND POTATOES AGAIN

You will love how this dish balances tangy mustard with rich cream. It is the ultimate comfort food for a chilly Fall evening. Everything comes together in about 45 minutes total. This recipe is perfect for a quick weeknight dinner. Your family will think you spent hours cooking. It is reliable, filling, and very easy to clean up.

HOW THIS COMES TOGETHER

This dish starts by parboiling potatoes for perfect tenderness. You sear the chicken to get a golden crust. Then, you build a simple sauce with cream and mustards. It is a fail-proof method for juicy chicken. Even beginners can master this sauce in minutes.

WHAT YOU’LL NEED

Gather these simple pantry staples and fresh ingredients for a satisfying meal tonight.

• 4 boneless skinless chicken breasts
• 500g baby yellow potatoes, halved
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 250ml heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 150ml low-sodium chicken stock
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons fresh parsley, chopped

STEP-BY-STEP DIRECTIONS

1. Place halved potatoes in a pot of cold salted water. Bring to a boil and simmer for 10 minutes or until parboiled. Drain and set aside.
2. Season chicken breasts on both sides with salt and black pepper.
3. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and cooked through. Remove chicken and tent with foil.
4. In the same skillet, sauté the diced onion for 3 minutes until translucent. Add minced garlic and cook for 60 seconds until fragrant.
5. Deglaze the pan with chicken stock, scraping the fond from the bottom.
6. Reduce heat to medium-low. Whisk in the Dijon mustard, whole grain mustard, heavy cream, and dried thyme.
7. Add the parboiled potatoes to the skillet. Simmer for 5 minutes until the sauce reduces and thickens properly.
8. Return the chicken and any accumulated juices to the pan. Spoon the sauce over the chicken and heat through for 2 minutes.
9. Garnish with fresh parsley and serve immediately.

HOW TO SERVE IT

Serve this hot right out of the skillet for the best experience. Spoon plenty of the extra mustard sauce over everything. It looks beautiful enough for casual hosting with friends. Pair it with a side of steamed green beans. A piece of crusty bread helps soak up the sauce.

LEFTOVERS & STORAGE

Store any leftovers in an airtight container. Keep them in the fridge for three days. Reheat gently on the stove over low heat. This keeps the sauce from separating. You might need a splash of milk to thin it. This meal holds up well for work lunches.

MAKE IT EVEN BETTER (PRO TIPS)

• Don’t skip parboiling the potatoes or they will stay hard.
• Use a meat thermometer to keep the chicken juicy.
• Always deglaze the pan to get those flavorful bits.
• Add a pinch of red pepper flakes for extra heat.
• Use fresh parsley at the end for a bright pop.
• This dish is perfect for busy weeknights because it is hearty.
• Try high-quality Dijon for the best tangy flavor.

EASY WAYS TO CHANGE IT UP

• Add a handful of baby spinach at the end for greens.
• Swap chicken breasts for boneless thighs if you prefer dark meat.
• Use rosemary instead of thyme for a woodsy winter flavor.
• Make it dairy-free by using full-fat coconut milk instead.

QUICK QUESTIONS

Can I use regular potatoes?

Yes, but cut them into small one-inch chunks first. This ensures they cook at the same rate as the sauce.

Is this dish spicy?

No, it is savory and tangy. The mustard adds flavor without much heat at all.

What if I only have one type of mustard?

You can use just Dijon mustard if needed. The texture will be smoother but still tastes great.

I hope you love this Creamy Chicken Mustard and Potatoes as much as I do. It is simple, fast, and incredibly satisfying. Give it a try tonight!

— Ethan

Creamy Chicken Mustard & Potatoes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 580

Ingredients Method

Ingredients

  

• 4 boneless skinless chicken breasts
• 500 g baby yellow potatoes, halved
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic , minced
• 250 ml heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 150 ml low -sodium chicken stock
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons fresh parsley, chopped

Method

 

1. Place halved potatoes in a pot of cold salted water. Bring to a boil and simmer for 10 minutes or until parboiled. Drain and set aside.
2. Season chicken breasts on both sides with salt and black pepper.
3. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and a minimum internal temperature of 74°C (165°F) is reached. Remove chicken and tent with foil.
4. In the same skillet, sauté the diced onion for 3 minutes until translucent. Add minced garlic and cook for 60 seconds until fragrant.
5. Deglaze the pan with chicken stock, scraping the fond from the bottom of the skillet.
6. Reduce heat to medium-low. Whisk in the Dijon mustard, whole grain mustard, heavy cream, and dried thyme.
7. Add the parboiled potatoes to the skillet. Simmer for 5 minutes until the sauce reduces and thickens to a coat-the-back-of-a-spoon consistency.
8. Return the chicken and any accumulated juices to the pan. Spoon the sauce over the chicken and heat through for 2 minutes.
9. Garnish with fresh parsley and serve immediately.