Chicken in Creamy Garlic Parmesan Sauce with Fluffy Mashed Potatoes

Tender chicken breast with a golden crust, generously coated in a creamy garlic-Parmesan sauce, and fluffy mashed potatoes with a delicate hint of Dijon — a cozy, restaurant-style dinner you can make at home with ease. The potatoes are baked unwrapped for deeper flavor, while the sauce comes together in the skillet in just minutes.

Ingredients

• Potatoes — 1.1 lb | 500 g (2–3 medium potatoes)
• Olive oil — 2 tbsp | 30 ml
• Salt and black pepper — to taste
• Unsalted butter — 1 tbsp | 15 g
• Milk — 2 tbsp | 30 ml
• Dijon mustard — 1 tsp | 5 ml
• Skinless chicken breast — 1 piece (10.6–12.3 oz | 300–350 g)
• Paprika — 1 tsp | 2 g
• Garlic powder — 1/2 tsp | 1 g
• Onion powder — 1/2 tsp | 1 g
• Shallot — 1/2, finely chopped
• Garlic — 1 clove, finely minced
• Chicken stock — 3.4 fl oz | 100 ml
• Crème fraîche — 1.7 fl oz | 50 ml
• Parmesan — 0.7 oz | 20 g, grated
• Honey — 1 tsp | 5 ml
• Parsley — 1 tbsp | 4 g, chopped
• Chives — 1 tbsp | 3 g, chopped
• Lemon juice — 1 tsp | 5 ml

Step-by-step recipe

1. Preheat the oven to 400°F | 200°C. Wash the potatoes well, pat dry, rub with 1 tbsp | 15 ml olive oil and a pinch of salt, then prick several times with a fork.
2. Bake the potatoes unwrapped for 50–60 minutes, until tender (the flesh should be easily pierced with a knife).
3. Split the hot potatoes, scoop the flesh into a bowl, and mash until smooth with 1 tbsp | 15 g butter, 2 tbsp | 30 ml milk, 1 tsp | 5 ml Dijon mustard, and a pinch of black pepper. Keep the mash warm.
4. Lightly score the chicken breast crosswise (not deeply), season with salt, pepper, paprika, garlic powder, and onion powder. Drizzle with 1 tbsp | 15 ml olive oil and rub in the spices.
5. Heat a skillet over medium-high heat. Lay in the chicken, scored side down, and cook for 5–6 minutes until nicely browned. Turn and cook until done (internal temperature 155–158°F | 68–70°C), then transfer to a plate and cover loosely with foil.
6. In the same skillet, sauté the shallot for 2–3 minutes until soft. Add the garlic and cook for another 30–60 seconds, just until fragrant.
7. Pour in the chicken stock and reduce over medium heat by about one-third. Stir in the crème fraîche, grated Parmesan, and honey until smooth.
8. Add the parsley, chives, and a little lemon juice. Taste and adjust with salt and pepper if needed.
9. Serve the chicken with the mashed potatoes, spooning over plenty of the creamy garlic sauce and finishing with fresh herbs.

Serving

Spoon the mash onto plates and set the chicken breast on top. Nap with the hot sauce, add a sprinkle of grated Parmesan, and finish with fresh herbs for a bright contrast and aroma.

Tips and variations

• Crème fraîche substitute: use full-fat sour cream, 20–25%, or 20–33% cream. For a lighter version, use Greek yogurt and add a little more lemon juice.
• No shallot? Use red onion or yellow onion, finely chopped.
• For a stronger garlic flavor, add a pinch of granulated garlic at the end or warm another clove in the oil.
• To speed up the potatoes, microwave the pricked potatoes for 8–10 minutes first, then finish in the oven for flavor and a better skin.
• Checking chicken doneness: if you do not have a thermometer, pierce the thickest part — the juices should run clear.
• For more sauce, increase the stock and crème fraîche by 1.5–2 times and reduce to the desired consistency.

Nutritional value (per serving)

Calories	650 kcal
Protein	45 g
Fat	28 g
Carbohydrates	60 g
Fiber	6 g
Sugars	7 g
Sodium	1600 mg

FAQ

What can I use instead of crème fraîche if I do not have it?

Use sour cream, 20–25%, or 20–33% cream. Greek yogurt also works: add a pinch of salt and a little lemon juice to balance the flavor.

Can I make this dish with chicken thighs?

Yes. Sear the thighs skin-side down for 6–7 minutes until golden, then finish over low heat under a lid or in the oven at 356°F | 180°C until the internal temperature reaches 165°F | 74°C.

How do I make mashed potatoes without baking them first?

Boil peeled potatoes in salted water until tender, drain well, then mash with butter, milk, mustard, and pepper. Baked potatoes give a deeper flavor, but boiled potatoes work very well too.