Chicken and Potatoes with Dijon Cream Sauce

Chicken and potatoes with Dijon cream sauce is a comforting, flavorful meal that combines tender, juicy chicken with crispy potatoes, all smothered in a rich and tangy Dijon cream sauce. This dish is easy to make, yet feels special enough for a family dinner or a weekend treat. The creamy sauce, with its balance of Dijon mustard, garlic, and fresh herbs, perfectly complements the savory chicken and crispy potatoes, making every bite irresistible.

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and packed with flavor. The Dijon cream sauce adds a tangy richness that elevates the chicken and potatoes, while the potatoes crisp up beautifully in the pan. The combination of chicken and potatoes is classic, and the creamy sauce makes it feel indulgent without being overly heavy. It’s a one-pan meal, so cleanup is a breeze, and the flavors meld together so well. This dish is perfect for a cozy dinner or when I want something delicious and comforting that doesn’t take hours to prepare.

Ingredients

• 4 boneless, skinless chicken breasts

• 1 lb baby potatoes, halved or quartered

• 2 tablespoons olive oil

• Salt and pepper to taste

• 3 cloves garlic, minced

• 1 tablespoon Dijon mustard

• 1 cup heavy cream

• 1 tablespoon fresh parsley, chopped (optional, for garnish)

• 1 teaspoon dried thyme (optional)

• 1 tablespoon butter (optional, for extra richness)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Cook the Potatoes: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the halved or quartered baby potatoes and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the potatoes start to brown and become crispy on the outside. Remove the potatoes from the skillet and set them aside.

3. Cook the Chicken: In the same skillet, add the remaining tablespoon of olive oil. Season the chicken breasts with salt and pepper, and cook for 5-7 minutes per side, until they are golden brown and cooked through (internal temperature of 165°F/75°C). Once cooked, remove the chicken from the skillet and set it aside with the potatoes.

4. Make the Dijon Cream Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the Dijon mustard, scraping up any bits from the bottom of the skillet. Pour in the heavy cream, stirring to combine, and let the sauce simmer for 3-5 minutes, until it thickens slightly. Taste and adjust seasoning with salt, pepper, and thyme.

5. Combine Everything: Return the chicken and potatoes to the skillet, nestling them into the Dijon cream sauce. Spoon some sauce over the chicken and potatoes, and place the skillet in the oven. Bake for 10-12 minutes, or until everything is heated through and the sauce is bubbly.

6. Garnish and Serve: Remove from the oven and sprinkle with freshly chopped parsley. Serve the chicken and potatoes with the creamy Dijon sauce spooned over the top.

Servings and Timing

This recipe serves 4 people and takes about 40 minutes from start to finish, making it a quick and easy meal that feels indulgent. It’s perfect for a cozy family dinner or a special occasion.

Variations

I sometimes like to add vegetables like green beans, carrots, or broccoli to this dish for added color and nutrients. You can sauté the vegetables in the same skillet as the potatoes or roast them alongside the chicken. For a lighter version, you can swap the heavy cream with half-and-half or even coconut milk, though it will alter the flavor slightly. If I want to make it spicier, I add a pinch of red pepper flakes to the Dijon cream sauce for an extra kick.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I warm it up in the microwave or on the stovetop, adding a splash of cream or water to loosen up the sauce if it thickens too much. The chicken and potatoes will still be delicious the next day, and it’s a great meal to prep ahead of time.

FAQs

Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken breasts or thighs. Just be sure to adjust the cooking time, as bone-in pieces take longer to cook. You may need to cook the chicken for 8-10 minutes per side, depending on thickness.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and potatoes in advance, then store them separately in the fridge. When ready to serve, heat everything up in the oven, add the sauce, and bake until heated through.

Can I use a different type of mustard?

While Dijon mustard is the key flavor for this sauce, you can swap it for yellow mustard or whole grain mustard if that’s what you have on hand. Each will bring a slightly different flavor, but it will still work well in the sauce.

How can I make the sauce thicker?

If you prefer a thicker sauce, you can whisk in a little cornstarch mixed with water or simmer the sauce for a few extra minutes to let it reduce and thicken naturally.

Can I make this dish with sweet potatoes instead of regular potatoes?

Yes, sweet potatoes would work great in this dish. They will add a slight sweetness that pairs nicely with the savory chicken and Dijon sauce.

Conclusion

Chicken and potatoes with Dijon cream sauce is a comforting, flavorful meal that’s perfect for any night of the week. The creamy Dijon sauce ties everything together beautifully, making it rich, savory, and satisfying. The tender chicken and crispy potatoes make for a great combination, and the whole dish comes together in just 40 minutes. Whether you’re cooking for the family or hosting a dinner, this dish is sure to impress and become a favorite at your table.

Print