There's nothing quite like the combination of tender chicken and perfectly roasted potatoes, especially when they're enveloped in a rich, creamy Dijon sauce. This hearty meal feels both luxurious and comforting, yet it's surprisingly simple to pull together.

I discovered this recipe on a rainy evening when comfort food was exactly what my family needed. Since that night, it’s become one of our go-to dinners, especially when we're craving something filling and flavorful that doesn’t take hours to prepare. Let’s dive into the details!

Why You'll Love This Chicken And Potatoes With Dijon Cream Sauce

Get ready to add a new favorite to your weeknight dinner rotation. This Chicken and Potatoes With Dijon Cream Sauce is bound to win over even the pickiest eaters in your home.

First of all, the flavor is unbeatable. The Dijon mustard adds a tangy brightness to the rich cream sauce, while the tender chicken and crispy potatoes provide a perfect balance of textures. It’s a dish that makes your taste buds sing.

Not only is this recipe delicious, but it's also incredibly simple. With just a handful of ingredients and a few easy steps, you can have this meal on the table in under an hour. It's perfect for those evenings when you want a home-cooked meal without spending all night in the kitchen.

And let’s not forget about the cleanup – or lack thereof! This one-pan wonder keeps dishes to a minimum, making it a breeze to tackle after dinner. Fewer dishes mean more time to relax and enjoy your evening.

Plus, it's a budget-friendly option for feeding a family. You’ll be amazed at how a few simple ingredients can come together to create such an impressive and satisfying meal. Affordable and crowd-pleasing? It’s a win-win.

Ingredients Notes

The magic of this Chicken and Potatoes With Dijon Cream Sauce lies in its simple, yet thoughtfully chosen ingredients. Every element plays a role in building layers of flavor that make this dish unforgettable.

Chicken thighs are the star protein here. Their higher fat content keeps them moist and flavorful throughout the cooking process. You can also use chicken breasts if you prefer, but be careful not to overcook them as they tend to dry out faster.

Yukon gold potatoes are perfect for roasting. Their creamy texture and slightly sweet flavor pair wonderfully with the tangy Dijon sauce. If you can't find Yukon golds, red potatoes are a great alternative, but be sure to cut them into evenly sized pieces for even roasting.

The Dijon mustard adds a zesty, sharp flavor to the sauce. It's the key ingredient that makes this dish stand out, so I highly recommend using a high-quality brand. If you prefer a milder flavor, you can use whole-grain mustard for a touch of texture and a more subtle taste.

Heavy cream forms the base of our luscious sauce. It creates a velvety texture that coats every bite of chicken and potato. For a lighter version, you can swap in half-and-half, but keep in mind the sauce won’t be quite as rich.

You’ll need a heavy, oven-safe skillet or a baking dish for this recipe. A cast-iron skillet works beautifully, allowing you to sear the chicken on the stovetop and then transfer everything seamlessly to the oven for finishing.

How To Make This Chicken And Potatoes With Dijon Cream Sauce

Creating this mouthwatering dish is simpler than you might think. Follow these easy steps for a satisfying meal your whole family will adore.

Start by preheating your oven to 400°F (200°C). As the oven warms up, pat your chicken thighs dry with paper towels and season both sides generously with salt and pepper. Drying the chicken is crucial for getting a nice sear.

Heat some olive oil in your oven-safe skillet over medium-high heat. Once the oil shimmers, add the chicken, skin side down. Let it cook undisturbed for 5-7 minutes until the skin is crispy and golden. Flip the chicken and cook for another 3 minutes, then remove it from the skillet and set it aside.

In the same skillet, add your diced Yukon gold potatoes. Season them with salt, pepper, and a sprinkle of garlic powder. Cook the potatoes for about 5 minutes, stirring occasionally, until they start to brown around the edges.

Once the potatoes have a good sear, add minced garlic to the skillet and sauté until fragrant, about 1 minute. Be careful not to burn the garlic, as it can turn bitter.

Now, it's time to make the sauce. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the Dijon mustard and heavy cream, whisking until the sauce is smooth and creamy. Return the seared chicken to the skillet, nestling it among the potatoes.

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. The sauce will thicken slightly as it bakes, coating everything in a luxurious creaminess.

Storage Options

If you have leftovers (which isn't likely!), they store beautifully. Transfer any remaining chicken and potatoes to an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making it even more delicious the next day.

To reheat, place your leftovers in a skillet over medium heat, adding a splash of chicken broth or cream to loosen the sauce. Warm gently until heated through, stirring occasionally. You can also microwave individual portions for a quick lunch option.

Freezing is another possibility, though the cream sauce may separate a bit upon thawing. To freeze, place the cooled chicken and potatoes in a freezer-safe container and store for up to 2 months. Thaw overnight in the refrigerator and reheat as described above.

Variations and Substitutions

This recipe is incredibly versatile, so feel free to put your own spin on it.

For a lower-carb option, swap the potatoes for cauliflower florets. They roast beautifully and soak up the creamy Dijon sauce just as well as the potatoes do.

You can add some green vegetables to make it a one-pan meal. Try adding green beans or asparagus during the last 10 minutes of baking for a pop of color and freshness. The veggies will absorb the flavors from the sauce, making them extra delicious.

If you’re not a fan of Dijon mustard, whole-grain mustard is a fantastic alternative. It has a milder taste and adds a lovely texture to the sauce. You can even use a combination of both if you’re feeling adventurous.

For a Mediterranean twist, add some lemon zest and a handful of chopped fresh herbs like rosemary, thyme, or parsley. The bright, herbaceous flavors pair wonderfully with the creamy sauce.

Experiment and have fun with this recipe! It’s one of those dishes that invites creativity, so don’t be afraid to customize it to your taste preferences.