Chicken and Potatoes with Dijon Cream Sauce Recipe

Looking for a cozy and comforting meal that’s easy to whip up any night of the week? This Chicken and Potatoes with Dijon Cream Sauce recipe is just what you need. It’s packed with rich flavors, has a creamy sauce that feels indulgent, and is a one-pan wonder that saves you time. The Dijon mustard in the cream sauce adds a tangy twist that pairs beautifully with tender chicken and crispy potatoes.

Why You’ll Love This Recipe

This recipe has all the elements of a great weeknight dinner:

• Incredible Flavor: The combination of Dijon mustard and cream creates a sauce that’s tangy, rich, and balanced.
• Easy to Make: With a few simple steps, you can have this meal on the table in under an hour.
• Comforting and Filling: The chicken and potatoes are satisfying and make for a hearty meal.

Step-by-Step Instructions

Step 1: Preparing the Chicken

Start by preheating your oven to 400°F (200°C). Season the chicken breasts with garlic powder, salt, and pepper. In a large oven-safe skillet, heat olive oil over medium heat. Sear the chicken for 3-4 minutes on each side until the skin is golden brown. Remove the chicken and set aside.

Step 2: Roasting the Potatoes

Toss the halved baby potatoes in olive oil, rosemary, salt, and pepper. Arrange them on a baking sheet and roast in the oven for 25-30 minutes or until golden and crispy. Stir halfway through to ensure even roasting.

Step 3: Making the Dijon Cream Sauce

In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the Dijon mustard, followed by the chicken broth. Allow the mixture to simmer for 2-3 minutes, then stir in the heavy cream and thyme. Let the sauce cook for another 5 minutes until slightly thickened.

Tips for the Perfect Chicken and Potatoes

Achieving Crispy Chicken Skin

To get that beautiful crispy skin on the chicken, make sure the skillet is hot before adding the chicken. Don’t move the chicken around too much—let it sear properly.

Perfectly Roasted Potatoes

Cutting the potatoes into equal-sized halves helps them roast evenly. Make sure to spread them out on the baking sheet so they aren’t overcrowded.

Customizing the Recipe

Swapping Ingredients

You can easily swap the baby potatoes for sweet potatoes or even carrots for a sweeter twist. If you prefer dark meat, chicken thighs work wonderfully in this recipe.

Adjusting the Seasoning

Feel free to adjust the salt, pepper, and even the mustard to your taste. For a spicier kick, add a pinch of red pepper flakes to the sauce.

How to Serve Chicken and Potatoes with Dijon Cream Sauce

Serve the chicken with a generous drizzle of Dijon cream sauce over the top and a side of crispy roasted potatoes. Pair it with a light green salad or some roasted veggies for a complete meal. A glass of white wine, like Chardonnay, complements the creamy sauce perfectly.

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and potatoes in a 350°F oven for 10-15 minutes. You can also freeze the chicken and potatoes, but the cream sauce is best enjoyed fresh.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, chicken thighs add a richer flavor and work well in this recipe. Just adjust the cooking time as thighs may need a little longer to cook through.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free since it doesn’t contain any flour or gluten-containing ingredients.

Can I substitute other types of mustard?

You can substitute Dijon mustard with whole-grain mustard or even spicy brown mustard, but the flavor will vary slightly.

Nutritional Information

Each serving of Chicken and Potatoes with Dijon Cream Sauce contains approximately:

• Calories: 550
• Protein: 35g
• Fat: 35g
• Carbohydrates: 25g

Conclusion

If you’re looking for a flavorful, comforting, and easy-to-make dinner, this Chicken and Potatoes with Dijon Cream Sauce is the perfect choice. The combination of tender chicken, crispy potatoes, and tangy cream sauce will leave your taste buds craving more. It’s a dish that brings comfort and elegance to your dinner table with minimal effort.

FAQs

What type of potatoes works best for roasting?

Baby potatoes or Yukon gold potatoes work best for roasting because they become crispy on the outside while staying soft on the inside.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and roast the potatoes in advance, then reheat everything before serving. Just make sure the sauce is freshly made for the best flavor.

How do I keep the chicken moist?

Searing the chicken first locks in the juices, and finishing it in the oven helps ensure it stays moist.

Can I add vegetables to this dish?

Absolutely! Adding roasted vegetables like carrots, broccoli, or Brussels sprouts would be a great addition.

Can I make the Dijon sauce spicier?

Yes, adding a dash of cayenne pepper or red pepper flakes will give the sauce an extra kick of heat.

Yield: 4

Chicken and Potatoes with Dijon Cream Sauce Recipe

Print

Looking for a cozy and comforting meal that’s easy to whip up any night of the week? This Chicken and Potatoes with Dijon Cream Sauce recipe is just what you need. It’s packed with rich flavors, has a creamy sauce that feels indulgent, and is a one-pan wonder that saves you time. The Dijon mustard in the cream sauce adds a tangy twist that pairs beautifully with tender chicken and crispy potatoes.

Prep Time 10 minutes

Cook Time 30 minutes

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 pound baby potatoes, halved
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard (optional)
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon paprika
• Fresh parsley, chopped (for garnish)

Instructions

1. Season and Sear the Chicken:
   Season the chicken breasts with salt, pepper, and paprika on both sides.
   In a large skillet, heat the olive oil and butter over medium-high heat.
   Add the chicken to the skillet and sear for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
   
2. Cook the Potatoes:
   In the same skillet, add the halved baby potatoes, cut side down.
   Cook for about 5 minutes until golden and crispy on one side. Flip the potatoes and cook for another 5 minutes until tender. Remove from the skillet and set aside.
   
3. Sauté Onions and Garlic:
   Add the chopped onion to the skillet and cook for 3-4 minutes until softened.
   Stir in the minced garlic and cook for another 30 seconds until fragrant.
   
4. Make the Dijon Cream Sauce:
   Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom.
   Stir in the heavy cream, Dijon mustard, whole grain mustard (if using), and thyme. Let the sauce simmer for 2-3 minutes until slightly thickened.
   
5. Combine and Simmer:
   Return the seared chicken and cooked potatoes to the skillet, nestling them into the sauce.
   Let everything simmer together for 5-7 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
   
6. Serve:
   Garnish with freshly chopped parsley and serve hot. This dish pairs well with a side of steamed vegetables or a simple green salad.

Notes

Chicken Thighs Option: You can also use bone-in or skin-on chicken thighs for added flavor. Just adjust the cooking time accordingly.

Sauce Thickness: If you prefer a thicker sauce, you can let it simmer a bit longer to reduce, or add a teaspoon of cornstarch mixed with water to thicken it more quickly.

Vegetable Additions: For a complete one-pan meal, you can add vegetables like green beans, asparagus, or mushrooms along with the potatoes.