Chicken And Potatoes With Dijon Cream Sauce Recipe

There's something wonderfully comforting about the combination of tender chicken and golden potatoes. Add a luscious Dijon cream sauce, and you’ve got a meal that’s as satisfying as it is elegant.

This recipe came to me when I wanted to elevate a simple chicken and potatoes dish without adding too much fuss. The Dijon mustard and a splash of cream create a velvety sauce that ties everything together in the most delicious way. It's a family favorite that works equally well for weeknights and dinner parties alike.

Let’s dive in and see how you can make this amazing dish in your own kitchen.

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

Get ready to fall in love with a new dinnertime staple. This Chicken and Potatoes With Dijon Cream Sauce brings together flavors and textures that will make your taste buds sing.

First, it’s an easy one-pan wonder. That means fewer dishes to clean and a hassle-free cooking process. Everything cooks together, allowing the flavors to meld perfectly while keeping cleanup minimal.

The Dijon cream sauce is truly the star of this dish. Tangy, rich, and creamy, it elevates simple ingredients into a restaurant-quality meal. Even picky eaters will find it hard to resist!

You’ll also love how versatile this recipe is. Whether you’re cooking for two or feeding a crowd, it scales beautifully and can be adjusted based on what you have on hand.

And finally, this dish is perfect for meal prep. The flavors deepen over time, making it a great option for leftovers or make-ahead lunches. Just imagine having this comforting meal waiting for you!

Ready to impress yourself (and anyone lucky enough to share it with you)? Let’s talk ingredients.

Ingredients Notes

The magic of this Chicken and Potatoes With Dijon Cream Sauce lies in its simple yet well-chosen ingredients. Each one serves a specific purpose, creating a harmonious and flavorful meal.

• Chicken thighs: I prefer boneless, skinless chicken thighs for this recipe. They stay juicy and flavorful even after searing. If you prefer chicken breasts, just be sure to adjust the cooking time, as they tend to cook faster.
• Potatoes: Baby potatoes or Yukon Gold potatoes work best. They roast up beautifully and have a buttery flavor. Cut them into uniform pieces so they cook evenly alongside the chicken.
• Dijon mustard: This adds a bright, tangy note that cuts through the richness of the cream. Make sure to use a high-quality Dijon for the best flavor.
• Heavy cream: For that luxurious, velvety sauce, heavy cream is a must. If you want a lighter version, you can try using half-and-half, but the sauce will be less rich.
• Fresh herbs: I love using a mix of fresh thyme and parsley to brighten up the dish. Feel free to experiment with what you have on hand, like rosemary or chives.

You’ll also need a large oven-safe skillet to make this a true one-pan meal. This allows you to easily transfer the dish from stovetop to oven without dirtying additional pans.

How To Make This Chicken and Potatoes With Dijon Cream Sauce

Creating this mouthwatering dish is simpler than you might think. Here’s a step-by-step guide to ensure perfect results every time.

Start by preheating your oven to 400°F (200°C). This will give your potatoes a head start, ensuring they come out crispy and golden. Season your chicken thighs generously with salt and pepper, and set them aside.

Next, heat some olive oil in a large oven-safe skillet over medium-high heat. When the oil is shimmering, add your chicken, skin-side down if using skin-on thighs. Sear for 4-5 minutes per side, or until both sides are golden brown. Remove the chicken and set it aside – it won’t be cooked through just yet.

Add your potatoes to the same skillet, cut side down, and cook for 5-6 minutes, or until they start to develop a crispy, golden crust. Season with salt, pepper, and some fresh thyme.

Now for the sauce: lower the heat slightly and add minced garlic, cooking until fragrant, about 30 seconds. Stir in the Dijon mustard and heavy cream, scraping up any browned bits from the bottom of the pan. This step is key for adding flavor to the sauce!

Nestle the chicken back into the skillet, spooning some sauce over each piece. Transfer the entire skillet to the oven and roast for 20-25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

Once out of the oven, let the dish rest for a few minutes. This allows the sauce to thicken slightly and the flavors to meld. Garnish with chopped fresh parsley, and dinner is served! Total time: about 45 minutes.

Storage Options

If you have leftovers (lucky you!), this dish stores beautifully in the fridge. Here are some tips:

• Refrigerate: Store in an airtight container for up to 3-4 days. The flavors will continue to develop, making the leftovers even more delicious.
• Freeze: You can freeze the chicken and potatoes, but keep in mind that the cream sauce may separate slightly upon reheating. Store in a freezer-safe container for up to 2 months.
• Reheating: For the best results, reheat in the oven at 350°F (175°C) until warmed through. If the sauce has thickened too much, add a splash of chicken broth or cream to loosen it up.

Variations and Substitutions

This dish is incredibly flexible, making it easy to adapt to your preferences or dietary needs.

• Protein swap: If you’re not a fan of chicken thighs, try using chicken breasts or even pork chops. Just keep an eye on the cooking time to ensure your protein stays juicy.
• Potato alternatives: Sweet potatoes or even diced butternut squash would be a fun twist. These options add a touch of sweetness that pairs beautifully with the tangy sauce.
• Lighter version: Substitute the heavy cream with half-and-half or a dairy-free cream alternative. The sauce will be less rich but still flavorful.
• Add veggies: Throw in some asparagus, green beans, or spinach for extra nutrition. Add these during the last 10 minutes of roasting so they don’t overcook.
• Herb swaps: Use what you have! Fresh rosemary, sage, or dill can all add unique flavors to the dish.

Don't be afraid to experiment. This recipe is a fantastic starting point for creating a meal that's uniquely yours!

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