Chicken And Potatoes With Dijon Cream Sauce Recipe

There's something magical about the combination of tender chicken and perfectly roasted potatoes, all enveloped in a luxurious Dijon cream sauce. The tantalizing aroma that fills your kitchen as it cooks is enough to make anyone's mouth water. This dish is one of those timeless, crowd-pleasing meals that’s quick to whip up but tastes like you put hours into it.

this Recipe

I remember the first time I made this for my family; we were all gathered around the table on a cold evening, and the warmth of this comforting meal brought smiles to everyone’s faces. With easy, pantry-friendly ingredients and rich flavors, this recipe has quickly become a household favorite.

Get ready to dive into this simple yet elegant meal that will have your loved ones asking for seconds!

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

Get ready to fall in love with your new go-to dinner recipe. This Chicken and Potatoes With Dijon Cream Sauce will redefine the way you think about easy, flavorful meals.

First, let’s talk about the convenience. Everything comes together in just one skillet, which means less cleanup and more time spent with family or unwinding at the end of a busy day. It's perfect for weeknights yet fancy enough for entertaining guests.

You'll also appreciate how hearty and filling this dish is. The combination of crispy, golden potatoes and succulent chicken smothered in a rich, tangy sauce makes for an irresistibly satisfying dinner. Every bite is bursting with flavor, and the Dijon mustard adds a unique zing that will keep your taste buds delighted.

The recipe is incredibly versatile, too. Whether you're serving it with a simple side salad or a crusty piece of bread to mop up the sauce, this dish adapts beautifully. Plus, you can make subtle changes based on what you have in your pantry or what your family enjoys.

Finally, it’s an affordable meal that uses everyday ingredients. You won’t have to make a special trip to the grocery store or break the bank to prepare a fantastic dinner. Simple, hearty, and budget-friendly—what more could you ask for?

Ingredients Notes

The magic of this Chicken and Potatoes With Dijon Cream Sauce lies in its simple yet carefully chosen ingredients. Each one contributes to the overall balance of flavors and textures, making this dish unforgettable.

Chicken: For the protein, boneless, skinless chicken thighs work beautifully. They stay moist and tender throughout cooking and develop a delicious sear when browned. Chicken breasts can also be used, but keep an eye on them to avoid overcooking.

Potatoes: I love using baby potatoes for this recipe. Their thin skins crisp up wonderfully, and their creamy interiors complement the sauce perfectly. If you only have russet or Yukon gold potatoes, just cut them into 1-inch chunks to ensure even cooking.

Dijon Mustard: This ingredient is the star of the sauce. It adds a tangy, slightly sharp flavor that cuts through the richness of the cream, creating a balanced and deeply flavorful dish. Make sure to use a good-quality Dijon mustard for the best results.

Heavy Cream: This creates a smooth, luscious sauce that coats the chicken and potatoes beautifully. If you prefer a lighter version, you can substitute with half-and-half, but the sauce won’t be quite as rich.

Chicken Broth: Using low-sodium chicken broth gives you more control over the seasoning while still adding depth to the sauce. It also helps to deglaze the pan, incorporating all those delicious browned bits from the chicken and potatoes.

If you have a large, oven-safe skillet, that’s all the special equipment you’ll need. It ensures even cooking and makes transitioning from stovetop to oven seamless.

How To Make This Chicken And Potatoes With Dijon Cream Sauce

Creating this mouthwatering dish is simpler than you might think. Let me walk you through the process step by step.

Start by preheating your oven to 400°F (200°C). While the oven heats, pat the chicken dry with paper towels and season generously with salt, pepper, and a touch of garlic powder. Heat a large skillet over medium-high heat and add a couple of tablespoons of olive oil. When the oil shimmers, carefully add the chicken thighs, skin-side down if applicable, and cook for 4-5 minutes per side until nicely browned. Transfer the chicken to a plate and set it aside.

In the same skillet, add the halved baby potatoes. Season them with salt and pepper and cook for 5-7 minutes, stirring occasionally, until they develop a golden crust. This step is crucial for achieving crispy, flavorful potatoes that don’t get soggy in the sauce.

Once the potatoes are golden, add minced garlic to the skillet and cook for about 30 seconds until fragrant. Pour in the chicken broth, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. These bits are packed with flavor and will enhance your sauce.

Next, stir in the heavy cream and Dijon mustard, blending everything together until smooth. Return the chicken to the skillet, nestling it among the potatoes, and spoon some of the sauce over the top. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

When the dish comes out of the oven, the sauce will be thickened and the flavors melded together beautifully. Garnish with chopped fresh parsley for a pop of color and serve immediately. The entire dish should take about 40-45 minutes from start to finish, making it a feasible option for weeknights.

Storage Options

If you have leftovers, they’re easy to store and taste just as good the next day. Let the dish cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days.

To reheat, place the chicken and potatoes in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce. Cover and cook until heated through. You can also use a microwave, but be sure to cover the dish to prevent the sauce from drying out.

If you’d like to freeze this meal, skip adding the cream before freezing. Simply prepare the dish up until adding the cream, then freeze in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and add the cream while reheating on the stovetop.

Variations and Substitutions

This recipe is incredibly adaptable, so feel free to experiment with variations to suit your taste or dietary preferences.

For a different flavor profile, consider swapping the Dijon mustard for whole-grain mustard. It gives the sauce a lovely texture and a slightly more mellow flavor. If you enjoy a bit of heat, adding a pinch of red pepper flakes to the sauce can provide a subtle kick.

You can also add vegetables to make this a complete one-pan meal. Green beans or asparagus cook beautifully in the sauce and add a pop of freshness. Just toss them in during the last 10-15 minutes of baking to avoid overcooking.

If you’re in the mood for a lower-carb version, substitute the potatoes with cauliflower florets. They’ll soak up the sauce and turn irresistibly tender in the oven.

Lastly, for a dairy-free option, use coconut milk instead of heavy cream. The flavor will be slightly different but still delicious, with a hint of sweetness that pairs surprisingly well with the mustard.

Don't be afraid to experiment and make this dish your own. However you decide to customize it, I’m sure your family will love every bite!

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