Chicken and Potatoes with Dijon Cream Sauce

Why You’ll Love This Recipe

You’ll love this Chicken and Potatoes with Dijon Cream Sauce for its simplicity, comfort, and luxurious flavor. The creamy Dijon sauce perfectly complements the tender chicken and crispy potatoes, creating a balanced dish that feels indulgent yet wholesome. It’s made with simple ingredients you likely already have, and the entire meal comes together in about 40 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Baby potatoes, halved
• Olive oil
• Butter
• Garlic, minced
• Heavy cream
• Dijon mustard
• Chicken broth
• Fresh thyme or parsley (for garnish)
• Salt and black pepper to taste

Directions

1. Preheat oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until golden and tender.
2. While the potatoes roast, season the chicken with salt and pepper.
3. Heat butter and a drizzle of olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, or until golden brown and cooked through. Remove and set aside.
4. In the same skillet, add a little more butter if needed and sauté minced garlic for 30 seconds until fragrant.
5. Stir in Dijon mustard, chicken broth, and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the pan.
6. Cook the sauce for 3–5 minutes until it thickens slightly. Return the chicken to the pan and coat with the sauce.
7. Serve the chicken with roasted potatoes, spooning extra Dijon cream sauce on top. Garnish with fresh thyme or parsley.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Low-carb: Substitute the potatoes with cauliflower florets or steamed broccoli.
• Spicy: Add a pinch of cayenne pepper or red pepper flakes to the sauce.
• Herby: Stir in fresh rosemary, tarragon, or dill for extra depth.
• Cheesy: Add grated Parmesan to the sauce for extra richness.
• Lightened-up: Use half-and-half instead of heavy cream for a lighter sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving for too long, as the sauce may separate. This dish is not ideal for freezing, as the cream sauce can change texture once thawed.

FAQs

1. What type of chicken works best?

Boneless, skinless chicken breasts or thighs work equally well. Thighs are juicier, while breasts are leaner.

2. Can I use grainy mustard instead of Dijon?

Yes, whole-grain mustard adds texture and a slightly milder flavor.

3. Can I make this recipe dairy-free?

Use coconut cream or cashew cream instead of heavy cream and olive oil instead of butter.

4. How do I know when the chicken is done?

Cook until the internal temperature reaches 165°F (74°C).

5. Can I use leftover potatoes?

Absolutely—just reheat them in the skillet or oven before serving.

6. What can I serve with this dish?

It pairs beautifully with green beans, asparagus, or a crisp side salad.

7. How thick should the sauce be?

It should coat the back of a spoon—thick but pourable. Simmer longer if it’s too thin.

8. Can I use milk instead of cream?

You can, but the sauce will be thinner; add a teaspoon of flour to help it thicken.

9. Can I make this ahead of time?

Yes, you can cook the chicken and potatoes in advance and make the sauce fresh before serving.

10. What wine pairs well with this meal?

A crisp white wine like Chardonnay or Sauvignon Blanc complements the creamy mustard sauce beautifully.

Conclusion

Chicken and Potatoes with Dijon Cream Sauce is a cozy, flavorful, and elegant meal that combines simple ingredients into something truly special. With juicy chicken, golden potatoes, and a luscious sauce full of tangy Dijon and creamy goodness, this recipe is perfect for both weeknight dinners and special occasions. It’s a comforting classic you’ll want to make again and again.

Chicken and Potatoes with Dijon Cream Sauce

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Chicken and Potatoes with Dijon Cream Sauce is a comforting, one-pan meal featuring tender chicken, golden roasted potatoes, and a luscious creamy Dijon mustard sauce. It’s simple to make yet elegant enough for entertaining, offering rich flavor and satisfying textures in every bite.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Seared and Roasted
• Cuisine: French

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1 pound baby potatoes, halved
• 2 tablespoons olive oil, divided
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• ½ cup chicken broth
• 1 teaspoon fresh thyme or chopped parsley (for garnish)
• Salt and black pepper, to taste

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Instructions

1. Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
2. Meanwhile, season chicken with salt and pepper.
3. Heat butter and remaining olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Stir in Dijon mustard, chicken broth, and heavy cream. Scrape up any browned bits from the bottom of the pan and bring to a gentle simmer.
6. Cook for 3–5 minutes until the sauce thickens slightly, then return chicken to the skillet and coat with the Dijon cream sauce.
7. Serve the chicken with roasted potatoes, spooning extra sauce on top. Garnish with fresh thyme or parsley.

Notes

• For a thicker sauce, simmer a few extra minutes or stir in a teaspoon of flour.
• Thighs offer more juiciness, while breasts are leaner.
• Add herbs like rosemary or tarragon for extra depth.
• Pairs wonderfully with steamed green beans or a crisp salad.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 2g
• Sodium: 580mg
• Fat: 34g
• Saturated Fat: 16g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 160mg