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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.

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

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

Find it online: https://thefamilycooking.com/chicken-and-potatoes-with-dijon-cream-sauce/