There's nothing quite like the combination of tender chicken and crispy potatoes smothered in a luscious Dijon cream sauce to make dinner extra special. The moment this dish starts to sizzle in your kitchen, the aroma will have everyone eagerly awaiting their first bite.

I stumbled across this recipe on a busy weeknight, experimenting with what I had on hand, and it quickly turned into a family favorite. With simple ingredients and a process that’s both easy and forgiving, this meal is perfect for hectic evenings or a cozy weekend dinner.
Why You'll Love This Chicken and Potatoes with Dijon Cream Sauce
Get ready to embrace a dish that's going to redefine comfort food for you. This Chicken and Potatoes with Dijon Cream Sauce is bursting with flavors, and it ticks all the right boxes for busy cooks and food lovers.
First of all, this recipe is surprisingly quick and easy to prepare. From start to finish, it takes only 45 minutes, making it perfect for weeknights when you need something hearty yet fuss-free. The prep is minimal, and the ingredients are simple, but the outcome feels gourmet.
Another thing you’ll love is the one-pan cooking method. Less time spent scrubbing pots and pans means more time enjoying your evening with family or guests. Everything cooks together, allowing the flavors to meld beautifully while also cutting down on cleanup.
Plus, the flavors are a total crowd-pleaser. The creamy Dijon sauce coats every piece of chicken and potato, bringing a tangy, savory note that feels elegant but approachable. Even picky eaters can’t resist!
Lastly, this recipe is highly versatile. You can swap in sweet potatoes or add extra veggies like carrots and green beans to make it even more wholesome. It’s easy to customize based on what you have available.
Ingredients Notes

The magic of this dish lies in its simple yet flavorful ingredients. Each one has a crucial role in creating a harmonious balance of rich, tangy, and savory flavors.
- Chicken Thighs: Boneless, skinless chicken thighs are ideal for this recipe because they stay juicy and flavorful. If you prefer chicken breasts, you can use them, but be mindful of the cooking time as they can dry out more easily.
- Potatoes: I love using baby potatoes or Yukon golds because they roast up tender and creamy on the inside while developing a golden, crispy exterior. Cut them into even-sized pieces to ensure they cook evenly.
- Dijon Mustard: The Dijon mustard is the star of the sauce, adding a bold, tangy kick. If you’re looking for a milder flavor, you can mix it with a little bit of whole-grain mustard for texture.
- Heavy Cream: This creates a rich and luscious sauce that clings to the chicken and potatoes. For a lighter option, you could substitute with half-and-half, but note that the sauce will be less decadent.
- Chicken Broth: This helps to deglaze the pan and adds depth to the sauce. If you don’t have chicken broth, vegetable broth works well as an alternative.
For this recipe, you’ll also need a large oven-safe skillet to start on the stovetop and finish in the oven. This makes the process seamless and keeps all the flavors locked in.
How To Make This Chicken and Potatoes with Dijon Cream Sauce

Creating this incredible dish is straightforward and easy. Let me guide you through each step for a flawless meal.
Step 1: Start by preheating your oven to 400°F (200°C). Heat a large, oven-safe skillet over medium-high heat. Add a generous splash of olive oil, and once it shimmers, carefully lay the chicken thighs in the pan, skin-side down if using skin-on thighs. Let them sear undisturbed for 5-6 minutes until golden brown. Flip them over and cook for an additional 2 minutes. Transfer the chicken to a plate and set aside.
Step 2: In the same skillet, add the potatoes, cut side down. Season with salt and pepper, and cook for 4-5 minutes until they start to brown. This step gives the potatoes a delicious crust and adds flavor to the entire dish.
Step 3: Add minced garlic and cook for about 30 seconds until fragrant. Then pour in the chicken broth, scraping up any flavorful bits stuck to the bottom of the pan. Stir in the Dijon mustard and heavy cream, whisking until the sauce is smooth and well combined.
Step 4: Nestle the chicken thighs back into the skillet, spooning some of the sauce over the top. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (165°F internal temperature) and the potatoes are fork-tender.
The total cook time should be about 45 minutes. The sauce will thicken slightly as it bakes, and the chicken and potatoes will soak up all the flavors. Get ready for a beautifully golden, creamy, and aromatic dish!
Storage Options
If you have any leftovers (which is rare because it’s so good!), you can store them for later and enjoy another round of deliciousness.
- Refrigerate: Place the cooled chicken and potatoes in an airtight container and refrigerate for up to 3 days. The sauce may thicken, but you can loosen it up with a splash of chicken broth when reheating.
- Freeze: You can freeze this dish for up to 2 months. Make sure to use freezer-safe containers and label them with the date. To thaw, place it in the refrigerator overnight.
- Reheat: Warm the chicken and potatoes in a skillet over low heat, adding a bit more broth or cream to revive the sauce. You can also use the microwave, but be sure to cover the dish to prevent splattering.
Variations and Substitutions
This recipe is incredibly versatile, and there are so many ways to make it your own. Here are a few ideas to get you started.
- Swap the Chicken: If you’re not a fan of chicken thighs, feel free to use boneless, skinless chicken breasts. You can also try bone-in, skin-on thighs for extra flavor and crispy skin.
- Try Different Potatoes: Sweet potatoes or red potatoes are fantastic alternatives to Yukon golds. They add a different flavor profile and keep things interesting.
- Add Vegetables: To make this dish even heartier, toss in some carrots, green beans, or Brussels sprouts. Just be sure to adjust the roasting time as needed.
- Make It Dairy-Free: For a dairy-free version, use full-fat coconut milk in place of the cream and leave out the cheese if you decide to add some.
- Herb it Up: Fresh herbs like thyme, rosemary, or parsley can elevate the flavors. Add them before baking for a fragrant touch.
Don’t be afraid to experiment and make this dish your own. After all, the best recipes are the ones that fit your taste and lifestyle perfectly!
Enjoy the process, and I hope this Chicken and Potatoes with Dijon Cream Sauce becomes a new staple in your household, just as it has in mine. Happy cooking!
PrintChicken And Potatoes With Dijon Cream Sauce Recipe
This Chicken and Potatoes with Dijon Cream Sauce recipe features tender chicken and perfectly roasted potatoes, all smothered in a luscious, tangy Dijon cream sauce. It’s a simple yet flavorful meal that brings together hearty ingredients with gourmet flair. Perfect for family dinners or entertaining, this dish uses simple, pantry-staple ingredients to create a meal that will satisfy every craving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add the halved baby potatoes. Season with salt and pepper, and cook until lightly golden, about 5-7 minutes.
- Remove potatoes and set aside. Add butter and garlic to the skillet, stirring until fragrant, about 1 minute.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add heavy cream and Dijon mustard, whisking to combine.
- Return the chicken and potatoes to the skillet. Spoon some sauce over the chicken.
- Transfer the skillet to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20-25 minutes.
- Garnish with chopped fresh parsley before serving.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Feel free to add extra vegetables like green beans or broccoli to make it a complete meal.
- Use bone-in chicken thighs for more flavor, but adjust cooking time accordingly.
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 520
- Sugar: 2g
- Sodium: 860mg
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