Description
This creamy Dijon chicken and potatoes is what dinner dreams are made of. One skillet, minimal prep, maximum flavor. Your weeknight just got a serious upgrade.
Ingredients
Scale
- 4 boneless, skin-on chicken breasts (about 2 lbs total)
- 2 lbs Yukon gold potatoes, cut into 1-inch chunks
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3 tablespoons Dijon mustard (preferably whole grain)
- 1 tablespoon fresh lemon juice
- ¼ cup freshly grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry with paper towels and season with salt, pepper, and half the garlic powder.
- Toss potato chunks with 2 tablespoons olive oil, remaining garlic powder, thyme, salt, and pepper in a large bowl.
- Heat remaining olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden, flip, cook 2 more minutes, then set aside.
- Add potatoes to the same skillet in a single layer. Roast in oven for 20 minutes, stirring halfway.
- Meanwhile, make the sauce: Melt butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds. Add chicken broth, bring to simmer, and reduce by half (about 5 minutes).
- Lower heat, add heavy cream and Dijon mustard. Simmer 3-4 minutes until slightly thickened. Remove from heat, stir in lemon juice and Parmesan. Season to taste.
- Remove skillet from oven, place chicken on top of potatoes, and pour two-thirds of the sauce over everything. Return to oven for 15-20 minutes until chicken reaches 165°F.
- Let rest 5 minutes before serving. Drizzle with remaining sauce and garnish with fresh parsley.