Creamy Dijon Chicken and Potatoes

The tantalizing aroma of tender chicken smothered in a velvety Dijon sauce will make your mouth water before you even take your first bite of Creamy Dijon Chicken and Potatoes. This one-pan wonder combines succulent chicken thighs with perfectly roasted potatoes, all bathed in a rich, tangy mustard cream sauce that’s absolutely irresistible. The combination of sharp Dijon mustard with smooth cream creates a gourmet flavor profile that tastes like it took hours to prepare, when in reality, it’s surprisingly simple. You’ll learn how to create this restaurant-quality dish with minimal effort using ingredients you likely already have in your pantry.

Why You’ll Love This Recipe

There’s something magical about the combination of tender chicken and crispy potatoes that makes Creamy Dijon Chicken and Potatoes an instant family favorite. The contrast between the crispy, golden-brown chicken skin and the silky, tangy sauce creates a textural symphony that delights with every bite. The potatoes absorb the flavorful sauce while maintaining their own delicious crispy edges, providing the perfect complement to the succulent chicken.

What makes this recipe truly special is its impressive presentation coupled with its simplicity. The elegant Dijon cream sauce elevates ordinary chicken and potatoes into a meal worthy of special occasions, yet it’s straightforward enough for a weeknight dinner. In just one pan, you’ll create a complete meal that looks like you spent hours in the kitchen.

The versatility of this Dijon chicken with potatoes also makes it a winner. It’s fancy enough for entertaining but comforting enough for family dinners. Plus, the hands-off cooking time gives you freedom to prepare a side salad or simply enjoy a glass of wine while your kitchen fills with mouthwatering aromas.

Ingredients

For the Creamy Dijon Chicken and Potatoes, you’ll need:

• 2 lbs (900g) bone-in, skin-on chicken thighs (about 6 thighs)
• 1½ lbs (680g) baby potatoes, halved (about 1½ inches in diameter)
• 3 tablespoons (45ml) olive oil, divided
• 1 teaspoon (5g) kosher salt, plus more to taste
• ½ teaspoon (2g) freshly ground black pepper
• 1 medium onion, finely diced (about 1 cup)
• 4 garlic cloves, minced
• 1 tablespoon (15g) fresh thyme leaves (or 1 teaspoon dried)
• ¼ cup (60ml) dry white wine (like Sauvignon Blanc)
• 3 tablespoons (45g) Dijon mustard
• 1 cup (240ml) heavy cream
• ½ cup (120ml) chicken broth
• 1 tablespoon (15g) whole grain mustard (optional)
• 2 tablespoons (6g) fresh parsley, chopped, for garnish

The star ingredient is quality Dijon mustard, which provides the distinctive tangy flavor that makes this mustard cream chicken so special. For the best results, use bone-in, skin-on chicken thighs as they remain juicy and develop a beautiful golden crust when seared.

Pro Tips

Perfect Searing Technique: The key to exceptional Creamy Dijon Chicken and Potatoes is properly searing the chicken. Start with room-temperature chicken (take it out of the refrigerator 20-30 minutes before cooking) and pat it completely dry with paper towels. This ensures a beautiful golden-brown crust. Resist the urge to move the chicken around in the pan; let it sear undisturbed for at least 5-6 minutes until it releases easily from the pan.

Balance Your Flavors: Dijon mustard has a sharp, tangy flavor that needs proper balancing. Taste your sauce before adding the chicken back to the pan. If it’s too sharp, add a teaspoon of honey or a splash more cream to mellow it out. Conversely, if it’s too mild, add an extra teaspoon of Dijon or a squeeze of lemon juice for brightness.

Perfect Potato Prep: For evenly cooked potatoes that have crispy exteriors and creamy interiors, ensure they’re cut to similar sizes. Par-boiling them for 5 minutes before roasting gives them a head start and helps them develop a better texture. For an extra flavor boost, toss the potatoes in the rendered chicken fat instead of olive oil before roasting—this simple swap adds incredible depth of flavor to your Dijon chicken and potato recipe.

Instructions

Step 1: Prepare the Chicken and Potatoes

Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels, then season generously on both sides with salt and pepper. In a large bowl, toss the halved potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper until evenly coated.

Step 2: Sear the Chicken

Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. Once hot, place the chicken thighs skin-side down in the pan. Sear undisturbed for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes on the other side. Transfer the chicken to a plate and set aside.

Step 3: Start the Potatoes

In the same pan with the chicken drippings, add the potatoes cut-side down in a single layer. Cook for 3-4 minutes until they begin to develop a golden crust. Transfer the potatoes to a plate alongside the chicken.

Step 4: Create the Flavor Base

Reduce heat to medium and add the remaining tablespoon of olive oil to the pan. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and thyme, cooking for another 30 seconds until fragrant.

Step 5: Deglaze and Build the Sauce

Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced. Whisk in the Dijon mustard until well incorporated, then gradually stir in the heavy cream and chicken broth. Add the whole grain mustard if using. Bring the sauce to a gentle simmer.

Step 6: Combine and Bake

Return the chicken to the pan, skin-side up, nestling it into the sauce. Arrange the potatoes around the chicken, positioning some partially submerged in the sauce and others with their cut sides exposed to get crispy. Transfer the pan to the preheated oven and bake for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender.

Step 7: Finish and Serve

If you want a more golden top, broil for 2-3 minutes at the end. Remove from the oven and let rest for 5 minutes. The sauce will thicken slightly as it cools. Sprinkle with fresh parsley before serving your delicious Creamy Dijon Chicken and Potatoes.

Variations

Herb-Forward Version: Transform your Creamy Dijon Chicken and Potatoes into a herb lover’s dream by incorporating a wider variety of fresh herbs. Add 1 tablespoon each of chopped fresh rosemary and tarragon to the sauce, and finish with extra fresh herbs just before serving. These fragrant additions complement the Dijon perfectly and create a more complex flavor profile.

Lighter Option: For a lighter version of this mustard cream chicken, substitute half-and-half for the heavy cream and increase the chicken broth slightly. You can also use skinless chicken thighs or even chicken breasts (though cooking time will need to be adjusted). Roast extra vegetables alongside the potatoes, such as bell peppers, carrots, or Brussels sprouts, for a more vegetable-forward meal with fewer calories.

Mediterranean Twist: Give your dish a Mediterranean flair by adding 1 cup halved cherry tomatoes, ½ cup pitted Kalamata olives, and 2 tablespoons capers to the sauce before baking. Finish with crumbled feta cheese and fresh oregano for a bright, briny variation that transforms the classic Dijon chicken and potato recipe into something new and exciting.

Storage and Serving

Storage: This Creamy Dijon Chicken and Potatoes keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually deepen as it sits, making it even more delicious the next day. To reheat, cover with foil and warm in a 325°F (165°C) oven for about 15-20 minutes, or until heated through. Avoid microwaving if possible, as it can make the chicken rubbery.

For freezing, separate the chicken and sauce from the potatoes (which don’t freeze well) and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions: Serve this delicious dish with a crisp green salad dressed with a light vinaigrette to cut through the richness of the cream sauce. A side of steamed green beans or asparagus with a squeeze of lemon adds freshness and color to your plate. For special occasions, pair your mustard cream chicken with a chilled glass of the same dry white wine you used in the sauce—the acidity complements the creamy Dijon sauce perfectly.

FAQs

Can I use boneless chicken instead?
Yes, you can substitute boneless chicken thighs or breasts. Reduce the cooking time by about 5-10 minutes and check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).

What can I substitute for heavy cream?
Half-and-half or full-fat coconut milk can work as substitutes, though the sauce won’t be quite as rich. For a dairy-free option, use cashew cream mixed with a bit of chicken stock.

Can I make this recipe ahead of time?
You can prepare the components ahead of time: sear the chicken, par-boil the potatoes, and even make the sauce up to a day in advance. Assemble and bake just before serving for the best results.

What if my sauce is too thin?
If your sauce is too thin after baking, remove the chicken and potatoes and simmer the sauce on the stovetop for 3-5 minutes to reduce and thicken. Alternatively, you can whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.

What wine pairs best with this dish?
A dry white wine like Chardonnay or Sauvignon Blanc complements the Creamy Dijon Chicken and Potatoes beautifully. For red wine lovers, a light Pinot Noir works well with the mustard flavors.

Conclusion

This Creamy Dijon Chicken and Potatoes is comfort food at its finest — a gorgeous one-pan meal that combines tender chicken and crispy potatoes with a velvety, tangy sauce that will have everyone asking for seconds. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, yet remains simple enough for busy cooks to master. The rich, complex flavors belie the recipe’s simplicity, making it perfect for both family dinners and entertaining guests. With minimal cleanup and maximum flavor, this recipe deserves a permanent spot in your cooking repertoire.

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