The first time I tries Chicken and Potatoes with Dijon Cream Sauce Recipe, it was like my kitchen turned into a tiny restaurant. The way the creamy, tangy sauce coated the tender chicken and crispy potatoes made everyone beg for seconds.
What I love most about this recipe is how simple yet fancy it feels. There’s zero stress in making it, which is important for someone like me who always seems to be rushing dinner. Plus, the mix of flavors is something you’ll want over and over again. Trust me, once you try this, you’ll feel like a rockstar chef in your own home.
Time You’ll Need to Make This Dish
Here’s the breakdown of your time commitment:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
To save time, keep all your ingredients and tools ready before starting. Dice the potatoes, season the chicken, and have the Dijon mustard within reach to make the process seamless.
Tip: Start preheating your oven as you prep. This simple move cuts down waiting time later.
Must-Have Kitchen Tools
To whip up this easy chicken and potatoes recipe, you’ll need some key kitchen gadgets. These make cooking smoother and ensure perfect results.
- Skillet or Frying Pan (for searing the chicken)
- Oven-Safe Baking Dish (to bake everything together)
- Cutting Board (to prep your ingredients)
- Sharp Knife (for clean, quick cuts)
- Mixing Bowl (for combining sauces)
- Tongs (to handle the chicken without piercing it)
- Vegetable Peeler (optional, if you want to peel your potatoes)
Having these tools ready not only makes the process easier but also helps you achieve restaurant-quality results at home.
What You’ll Need (Ingredients)
Below is a simple list of easy-to-find ingredients that create magic in this dish.
- 4 bone-in chicken thighs or breasts (for juicy, tender meat)
- 1 pound of baby potatoes (halved for even cooking)
- 2 tablespoons olive oil (for that golden sear)
- 2 cloves garlic, minced (adds bold flavor)
- 1 cup chicken broth (base for a rich sauce)
- ½ cup heavy cream (for creaminess)
- 2 tablespoons Dijon mustard (the star of the sauce)
- 1 tablespoon butter (to enrich the sauce)
- Salt and pepper to taste
Alternatives and Variations
- Swap baby potatoes with sweet potatoes for a healthier twist.
- Use boneless chicken for faster cooking, though bone-in offers better flavor.
- For a lighter sauce, try Greek yogurt instead of heavy cream.
Keep these substitutions in mind to make this dish fit your diet or pantry availability.
Step-by-Step Recipe Instructions 🍳📝
This part is where the magic happens! Follow these simple steps to make your chicken and potatoes with Dijon cream sauce.
Step 1. Preheat Your Oven
Set your oven to 375°F (190°C). A warm oven ensures everything cooks evenly.
Step 2. Prep and Sear the Chicken
Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3–5 minutes per side until golden. Remove and set aside.
Step 3. Roast the Potatoes
Add baby potatoes to the same skillet. Toss them with a bit of olive oil, minced garlic, salt, and pepper. Cook for 5 minutes, stirring occasionally. Transfer the potatoes into an oven-safe dish or keep them in the skillet if it’s oven-proof.
Step 4. Make the Dijon Cream Sauce
Lower the heat and melt butter in the skillet. Add the chicken broth, heavy cream, and Dijon mustard. Stir well and simmer for 3–4 minutes until slightly thickened.
Step 5. Combine and Bake
Place the seared chicken pieces back into the dish with the potatoes. Pour the Dijon cream sauce over everything. Bake for 25–30 minutes at 375°F until the chicken is cooked through and the potatoes are soft.
Step 6. Serve and Enjoy!
Remove from the oven and spoon the sauce generously over your chicken and potatoes. Garnish with fresh parsley for that beautiful finish.
How to Serve It Best? 🍽️🌿
Pair this rich dish with a side of veggies or fresh greens. A Caesar salad or steamed green beans complements the creamy sauce perfectly. You can also serve it with warm crusty bread to soak up every drop of that delicious Dijon cream.
For a fancy presentation, sprinkle chopped chives or parsley on top before serving. Trust me, this step makes the dish look straight out of a high-end restaurant.
Pro Tips for Perfect Results
- Use bone-in chicken: It keeps the meat juicy and tender.
- Go full-flavor: Don’t skip the sear on the chicken and potatoes. It adds depth and caramelization.
- Customize the veggies: Toss in some carrots or mushrooms for variety.
- Thin the sauce: Prefer a lighter sauce? Add a splash of milk while simmering.
Cooking this way ensures your dish shines every single time.
Nutritional Breakdown
Here’s an estimated nutritional profile for one serving of chicken and potatoes with Dijon cream sauce (serves 4):
- Calories: 450
- Protein: 30g
- Fats: 28g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 1g
Enjoy a wholesome and balanced dish packed with protein and flavor!
Storing Leftovers the Right Way
This recipe stores beautifully for another meal, making it ideal for meal prep.
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions for up to a month. Thaw overnight in the fridge before reheating.
- Reheating Tips: Use the oven or stovetop to bring back the creamy texture. Add a splash of water or broth to refresh the sauce.
Keep these storage tips handy for those tasty meals later.
To get all the small details right, watch this recipe video:
Chicken and Potatoes with Dijon Cream Sauce Recipe
Ingredients
- 4 bone-in chicken thighs or breasts for juicy, tender meat
- 1 pound of baby potatoes halved for even cooking
- 2 tablespoons olive oil for that golden sear
- 2 cloves garlic minced (adds bold flavor)
- 1 cup chicken broth base for a rich sauce
- ½ cup heavy cream for creaminess
- 2 tablespoons Dijon mustard the star of the sauce
- 1 tablespoon butter to enrich the sauce
- Salt and pepper to taste
Instructions
- Set your oven to 375°F (190°C). A warm oven ensures everything cooks evenly.
- Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3–5 minutes per side until golden. Remove and set aside.
- Add baby potatoes to the same skillet. Toss them with a bit of olive oil, minced garlic, salt, and pepper. Cook for 5 minutes, stirring occasionally. Transfer the potatoes into an oven-safe dish or keep them in the skillet if it’s oven-proof.
- Lower the heat and melt butter in the skillet. Add the chicken broth, heavy cream, and Dijon mustard. Stir well and simmer for 3–4 minutes until slightly thickened.
- Place the seared chicken pieces back into the dish with the potatoes. Pour the Dijon cream sauce over everything. Bake for 25–30 minutes at 375°F until the chicken is cooked through and the potatoes are soft.
- Remove from the oven and spoon the sauce generously over your chicken and potatoes. Garnish with fresh parsley for that beautiful finish.
Notes
- Use bone-in chicken: It keeps the meat juicy and tender.
- Go full-flavor: Don’t skip the sear on the chicken and potatoes. It adds depth and caramelization.
- Customize the veggies: Toss in some carrots or mushrooms for variety.
- Thin the sauce: Prefer a lighter sauce? Add a splash of milk while simmering.
