Chicken and Potatoes with Dijon Cream Sauce Recipe
The first time I made chicken and potatoes with Dijon cream sauce, 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.
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.