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Chicken and Potatoes with Dijon Cream Sauce
Sofia

Chicken and Potatoes with Dijon Cream Sauce

This comforting one-pan dish features tender, golden-seared chicken and crispy roasted potatoes, all coated in a rich and tangy Dijon cream sauce. It’s hearty, flavorful, and perfect for cozy weeknight dinners without the mess.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American, French-Inspired
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs
  • 1 pound baby potatoes halved
  • 2 tablespoons olive oil divided
  • Salt and black pepper to taste
  • 3 garlic cloves minced
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon grainy mustard optional, for texture
  • ½ teaspoon dried thyme
  • 1 teaspoon cornstarch mixed with 1 tablespoon water optional, for thickening
  • Fresh parsley chopped (for garnish)

Method
 

  1. Roast the Potatoes:
  2. Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping once, until golden and tender.
  3. Sear the Chicken:
  4. While potatoes roast, season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear chicken for 5–6 minutes per side, or until golden and cooked through. Remove from pan and set aside.
  5. Make the Dijon Cream Sauce:
  6. In the same skillet, reduce heat to medium-low. Add minced garlic and sauté 30 seconds. Stir in chicken broth, scraping up browned bits. Whisk in heavy cream, Dijon mustard, grainy mustard (if using), and thyme. Simmer for 2–3 minutes.
  7. Thicken if Needed:
  8. If sauce is too thin, stir in cornstarch slurry and simmer another minute until thickened.
  9. Combine and Serve:
  10. Return seared chicken to the pan and spoon sauce over it. Add roasted potatoes. Simmer everything together for 2–3 minutes until well coated and heated through.
  11. Garnish and Serve:
  12. Sprinkle with chopped parsley and serve warm. Pairs well with steamed veggies or crusty bread.

Notes

  • Chicken thighs work well if you prefer a juicier cut.
  • Add greens: Wilt in a handful of spinach or kale just before serving for a one-pan vegetable boost.
  • Mustard balance: Use less Dijon if you prefer a milder flavor. Grainy mustard adds a nice texture contrast.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to preserve the sauce.