If you’re on the hunt for a dinner that feels like a warm, comforting hug straight from the oven, look no further than this Chicken and Potatoes with Dijon Cream Sauce. This hearty one-pan meal bursts with flavor as tender boneless, skinless chicken breasts nestle into golden-halved potatoes, all smothered in a luscious Dijon cream sauce that makes every bite unforgettable. Beginner-friendly and perfect for busy weeknights, this recipe comes together in just under an hour—15 minutes of prep, 30 minutes of cooking, and a 5-minute rest to let all the flavors meld. At around 550 calories per serving, it’s filling without feeling heavy, and it’s a must-try for anyone who loves the cozy satisfaction of a well-seasoned, creamy dish. The combination of tangy Dijon mustard, earthy thyme, and a hint of garlic brings the kind of depth you’d expect from a high-end bistro plate, but with the ease and warmth of home cooking.
As you sauté minced garlic in olive oil, you’ll catch hints of nutty richness that pave the way for the more vibrant notes of mustard and fresh parsley. Deglazing the skillet with chicken broth unlocks those little browned bits on the bottom, giving the sauce its signature depth. Heavy cream and dual mustards—classic Dijon for smooth tang and whole grain for texture—come together to create a sauce so dreamy you’ll consider doubling the batch. Serve this as your go-to dinner on chilly evenings, and watch as smiles spread across your dinner table with every spoonful of sauce-drenched potato and perfectly seared chicken. Whether you’re cooking for family, friends, or simply treating yourself, this succulent dish earns rave reviews every time.
KEY INGREDIENTS IN CHICKEN AND POTATOES WITH DIJON CREAM SAUCE
To make this savory one-pan marvel, you’ll need a handful of simple ingredients that each play a starring role in building layers of flavor. From the protein-packed chicken that soaks up every drop of sauce to the aromatic herbs that elevate each bite, here’s what you’ll want to have on hand:
- Chicken breasts
These boneless, skinless cuts provide the tender, juicy protein base that pairs beautifully with the rich cream sauce and golden potatoes.
- Salt and pepper
Essential seasonings that enhance and balance every element, ensuring your chicken and potatoes are perfectly flavored from the first bite to the last.
- Olive oil
A heart-healthy fat that helps sear the chicken to a golden-brown crust and prevents sticking when sautéing garlic and potatoes.
- Garlic
Freshly minced garlic releases a fragrant, savory aroma that forms the backbone of the sauce’s flavor profile.
- Small potatoes
Halved potatoes with tender, creamy interiors and slightly crisp edges add body and comfort, soaking up the Dijon cream sauce beautifully.
- Chicken broth
Used to deglaze the pan, this savory liquid lifts browned bits from the skillet, infusing the sauce with deep, meaty notes.
- Heavy cream
Provides luxurious richness and a velvety texture, transforming the sauce into a luscious coating for chicken and potatoes.
- Dijon mustard
Offers smooth, tangy flavor that brightens the sauce and cuts through the cream for a balanced taste.
- Whole grain mustard
Adds texture and a subtle pop of tangy mustard seeds, giving the sauce a delightful bite.
- Thyme
Fresh or dried, this herb brings earthy, slightly minty undertones that complement both chicken and potatoes.
- Onion powder
Enhances the savory depth of the sauce with a gentle, sweet onion note.
- Parsley
Brightens the finished dish with fresh herbal color and a mild, peppery flavor.
HOW TO MAKE CHICKEN AND POTATOES WITH DIJON CREAM SAUCE
Before diving into the detailed steps, take a moment to gather all your ingredients and preheat your senses—the process is straightforward and perfect for anyone new to one-pan cooking. From searing to baking, each technique builds on the last to deliver that unforgettable Dijon cream experience.
1. Preheat the oven to 400°F (200°C). This ensures a hot, even environment so the chicken finishes cooking through and the potatoes become tender without drying out.
2. Season the chicken breasts generously with salt and pepper on both sides. This simple step locks in flavor and creates a delicious crust when searing.
3. In a large oven-proof skillet, heat 1 tablespoon of olive oil over medium-high heat. The right temperature helps you achieve a beautiful golden sear.
4. Sear the chicken breasts for 4–5 minutes on each side until golden brown. Use tongs to avoid piercing the meat. Transfer the seared chicken to a plate and set aside to rest briefly.
5. In the same skillet, add the remaining olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
6. Add the halved potatoes to the skillet. Cook, stirring occasionally, until they begin to brown, about 5–7 minutes. Crispy edges add texture and flavor.
7. Pour in the chicken broth, and stir to deglaze the pan, scraping up any browned bits from the bottom. This step enriches the sauce with concentrated flavor.
8. Stir in the heavy cream, Dijon mustard, whole grain mustard, thyme, and onion powder. Mix well to combine, ensuring a smooth, cohesive sauce.
9. Return the chicken breasts to the skillet, nestling them into the potatoes and sauce so each breast is partially submerged.
10. Transfer the skillet to the preheated oven and bake for about 20–25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and potatoes are tender.
11. Carefully remove the skillet from the oven. Garnish with chopped fresh parsley before serving to add vibrant color and a pop of freshness.
SERVING SUGGESTIONS FOR CHICKEN AND POTATOES WITH DIJON CREAM SAUCE
When it comes to plating this comforting main course, little details can turn a delicious meal into a dining experience. A simple garnish, a complementary side, or even the right plate choice can showcase the creamy Dijon sauce and golden chicken to its fullest. Consider these serving ideas to impress family or guests:
- Bright Green Veggies
Serve alongside steamed asparagus or blanched green beans. The crisp, vibrant greens cut through the creamy sauce and add a refreshing contrast in both flavor and texture.
- Crusty Bread
Offer slices of fresh baguette or artisan sourdough to soak up every last drop of Dijon cream sauce. A quick toast under the broiler gives you that satisfyingly crunchy edge.
- Light Salad
Pair with an arugula salad dressed in lemon vinaigrette. The peppery greens and citrusy dressing offer a palate-cleansing counterpoint to the richness of the dish.
- Wine Pairing
A glass of crisp Chardonnay or a light Pinot Noir enhances the tangy mustard and cream notes, making each sip a perfect companion to your plate.
HOW TO STORE CHICKEN AND POTATOES WITH DIJON CREAM SAUCE
Storing this delicious dish properly ensures you can enjoy those creamy Dijon flavors for days to come without losing any of the original charm. Whether you’re planning leftovers for lunch or meal-prepping for the week, follow these tips to maintain freshness and taste:
- Refrigerate Promptly
Allow the dish to cool at room temperature for about 20–30 minutes, then transfer to an airtight container. Store in the coldest part of your fridge for up to 3 days without compromising flavor or texture.
- Separate Components
If you anticipate multiple reheats, consider storing the sauce in one container and the chicken and potatoes in another. This prevents the potatoes from becoming too soggy and helps the sauce stay silky.
- Freezing for Longevity
For longer storage, portion into freezer-safe containers or resealable bags. Leave a little headspace for expansion and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Gentle Reheating
Reheat on the stove over low heat, stirring gently and adding a splash of cream or broth if the sauce has thickened too much. Avoid microwaving on high to prevent uneven heating.
CONCLUSION
Bringing together tender chicken breasts, golden-brown potatoes, and an irresistibly creamy Dijon sauce, this one-pan dinner truly embodies comfort and ease in every step. From a quick 15-minute prep to a 25-minute bake, it’s a savory solution for busy weeknights or casual weekend gatherings. You’ve learned how the combination of Dijon and whole grain mustard adds depth and texture, how fresh thyme and garlic elevate the sauce, and why deglazing the pan with chicken broth captures every ounce of flavor. Whether you decide to pair it with crisp green beans, a simple arugula salad, or a chilled glass of Chardonnay, each serving suggestion is designed to highlight the rich, tangy brilliance of the Dijon cream sauce. Don’t forget to garnish with fresh parsley for a pop of color and herby brightness that brings the dish to life.
Feel free to print this article and save it for later use, so you’ll always have a go-to guide when craving this delectable chicken and potatoes masterpiece. Below, you’ll also find a handy FAQ section to troubleshoot any questions you might have about ingredients, substitutions, or cooking techniques. If you try this recipe, please share your thoughts in the comments—whether you swapped white wine for chicken broth, added extra garlic, or discovered your own unique twist. Your feedback and questions help our community grow and inspire each other to create more delicious, comforting meals. Happy cooking, and I can’t wait to hear how this creamy Dijon delight becomes a regular favorite on your dinner table!
Chicken and Potatoes with Dijon Cream Sauce
Description
This hearty one-pan meal bursts with flavor. Tender chicken and golden potatoes unite in a luscious Dijon cream sauce, making dinner a delightful experience.
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Season the chicken breasts generously with salt and pepper on both sides.
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In a large oven-proof skillet, heat 1 tablespoon of olive oil over medium-high heat.
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Sear the chicken breasts for 4-5 minutes on each side until golden brown. Transfer the seared chicken to a plate and set aside.
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In the same skillet, add the remaining olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
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Add the halved potatoes to the skillet. Cook, stirring occasionally, until they begin to brown, about 5-7 minutes.
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Pour in the chicken broth, and stir to deglaze the pan, scraping up any browned bits from the bottom.
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Stir in the heavy cream, Dijon mustard, whole grain mustard, thyme, and onion powder. Mix well to combine.
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Return the chicken breasts to the skillet, nestling them into the potatoes and sauce.
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Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and potatoes are tender.
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Carefully remove the skillet from the oven. Garnish with chopped fresh parsley before serving.
Note
- The combination of Dijon and whole grain mustard adds depth and texture to the sauce.
- For a richer flavor, substitute some of the chicken broth with white wine.
- This dish pairs well with green beans or asparagus for added freshness.
- Ensure the skillet is oven-proof to avoid transferring contents to a baking dish.
- Adjust the seasoning to your taste preference before baking.
- The sauce thickens as it cools, so let it sit for a few minutes before serving.
