There’s nothing quite like the irresistible combination of tender chicken and perfectly roasted potatoes smothered in a creamy Dijon sauce. The flavors are comforting, hearty, and sophisticated enough to impress at dinner parties or make an average weeknight meal feel special.
I discovered this recipe on a crisp autumn evening, inspired by my love for simple yet flavorful dishes. It has quickly become a go-to recipe in my kitchen, cherished for its ease and versatility. Let’s dive into why this Chicken and Potatoes with Dijon Cream Sauce deserves a spot on your table.
Why You'll Love This Chicken and Potatoes with Dijon Cream Sauce
Get ready to fall head over heels for this delightful dish. It’s the ultimate combination of savory, creamy, and tangy flavors that will have everyone reaching for seconds.
First off, it’s a one-pan wonder! Not only does this recipe save on cleanup, but the chicken and potatoes cook together, allowing their flavors to meld beautifully. The result? A dish that’s as practical as it is delicious.
This recipe is surprisingly quick to make. With a total cook time of just 40 minutes, it’s perfect for busy evenings when you still want something satisfying and wholesome.
And let’s not forget about the versatility. Whether you’re using chicken thighs or breasts, Yukon Gold or russet potatoes, this dish adapts to what you have on hand while still delivering incredible flavor.
Finally, the Dijon cream sauce is a showstopper. Made with just a handful of pantry staples, it’s rich and velvety with a hint of tanginess that takes the whole meal to the next level.
Ingredients Notes

The beauty of this recipe lies in its simple ingredients, each chosen to create a dish bursting with flavor and texture. Here’s what you’ll need.
The chicken is the star of the dish. I prefer boneless, skinless chicken thighs for their juiciness, but chicken breasts work wonderfully too. Just be sure to pound the breasts to an even thickness for even cooking.
For the potatoes, Yukon Golds are my favorite choice. They’re buttery and creamy on the inside with a beautiful golden crust when roasted. However, red potatoes or russets are great alternatives. Be sure to cut them into evenly sized pieces for consistent cooking.
The magic of the sauce comes from Dijon mustard. Its sharp, tangy flavor balances the creaminess beautifully, creating a sauce that’s both luxurious and vibrant. Whole-grain mustard can add extra texture if you’re feeling adventurous.
A touch of heavy cream makes the sauce irresistibly rich. If you prefer a lighter option, half-and-half can be used, but the sauce will be slightly less thick.
Don’t forget fresh herbs like parsley or thyme for garnish. They add a burst of color and freshness, tying the dish together beautifully.
No special equipment is needed, just a good ovenproof skillet or baking dish to ensure even cooking and easy cleanup.
How To Make This Chicken and Potatoes with Dijon Cream Sauce

This recipe is delightfully straightforward, making it accessible for cooks of all skill levels. Follow these simple steps to create a memorable meal.
Start by preheating your oven to 400°F. Season the chicken with salt and pepper on both sides. Heat a large ovenproof skillet over medium-high heat, adding a drizzle of olive oil. Sear the chicken for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, toss the potatoes with a bit of olive oil, salt, and pepper. Spread them out in an even layer and roast in the oven for 15 minutes.
While the potatoes cook, whisk together Dijon mustard, heavy cream, chicken broth, and a touch of garlic powder in a small bowl. This will be your luscious sauce.
After 15 minutes, nestle the chicken back into the skillet with the potatoes. Pour the sauce over everything, ensuring the chicken is well coated. Return the skillet to the oven and bake for an additional 20 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
Remove the skillet from the oven and let it rest for 5 minutes. Garnish with chopped parsley or thyme before serving.
The result? A dish that’s rich, flavorful, and satisfying from the first bite to the last.
Storage Options
Leftovers are a gift when it comes to this dish. Here’s how to store and reheat it for maximum flavor.
Transfer any leftovers to an airtight container and store them in the refrigerator for up to 3 days. The sauce may thicken as it cools, but a splash of chicken broth or water during reheating will restore its silky texture.
For longer storage, freeze the chicken and potatoes in a freezer-safe container for up to 2 months. Be sure to separate the sauce into a smaller container to reheat it gently without overcooking.
To reheat, place the chicken and potatoes in an oven-safe dish, cover with foil, and bake at 350°F until warmed through. Alternatively, you can microwave smaller portions in short bursts, stirring occasionally for even heating.
Variations and Substitutions
This recipe is wonderfully versatile, allowing you to customize it to your tastes and pantry staples.
If you prefer a sharper sauce, add a splash of white wine or a squeeze of lemon juice to the Dijon cream. It brightens the dish and pairs beautifully with the creamy elements.
Swap the chicken for pork chops or even salmon for a delicious twist. Adjust the cooking times accordingly to ensure each protein cooks perfectly.
Add vegetables like green beans, broccoli, or carrots to the skillet during the final 20 minutes of roasting. This creates a complete one-pan meal with minimal effort.
For a lighter version, replace the heavy cream with a mixture of Greek yogurt and milk. The sauce will still be creamy but with fewer calories.
Feeling indulgent? Sprinkle some grated Parmesan cheese over the dish before serving. It adds a nutty, savory layer that complements the Dijon sauce beautifully.
This Chicken and Potatoes with Dijon Cream Sauce is a dish that welcomes experimentation. Try your favorite variations and make it your own!
PrintChicken And Potatoes With Dijon Cream Sauce Recipe
This Chicken and Potatoes with Dijon Cream Sauce recipe is the ultimate comfort food! Tender chicken, golden potatoes, and a rich Dijon cream sauce come together in one pan for a meal that's easy, delicious, and perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes (halved)
- 2 tbsp olive oil
- 3 garlic cloves (minced)
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown on both sides (about 4-5 minutes per side). Remove and set aside.
- In the same skillet, add baby potatoes and cook until slightly golden. Remove and set aside.
- Add garlic to the skillet and sauté until fragrant. Stir in chicken broth, heavy cream, Dijon mustard, and thyme. Simmer for 2 minutes.
- Return chicken and potatoes to the skillet. Spoon sauce over the top.
- Transfer skillet to the oven and bake for 25 minutes or until chicken is cooked through.
- Garnish with parsley and serve warm.
Notes
- Use bone-in chicken thighs for extra flavor if preferred.
- Adjust the amount of Dijon mustard based on your taste preference.
- Pair with a side of roasted vegetables or a fresh salad.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 540mg
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