There's nothing quite like the aroma of Chicken and Potatoes with Dijon Cream Sauce wafting through your kitchen on a crisp evening. Golden, tender potatoes and juicy chicken, all bathed in a creamy, tangy mustard sauce, make for a meal that feels like a warm hug on a plate.

The first time I tried this recipe, it was a chilly fall afternoon, and I was craving something hearty but elegant. With minimal prep and maximum flavor, it became an instant favorite that I now make regularly when I need an easy yet comforting dinner.

Get ready to discover your new go-to meal for busy nights or lazy weekends alike!

Why You'll Love This Chicken and Potatoes With Dijon Cream Sauce

Get ready to fall in love with your new favorite one-pan wonder. This Chicken and Potatoes with Dijon Cream Sauce isn't just delicious – it's a time-saving, fuss-free dinner that will impress everyone at your table.

First off, this recipe is an absolute lifesaver when you’re short on time. With just 10 minutes of hands-on prep, everything comes together in a single pan, making cleanup a breeze. Perfect for those days when the last thing you want to do is a mountain of dishes!

The flavor combination is out of this world. The creamy Dijon sauce packs a punch with just the right amount of tanginess, complementing the crispy, perfectly seasoned potatoes and juicy chicken thighs. It's a dish that feels gourmet but is simple enough for a weeknight.

You'll also appreciate how affordable and adaptable this recipe is. Basic pantry staples like mustard, cream, and chicken are transformed into a memorable meal, and you can easily customize it based on what you have at home.

And let’s not forget: this is family-friendly comfort food at its finest. Even picky eaters will gobble it up, and you'll find yourself coming back to this recipe for cozy gatherings or quiet nights in.

Ingredients Notes

The magic of this Chicken and Potatoes with Dijon Cream Sauce lies in its simple, yet well-chosen ingredients. Each one plays a crucial role in creating that perfect balance of flavors.

The star of the show is bone-in, skin-on chicken thighs. They stay wonderfully juicy and tender, and the skin crisps up beautifully as it bakes. You can substitute boneless thighs or chicken breasts if you prefer, but the cooking time will need to be adjusted.

Baby potatoes are a key element, adding texture and heartiness to the dish. Their thin skins crisp up nicely, and their creamy centers absorb all the sauce's incredible flavors. If you don’t have baby potatoes, russets or Yukon Golds, cut into chunks, also work well.

The Dijon mustard adds that unforgettable tangy punch. I recommend using a good quality Dijon for the best flavor. If you want a milder kick, you can mix in a bit of whole-grain mustard for a more nuanced texture.

Heavy cream brings the luscious, rich texture to the sauce. If you're looking for a lighter option, half-and-half will work, though the sauce won’t be quite as thick or indulgent.

You’ll also need some pantry staples like garlic, chicken broth, and fresh thyme. The thyme adds a lovely herbal note that pairs beautifully with the mustard and cream. If you don't have fresh thyme, dried thyme or rosemary make great substitutes.

How To Make This Chicken and Potatoes With Dijon Cream Sauce

Creating this mouthwatering Chicken and Potatoes with Dijon Cream Sauce is simpler than you might think. Let me walk you through the process step by step.

Start by preheating your oven to 400°F (200°C). Pat your chicken thighs dry with paper towels and season generously with salt and pepper. Drying the chicken ensures the skin will crisp up nicely when cooked.

Next, heat a large, oven-safe skillet over medium-high heat. Add a drizzle of olive oil and let it shimmer. Place your chicken thighs skin-side down and sear them for about 4-5 minutes, or until the skin is golden brown. Flip and cook for an additional 2 minutes, then set aside. Don’t worry if they’re not fully cooked yet – they’ll finish in the oven.

In the same skillet, add your baby potatoes, cut in half. Toss them in the rendered chicken fat, seasoning them with salt, pepper, and a pinch of thyme. Let them cook for a few minutes until they start to brown.

Reduce the heat to medium and add minced garlic to the pan. Cook until fragrant, about 30 seconds. Stir in the Dijon mustard and chicken broth, scraping up any browned bits from the bottom of the pan. Then, pour in the heavy cream and stir until the sauce is smooth and creamy.

Return the seared chicken to the skillet, nestling it between the potatoes. Spoon a bit of sauce over the chicken, then transfer the entire skillet to the oven. Roast for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.

Storage Options

If you’re lucky enough to have leftovers, they store beautifully. Let the chicken and potatoes cool completely before transferring them to an airtight container. Refrigerate for up to 3 days.

To reheat, place in a skillet over medium heat, adding a splash of chicken broth or cream to loosen the sauce. Gently warm until everything is heated through. You can also microwave leftovers in a covered dish, though the chicken skin won’t be as crispy.

For longer storage, freeze the chicken and potatoes in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Variations and Substitutions

One of the best things about this recipe is how versatile it is. You can easily customize it based on your preferences or what you have on hand.

For a lighter version, swap the heavy cream for half-and-half or even coconut milk for a dairy-free alternative. Just note that the flavor and texture will be slightly different.

Not a fan of potatoes? Try using carrots, sweet potatoes, or even cauliflower florets for a different take on this dish. The vegetables will absorb the sauce and turn out wonderfully tender.

If you want to add some greens, toss in a couple of handfuls of baby spinach or kale just before serving. The residual heat will wilt the greens perfectly, adding a pop of color and nutrition.

Herb lovers can experiment with fresh rosemary, parsley, or even tarragon. Each herb will bring a unique twist to the creamy sauce, making the dish feel brand new each time.

So go ahead, experiment, and make this recipe your own. Whether you stick to the classic version or put your own spin on it, one thing’s for sure: this dish is a keeper. Enjoy!