Chicken and Potatoes with Dijon Cream Sauce
Tender pan-seared chicken and golden potatoes are coated in a luscious, tangy Dijon mustard cream sauce in this comforting one-pan dish. The sauce is creamy and savory with just the right hint of sharpness from the mustard — perfect for soaking up with the potatoes. It’s an easy, cozy dinner that feels fancy but comes together in just about 30 minutes.
Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Chicken & Potatoes:
1½ lbs (700g) boneless, skinless chicken thighs or breasts
1 lb (450g) baby potatoes, halved
1½ tbsp olive oil
Salt & pepper, to taste
1 tsp garlic powder
1 tsp dried thyme or rosemary
For the Dijon Cream Sauce:
2 tbsp butter
3 garlic cloves, minced
1 tbsp all-purpose flour
½ cup chicken broth
1 cup heavy cream (or half-and-half for lighter option)
1½ tbsp Dijon mustard
1 tsp lemon juice
Salt & pepper, to taste
Fresh parsley, for garnish
Instructions
1. Prepare the Chicken and Potatoes
Season chicken with salt, pepper, garlic powder, and thyme.
In a large skillet or sauté pan, heat olive oil over medium-high heat.
Add chicken and cook 4–5 minutes per side, until golden and cooked through. Remove and set aside.
2. Saute the Potatoes
In the same pan, add the potatoes (add a splash more oil if needed).
Cook for 10–12 minutes, stirring occasionally, until golden and fork-tender. Remove and set aside with chicken.
3. Make the Dijon Cream Sauce
In the same pan, reduce heat to medium and melt butter.
Add minced garlic and saute for 30 seconds.
Stir in flour and cook for 1 minute.
Slowly whisk in broth, then cream, stirring constantly until smooth.
Add Dijon mustard and lemon juice, stir well, and let simmer for 2–3 minutes until thickened. Season with salt and pepper to taste.
4. Combine and Finish
Return chicken and potatoes to the pan and spoon sauce over top.
Let simmer together for 2–3 minutes to warm through.
Garnish with chopped parsley if desired and serve hot.
Notes
Use chicken thighs for more tenderness, or breasts for a leaner option.
Baby gold or red potatoes work best; no need to peel.
Sauce can be thinned with a splash more broth if needed.
Tips
Add a splash of white wine before the cream for added depth.
Want a one-pan oven version? Sear chicken and potatoes, then finish in the oven at 375°F (190°C) for 15–20 minutes.
Serve with steamed greens, crusty bread, or a crisp side salad.
Questions & Answers
Q: Can I use milk instead of cream?
A: You can, but it will be thinner. For best results, use half-and-half or add a bit of cream cheese or cornstarch for extra richness.
Q: Can I add vegetables to this dish?
A: Yes! Try green beans, spinach, or mushrooms added toward the end of cooking.
Q: Is this dish freezer-friendly?
A: It’s best eaten fresh. The cream sauce may separate when frozen and reheated, but leftovers will keep in the fridge for 2–3 days.
Nutritional Information
Calories: 490 kcal
Protein: 32g
Fat: 28g
Carbs: 25g
Fiber: 3g
Sugar: 2g
Sodium: 580mg
Cholesterol: 125mg