Ever since I discovered this Chicken and Potatoes with Dijon Cream Sauce recipe, it’s been my go-to solution for busy weeknights and weekend celebrations alike. What makes it stand out is how every ingredient plays a starring role: succulent chicken breasts develop a golden sear, while bite-sized potatoes crisp up just right. Then there’s that luxuriously creamy sauce, enlivened by the gentle heat of Dijon mustard and the little pops of texture from whole grain mustard seeds. Each spoonful feels like a comforting hug on a plate, and the harmony of tangy and rich flavors never fails to surprise me. My family counts it among our top requests, and I’ve often found myself jotting down notes between bites, tweaking a pinch of thyme here or an extra splash of broth there, just to see if I could make it even more irresistible. I love how each gathering turns into a warm memory as everyone gathers for seconds and passes the skillet around, lingering over conversations while the sauce clings to each forkful.
Beyond the flavor explosion, one of the reasons I adore this recipe is its simplicity and adaptability. Preparation takes about 15 minutes—just long enough to preheat your oven while chopping garlic and halving potatoes. Then a short 35-minute bake transforms everything into a golden masterpiece, with an extra 5 minutes of rest giving the sauce time to thicken and settle. At around 540 calories per serving, it strikes a comforting yet satisfying balance, making it perfect for both family dinners and casual entertaining. For beginners, this ranks as a friendly introduction to one-pan meals: if you can sear, stir, and slide a skillet into the oven, you’re halfway to culinary confidence. I’ve even swapped out part of the chicken broth for a splash of white wine when I’m craving a slightly sharper edge to the sauce, and it’s always met with applause. Drizzle a little extra mustard on top or finish with a squeeze of lemon for brightness—the options are endless, and you can adjust seasoning to your liking before baking. Seriously, who doesn’t love a meal that’s comforting yet approachable, with just the right hint of zesty elegance?
KEY INGREDIENTS IN CHICKEN AND POTATOES WITH DIJON CREAM SAUCE
To achieve that unforgettable harmony between tender chicken, crispy potatoes, and silky Dijon cream, each ingredient must shine. Here’s what you’ll need and why each component is essential:
- Boneless, skinless chicken breasts – The star protein offering lean, tender bites; sears beautifully to lock in juices and build a flavorful crust.
- Salt and pepper – Fundamental seasonings that brighten natural flavors and create a balanced taste profile throughout.
- Olive oil – Provides a silky base for searing and roasting; using a bit at each stage ensures a golden sear and prevents sticking.
- Garlic – Adds a savory, aromatic foundation; minced garlic infuses the oil with depth and a gentle pungency that elevates every bite.
- Small potatoes – The perfect starchy partner, halved to achieve crisp exteriors and tender interiors that soak up the Dijon cream.
- Chicken broth – Forms the liquid backbone of the sauce, lending a subtle savory richness without overpowering other flavors.
- Heavy cream – Delivers the velvety texture and luxurious mouthfeel that makes the sauce cling lovingly to chicken and potatoes.
- Dijon mustard – Brings a sharp, tangy kick that cuts through richness and adds a sophisticated edge.
- Whole grain mustard – Offers bursts of texture and a deeper, earthier mustard flavor thanks to its coarse seeds.
- Thyme – Provides a gentle herby note; fresh leaves or dried sprigs both work to brighten and lift the sauce.
- Onion powder – Introduces a mellow sweetness and subtle depth without the moisture of fresh onions.
- Fresh parsley – A finishing touch that brings a pop of color and a hint of herbaceous freshness just before serving.
HOW TO MAKE CHICKEN AND POTATOES WITH DIJON CREAM SAUCE
Ready to turn those ingredients into an irresistible one-pan feast? Follow these steps and you’ll have a restaurant-inspired dinner on the table in under an hour:
1. Preheat your oven to 400°F (200°C) to ensure it’s hot and ready to give everything that perfect roast.
2. Season the chicken breasts generously with salt and pepper on both sides, coating them evenly so each bite is packed with flavor.
3. In a large oven-proof skillet, heat 1 tablespoon of olive oil over medium-high heat, making sure the oil shimmers before adding the chicken.
4. Sear the chicken breasts for 4–5 minutes on each side, allowing a golden-brown crust to form. Transfer the seared chicken to a plate and set aside.
5. Add the remaining olive oil to the same skillet. Stir in the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
6. Add the halved potatoes to the skillet and cook, stirring occasionally, until they begin to brown, about 5–7 minutes, so they develop a crisp exterior.
7. Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom to build flavor in the sauce.
8. Stir in the heavy cream, Dijon mustard, whole grain mustard, thyme, and onion powder, mixing well to achieve a smooth, cohesive sauce.
9. Return the chicken breasts to the skillet, nestling them into the potatoes and creamy sauce so they finish cooking together.
10. Transfer the skillet to the preheated oven and bake for about 20–25 minutes, or until the chicken is cooked through and the potatoes are tender.
11. Carefully remove the skillet from the oven and garnish with chopped fresh parsley before serving, adding a burst of color and freshness.
SERVING SUGGESTIONS FOR CHICKEN AND POTATOES WITH DIJON CREAM SAUCE
Once your Chicken and Potatoes with Dijon Cream Sauce emerges from the oven, golden and bubbling, the fun part begins: deciding how to serve and elevate it even further. Because this is such a robust and creamy entrée, pairing it with bright, crisp sides ensures each plate feels balanced and inviting. I love dishing out warm servings straight from the skillet, letting that silky sauce drape over the chicken and potatoes, then adding pops of color and texture on the side. By focusing on simple, fresh accompaniments—whether steamed, roasted, or lightly dressed—you can highlight the richness of the Dijon cream while offering vibrant contrasts on the plate. Here are four of my favorite serving ideas that will take your meal to the next level without competing with the star flavors.
- Steamed green beans tossed with a hint of butter and a squeeze of lemon, providing a crisp, zesty counterpoint to the creamy sauce.
- Roasted asparagus drizzled with olive oil and seasoned with salt, pepper, and a sprinkle of parmesan, offering earthy notes and satisfying crunch.
- Baby spinach salad featuring thinly sliced red onion, cherry tomatoes, and a simple vinaigrette, cutting through richness with bright acidity.
- Crusty artisan bread served warm alongside the skillet, perfect for sopping up every last drop of Dijon cream and leaving no flavor behind.
HOW TO STORE CHICKEN AND POTATOES WITH DIJON CREAM SAUCE
After enjoying a delicious meal of Chicken and Potatoes with Dijon Cream Sauce, you might find yourself wondering how to preserve those leftovers for another round of cozy dining. Proper storage is key to maintaining both the texture of the potatoes and the silky consistency of the mustard-infused cream. Whether you’re saving a portion for lunch the next day or planning to freeze it for a future busy evening, following the right steps will help you savor every bite just as much as when it first came out of the oven. Below are a few guidelines to keep your dish fresh, flavorful, and ready to reheat without losing its appeal.
- Refrigeration: Transfer leftovers to an airtight container as soon as they cool to room temperature. Stored in the fridge, the dish will stay fresh for up to 3–4 days. When reheating, warm gently on the stove over low heat to prevent the cream from breaking.
- Freezing: For longer storage, place cooled portions in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain texture.
- Separate components: If you anticipate storing, consider keeping the sauce and solids in separate containers. This helps preserve potato texture and allows you to adjust sauce consistency when reheating.
- Reheating tips: Reheat slowly in a covered skillet over low-to-medium heat, adding a splash of broth or cream if needed to loosen the sauce and restore its smooth consistency.
CONCLUSION
As you can see, Chicken and Potatoes with Dijon Cream Sauce is a beginner-friendly, one-pan marvel that transforms everyday ingredients into an elegant dinner. From the initial 15-minute prep—seasoning your chicken, chopping garlic, and halving those potatoes—to the 35-minute baking time and a brief 5-minute rest, this recipe delivers a delicious, filling meal with minimal hands-on time. The rich, tangy sauce infused with Dijon mustard and warm thyme coats tender chicken and golden potatoes in every bite, clocking in at about 540 calories per serving. Whether you’re feeding a hungry family, seeking an impressive dish for friends, or simply craving comfort food with a gourmet twist, this approachable recipe has got you covered. Feel free to print this article and save it for your digital recipe binder or pin it to your favorite board—your future self will thank you for the effortless yet satisfying meals ahead. You’ll also find a helpful FAQ section below to address common questions and troubleshooting tips.
I’d love to hear how it turns out for you. Did you find the sauce balance just right, or did you maybe sneak in extra mustard? Perhaps you tried serving it with green beans or got creative with a side salad or a glass of crisp white wine next to your plate. Leave a comment below with your twists, tricks, or any questions you have—whether it’s about swapping ingredients, adjusting cook times for larger chicken cuts, or the best reheating method to recapture that silky texture. Your feedback not only helps me refine the recipe but also builds a community of home cooks discovering new flavors together. If you need a hand as you prepare this dish or just want to share a photo of your finished skillet, drop a note and I’ll be here to cheer you on. Plus, I’ll be updating the FAQ based on your questions, so watch for that goodie right below. Happy cooking, and may your kitchen always be filled with delicious possibilities!
Chicken and Potatoes with Dijon Cream Sauce
Description
This Chicken and Potatoes dish brings together succulent chicken, crispy potatoes, and a rich Dijon cream sauce, all baked to perfection for a comforting meal.
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.
