Chicken and Potatoes with Dijon Cream Sauce Recipe

Introduction

Chicken and Potatoes with Dijon Cream Sauce is a comforting and flavorful meal that combines tender chicken, crispy potatoes, and a rich, tangy sauce. Perfect for weeknight dinners or casual gatherings, this dish delivers satisfying flavors with simple ingredients.

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 4 medium potatoes (Yukon Gold or Russet), diced
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon fresh thyme leaves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Season the chicken with salt, pepper, onion powder, and garlic powder on both sides.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Once hot, sear the chicken on both sides until golden brown. Remove the chicken and set aside.
3. Step 3: In the same skillet, add more olive oil if needed. Add diced potatoes and fresh thyme, cooking until the potatoes are golden and edges are crispy. Remove and set aside.
4. Step 4: Reduce heat to medium and pour in chicken broth to deglaze the skillet, scraping up browned bits. Let simmer for 1–2 minutes.
5. Step 5: Stir in heavy cream and Dijon mustard. Cook until the sauce thickens slightly.
6. Step 6: Return the chicken and potatoes to the skillet, nestling them into the sauce. Simmer together for a few minutes until the chicken is cooked through and flavors meld.
7. Step 7: Garnish with freshly chopped parsley and serve. This dish pairs well with steamed vegetables, crisp salad, or crusty bread.

Tips & Variations

• Use boneless, skinless chicken for quicker cooking and a leaner meal.
• Marinate the chicken in seasonings for 30 minutes before cooking to enhance flavor.
• Adjust sauce thickness by simmering longer for thicker sauce or adding extra broth for a thinner consistency.
• Add sautéed mushrooms or caramelized onions for extra flavor.
• Try different herbs like rosemary or tarragon for a unique twist.
• Add a splash of white wine to the sauce for depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

While bone-in chicken works, boneless pieces are recommended for quicker and more even cooking.

Can I substitute the heavy cream for a lighter option?

You can use half-and-half or whole milk, but note the sauce will be less rich and creamy.

Chicken and Potatoes with Dijon Cream Sauce Recipe

Print Recipe

★★★★★

5 from 102 reviews

This comforting Chicken and Potatoes with Dijon Cream Sauce recipe features tender seared chicken paired with golden, crispy potatoes, all enveloped in a luscious, tangy Dijon cream sauce. Perfect for a hearty weeknight dinner, it combines simple ingredients with elegant flavors for a satisfying and delicious meal.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts or thighs
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons olive oil (for searing)

Potatoes

• 3 medium Yukon Gold or Russet potatoes, diced
• 1 tablespoon olive oil (for potatoes)
• Fresh thyme, 1 tablespoon
• Salt and pepper, to taste

Dijon Cream Sauce

• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard

Garnish

• Fresh parsley, chopped (for garnish)

Instructions

1. Season the Chicken: Pat the chicken dry and season both sides generously with salt, pepper, onion powder, and garlic powder to build a flavorful base.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and sear them for about 4-5 minutes per side until golden brown. Remove from skillet and set aside.
3. Cook the Potatoes: In the same skillet, add a bit more olive oil if needed. Add the diced potatoes and fresh thyme, seasoning with salt and pepper. Cook the potatoes until golden and crispy on the edges, about 10-12 minutes, stirring occasionally. Remove and set aside.
4. Make the Dijon Cream Sauce: Reduce heat to medium. Pour chicken broth into the skillet to deglaze, scraping the browned bits from the bottom. Let the broth simmer for 2 minutes. Stir in heavy cream and Dijon mustard, mixing well and letting the sauce thicken, about 3-5 minutes.
5. Combine Everything: Return the chicken and potatoes to the skillet, nestling them in the sauce. Allow everything to simmer together for 5-7 minutes to let the flavors meld and ensure chicken is cooked through.
6. Garnish and Serve: Sprinkle freshly chopped parsley over the dish before serving. Serve with steamed vegetables, a crisp salad, or crusty bread to complement the creamy sauce.

Notes

• Use boneless, skinless chicken for quicker and even cooking.
• Marinate chicken with seasonings for 30 minutes for deeper flavor.
• Adjust sauce thickness by simmering longer for thicker or adding more broth for thinner sauce.
• Try adding sautéed mushrooms or caramelized onions for variation.
• Fresh thyme can be substituted with 1 teaspoon dried thyme.
• Leftovers should be stored in an airtight container and gently reheated in a skillet with a splash of broth to maintain creaminess.

Keywords: chicken recipe, creamy Dijon sauce, potatoes, skillet meal, easy dinner, stovetop chicken