Chicken And Potatoes With Dijon Cream Sauce Recipe

There's something so comforting about Chicken and Potatoes with Dijon Cream Sauce, especially on a chilly evening. Tender chicken, golden potatoes, and a rich, tangy sauce come together in a dish that feels both indulgent and easy enough for a weeknight.

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I first tried this recipe on a whim, combining a few pantry staples to create a simple yet flavorful meal. Little did I know it would become a family favorite, frequently requested for its creamy, mustard-kissed goodness. Ready to bring this delicious dish to your table? Let’s dive in!

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

Get ready to fall in love with this one-pan wonder. Chicken and Potatoes with Dijon Cream Sauce hits all the right notes for busy cooks and flavor seekers alike.

First, it’s a time-saver. With minimal prep and just one skillet required, this dish comes together in under an hour, making it perfect for weeknight dinners or impromptu gatherings.

Next, the flavor combination is a knockout. The tangy Dijon mustard perfectly balances the richness of the cream sauce, while the crispy potatoes and juicy chicken add layers of texture.

It’s also incredibly versatile. You can tweak the seasonings, swap out the veggies, or use different cuts of chicken to suit your preferences or pantry stock.

Finally, it’s a crowd-pleaser. Whether you’re feeding picky kids or impressing dinner guests, this dish has a way of making everyone ask for seconds.

Ingredients Notes

The beauty of this dish lies in its simplicity, with each ingredient working together to create a flavorful masterpiece. Here’s what you’ll need:

• Chicken Thighs or Breasts: I recommend bone-in, skin-on thighs for their juicy texture and crispy skin. If you prefer breasts, adjust the cooking time to avoid drying them out.
• Baby Potatoes: These small, tender potatoes roast beautifully in the skillet. If you don’t have baby potatoes, regular Yukon Gold or red potatoes, cut into bite-sized chunks, work just as well.
• Dijon Mustard: The star of the sauce! Its sharp, tangy flavor gives the cream sauce depth and complexity.
• Heavy Cream: For a rich and velvety sauce, heavy cream is essential. If you’re looking to lighten it up, you can substitute half-and-half, though the sauce won’t be as thick.
• Chicken Stock: This forms the base of the sauce and enhances the savory flavor profile. Use low-sodium stock to control the salt levels.
• Fresh Herbs: Thyme and parsley are my favorites for this dish. They add a fresh, earthy element that complements the creamy sauce perfectly.

Special Equipment

You’ll need a large, oven-safe skillet for this recipe. A cast-iron skillet works beautifully to sear the chicken and roast the potatoes evenly.

How to Make Chicken and Potatoes with Dijon Cream Sauce

Creating this comforting dish is easier than you might think. Follow these steps, and you’ll have a restaurant-worthy meal on your table in no time. [IMAGE]

Step 1: Prepare the Chicken and Potatoes

Start by patting your chicken thighs dry and seasoning them generously with salt and pepper. Meanwhile, halve the baby potatoes, toss them with a bit of olive oil, and season with salt and pepper.

Step 2: Sear the Chicken

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Place the chicken thighs skin-side down and cook until golden and crispy, about 5 minutes. Flip and cook the other side for another 3-4 minutes. Remove the chicken and set aside.

Step 3: Cook the Potatoes

In the same skillet, add your potatoes, cut-side down. Let them sear until golden brown, about 3-4 minutes. Stir occasionally, scraping up any bits left from the chicken for extra flavor.

Step 4: Make the Dijon Cream Sauce

Reduce the heat to medium and add minced garlic to the skillet. Cook until fragrant, about 30 seconds. Pour in the chicken stock, scraping the bottom of the pan to deglaze. Stir in the Dijon mustard and heavy cream, whisking until smooth. Season with salt, pepper, and a pinch of thyme.

Step 5: Combine and Roast

Nestle the chicken back into the skillet with the potatoes. Spoon some of the sauce over the chicken, then transfer the skillet to a preheated oven at 375°F. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

Step 6: Finish and Serve

Remove the skillet from the oven and sprinkle with fresh parsley. Serve the chicken and potatoes hot, with plenty of sauce spooned over the top. Enjoy!

Storage Options

This dish is just as delightful the next day, making it perfect for meal prep or leftovers. Here’s how to store and reheat it:

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: The chicken and potatoes freeze well, but the sauce may separate when thawed. To freeze, place them in a freezer-safe container for up to 2 months.
• Reheating: Warm the dish in a skillet over low heat, adding a splash of chicken stock to bring the sauce back to life. You can also microwave it, though the texture of the potatoes may soften slightly.

Variations and Substitutions

This recipe is wonderfully flexible, so feel free to make it your own! Here are a few ideas:

• Switch Up the Protein: Try pork chops or salmon fillets instead of chicken. Adjust the cooking times accordingly.
• Add Vegetables: Green beans, asparagus, or mushrooms can be roasted alongside the potatoes for a colorful and nutritious addition.
• Go Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the Dijon cream sauce for some heat.
• Make It Dairy-Free: Use coconut milk instead of heavy cream. The flavor will be slightly different, but still delicious.
• Herb Variations: Swap thyme for rosemary or add a handful of fresh basil for a Mediterranean twist.

Experiment with these ideas or come up with your own – this recipe is all about versatility and flavor!

With its golden-crisp chicken, tender potatoes, and irresistibly creamy sauce, Chicken and Potatoes with Dijon Cream Sauce is sure to become a favorite in your household. Whether you're cooking for your family or entertaining friends, this dish delivers on all fronts – taste, ease, and elegance. Try it tonight, and watch it disappear from the table!

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