Description
This delicious Chicken and Potatoes with Dijon Cream Sauce recipe is a one-pan dish that combines tender chicken, crispy potatoes, and a rich, tangy Dijon mustard cream sauce. Perfect for a quick, satisfying meal.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 4 medium Yukon Gold potatoes, quartered
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken thighs with paprika, salt, and pepper. Heat olive oil in a large oven-safe skillet over medium heat.
- Sear chicken thighs skin-side down until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove from skillet.
- Add potatoes to the skillet and season with thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Mix heavy cream, Dijon mustard, garlic, and a pinch of salt in a small bowl. Pour the sauce over the potatoes.
- Nestle chicken thighs on top of the potatoes. Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through.
- Serve hot, garnished with fresh thyme or parsley if desired.
Notes
- For extra flavor, add a splash of white wine to the sauce.
- Ensure potatoes are cut evenly for consistent cooking.
- Use boneless chicken thighs if preferred, but reduce the cooking time slightly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg