Chicken And Potatoes With Dijon Cream Sauce Recipe

There's nothing quite like the comforting aroma of roasted chicken and potatoes, especially when they're bathed in a luscious, tangy Dijon cream sauce. This simple, wholesome meal is a total crowd-pleaser, bringing together crispy, golden potatoes and juicy chicken in one irresistible dish.

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I discovered this recipe on a chilly weeknight when I needed something warm and hearty to lift our spirits. What I thought would be a one-time meal quickly became a staple in our household, perfect for when we crave a cozy dinner with minimal fuss.

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

Get ready to be swept away by the comforting, savory flavors of this dish. This isn't just another chicken and potato meal – it’s an elevated version that's destined to be a weeknight favorite.

First off, this recipe is surprisingly easy to pull together. With just a handful of pantry staples and a bit of prep, you’ll have a satisfying dinner on the table in under an hour. It’s ideal for when you're craving something hearty without the long cook time.

You'll also love how well the flavors meld together. The tender, seared chicken pairs perfectly with the golden, crispy potatoes, and the Dijon cream sauce adds a burst of tangy richness to every bite. It's the kind of sauce that makes you want to mop up every last drop.

Another plus? This meal comes together in one pan, minimizing cleanup. That's always a win on busy nights when you don’t want to spend extra time scrubbing dishes.

Finally, this recipe is endlessly adaptable. If you have extra veggies on hand or want to switch up the protein, this dish can handle it. It’s the perfect canvas for your kitchen creativity, and I'll share more ideas for variations later!

Ingredients Notes

The beauty of this recipe lies in the balance of simple, flavorful ingredients. Each one plays a crucial role in creating that signature savory and creamy flavor.

For the chicken, I recommend using boneless, skinless chicken thighs. They stay moist and flavorful throughout the cooking process, unlike chicken breasts, which can dry out more easily. If you prefer chicken breasts, feel free to use them – just be sure to adjust the cook time to avoid overcooking.

When it comes to the potatoes, choose a waxy variety like baby Yukon Golds or red potatoes. They hold their shape well and crisp up beautifully when roasted. Dice them into small, even pieces to ensure they cook through evenly and get perfectly golden.

Dijon mustard is the star of the sauce. Its tangy, sharp flavor cuts through the richness of the cream, adding complexity to the dish. If you’re not a huge fan of Dijon, you can start with a smaller amount and adjust to taste.

For the cream, heavy cream is your best choice for a velvety, luxurious sauce. If you're looking for a lighter option, you can substitute with half-and-half, though the sauce will be less thick. A touch of chicken broth adds depth and keeps the sauce from feeling overly heavy.

Finally, a bit of garlic and fresh herbs – like thyme or rosemary – elevate the flavors. The fresh herbs add an aromatic note, while the garlic infuses the sauce with a warm, savory kick. If you don't have fresh herbs on hand, dried herbs work in a pinch.

How To Make This Chicken and Potatoes with Dijon Cream Sauce

Creating this hearty, flavorful meal is easier than you might think. Follow these simple steps to bring it all together.

Start by preheating your oven to 400°F (200°C). This ensures the potatoes get a head start and roast to perfection. Toss your diced potatoes with olive oil, salt, and pepper on a baking sheet, spreading them out into a single layer. Roast for about 20 minutes, or until they're starting to turn golden and crispy around the edges.

While the potatoes are roasting, prepare your chicken. Pat the chicken thighs dry with paper towels and season generously with salt and pepper. This helps ensure a golden, flavorful crust when they sear. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. Let them sear undisturbed for 4-5 minutes on each side until golden brown, then remove from the skillet and set aside.

In the same skillet, reduce the heat to medium and add minced garlic, stirring for about 30 seconds until fragrant. Be careful not to let it burn! Pour in chicken broth, scraping up any browned bits from the bottom of the pan to deglaze. This step adds incredible flavor to your sauce.

Next, whisk in the Dijon mustard and heavy cream until smooth. Allow the sauce to simmer for 3-4 minutes, thickening slightly. Return the seared chicken to the skillet, nestling it into the sauce. By now, your potatoes should be close to done. Add them to the skillet as well, and give everything a good stir to coat the potatoes and chicken in the creamy sauce.

Transfer the entire skillet to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the potatoes are fork-tender. Finish with a sprinkle of fresh herbs for a burst of color and flavor.

From start to finish, this dish takes about 45 minutes, but the result is well worth it. You’ll be rewarded with tender, juicy chicken and crispy potatoes, all in a dreamy cream sauce you’ll want to drizzle over everything.

Storage Options

This dish makes fantastic leftovers, so don’t worry if you have extra! Let any leftovers cool completely before transferring them to an airtight container. Refrigerate for up to 3-4 days. The flavors will only deepen as they sit, making for an even tastier lunch the next day.

To reheat, warm the chicken and potatoes gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen up the sauce. Alternatively, you can microwave it in 30-second intervals until heated through, stirring in between.

If you’d like to freeze leftovers, keep in mind that the cream sauce may change texture slightly when thawed. Freeze in a well-sealed container for up to 2 months, and reheat gently on the stovetop with a bit of extra liquid.

Variations and Substitutions

One of the best parts about this recipe is how versatile it is. You can easily switch up the ingredients to suit your tastes or use what you have on hand.

• Vegetable swaps: If you're not in the mood for potatoes, try using carrots, parsnips, or Brussels sprouts. Just make sure to cut them into similarly sized pieces so they cook evenly.
• Herb variations: Thyme and rosemary are classics, but you could experiment with sage, oregano, or even a bit of chopped fresh basil for a twist.
• Lighter sauce: For a lower-fat version, swap the heavy cream for half-and-half or even coconut milk. The sauce will be a bit less rich, but still delicious.
• Protein options: If you’d like to mix things up, boneless chicken breasts or even skinless drumsticks work well. Just keep an eye on the cook time and adjust as needed.
• Add some greens: Toss in a couple of handfuls of fresh spinach or kale into the sauce before it goes into the oven. The greens will wilt perfectly and add a nice touch of color.

Don’t be afraid to get creative with this recipe! It’s forgiving and flexible, so make it your own and enjoy every savory, saucy bite.

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