Zesty Chicken And Potatoes With Dijon Cream Sauce Recipe

Rustic chicken thrives in this mouthwatering dijon cream sauce that promises pure comfort.

Crispy edges and tender meat create a delightful contrast on your plate.

Rich, tangy flavors dance across each perfectly cooked bite.

Mustard’s subtle kick elevates the classic protein into something extraordinary.

Weeknight dinners demand simple yet spectacular options like this gem.

Hearty ingredients combine effortlessly, ensuring you can whip up restaurant-quality magic in minutes.

Prepare to impress everyone around your table with minimal cooking skills and maximum deliciousness.

Chicken And Potatoes With Dijon Cream Ingredient List

• Chicken Thighs: Juicy, flavorful meat that becomes tender when roasted, bone-in and skin-on helps retain moisture and develop crispy skin.

• Baby Potatoes: Creamy and compact potatoes that roast quickly and evenly, halved to increase crispy surface area.

• Heavy Cream, Dijon Mustard, Chicken Broth: Rich and tangy base for creating a smooth, luxurious cream sauce with deep flavor complexity.

• Garlic Cloves: Adds sharp, warm depth to the overall dish flavor profile.
• Paprika: Provides subtle smoky warmth and beautiful color to the chicken and potatoes.
• Salt and Pepper: Essential for enhancing and balancing all other flavors.

• Olive Oil, Butter: Helps achieve golden browning and adds rich, complementary flavor to the chicken and potatoes.

• Fresh Parsley: Bright, fresh herb that adds color and light herbal notes to finish the dish.

Chicken Potatoes With Dijon Sauce Assembly

Step 1: Warm Up the Oven

Fire up your oven to a toasty 375°F, preparing it for the delicious meal ahead.

Step 2: Flavor the Chicken

• Salt
• Black pepper
• Paprika

Massage the seasonings into the meat, coating every inch.

Step 3: Brown the Chicken

Heat a large oven-safe skillet over medium flame.

Add a swirl of olive oil and a pat of butter.

Gently place chicken thighs in the skillet, creating a beautiful golden crust.

Sear each side for 5-7 minutes until they develop a rich, appetizing color.

Remove chicken and set aside.

Step 4: Create the Creamy Sauce

In the same skillet with all those delicious browned bits, sauté minced garlic until fragrant.

Pour in chicken broth, scraping up the flavorful remnants stuck to the pan.

Whisk in heavy cream and Dijon mustard, creating a luxurious, tangy sauce.

Step 5: Prepare the Potatoes

Toss halved baby potatoes into the creamy sauce, ensuring they’re completely coated.

Nestle the seared chicken thighs on top of the potatoes.

Step 6: Bake to Perfection

Slide the entire skillet into the preheated oven.

Let everything bake for 25-30 minutes until the chicken is fully cooked and potatoes are fork-tender.

Step 7: Finish and Serve

Sprinkle freshly chopped parsley over the dish for a burst of color and fresh flavor.

Serve hot and enjoy the mouthwatering combination of crispy chicken, creamy sauce, and perfectly roasted potatoes.

Tips for Cooking Chicken and Potatoes in Creamy Dijon Sauce

• Replace chicken thighs with boneless chicken breasts or use turkey thighs for a different flavor profile while maintaining similar cooking times and techniques.
• Whisk Dijon mustard gradually into cream sauce to prevent lumping and ensure smooth, creamy texture that perfectly coats chicken and potatoes.
• Sprinkle fresh thyme or rosemary alongside parsley for enhanced aromatic depth and sophisticated flavor layers in the dish.
• Adjust paprika quantity or add red pepper flakes to increase heat intensity according to personal taste preferences without compromising overall recipe structure.
• Cut potatoes into uniform sizes and pat them dry before cooking to ensure even browning and achieve crispy exterior while maintaining tender interior.

Store Dijon Chicken Potatoes For Another Serving

• Store leftover chicken and potatoes in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Preheat oven to 350°F. Place chicken and potatoes in a baking dish, cover with foil to prevent drying. Warm for 15-20 minutes until internal temperature reaches 165°F.
• Heat individual portions for 1-2 minutes, stopping midway to stir. Add a splash of chicken broth to maintain moisture and prevent toughening.
• Always check that reheated chicken reaches a safe temperature. Discard any leftovers kept at room temperature for more than 2 hours to prevent foodborne illness.

Great Sides for Chicken and Potatoes in Dijon Sauce

• Pair Perfectly with Hearty Red Wine: Select a medium-bodied red wine like Pinot Noir, which complements the rich, creamy Dijon sauce and cuts through the chicken's savory flavors.
• Complement with Fresh Herbal Salad: Create a light mixed green salad with arugula, fresh herbs, and a lemon vinaigrette to balance the dish's richness and provide a crisp contrast.
• Match with Crusty Artisan Bread: Serve warm, rustic sourdough or French bread to soak up the delicious Dijon cream sauce, adding textural variety and enhancing the meal's overall experience.
• Enhance with Roasted Asparagus: Prepare simple roasted asparagus spears with olive oil, salt, and pepper to add a green vegetable side that provides a fresh, slightly bitter counterpoint to the creamy chicken.

Chicken and Potatoes with Dijon Creamy Alternatives

• Dairy-Free Delight: Replace heavy cream with coconut milk and use plant-based butter for a lactose-free version. Swap chicken for firm tofu or chicken alternative for added dietary flexibility.
• Low-Carb Option: Substitute baby potatoes with cauliflower florets or turnips to reduce carbohydrate content. Use bone-in chicken thighs for extra flavor and keep the Dijon cream sauce intact.
• Mediterranean Remix: Add kalamata olives, sun-dried tomatoes, and sprinkle feta cheese before baking. Replace paprika with dried oregano and thyme for a Greek-inspired flavor profile.
• Herb-Infused Variation: Incorporate fresh rosemary, sage, and thyme into the sauce. Use white wine instead of chicken broth for a more complex taste. Scatter chopped green onions on top before serving for additional freshness.

FAQs

• What makes Dijon mustard special in this recipe?

Dijon mustard adds a tangy, sharp flavor that cuts through the richness of the cream sauce, creating a more complex and balanced taste profile for the chicken and potatoes.

• Can I use chicken breasts instead of thighs?

While you can use chicken breasts, chicken thighs are recommended because they’re more flavorful, juicier, and less likely to dry out during cooking, especially in a creamy sauce like this.

• Is it necessary to sear the chicken before baking?

Searing creates a golden-brown crust that locks in moisture and develops deeper flavor through caramelization, which significantly enhances the overall taste of the dish compared to just baking the chicken directly.

• What type of potatoes work best for this recipe?

Baby potatoes or small red potatoes are ideal because they cook evenly, absorb the sauce beautifully, and have a creamy texture that complements the Dijon cream sauce perfectly.

Dijon Chicken And Potatoes That Warm The Soul

• Quick Weeknight Meal: Whip up this delicious chicken and potato dish in under an hour with minimal prep work and simple ingredients.
• Flavor-Packed One-Pan Wonder: Create a mouthwatering meal that combines crispy chicken, creamy sauce, and perfectly roasted potatoes all in a single skillet.
• Comfort Food Meets Gourmet: Elevate a classic chicken dinner with a rich Dijon cream sauce that adds sophisticated flavor without complicated cooking techniques.
• Meal Prep Friendly: Easily make this recipe ahead of time and reheat, making it perfect for busy families or people who love convenient cooking options.

Chicken And Potatoes With Dijon Cream Sauce Recipe

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4.8 from 22 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Succulent chicken nestled in a creamy Dijon sauce elevates weeknight dinners with French-inspired elegance. Rich, velvety flavors and simple ingredients create a comforting meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 4 chicken thighs (bone-in, skin-on)

Starch:

• 1 pound (0.45 kilograms) baby potatoes, halved

Sauce and Seasoning Ingredients:

• 1 cup (240 milliliters) heavy cream
• 1/2 cup (120 milliliters) chicken broth
• 2 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon paprika
• Salt to taste
• Pepper to taste

Garnish:

• Fresh parsley

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Instructions

1. Warm the oven to 375°F (190°C), preparing a robust cooking environment for the chicken and potatoes.
2. Generously coat chicken thighs with a blend of salt, pepper, and paprika, ensuring each piece is evenly seasoned.
3. Melt olive oil and butter in a large oven-safe skillet over medium heat, creating a golden searing surface for the chicken.
4. Carefully place chicken thighs into the hot skillet, developing a rich caramel-like crust on each side, approximately 5-7 minutes per surface. Transfer the seared chicken to a temporary plate.
5. Introduce minced garlic to the same skillet, allowing its aromatic essence to bloom for one minute.
6. Pour chicken broth into the pan, using a wooden spoon to lift and incorporate the flavorful browned bits from the bottom.
7. Whisk in heavy cream and Dijon mustard, creating a luxurious, velvety sauce with a tangy undertone.
8. Gently tumble halved baby potatoes into the sauce, ensuring each piece is generously coated with the creamy mixture.
9. Strategically position the seared chicken thighs atop the sauced potatoes, nestling them into the skillet.
10. Slide the entire skillet into the preheated oven, allowing the dish to roast for 25-30 minutes until the chicken reaches perfect doneness and potatoes become tender.
11. Remove from the oven and sprinkle freshly chopped parsley over the dish, adding a bright, herbaceous finish.
12. Serve immediately, presenting a harmonious blend of crispy chicken and creamy potatoes.

Notes

• Opt for bone-in, skin-on chicken thighs to ensure maximum flavor and juiciness during cooking.
• Select small, uniform baby potatoes for even cooking and a visually appealing presentation.
• Enhance the sauce’s depth by using whole-grain Dijon mustard instead of smooth varieties for extra texture and robust flavor.
• Adapt the recipe for dairy-free diets by substituting heavy cream with coconut milk or cashew cream, maintaining the creamy consistency while adding a subtle nutty undertone.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 38 g
• Saturated Fat: 18 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 150 mg