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.
Ingredients
Scale
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
Instructions
- Warm the oven to 375°F (190°C), preparing a robust cooking environment for the chicken and potatoes.
- Generously coat chicken thighs with a blend of salt, pepper, and paprika, ensuring each piece is evenly seasoned.
- Melt olive oil and butter in a large oven-safe skillet over medium heat, creating a golden searing surface for the chicken.
- 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.
- Introduce minced garlic to the same skillet, allowing its aromatic essence to bloom for one minute.
- Pour chicken broth into the pan, using a wooden spoon to lift and incorporate the flavorful browned bits from the bottom.
- Whisk in heavy cream and Dijon mustard, creating a luxurious, velvety sauce with a tangy undertone.
- Gently tumble halved baby potatoes into the sauce, ensuring each piece is generously coated with the creamy mixture.
- Strategically position the seared chicken thighs atop the sauced potatoes, nestling them into the skillet.
- 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.
- Remove from the oven and sprinkle freshly chopped parsley over the dish, adding a bright, herbaceous finish.
- 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