There’s something irresistibly comforting about the combination of tender chicken and perfectly roasted potatoes. When you pair that with a rich and tangy Dijon cream sauce, it transforms a simple meal into a gourmet experience.

I first discovered this recipe while hosting a small dinner party for close friends. It struck the perfect balance between elegant and easy, making it an instant crowd-pleaser. Since then, it’s become a staple for both special occasions and weeknight dinners. Let’s dive into why this dish deserves a spot on your table tonight.
Why You’ll Love This Chicken and Potatoes with Dijon Cream Sauce
Get ready to meet your new go-to recipe for every occasion. This Chicken and Potatoes with Dijon Cream Sauce is packed with flavor, impressively simple to prepare, and perfect for any time you’re craving comfort food with a touch of elegance.
First, it’s a one-pan wonder. You’ll cook everything in the same skillet, making cleanup a breeze. From browning the chicken to simmering the sauce, every step builds layers of flavor.
The Dijon cream sauce is the star of the show. With its velvety texture and tangy richness, it elevates the entire dish. A hint of garlic and a splash of white wine make it even more irresistible.
This recipe is wonderfully versatile. Swap out chicken thighs for breasts, or use baby potatoes instead of diced ones. The possibilities are endless, so you can customize it to suit your preferences.
Finally, it’s as beautiful as it is delicious. The golden-brown chicken, caramelized potatoes, and creamy sauce make for a stunning presentation that’s perfect for dinner parties or a special family meal.
Ready to get started? Let’s talk about what you’ll need.
Ingredients Notes

The beauty of this dish lies in its simplicity. With a handful of carefully chosen ingredients, you’ll create a meal that tastes like it came straight from a restaurant kitchen.
- Chicken Thighs: Juicy and flavorful, chicken thighs are ideal for this recipe. Their slightly higher fat content ensures they stay tender during cooking. If you prefer, boneless, skinless chicken breasts can be used as a substitute.
- Potatoes: I recommend using Yukon Gold or baby potatoes for their creamy texture and natural sweetness. Dice them into even-sized pieces to ensure they cook evenly.
- Dijon Mustard: The star ingredient of the sauce, Dijon mustard adds tanginess and depth. Make sure to use a good-quality mustard for the best flavor.
- Heavy Cream: This forms the base of the sauce, giving it its luxurious consistency. You can use half-and-half if you prefer a lighter option, but the sauce will be slightly less rich.
- Garlic and Shallots: These aromatics add a savory foundation to the sauce, complementing the mustard and cream beautifully.
- White Wine: A splash of dry white wine deglazes the pan and adds a subtle acidity that balances the richness of the cream. If you don’t cook with alcohol, chicken broth works well as a substitute.
No special equipment is needed—just a large skillet with a lid, and you’re good to go!
How to Make Chicken and Potatoes with Dijon Cream Sauce
Creating this dish is easier than you think. Let’s walk through the process step by step so you can recreate this masterpiece in your own kitchen.

Start by preparing your chicken thighs. Pat them dry with paper towels, then season generously with salt, pepper, and a sprinkle of paprika for added flavor. Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add your diced potatoes. Let them cook for about 5-7 minutes, stirring occasionally, until they start to turn golden. You’ll want them mostly cooked through before moving on to the next step.
Next, sauté the shallots and garlic until fragrant. Deglaze the pan with a splash of white wine, scraping up any browned bits from the bottom of the skillet—this is where the flavor lives!
Now, it’s time for the sauce. Stir in Dijon mustard, followed by heavy cream. Let the sauce simmer for 2-3 minutes until slightly thickened. Return the chicken and potatoes to the skillet, spooning the sauce over everything.
Cover the skillet and reduce the heat to low. Let it simmer for 10-15 minutes, or until the chicken is fully cooked and the potatoes are tender. Garnish with freshly chopped parsley for a pop of color and freshness.
Total prep and cooking time is about 40 minutes, making this recipe perfect for weeknights and dinner parties alike.
Storage Options
This dish stores wonderfully, making it a great candidate for meal prep or leftovers.
- Refrigerator: Store the chicken and potatoes in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.
- Freezer: While the chicken and sauce freeze well, the potatoes may lose some of their texture. If freezing, transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating Tips: To reheat, warm the dish over medium heat, stirring occasionally to prevent the sauce from separating. Avoid overheating to keep the chicken tender.
Variations and Substitutions
One of the best things about this recipe is its adaptability. Here are a few ideas to make it your own:
- Swap the potatoes for rice, pasta, or crusty bread to soak up the sauce.
- Add a handful of mushrooms or green beans to the skillet for added veggies.
- Use grainy mustard for a different texture and flavor profile in the sauce.
- For a smoky twist, sprinkle in a pinch of smoked paprika or cayenne pepper.
- Make it dairy-free by using coconut milk instead of cream. The sauce will have a slightly sweeter flavor but will still be delicious.
Experiment with these variations to keep the recipe fresh and exciting every time you make it!
Whether you’re cooking for a crowd or just want to treat yourself, this Chicken and Potatoes with Dijon Cream Sauce is a guaranteed hit. With its rich flavors, simple preparation, and endless versatility, it’s a dish you’ll come back to again and again. So grab your skillet and get cooking—you’re in for a real treat!
PrintChicken And Potatoes With Dijon Cream Sauce Recipe
This Chicken and Potatoes with Dijon Cream Sauce recipe is a rich and flavorful dish that combines tender chicken, golden potatoes, and a creamy mustard-based sauce. It's a one-pan dinner that’s quick, simple, and satisfying, perfect for family meals or casual entertaining.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, One-Pan
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 lb baby potatoes, halved
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 3 garlic cloves, minced
- ½ cup chicken broth
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken thighs with salt, pepper, and paprika.
- In a large oven-safe skillet, heat olive oil and butter over medium heat. Sear chicken thighs until golden on both sides, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, sauté minced garlic for 1 minute. Add chicken broth, scraping up any browned bits from the pan. Stir in heavy cream and Dijon mustard.
- Add halved baby potatoes to the skillet, tossing to coat them in the sauce. Place chicken thighs on top of the potatoes.
- Transfer skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through and potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- Bone-in, skin-on chicken adds more flavor, but boneless, skinless chicken breasts can be used as well.
- Serve with a side of green beans or a crisp salad for a complete meal.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
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