Chicken 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
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 lb baby potatoes, halved
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 3 garlic cloves, minced
- 1/2 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