There’s something truly magical about the combination of juicy chicken, tender potatoes, and a creamy, tangy Dijon sauce. The aroma of this dish alone is enough to bring everyone to the table!

I first discovered this recipe on a chilly Sunday when I wanted something hearty but elegant enough to impress guests. What started as a last-minute dinner idea has become a staple in our home, and I promise it will become one in yours too. Let’s dive into why this dish deserves a spot in your recipe rotation.

Why You’ll Love This Chicken and Potatoes With Dijon Cream Sauce

Get ready to fall in love with this comforting yet sophisticated dish. It’s a versatile recipe that’s as ideal for weeknight dinners as it is for special occasions.

First off, this recipe is easy to make but tastes gourmet. The creamy Dijon sauce gives the dish a restaurant-quality feel, without requiring any complicated techniques. Perfect for impressing guests or treating yourself on a busy evening.

The combination of textures is irresistible. You’ll love the way the golden, crispy-skinned chicken complements the soft, buttery potatoes. Every bite is a perfect balance of savory, creamy, and tangy.

It’s also incredibly budget-friendly. With just a few pantry staples and fresh ingredients, you can create a dish that feels indulgent without breaking the bank.

Finally, this recipe is a one-pan wonder. Fewer dishes mean more time to enjoy the meal and less time scrubbing pots and pans.

Ready to make your kitchen smell amazing? Let’s talk about what you’ll need to bring this dish to life.

Ingredients Notes

The beauty of this Chicken and Potatoes with Dijon Cream Sauce lies in its simple yet flavorful ingredients. Each one plays a key role in creating this comforting, satisfying dish.

Chicken thighs: I recommend using bone-in, skin-on chicken thighs for the best flavor and texture. The crispy skin adds a delightful crunch, while the bone helps keep the meat juicy. If you prefer, boneless thighs or even chicken breasts will work, but adjust the cooking time accordingly.
Baby potatoes: These small, waxy potatoes are perfect for this dish because they hold their shape during cooking and absorb the sauce beautifully. If you don’t have baby potatoes, Yukon Gold or fingerlings are great substitutes.
Dijon mustard: The star of the sauce! This adds a tangy, slightly spicy depth of flavor. Use a high-quality Dijon for the best results – it makes all the difference.
Heavy cream: This gives the sauce its rich, velvety texture. For a lighter option, you can substitute with half-and-half, but the sauce won’t be as thick.
Chicken broth: A splash of broth thins out the sauce slightly and enhances the savory flavor. Low-sodium broth is best so you can control the salt level.

No special equipment is needed, just a large skillet or sauté pan with a lid to cook everything in one place.

How to Make Chicken and Potatoes With Dijon Cream Sauce

Making this dish is easier than you might think. Follow these steps, and you’ll have a delicious, creamy meal on the table in no time.

Sear the chicken: Start by seasoning your chicken thighs with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the oil is hot, place the chicken thighs skin-side down. Let them sear for 5-6 minutes without moving them – this ensures a golden, crispy crust. Flip and cook for another 3-4 minutes, then remove from the pan and set aside.
Cook the potatoes: In the same pan, add the baby potatoes, cut side down. Let them cook in the rendered chicken fat for about 5 minutes, until golden and slightly crisp. Stir occasionally to prevent sticking.
Make the sauce: Lower the heat and add minced garlic to the pan. Sauté for about 1 minute, just until fragrant. Stir in Dijon mustard and let it cook for another 30 seconds to enhance the flavor. Add chicken broth and heavy cream, scraping the bottom of the pan to release all those delicious browned bits. Simmer for 2-3 minutes to thicken slightly.
Combine and simmer: Return the chicken to the skillet, nestling it among the potatoes. Cover the pan and let everything simmer on low heat for 15-20 minutes, or until the chicken is fully cooked (165°F internal temperature) and the potatoes are fork-tender.
Finish and serve: Remove the lid and let the sauce simmer for an additional 3-5 minutes to thicken. Garnish with fresh parsley for a pop of color and brightness. Serve hot and enjoy the compliments!

Storage Options

This dish stores beautifully, making it perfect for meal prep or leftovers. Here’s how to keep it fresh and flavorful:

Refrigerator: Store leftovers in an airtight container for up to 3-4 days. The sauce may thicken as it cools, but you can loosen it with a splash of chicken broth or cream when reheating.
Freezer: While the potatoes don’t freeze as well, you can store the chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently warm the chicken and potatoes in a skillet over medium-low heat, adding a bit of broth or cream to refresh the sauce. Alternatively, use the microwave in short bursts, stirring between intervals.

Variations and Substitutions

This recipe is wonderfully adaptable to suit your preferences or dietary needs. Here are some fun variations to try:

Swap the potatoes: Instead of baby potatoes, try sweet potatoes or even cauliflower florets for a lower-carb option. Adjust the cooking time as needed.
Use a different protein: While chicken thighs are classic, this recipe works well with pork chops or even salmon. Adjust the cooking times accordingly to ensure the protein is fully cooked.
Add veggies: Stir in some fresh spinach, asparagus, or peas during the last few minutes of cooking for added color and nutrients.
Make it dairy-free: Substitute the heavy cream with a plant-based alternative like coconut cream or cashew cream. The flavor will differ slightly, but it will still be delicious.
Herb it up: Add fresh thyme or rosemary to the sauce for an earthy, aromatic twist.

Experiment with these variations and make the recipe your own. The possibilities are endless!

This Chicken and Potatoes with Dijon Cream Sauce is sure to become a favorite in your home. Whether you’re serving it for a weeknight dinner or a special occasion, it’s guaranteed to impress. Don’t forget to leave a comment below sharing how it turned out – I’d love to hear your thoughts!