There's nothing quite like the comforting aroma of Chicken and Potatoes with Dijon Cream Sauce filling your kitchen. Imagine juicy, perfectly seared chicken paired with tender, golden potatoes, all coated in a rich and tangy cream sauce that tastes like pure indulgence.
This dish is my ultimate go-to for effortless weeknight dinners or cozy Sunday lunches. It's hearty yet elegant enough to serve guests, and the best part? It all comes together in a single skillet, making cleanup a breeze. Let’s dive into what makes this recipe so special.
Why You'll Love This Chicken and Potatoes With Dijon Cream Sauce
Get ready to fall in love with your new favorite meal. This dish has everything you could want: flavor, ease, and a touch of sophistication.
First, it’s incredibly simple to prepare. You’ll be surprised at how quickly it comes together, especially for such a rich and flavorful meal. From start to finish, you’ll need only about 45 minutes, making it perfect for busy weeknights when time isn’t on your side.
Not only is this recipe easy to make, but it’s also made using pantry staples. You likely already have most of the ingredients on hand, and the fresh ones are inexpensive and easy to find.
The Dijon cream sauce really takes this dish over the top. The tangy mustard, combined with a touch of garlic and the creaminess of the sauce, balances the flavors beautifully. It feels fancy enough for a dinner party but is loved even by picky eaters.
This is also a one-pan wonder, meaning less time spent washing up and more time enjoying your meal. If you’re a fan of minimal effort with maximum reward, you’re in the right place!
Ingredients Notes

The magic of this Chicken and Potatoes with Dijon Cream Sauce comes from the simplicity of its ingredients. Each component serves a purpose in building the dish's well-rounded flavor.
Chicken thighs are my preferred protein for this dish. They stay juicy and tender throughout cooking, and their natural richness pairs beautifully with the creamy sauce. You can use boneless, skinless thighs or even chicken breast if you prefer a leaner option, but keep in mind that thighs offer a deeper flavor.
Baby potatoes are ideal because of their creamy texture and thin skin, which means no peeling required. Halve or quarter them, depending on size, so they cook evenly. If you only have russet or Yukon gold potatoes, dice them into bite-sized pieces and adjust the cooking time accordingly.
The Dijon mustard is the star of the sauce, adding tang and depth to each bite. Be sure to use a good quality Dijon for maximum flavor. If you enjoy a hint of sweetness, a touch of honey mustard can also be mixed in.
Garlic adds aromatic warmth that permeates the sauce. Freshly minced garlic works best, but garlic powder can be a substitute in a pinch. You’ll need about four cloves, finely minced, to bring out that irresistible aroma.
For the cream, use heavy cream for a rich and velvety sauce. You can opt for half-and-half if you’d like a lighter version, but the sauce may be thinner. A little chicken broth helps to thin the sauce and infuse it with additional flavor, so make sure to use a low-sodium variety to control the seasoning.
You won’t need any special equipment for this recipe – just a large skillet with a lid, which makes it easy to achieve that perfect sear on the chicken and evenly cook the potatoes.
How To Make This Chicken and Potatoes With Dijon Cream Sauce

Creating this mouthwatering dish is simpler than you might think. Let me walk you through the process step by step.
Start by heating a splash of oil in a large skillet over medium-high heat. Season your chicken thighs generously with salt and pepper, then place them skin-side down (or smooth side down, if using skinless). Let them sear undisturbed for about 5-7 minutes until a deep, golden crust forms. Flip and cook for another 3-4 minutes. Once browned, remove the chicken from the skillet and set it aside.
In the same skillet, add your baby potatoes, cut side down. Let them cook for 4-5 minutes until they develop a golden crust. This step gives them a lovely caramelized flavor, enhancing the overall dish. Stir and continue to cook for another couple of minutes, then remove the potatoes from the pan.
Reduce the heat to medium and add a bit more oil if needed. Toss in your minced garlic, stirring constantly for about 30 seconds until fragrant. Be careful not to let it burn. Next, stir in the Dijon mustard and chicken broth, scraping up the browned bits from the bottom of the pan to build flavor. Let this simmer for 2-3 minutes to reduce slightly.
Now, pour in the heavy cream, stirring to combine. Season with salt and pepper to taste. Return the seared chicken and potatoes to the skillet, nestling them into the sauce. Cover with a lid and let everything simmer for about 20 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
Remove from heat and give the sauce a final stir, making sure everything is well-coated. The total time should be around 45 minutes, and the result? A dish that’s creamy, savory, and utterly satisfying.
Storage Options
Leftovers of this Chicken and Potatoes with Dijon Cream Sauce are just as delightful as the day it’s made. Allow everything to cool to room temperature before storing it in an airtight container.
Refrigerate for up to 3 days. When reheating, use a skillet over medium-low heat to warm everything through, adding a splash of chicken broth or water to loosen the sauce if it has thickened too much.
You can also freeze this dish, although the texture of the potatoes may change slightly. If freezing, store in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat gently on the stovetop.
Variations and Substitutions
This recipe is incredibly adaptable, so feel free to make it your own based on what you have available or prefer.
For a lighter version, try using chicken breasts instead of thighs, but be mindful of the cooking time to prevent them from drying out. Alternatively, boneless, skinless chicken thighs are a great option if you prefer a leaner cut.
Want to add some greens? Spinach or kale stirred into the sauce at the end adds color and nutrition. Just let them wilt for a couple of minutes before serving.
If you enjoy a bit of spice, consider adding a pinch of red pepper flakes to the sauce for a gentle kick. You could also mix in a spoonful of grainy mustard along with the Dijon for extra texture and a more robust flavor.
Feel free to use different potatoes if you don’t have baby potatoes on hand. Diced Yukon golds or even sweet potatoes add a delicious twist. Just be sure to adjust the cooking time to ensure they’re tender.
Get creative and make this dish your own. The possibilities are endless, and each variation brings something exciting to the table. Enjoy experimenting, and don’t be surprised if this recipe becomes a staple in your meal rotation!
PrintChicken And Potatoes With Dijon Cream Sauce Recipe
This Chicken and Potatoes with Dijon Cream Sauce recipe features juicy, perfectly seared chicken breasts and golden, roasted potatoes, all smothered in a luxurious, tangy Dijon cream sauce. Ideal for family dinners or special gatherings, this meal is easy to prepare yet packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: French-inspired
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 ½ lbs baby potatoes, halved
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- Fresh thyme or parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the chicken until golden brown, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add potatoes, season with salt and pepper, and sauté for 5 minutes. Transfer the skillet to the oven and roast for 20 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Stir in chicken broth, scraping up any brown bits from the bottom. Simmer for 2-3 minutes.
- Add heavy cream, Dijon mustard, and whole-grain mustard, whisking until smooth. Simmer for 5-7 minutes until the sauce thickens.
- Return the chicken to the skillet with potatoes. Pour the Dijon cream sauce over the top and toss everything to coat.
- Garnish with fresh thyme or parsley and serve warm.
Notes
- For added flavor, marinate the chicken in a bit of mustard and herbs before cooking.
- You can add vegetables like green beans or asparagus for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 520
- Sugar: 2g
- Sodium: 850mg
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