There's nothing quite like the comforting aroma of Chicken and Potatoes with Dijon Cream Sauce filling your kitchen. This hearty dish combines golden, crispy potatoes, tender chicken, and a luscious Dijon cream sauce that’s bursting with tangy and savory flavors.

The recipe became a staple in my home during a particularly busy week when I needed something satisfying yet simple. Now, it’s the dish I turn to whenever I want a cozy dinner that doesn’t require hours in the kitchen. Ready to dive in? Let’s get started!

Why You'll Love This Chicken and Potatoes with Dijon Cream Sauce

Get ready to fall head over heels for this irresistible combination of crispy potatoes and creamy, flavorful chicken. Here’s why this dish deserves a spot on your dinner rotation:

Quick and Easy: This recipe comes together in under an hour, making it perfect for weeknights or impromptu gatherings.
Budget-Friendly: With a handful of pantry staples and affordable ingredients like chicken thighs and potatoes, this dish is both delicious and economical.
Family-Friendly: The creamy Dijon sauce has just the right balance of tang and creaminess to please kids and adults alike.
One-Pan Wonder: Fewer dishes to wash? Yes, please! This recipe is cooked in a single skillet, saving you precious cleanup time.

Whether you're craving comfort food or need to impress your guests, this recipe delivers on every front. Let’s take a closer look at what you’ll need to make it shine.

Ingredients Notes

The magic of Chicken and Potatoes with Dijon Cream Sauce lies in its straightforward ingredients, each contributing to the dish's rich, layered flavors.

Chicken Thighs: For this recipe, boneless, skinless chicken thighs are ideal. They’re tender, juicy, and perfect for searing. If you prefer, you can substitute with chicken breasts, but keep an eye on the cooking time to avoid drying them out.
Potatoes: I recommend using Yukon Gold potatoes for their buttery texture and ability to crisp up beautifully. If you don’t have Yukon Golds, baby potatoes or even red-skinned potatoes work well.
Dijon Mustard: The star of the sauce! Dijon mustard adds tangy depth and a subtle heat. Don’t skimp on quality – a good Dijon makes all the difference.
Heavy Cream: This creates the creamy base of the sauce. For a lighter option, you can use half-and-half, but the sauce may be slightly thinner.
Chicken Broth: Enhances the sauce with a savory backbone. Use low-sodium chicken broth to control the salt levels in your dish.
Herbs and Spices: A mix of garlic, thyme, and parsley adds layers of earthy flavor, while salt and pepper bring everything together.

You’ll also need a large, oven-safe skillet to cook everything seamlessly in one pan. Ready? Let’s bring this dish to life!

How to Make Chicken and Potatoes with Dijon Cream Sauce

Creating this delicious meal is simpler than it seems. Follow these steps to achieve perfectly crispy potatoes, succulent chicken, and a creamy sauce that ties it all together.

Sear the Chicken: Start by seasoning your chicken thighs generously with salt and pepper. Heat a large skillet over medium-high heat, add a drizzle of olive oil, and sear the chicken until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
Cook the Potatoes: In the same skillet, toss in your diced Yukon Gold potatoes. Let them cook undisturbed for a few minutes to develop a golden crust. Stir occasionally and cook until tender, about 10 minutes. Remove and set aside with the chicken.
Build the Sauce: Reduce the heat to medium and add minced garlic to the skillet. Cook for 30 seconds until fragrant, then pour in chicken broth to deglaze the pan, scraping up all those delicious browned bits. Stir in Dijon mustard and heavy cream, whisking until the sauce is smooth and creamy.
Combine and Simmer: Return the chicken and potatoes to the skillet, nestling them into the sauce. Sprinkle with fresh thyme and let everything simmer for 10-15 minutes, allowing the flavors to meld and the chicken to cook through.
Finish and Serve: Garnish with freshly chopped parsley, serve hot, and watch the sauce coat the chicken and potatoes like a dream.

This entire process takes about 40 minutes from start to finish, making it an ideal choice for busy nights or a cozy weekend meal.

Storage Options

Leftovers? Lucky you! Here’s how to store and reheat this dish for maximum flavor.

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: You can freeze the chicken and sauce for up to 2 months. However, the potatoes may lose some texture upon thawing.
Reheating: Warm leftovers gently on the stove over low heat, adding a splash of chicken broth or cream to refresh the sauce. Alternatively, microwave in short intervals, stirring occasionally to ensure even heating.

Variations and Substitutions

One of the best things about this recipe is how versatile it is. Here are some ways to make it your own:

Swap the Protein: Not a fan of chicken? This dish works beautifully with pork chops, turkey cutlets, or even tofu for a vegetarian option.
Add Veggies: Boost the nutrition by adding green beans, asparagus, or spinach during the last 5 minutes of cooking.
Play with Potatoes: Sweet potatoes or parsnips can replace the Yukon Golds for a unique twist.
Go Spicy: Add a dash of red pepper flakes or a teaspoon of horseradish to the sauce for extra kick.
Lighter Sauce: Use Greek yogurt in place of heavy cream for a tangy, lighter sauce.

Feel free to get creative and adapt this dish to your preferences. The possibilities are endless!

Enjoy your homemade Chicken and Potatoes with Dijon Cream Sauce, and don't be surprised if it becomes a new favorite in your kitchen. Serve it up with a crisp side salad or crusty bread, and let the comfort food magic begin. Bon appétit!