Chicken And Potatoes With Dijon Cream Sauce Recipe

There's nothing quite like the comforting combination of Chicken and Potatoes with Dijon Cream Sauce to bring warmth and flavor to your dinner table. Picture tender, golden-brown chicken paired with creamy potatoes, all enveloped in a tangy Dijon sauce that’s as indulgent as it is irresistible.

This recipe came into my life during a chilly evening when I needed a quick, hearty meal to warm up the family. It’s now one of our go-to dinners, perfect for busy weeknights or even when hosting guests. Let’s dive in and discover why this dish deserves a spot in your rotation.

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

Get ready to fall head over heels for this comforting dish. Chicken and Potatoes with Dijon Cream Sauce is packed with flavor and simplicity, making it a must-try for home cooks of all levels.

First, this recipe is incredibly easy to prepare. With just one skillet and a few pantry staples, you can whip up a restaurant-quality meal in under an hour. Perfect for busy evenings when time and energy are limited.

The combination of juicy chicken and creamy potatoes ensures every bite is satisfying and hearty. This is comfort food at its best, and you’ll love how the Dijon sauce ties everything together with a zesty kick.

Another reason to love this dish? It’s budget-friendly and versatile. With simple, affordable ingredients like potatoes, chicken, and Dijon mustard, you can feed your family without breaking the bank. Plus, you can easily swap ingredients to suit your preferences or what’s in your fridge.

Finally, the flavors in this recipe are kid-approved and dinner-party worthy. Whether you’re feeding picky eaters or impressing guests, this dish is sure to get rave reviews.

Ingredients Notes

The beauty of this dish lies in its simple, wholesome ingredients. Each one plays an important role in creating a balanced, flavorful meal.

Chicken thighs are the star of the show. Their rich flavor and tender texture make them perfect for this recipe. While chicken breasts can be used, thighs stay juicier and are less prone to drying out during cooking.

Yukon Gold potatoes are ideal for this dish because of their creamy texture and buttery flavor. You can also use red potatoes or fingerlings, but avoid starchy varieties like Russets, which can become crumbly.

The Dijon mustard in the sauce is the key to its signature flavor. Its tangy, sharp taste adds a gourmet touch that balances the richness of the cream. If you like a bit more bite, whole-grain mustard is a great option too.

Heavy cream creates the luxurious base of the sauce. It’s rich, smooth, and coats the chicken and potatoes beautifully. If you’re looking for a lighter option, you can substitute with half-and-half, but the sauce won’t be as velvety.

Finally, a sprinkle of fresh thyme brings a fresh, herbal note to the dish. If thyme isn’t available, rosemary or parsley work well as substitutes. A heavy-bottomed skillet or cast-iron pan is also a must for this recipe to ensure even cooking and a perfect sear.

How To Make This Chicken and Potatoes with Dijon Cream Sauce

Creating this dish is a straightforward process, and it all comes together in one skillet. Here’s how to do it.

Start by heating a large skillet over medium heat. Add a drizzle of olive oil and let it warm up until shimmering. Season your chicken thighs with salt and pepper, then sear them skin-side down in the hot skillet. Cook for 4-5 minutes on each side until golden brown. Remove the chicken and set it aside.

In the same skillet, add your potatoes, cut into bite-sized pieces. Let them cook in the rendered chicken fat for about 5-7 minutes, stirring occasionally, until they develop a golden crust. Remove and set aside with the chicken.

Next, reduce the heat to medium-low and sauté minced garlic in the skillet. Stir until fragrant, then deglaze the pan with chicken broth, scraping up any browned bits stuck to the bottom. These bits are packed with flavor and will infuse your sauce.

Add Dijon mustard and heavy cream to the skillet, whisking until the sauce is smooth and creamy. Let it simmer gently, allowing the flavors to meld and the sauce to thicken slightly.

Return the chicken and potatoes to the skillet, nestling them into the sauce. Cover the pan and let everything cook together for about 20 minutes, until the chicken is fully cooked and the potatoes are tender. Sprinkle with fresh thyme before serving.

Storage Options

Leftovers of this dish are a blessing, as the flavors only deepen over time. Store cooled Chicken and Potatoes with Dijon Cream Sauce in an airtight container in the refrigerator for up to 3 days.

For longer storage, transfer leftovers to a freezer-safe container and freeze for up to 2 months. When reheating, thaw overnight in the fridge and warm gently on the stovetop to maintain the sauce's creamy texture.

To avoid the sauce splitting during reheating, add a splash of cream or broth and stir frequently over low heat.

Variations and Substitutions

This dish is incredibly adaptable, making it perfect for experimenting with different flavors and ingredients.

For a healthier twist, swap heavy cream for coconut milk. It adds a subtle sweetness and makes the recipe dairy-free.

If you’re a fan of bold flavors, try mixing whole-grain mustard with Dijon for added texture and zing.

Vegetables like green beans or asparagus can be added to the skillet during the final stages of cooking, creating a complete one-pan meal.

Prefer a smoky flavor? Add a pinch of smoked paprika to the sauce, or swap fresh thyme for dried oregano for an Italian twist.

For a heartier version, double the potatoes and serve with a side of crusty bread to soak up the sauce.

Whether you stick to the classic recipe or put your own spin on it, this Chicken and Potatoes with Dijon Cream Sauce is a guaranteed hit. It’s the kind of dish that turns an ordinary evening into something special, bite after bite.

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