Chicken and Potatoes with Dijon Cream Sauce
A comforting, creamy, family-friendly dinner you’ll want every week!
Introduction
There are some dinners that instantly feel like a warm hug, and Chicken and Potatoes with Dijon Cream Sauce is definitely one of them. Creamy, flavorful, and incredibly satisfying, this dish brings together tender chicken, buttery potatoes, and a velvety Dijon sauce that tastes like something you’d order at a cozy French bistro—minus the complicated steps. It’s rich, comforting, and surprisingly easy to make even on a busy weeknight.
Fun fact: the first time I made this recipe, my sauce thickened so beautifully that my family jokingly asked if I’d taken a secret cooking class in Paris. I hadn’t, of course—but that’s the magic of Dijon mustard. It adds depth, tanginess, and a gourmet flair with almost no effort at all.
What makes this dish so special is how quickly it comes together. From stovetop searing to oven finishing, everything happens in one skillet, making both cooking and cleanup a breeze. It’s also incredibly family-friendly—kids love the creamy sauce, adults appreciate the elevated flavor, and picky eaters enjoy the tender potatoes.
If you love recipes like my creamy skillet chicken dishes, you’ll find this Chicken and Potatoes with Dijon Cream Sauce equally irresistible. That same rich, comforting essence is here, but with a fresh Dijon twist that sets it apart. By the end of this post, you’ll be excited—maybe even eager—to whip up this beautiful dinner tonight.
What Is Chicken and Potatoes with Dijon Cream Sauce?
At first glance, the name sounds like something you’d see in a fancy restaurant, right? Chicken and Potatoes with Dijon Cream Sauce might sound luxurious, but it’s actually a simple, rustic, homestyle dish dressed up with a touch of mustard magic. Why mustard, you ask? Well—why not? Isn’t it funny how something as humble as a spoonful of Dijon can make you feel like a culinary genius?
Legend has it that dishes like this were created to warm hearts as much as stomachs. And honestly, have you ever heard the saying, “The way to a man’s heart is through his stomach”? This recipe is living proof. Whether you’re cooking for someone special, your family, or just yourself, this creamy skillet goodness is guaranteed to impress. Consider this your sign to try it tonight—your skillet is calling!
Why You’ll Love This Chicken and Potatoes with Dijon Cream Sauce
There are so many reasons to fall in love with this recipe, but let’s break down the top three that make this Chicken and Potatoes with Dijon Cream Sauce a keeper:
1. A Creamy, Tangy, Totally Addictive Sauce
The true star of this dish is the luscious, velvety Dijon cream sauce. Made with heavy cream, Dijon mustard, optional whole-grain mustard, and warm paprika, it clings beautifully to each piece of chicken and potato. Every bite is a perfect balance of savory, tangy, and rich. The sauce feels restaurant-worthy but comes together in just a few minutes right in your skillet.
2. Budget-Friendly but Restaurant-Quality
You don’t need a long list of fancy ingredients to make this recipe shine. Simple pantry and fridge staples like chicken, potatoes, cream, and mustard combine into something truly impressive. It’s a great way to create a bistro-style meal at home while saving money on takeout or dining out. Plus, it uses just one main pan, which means fewer dishes and more time to relax.
3. Flavorful, Family-Friendly, and Easy to Customize
From seared chicken to garlic-kissed potatoes and fresh parsley on top, every bite of this Chicken and Potatoes with Dijon Cream Sauce is layered with flavor. It’s rich enough for adults to rave about, but cozy and simple enough that kids will happily dig in. You can easily customize it with extra veggies, herbs, or spice. If you enjoy dishes like creamy mustard chicken or Tuscan-style chicken, this recipe is like their Dijon-forward cousin—and it deserves a spot in your weekly rotation.
Ready to fall in love with your new favorite chicken dinner? Let’s get cooking!
How to Make Chicken and Potatoes with Dijon Cream Sauce
Quick Overview
This dish is wonderfully simple: sear your chicken, sauté your potatoes, whisk together a quick creamy Dijon sauce, then let everything finish in the oven until the chicken is juicy and the potatoes are tender. From start to finish, you’re looking at about 35–40 minutes, depending on your oven and the size of your chicken pieces. Expect juicy chicken, buttery potatoes, and a rich sauce you’ll want to scoop up with bread.
Key Ingredients for Chicken and Potatoes with Dijon Cream Sauce
For the Chicken and Potatoes
- 4 boneless, skinless chicken thighs (or breasts) – thighs stay juicier, but breasts work if you prefer leaner meat.
- 1 lb (450 g) baby potatoes, halved – small size ensures even cooking.
- 2 tablespoons olive oil – for searing and sautéing.
- 1 teaspoon salt – enhances natural flavors.
- 1/2 teaspoon black pepper – adds mild heat.
- 1 teaspoon garlic powder – for depth of flavor.
- 1 teaspoon dried thyme – pairs beautifully with Dijon mustard.
For the Dijon Cream Sauce
- 1 cup (240 ml) heavy cream – creates a luscious, velvety texture.
- 2 tablespoons Dijon mustard – the star ingredient for tangy depth.
- 1 tablespoon whole-grain mustard (optional) – adds texture and extra flavor.
- 1/2 cup (120 ml) chicken broth – thins the sauce slightly while adding savory notes.
- 2 cloves garlic, minced – for aromatic richness.
- 1 small onion, finely chopped – sweetens as it cooks.
- 1/2 teaspoon paprika – adds warmth and a hint of color.
- Salt and pepper to taste – adjust to your preference.
- Fresh parsley, chopped – for garnish and brightness.
Equipment
- Large oven-safe skillet – essential for searing and baking in one pan.
- Wooden spoon – gentle on your pan.
- Measuring spoons and cups – for accuracy and consistent results.
Pro Tips Before You Start
- For a lighter version, swap heavy cream with half-and-half or coconut milk.
- If you don’t have an oven-safe skillet, sear and simmer on the stove, then transfer everything to a baking dish before baking.
Step-by-Step Instructions
1. Prep the Chicken and Potatoes
- Preheat your oven to 375°F (190°C) so it’s ready when you are.
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and dried thyme. Let it sit for about 5 minutes to absorb the flavors.
- Heat the olive oil in your large oven-safe skillet over medium-high heat.
- Place the chicken in the hot skillet and sear for 3–4 minutes per side, until golden brown. The chicken doesn’t need to be fully cooked at this stage. Remove and set aside on a plate.
2. Cook the Potatoes
- In the same skillet (don’t wipe it out), add the halved baby potatoes.
- Sauté for about 5 minutes, stirring occasionally, until the edges start to brown.
- Push the potatoes to the edges of the skillet and add the chopped onion and minced garlic to the center.
- Cook for another 1–2 minutes, stirring gently, until the onion softens slightly and the garlic becomes fragrant.
3. Make the Dijon Cream Sauce
- Pour in the chicken broth, stirring and scraping up any browned bits from the bottom of the pan. These bits add tons of flavor to your sauce.
- Stir in the Dijon mustard, whole-grain mustard (if using), and paprika until well combined.
- Reduce the heat to medium-low and slowly pour in the heavy cream while stirring continuously.
- Let the sauce simmer for 2–3 minutes, stirring often, until it thickens slightly and looks smooth and creamy.
4. Bake to Perfection
- Return the seared chicken to the skillet, nestling each piece into the creamy sauce and potatoes.
- Transfer the skillet carefully to your preheated oven.
- Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- If you’re using chicken breasts, start checking for doneness around 15–18 minutes to avoid overcooking.
5. Garnish and Serve
- Remove the skillet from the oven and let it rest for a couple of minutes.
- Sprinkle freshly chopped parsley over the top for color and freshness.
- Serve hot, spooning plenty of the Dijon cream sauce over the chicken and potatoes.
What to Serve Chicken and Potatoes with Dijon Cream Sauce With
This Chicken and Potatoes with Dijon Cream Sauce is a complete meal on its own, but adding a simple side or two can really make it shine. Here are some delicious pairing ideas:
- Crisp green salad: A light salad with a lemony or vinaigrette dressing balances the rich sauce.
- Roasted asparagus or green beans: Adds freshness and a bit of crunch.
- Garlic bread or crusty baguette: Perfect for soaking up every last drop of the creamy Dijon sauce.
- Steamed mixed vegetables: Broccoli, carrots, or peas are all great options.
- Quinoa or couscous: Ideal if you want to stretch the meal for more servings.
Top Tips for Perfecting Chicken and Potatoes with Dijon Cream Sauce
- Use chicken thighs for juiciness: Thighs are more forgiving and stay tender even if slightly overcooked.
- Adjust timing for chicken breasts: If using breasts, reduce baking time to about 15–18 minutes to prevent dryness.
- Thickness of the sauce: If your sauce is too thin, let it simmer a little longer or add a slurry made with 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
- If the sauce gets too thick: Stir in a splash of chicken broth or cream until you reach your desired consistency.
- Potatoes not getting tender? Parboil the potatoes for about 5 minutes before sautéing to give them a head start.
- Boost the flavor: Add extra herbs like rosemary, tarragon, or sage if you’re an herb lover.
- Add some heat: A pinch of red pepper flakes or cayenne pepper gives the dish a nice kick.
- Make it cheesy: Sprinkle grated Parmesan or Gruyère over the top before baking for a cheesy crust.
- Brighten it up: Finish with a squeeze of lemon juice or a little lemon zest for a fresh, bright touch.
Storing and Reheating Tips
One of the best parts about this Chicken and Potatoes with Dijon Cream Sauce is that the leftovers are just as delicious the next day.
How to Store
- In the fridge: Let the dish cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- In the freezer: For longer storage, freeze the chicken and potatoes (without fresh herbs) in a freezer-safe container for up to 1 month.
How to Reheat
- On the stovetop: Add the leftovers to a skillet over low heat. Pour in a splash of chicken broth or cream and warm gently, stirring occasionally, until heated through.
- In the microwave: Place a portion in a microwave-safe dish, cover loosely, and heat in 30–45 second intervals, stirring in between if possible. Add a little extra cream or broth if the sauce seems too thick.
The sauce may thicken slightly as it cools, but a little extra liquid and gentle reheating will bring it right back to creamy perfection.
Ready to Make It?
This Chicken and Potatoes with Dijon Cream Sauce is creamy, rich, cozy, and surprisingly easy to make. It’s the kind of recipe that feels special enough for a dinner guest, but simple enough for a weeknight. With one skillet, basic ingredients, and a dreamy Dijon sauce, you’re just a few steps away from a new family favorite.
Give it a try, then come back and tell me how it turned out in the comments. Happy cooking!
