I just made Creamy Dijon Chicken And Potatoes that somehow gives absurdly juicy chicken and impossibly crispy potatoes, so keep scrolling before I eat the whole pan.

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I’m obsessed with Creamy Dijon Chicken And Potatoes because I crave bold, saucy dinners that actually satisfy. I love how the Dijon cuts through richness and keeps the chicken juicy.

I adore the contrast of crispy skins and tender insides. I’m addicted to creamy Dijon mustard chicken flavors, and the idea of forkfuls with roast-tender bits makes my mouth water.

I cook it with boneless skinless chicken thighs or breasts and finish the sauce with heavy cream so it clings perfectly. And yeah, it’s messy.

Totally worth licking your plate clean every single time, no regrets. I mean it, seriously.

Ingredients

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Baby potatoes: buttery bite and cozy starch, makes it feel like home.
Chicken thighs or breasts: the protein that soaks up the sauce.
Olive oil: light, fruity fat for browning and a little shine.
Butter: adds silky richness and that slightly toasted flavor.
Salt: wakes up everything, don’t skip it if you want flavor.
Black pepper: a warm bite and tiny peppery pops.
Garlic: aromatic punch, it’s what makes it smell irresistible.
Shallot or onion: sweet, mellow base that keeps things balanced.
Dijon mustard: tangy zip and a little backbone for the sauce.
Chicken broth: thins and flavors the sauce without watering it down.
Heavy cream or half and half: creamy, comforting mouthfeel, lighter option available.
Flour or cornstarch: basically the quick thickener to cling to everything.
Thyme: earthy, herbaceous notes that match the chicken perfectly.
Parsley: fresh green finish, makes the plate look cared for.
Lemon juice: bright zing that cuts through the creaminess.

Ingredient Quantities

1 1/2 to 2 pounds baby potatoes or small Yukon Golds, halved or quartered

1 to 1 1/2 pounds boneless skinless chicken thighs or breasts

2 tablespoons olive oil, plus extra for drizzling

2 tablespoons unsalted butter

Salt, about 1 teaspoon plus more to taste

Freshly ground black pepper, about 1/2 teaspoon

3 cloves garlic, minced

1 small shallot or 1/2 small yellow onion, finely chopped

2 tablespoons Dijon mustard

1/2 cup low sodium chicken broth

1 cup heavy cream or half and half for a lighter sauce

1 tablespoon all purpose flour or 1 teaspoon cornstarch, for thickening (optional)

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1 tablespoon chopped fresh parsley for garnish (optional)

1 teaspoon lemon juice or a squeeze for brightness (optional)

How to Make this

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1. Preheat oven to 425 F. Toss the halved or quartered potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and a little pepper, spread on a rimmed baking sheet cut side down and roast until golden and tender, about 25 to 30 minutes, flipping once halfway through.

2. While potatoes roast, pat chicken dry and season both sides with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large ovenproof or heavy skillet over medium-high heat.

3. Add chicken to the hot skillet and brown until golden, about 4 to 5 minutes per side for thighs (a little less for breasts). You want a good crust, even if it is not fully cooked through. Transfer chicken to a plate and set aside, keep the drippings in the pan.

4. Lower heat to medium, add the remaining 1 tablespoon butter to the skillet, then add the minced garlic and finely chopped shallot. Cook, stirring, until soft and fragrant, about 1 to 2 minutes, don’t let the garlic burn.

5. Stir in 2 tablespoons Dijon mustard, let it bloom for 30 seconds, then pour in 1/2 cup low sodium chicken broth while scraping up any brown bits from the pan. Add 1 teaspoon dried thyme or fresh leaves, and simmer for 1 to 2 minutes.

6. Pour in 1 cup heavy cream (or half and half for a lighter sauce) and bring to a gentle simmer. Taste and add the remaining salt and pepper as needed. If you want a brighter flavor, add about 1 teaspoon lemon juice now.

7. If you prefer a thicker sauce, whisk 1 tablespoon all purpose flour with 2 tablespoons cold water, or 1 teaspoon cornstarch with 1 tablespoon water, then stir the slurry into the simmering sauce and cook for 1 to 2 minutes until it thickens. If not, just let it reduce a bit.

8. Return the browned chicken to the skillet, nestling pieces into the sauce, spoon sauce over them and let everything simmer together 5 to 8 minutes until the chicken is cooked through to 165 F. If your skillet is ovenproof and you like extra browning, pop it in the oven for 6 to 8 minutes.

9. Fold the roasted potatoes into the skillet or serve them alongside and spoon the creamy Dijon sauce and chicken over top. Sprinkle with chopped fresh parsley and a little extra cracked black pepper before serving. Enjoy the crispy potatoes and juicy chicken with that tangy, silky sauce.

Equipment Needed

1. Rimmed baking sheet (for roasting the potatoes)
2. Large ovenproof or heavy skillet (preferably cast iron)
3. Tongs (for flipping and transferring the chicken)
4. Chef’s knife
5. Cutting board
6. Mixing bowl (to toss the potatoes)
7. Measuring spoons and measuring cups
8. Whisk (for the slurry and sauce)
9. Wooden spoon or silicone spatula (for stirring and scraping)
10. Instant-read meat thermometer (to check chicken reaches 165 F)

FAQ

Q: Can I use chicken breasts instead of thighs?

A: Yes, you can. Breasts cook faster and can dry out if overcooked, so pound them a bit thinner or cut into large pieces and watch the temp. Aim for 160 to 165 F and let rest a few minutes so juices redistribute.

Q: My sauce is too thin, how do I thicken it?

A: Stir 1 tablespoon flour with a little cold water to make a slurry, or mix 1 teaspoon cornstarch with 1 tablespoon cold water. Stir into simmering sauce, cook 1 to 2 minutes till it thickens. If using cream, reduce it a few minutes first to concentrate flavor.

Q: Can I make this in one pan?

A: Totally. Brown the chicken first, set aside, then cook the potatoes in the same pan so they soak up the browned bits. Put chicken back in, add broth and cream and finish on the stove or in oven until potatoes are tender.

Q: How do I make it lighter?

A: Use half and half instead of heavy cream and swap some butter for extra olive oil. You can also use skinless chicken breasts and trim visible fat from the thighs. The sauce will be a little less rich but still tasty.

Q: Can I add other veggies?

A: Sure. Green beans, sliced carrots, or mushrooms work well. Add harder veggies like carrots earlier with the potatoes, and quick cooks like mushrooms near the end so they don't get soggy.

Q: Any tips for extra flavor?

A: Brown the chicken well, don't crowd the pan, and scrape up the brown bits before adding broth. A squeeze of lemon at the end brightens everything up. Fresh thyme and parsley lift the dish, but dried thyme is fine if thats what you have.

Easy Creamy Dijon Chicken And Potatoes Recipe Substitutions and Variations

Potatoes: use fingerlings, red potatoes or small sweet potatoes if you want a sweeter, creamier bite. Cut to similar size so they cook even.
Chicken: swap thighs for breasts or vice versa, or use bone in chicken for more flavor but add 10 to 15 minutes cooking time and watch temp.
Cream: replace heavy cream with half and half, whole milk plus a tablespoon of butter, or plain Greek yogurt thinned with a little milk for tang and fewer calories.
Dijon mustard and broth: use whole grain or spicy brown mustard if thats what you have, and substitute vegetable broth or low sodium beef broth for chicken broth in a pinch.

Pro Tips

– Get the potatoes really crispy by cutting them evenly, tossing them cut side down, and giving them plenty of space on the sheet pan. Crowding makes them steam not roast, and a hot oven is your friend.

– Let the chicken come closer to room temp and dry it well before searing. That helps you get a good brown crust fast, so the inside stays juicy. Don’t overcrowd the pan when browning or you’ll lose that crust.

– Keep and use the browned bits in the pan. After you pull the chicken out, scrape up the fond with the broth before adding cream, and bloom the mustard for 30 seconds so the sauce actually tastes like mustard not just cream. If the garlic smells like it’s burning, lower the heat right away.

– If you want thick sauce, mix flour or cornstarch with cold water first so it doesn’t clump, then stir it in and simmer a minute or two. Taste and add a squeeze of lemon at the end to brighten everything, but add it last so the acid doesn’t flatten the cream.