There's nothing quite like the aroma of Chicken and Potatoes with Dijon Cream Sauce wafting through your kitchen. The crispy, golden potatoes paired with succulent, seared chicken come together in a rich, tangy Dijon cream sauce that coats every bite in pure comfort.

I remember the first time I made this dish for my family – it was a chilly autumn evening, and we needed something hearty yet refined to lift our spirits. The combination of juicy chicken and perfectly roasted potatoes smothered in that velvety, flavorful sauce quickly became a weeknight favorite.

Whether you're looking for a crowd-pleaser or simply craving a bit of indulgence, this recipe is sure to become a go-to staple in your home.

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

Get ready to fall head over heels for this satisfying and flavorful dish. Not only is it incredibly delicious, but it also has a host of benefits that will make you want to add it to your meal rotation regularly.

First of all, the flavor profile is simply unforgettable. The sharp, zesty kick from the Dijon mustard perfectly complements the creamy sauce, creating a flavor bomb that coats every bite of tender chicken and crispy potatoes. If you love bold and savory dishes, this one is for you.

Easy weeknight meal? Check! With just one skillet and a few basic ingredients, this dish comes together effortlessly. You’ll only need about 45 minutes from start to finish, making it ideal for busy evenings when you need a quick yet delicious dinner.

Minimal cleanup is another win. By cooking everything in one skillet, you save time on dishes – perfect for anyone who doesn’t want to be stuck in the kitchen all night. Plus, the whole family will love this meal, even picky eaters.

Finally, it’s a versatile recipe that can be adjusted to suit your taste or dietary needs. Want to throw in some extra veggies? Or perhaps use chicken thighs instead of breasts? The options are endless, making this dish a true kitchen staple.

Ingredients Notes

The magic of this Chicken and Potatoes with Dijon Cream Sauce lies in its simple yet carefully balanced ingredients. Each component is chosen to elevate the dish’s flavor and texture, so let’s dive into the details.

Chicken: I prefer using boneless, skinless chicken breasts for this recipe. They cook quickly and absorb the creamy Dijon sauce beautifully. However, if you want an even richer flavor, boneless chicken thighs are a fantastic alternative. Just adjust the cooking time as needed.

Potatoes: Baby Yukon gold or red potatoes are my top choices. Their natural creaminess and ability to crisp up perfectly make them ideal for this dish. Be sure to cut them into evenly sized pieces for even roasting.

Dijon mustard: This is the star of the sauce. The tangy, sharp mustard adds a depth of flavor that makes the creamy sauce come alive. If you enjoy an even stronger mustard punch, feel free to add an extra teaspoon.

Heavy cream: To achieve that luxurious sauce, you’ll need heavy cream. It brings richness and body, balancing out the acidity from the mustard. If you prefer a lighter sauce, you can substitute half-and-half, but the creaminess won’t be quite as pronounced.

Garlic and herbs: Freshly minced garlic infuses the dish with a warm, savory aroma. A sprinkle of fresh thyme or rosemary adds a burst of herby goodness, tying all the flavors together. If fresh herbs aren’t available, dried herbs work well, too.

Equipment note: You’ll need a large skillet (preferably cast-iron) to sear the chicken and roast the potatoes. A whisk will also come in handy to blend the creamy Dijon sauce seamlessly.

How To Make This Chicken and Potatoes with Dijon Cream Sauce

Creating this mouthwatering meal is easier than you might think. Let me walk you through each step to ensure perfect results every time.

Step 1: Start by preheating your oven to 400°F (200°C). While it heats up, prepare the potatoes. In a large, oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Add the baby potatoes, cut side down, and cook for about 5-7 minutes until they develop a golden crust. Season with salt and pepper, then transfer the skillet to the oven to roast for 20 minutes.

Step 2: While the potatoes are roasting, season the chicken generously with salt, pepper, and a sprinkle of garlic powder. In the same skillet used for the potatoes (once they’re done roasting), add a bit more olive oil if needed. Sear the chicken over medium-high heat for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.

Step 3: Now, it’s time to build the sauce. Reduce the heat to medium and add a tablespoon of butter to the skillet. Sauté the minced garlic until fragrant, about 30 seconds. Whisk in the Dijon mustard and heavy cream, scraping up any flavorful browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes until slightly thickened.

Step 4: Return the chicken to the skillet, nestling it into the creamy sauce. Spoon some of the sauce over the chicken to coat it well. Transfer the skillet back to the oven and bake for another 10-12 minutes until the chicken is fully cooked and the sauce is bubbling.

Step 5: Finally, toss the roasted potatoes back into the skillet, mixing them into the sauce. Garnish with freshly chopped herbs and serve hot. The entire meal should take about 45 minutes, from prep to plating, and trust me – it’s worth every second.

Storage Options

If you have leftovers (and you probably will, because this dish is so hearty!), here are the best ways to store them for maximum flavor.

Refrigerator: Transfer the chicken and potatoes to an airtight container and refrigerate for up to 3 days. The sauce may thicken as it cools, but you can easily reheat and adjust it as needed.

Freezer: While the potatoes may lose some of their crispiness, you can freeze this dish for up to 2 months. Store in a freezer-safe container, making sure to label it with the date. Thaw in the refrigerator overnight before reheating.

Reheating: To reheat, warm the chicken and potatoes in a skillet over medium heat, adding a splash of chicken broth or cream to loosen the sauce. Alternatively, you can microwave portions in a microwave-safe dish, though the texture will be better if reheated on the stove.

Variations and Substitutions

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

Protein swaps: If you don’t have chicken on hand, pork chops or turkey cutlets work wonderfully with the creamy Dijon sauce. Just be mindful of cooking times to avoid overcooking the meat.

Vegetable additions: Feel free to add some vegetables to the dish! Sautéed mushrooms, spinach, or even roasted cherry tomatoes add color and extra nutrition. Just toss them in with the sauce before baking.

Herb variations: Fresh thyme and rosemary are classic choices, but you can experiment with tarragon for a slightly anise-like flavor or sage for a more earthy profile. Dried herbs are also a great substitute if you’re in a pinch.

Lighter version: For a healthier twist, use half-and-half instead of heavy cream and reduce the amount of butter. You can also swap out the potatoes for cauliflower florets for a low-carb alternative.

Spicy kick: If you like heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce. It pairs beautifully with the tangy Dijon mustard and creamy texture.

The best part of this recipe is that it encourages creativity. Don’t be afraid to make it your own and adjust according to your taste preferences. Enjoy the process, and happy cooking!