There's nothing quite like the combination of tender chicken and hearty potatoes, all brought together with a luscious Dijon cream sauce. This dish is a weeknight wonder, easy to prepare yet indulgent enough to make you feel like you're dining at a fancy bistro.

I first discovered this recipe on a chilly evening when I craved something comforting but didn't want to spend hours in the kitchen. With just a handful of ingredients and a single skillet, it quickly became a family favorite. Let me show you how to make this delicious meal.

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

Get ready to fall head over heels for this cozy, satisfying dish. It's the ultimate comfort food that’s as practical as it is mouthwatering.

First, it's a true one-pan meal. That means less time scrubbing dishes and more time enjoying a delicious dinner with your loved ones.

The flavors are unforgettable. The tangy Dijon mustard melds beautifully with the creamy sauce, while the seared chicken and crispy-edged potatoes provide the perfect texture contrast.

This recipe is also incredibly versatile. Whether you need to whip up a quick dinner or impress guests, it delivers every time.

Finally, it’s packed with simple, wholesome ingredients you likely already have in your kitchen. No special trips to the store or pricey items required.

Ingredients Notes

The magic of this Chicken and Potatoes with Dijon Cream Sauce lies in its straightforward, high-impact ingredients. Each one contributes to the incredible taste and texture of the dish.

The chicken thighs are the star of the show. Their natural juiciness and flavor stand up beautifully to the rich, creamy sauce. While you can use chicken breasts, thighs are more forgiving and won’t dry out as easily.

For the potatoes, baby Yukon Golds are my favorite choice. Their buttery texture and thin skin mean you don’t even have to peel them. Just halve or quarter them to ensure they cook evenly.

The Dijon mustard is what sets this dish apart. Its tangy, slightly sharp flavor cuts through the richness of the cream, creating a perfectly balanced sauce. Use a high-quality Dijon for the best results.

A splash of chicken broth adds depth to the sauce and prevents it from feeling too heavy. You can substitute vegetable broth if needed.

Lastly, heavy cream ties everything together. It creates a luscious, velvety sauce that clings to every bite. You can use half-and-half for a lighter version, though the sauce will be thinner.

You’ll also need a large, oven-safe skillet for this recipe, as it transitions seamlessly from stovetop to oven.

How to Make Chicken and Potatoes with Dijon Cream Sauce

Making this dish is as straightforward as it is rewarding. Let’s break it down into easy steps.

Start by seasoning the chicken thighs generously with salt, pepper, and a touch of garlic powder. Heat some olive oil in a large skillet over medium-high heat. Once the oil shimmers, sear the chicken until golden brown on both sides. Remove the chicken from the pan and set it aside.

Next, toss the potatoes in the same skillet. Let them cook cut-side down for a few minutes to develop a crispy edge. Then, add minced garlic and sauté until fragrant.

Deglaze the pan with chicken broth, scraping up any browned bits for extra flavor. Stir in the Dijon mustard and heavy cream, creating a smooth, luscious sauce.

Nestle the seared chicken back into the skillet, ensuring each piece is surrounded by the sauce and potatoes. Transfer the skillet to a preheated oven and bake until the chicken is fully cooked and the potatoes are tender.

Once done, let the dish rest for a few minutes before serving. The sauce will thicken slightly as it cools, making it even more luxurious.

Storage Options

If you happen to have leftovers (though it’s rare in my house!), this dish stores wonderfully.

For refrigeration, transfer the chicken and potatoes to an airtight container and store them for up to three days. The sauce may thicken slightly, but it reheats beautifully.

To freeze, separate the chicken and potatoes into freezer-safe containers, spooning some sauce over each portion. Freeze for up to two months. Thaw overnight in the fridge before reheating.

Reheat in a skillet over medium heat, adding a splash of chicken broth or cream to revive the sauce’s original consistency.

Variations and Substitutions

This recipe is incredibly adaptable, so feel free to get creative.

For a lighter version, swap the heavy cream for half-and-half or plain Greek yogurt. The sauce will still be creamy, though slightly tangier.

Add a pop of color and nutrition by stirring in a handful of fresh spinach or kale during the last few minutes of cooking. The greens wilt beautifully into the sauce.

Prefer a different protein? Boneless pork chops or turkey cutlets work just as well as chicken thighs.

If you’re looking to spice things up, add a pinch of red pepper flakes or a dash of smoked paprika to the sauce for extra depth.

Finally, try experimenting with different mustards. Whole-grain mustard adds texture and a more rustic flavor, while spicy brown mustard gives the sauce a kick.

No matter how you tweak it, this Chicken and Potatoes with Dijon Cream Sauce will always deliver on comfort and flavor. Don’t be afraid to make it your own!