Description
Tender chicken and baby potatoes cooked in a rich, creamy Dijon mustard sauce with garlic and herbs. This comforting one-pan dinner is elegant enough for guests yet easy enough for weeknights.
Ingredients
Chicken & Potatoes
- 4 boneless, skinless chicken breasts or thighs
- 1½ lbs baby potatoes, halved
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Creamy Dijon Sauce
- 1 tbsp butter
- 3 cloves garlic, minced
- ¾ cup chicken broth
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard (optional)
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ cup grated Parmesan cheese (optional)
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes and finishing the chicken.
- Prepare Potatoes: Toss the halved baby potatoes with olive oil, half the salt, and black pepper. Spread them evenly in a baking dish or oven-safe skillet, then roast for 20 minutes until they start to soften.
- Season Chicken: While potatoes roast, season the chicken breasts or thighs with the remaining salt, pepper, and paprika for a flavorful crust.
- Sear Chicken: Heat butter in a skillet over medium-high heat. Sear the chicken 3–4 minutes per side until golden brown, locking in the juices and flavor.
- Sauté Garlic: Add minced garlic to the skillet and sauté for about 30 seconds until fragrant, enhancing the sauce base.
- Make Creamy Sauce: Stir in the chicken broth, heavy cream, Dijon mustard, optional whole-grain mustard, dried thyme, and dried rosemary. Simmer for 3–4 minutes until the sauce slightly thickens.
- Combine in Pan: Nestle the seared chicken into the creamy sauce along with the roasting potatoes in the oven-safe skillet or baking dish.
- Bake to Finish: Transfer the entire dish to the preheated oven and bake for 20–25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Add Parmesan (Optional): Sprinkle grated Parmesan cheese over the dish and bake for an additional 5 minutes until melted and bubbly for extra richness.
- Garnish and Serve: Garnish with fresh parsley and serve the creamy Dijon chicken and potatoes warm for a comforting and elegant meal.
Notes
- Chicken thighs stay extra juicy in creamy sauces, making for a more succulent dish.
- Substitute half-and-half for a lighter, less rich sauce.
- Add fresh spinach during the last 5 minutes of baking to boost nutrition and add color.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French-Inspired, American
