There’s something magical about the pairing of tender chicken and golden potatoes, especially when they’re coated in a luscious, tangy Dijon cream sauce. The aroma of this dish bubbling away in the oven fills your home with warmth and comfort – perfect for weeknight dinners or cozy weekend meals.

I discovered this recipe during a trip to a countryside bistro, where it was served as a signature dish. With a few tweaks to make it more approachable, it’s now a staple in my kitchen that always impresses. Let’s dive into what makes this recipe so irresistible.

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

Get ready to add a new go-to meal to your rotation! This Chicken and Potatoes with Dijon Cream Sauce is packed with flavor and boasts unbeatable simplicity.

First, it’s a one-pan wonder. All the ingredients come together in a single skillet, meaning fewer dishes to wash and more time to relax with your family. The convenience is unbeatable.

Next, the combination of flavors is divine. The Dijon mustard adds a tangy kick, while the cream balances it with richness. The chicken stays juicy, and the potatoes turn beautifully crispy on the outside and tender on the inside.

It’s also incredibly versatile. This dish pairs wonderfully with a side of roasted vegetables or a simple green salad, making it adaptable for any occasion.

Finally, it’s comfort food with a twist. The creamy Dijon sauce gives it an elevated touch, so you can serve it at dinner parties just as easily as on a regular weeknight.

Ingredients Notes

The beauty of this recipe lies in its simple, high-quality ingredients. Each one contributes to the bold flavors and textures that make this dish unforgettable.

Chicken thighs are the star of the show. I prefer bone-in, skin-on thighs for maximum flavor and juiciness. If you prefer leaner cuts, chicken breasts work too, but be sure not to overcook them.
Baby potatoes are ideal for this recipe. Their small size makes them easy to prepare, and their buttery interior contrasts beautifully with their crisp exterior. Halve or quarter them for even cooking.
Dijon mustard is the magic ingredient here. Its sharp, tangy flavor cuts through the creaminess of the sauce, creating a perfectly balanced bite. Don’t substitute with yellow mustard – Dijon’s unique flavor is essential.
Heavy cream forms the base of the sauce. For a lighter option, half-and-half works, but the richness of heavy cream is worth the splurge.
Fresh thyme and garlic add depth and aroma. These aromatics elevate the dish from simple to spectacular. If you don’t have fresh thyme, dried thyme works in a pinch.

You’ll also need a large, oven-safe skillet to make this a true one-pan recipe. Trust me – the fewer dishes, the better.

How To Make This Chicken and Potatoes with Dijon Cream Sauce

Creating this dish is easier than you might think. Follow these steps, and you’ll have a flavorful dinner on the table in under an hour.

Start with the chicken. Season your chicken thighs generously with salt, pepper, and a pinch of paprika for added color. Heat a large skillet over medium-high heat, add a drizzle of olive oil, and sear the chicken until the skin is golden and crispy. Remove the chicken and set it aside.
Prepare the potatoes. In the same skillet, toss the halved potatoes with a bit of olive oil, salt, and pepper. Let them cook until they develop a golden crust, about 4-5 minutes. This step ensures they stay crispy even after baking.
Build the sauce. Lower the heat and add minced garlic to the skillet. Sauté until fragrant, then stir in the Dijon mustard. Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan. This step infuses the sauce with incredible depth of flavor.
Add the cream and thyme. Once the broth has reduced slightly, stir in the heavy cream and fresh thyme leaves. Simmer until the sauce thickens slightly, about 2-3 minutes.
Combine and bake. Nestle the seared chicken thighs back into the skillet, skin-side up, and scatter the potatoes around them. Spoon some of the sauce over the chicken to keep it moist. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.

Tip: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Storage Options

This recipe is just as delightful the next day, making it perfect for meal prep or leftovers.

Refrigeration: Store the chicken and potatoes in an airtight container for up to 3 days. Keep the sauce separate if possible to maintain its consistency.
Freezing: While the chicken and potatoes freeze well, the cream sauce can separate when thawed. To reheat, gently warm the sauce on the stovetop, whisking to bring it back together.
Reheating: Warm leftovers in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. Add a splash of broth or cream to refresh the sauce.

Variations and Substitutions

This recipe is incredibly adaptable. Here are a few ideas to make it your own:

Swap the protein: Use pork chops or salmon instead of chicken for a different twist. Adjust cooking times accordingly to avoid overcooking.
Try different potatoes: Sweet potatoes or Yukon golds bring a slightly different flavor and texture but work beautifully in this dish.
Add vegetables: Toss in some green beans, asparagus, or mushrooms during the baking step for a one-pan meal with added nutrition.
Make it dairy-free: Substitute the heavy cream with coconut cream for a dairy-free version. The flavor will be slightly different but still delicious.
Use whole-grain mustard: For a more textured sauce, swap out the Dijon mustard for whole-grain mustard. It adds a pleasant pop of flavor and visual appeal.

Whether you’re looking for an elegant dish for entertaining or a comforting family meal, this Chicken and Potatoes with Dijon Cream Sauce fits the bill. Experiment with the variations, make it your own, and enjoy every bite of this satisfying dish.