There’s nothing quite like the satisfaction of pulling a hot skillet fresh off the stove, filled with tender chicken and golden baby potatoes bathed in a rich, tangy cream sauce. Every bite offers this delightful contrast: crisp seared edges on the chicken give way to juicy, succulent meat, while the potatoes soak up all those mustardy, garlicky flavors until they’re impossibly comforting. You’ll love how the slightly spicy Dijon and the nutty whole-grain mustard meld into the heavy cream, creating a sauce that clings to each forkful and keeps you coming back for more. Whether you’re winding down after a long day or entertaining friends, this one-pan wonder delivers all the cozy vibes you crave without demanding hours in the kitchen.
I still remember the first time I tried this recipe—my spice-averse college roommate peeked into the kitchen and declared it “mildly adventurous,” then promptly went back for seconds. That instant seal of approval taught me that balancing familiar ingredients (hello, chicken and potatoes) with just the right amount of mustard and garlic can win everyone over. And don’t even get me started on the fresh thyme; a quick snip from the garden turns simple flavors into something you’ll brag about at the dinner table. Set aside about an hour from start to finish—15 minutes to prep, 35 minutes to cook, and a brief 5-minute rest to let the sauce settle—and you’ll have a meal that looks gourmet but feels like home. Ready to dive in? Let’s gather those ingredients and get cooking!
KEY INGREDIENTS IN CHICKEN AND POTATOES WITH DIJON CREAM SAUCE
Before we dive into the cooking steps, let’s take a moment to meet our all-star lineup. Each ingredient brings something special to the table: from the protein-packed chicken breasts that soak up every ounce of sauce, to the vibrant herbs that elevate every bite. Here’s why you’ll want to have each of these on hand:
- Chicken breasts
Lean and tender, these boneless cuts are perfect for quick cooking. When seared properly, they develop a golden crust that locks in juiciness and pairs beautifully with creamy sauce.
- Salt and pepper
The simplest seasoning duo, they lay the foundation for flavor. Properly seasoned meat and potatoes let all the other ingredients shine, ensuring a balanced dish.
- Olive oil
Used for searing, this heart-healthy oil helps achieve that coveted golden-brown exterior on both chicken and potatoes without smoking out your skillet.
- Baby potatoes
Their small size and thin skin mean they cook faster and absorb sauce more readily. When halved, they crisp up on the cut side and remain tender within.
- Chicken broth
A savory liquid base that deglazes the pan, lifting those flavorful brown bits (fond) to infuse the potatoes with rich depth.
- Heavy cream
The luxurious backbone of our sauce. It thickens beautifully and smooths out the tang of mustard, creating a silky texture.
- Dijon mustard
Sharp and slightly spicy, Dijon cuts through the cream’s richness, lending tangy complexity and a velvety consistency.
- Whole-grain mustard
With its crunchy mustard seeds, this adds texture and layers of mellow, nutty flavor to the sauce.
- Fresh lemon juice
A bright splash of acidity that balances the cream and mustard, cutting any heaviness and waking up your taste buds.
- Garlic
Minced to release its aromatic punch, garlic infuses the sauce with a savory warmth that’s instantly comforting.
- Fresh thyme
Woody and earthy, thyme adds subtle herbal notes that complement both chicken and potatoes without overwhelming them.
- Butter
Enriches the sauce even further and helps meld flavors together, creating a glossy finish.
- Fresh parsley
Chopped and sprinkled on top, parsley provides a final pop of color and a touch of fresh, grassy flavor.
HOW TO MAKE CHICKEN AND POTATOES WITH DIJON CREAM SAUCE
Let’s walk through this one-pan recipe from start to finish. You’ll see how each step builds on the last, transforming simple ingredients into a plateful of cozy, tangy goodness. Keep your skillet hot, your mustard handy, and get ready for dinner bliss.
1. Season the chicken breasts with salt and pepper on both sides.
Begin by patting the chicken breasts dry and generously coating each side with salt and pepper. This initial seasoning is crucial for flavor penetration and helps form a beautiful crust when you sear.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Preheat your skillet until the olive oil is shimmering. Place the chicken carefully, pressing down to ensure full contact. Once you see a golden crust, flip and repeat on the other side. The skillet’s hot surface locks in juices and creates those delicious brown bits.
3. In the same skillet, add the halved baby potatoes. Cook for 5 minutes, stirring occasionally, until they start to brown.
Don’t clean out the pan—those fond bits are flavor gold. Add the baby potatoes cut-side down and let them sizzle. Stir gently so they brown evenly without cracking the skins.
4. Pour in the chicken broth. Scrape up any browned bits from the bottom of the pan. Continue to cook the potatoes until they are fork-tender, about 10 minutes.
Add the chicken broth and use a wooden spoon to deglaze, lifting up all the tasty browned bits. Cover and simmer until the potatoes yield easily to a fork.
5. In a small bowl, mix together heavy cream, Dijon mustard, whole-grain mustard, lemon juice, garlic, and fresh thyme.
Whisk heavy cream, Dijon mustard, whole-grain mustard, a squeeze of lemon juice, minced garlic, and chopped thyme. This emulsifies the sauce, distributing flavors evenly.
6. Add the butter to the skillet with the potatoes. Once melted, pour in the cream mixture and stir to combine.
Drop in butter and let it melt into the hot pan. Immediately pour your cream-mustard blend and stir, scraping up any lingering bits and helping the sauce thicken.
7. Return the chicken breasts to the skillet, nestling them into the sauce and potatoes. Let simmer for an additional 5 minutes to heat through and thicken the sauce.
Place the seared chicken back into the pan, pressing gently into the sauce. Reduce the heat and simmer, giving the sauce time to cling to the chicken and potatoes.
8. Garnish with fresh parsley before serving.
Sprinkle chopped fresh parsley over the top for a burst of color and brightness. Serve straight from the skillet for maximum cozy appeal!
SERVING SUGGESTIONS FOR CHICKEN AND POTATOES WITH DIJON CREAM SAUCE
Now that your skillet’s bursting with golden chicken, tender potatoes, and that luscious cream sauce, let’s talk about how to plate and pair this dish for maximum delight. Whether it’s a weekday family dinner or a weekend gathering, these serving ideas will turn your cozy skillet into a memorable feast everyone will rave about.
- Steam-tender green beans
A side of lightly steamed green beans adds a crisp, vibrant contrast to the rich cream sauce. Toss them in a splash of lemon juice and a drizzle of olive oil to echo the flavors in your main dish.
- Toasted crusty baguette
Serve slices of warm baguette alongside the skillet to soak up every last drop of Dijon-infused sauce. A quick toast under the broiler with a brushing of garlic butter makes them utterly irresistible.
- Simple garden salad
A fresh salad with mixed greens, cherry tomatoes, and a drizzle of balsamic vinaigrette brings lightness and acidity, balancing the creaminess and rounding out the meal beautifully.
- Crisp white wine
Pair with a glass of Chardonnay or Sauvignon Blanc. The subtle oak and citrus notes complement the cream and mustard flavors, elevating each bite to restaurant quality.
HOW TO STORE CHICKEN AND POTATOES WITH DIJON CREAM SAUCE
Whether you’re meal-prepping for the week or looking to savor leftovers, proper storage will keep your dish tasting fresh and delicious. Cream-based sauces can be a bit delicate, so follow these tips to maintain that silky texture and vibrant flavor.
- Refrigerate promptly
Transfer cooled leftovers into an airtight container within two hours of cooking. Store in the fridge for up to three days. This keeps the chicken juicy and prevents the sauce from separating.
- Gentle reheating
When ready to enjoy, reheat on low heat in a skillet with a splash of chicken broth to bring back creaminess. Stir gently and heat until just warmed through—high heat can cause the sauce to break.
- Freezing for longer storage
If you want to freeze, cool completely and package in freezer-safe containers, leaving some headspace for expansion. Label with the date and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
- Reviving separated sauce
If the sauce looks grainy after storage, whisk in a small pat of butter or a tablespoon of cream over low heat. This helps re-emulsify the fats and liquids, restoring smooth texture.
CONCLUSION
This Chicken and Potatoes with Dijon Cream Sauce recipe brings together simple, pantry-staple ingredients to create something truly special. From the moment you season and sear the chicken to the final garnish of fresh parsley, each step layers flavor and texture. The golden-thighed perfume of seared meat, the creamy tang of Dijon and whole-grain mustard, and the earthy warmth of garlic and thyme meld into a homey, comforting dinner that’s perfect for any weeknight or relaxed weekend gathering. You’ve seen how the baby potatoes soak up every ounce of sauce, turning into bite-sized pillows of mustard-flavored bliss, and how a quick deglaze with chicken broth scrapes up those fond bits that elevate the entire dish.
Feel free to print this article or save it in your digital recipe box to revisit whenever you need a dependable, flavorful meal. We’ve broken down storage tips so your leftovers remain just as creamy and delicious, and serving suggestions to help you pair this skillet masterpiece with crisp greens, crusty bread, or a refreshing glass of white wine. Below, you’ll also find a handy FAQ section to answer any lingering questions—whether you’re curious about mustard substitutions, reheating techniques, or ingredient swaps.
I’d love to hear how your dinner turned out! Drop a comment if you tried this recipe, share your own twists, or ask any questions if you need help mastering that perfect pan sauce. Your feedback and stories make this cooking journey even more fun, and I’m always here to cheer you on in the kitchen. Enjoy every creamy, tangy bite!
Chicken and Potatoes with Dijon Cream Sauce
Description
Sear tender chicken breasts to a golden crisp, simmer with baby potatoes, then bathe in a tangy Dijon cream sauce flecked with garlic and thyme for a cozy, flavor-packed dinner.
Ingredients
Instructions
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Season the chicken breasts with salt and pepper on both sides.
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Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
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In the same skillet, add the halved baby potatoes. Cook for 5 minutes, stirring occasionally, until they start to brown.
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Pour in the chicken broth. Scrape up any browned bits from the bottom of the pan. Continue to cook the potatoes until they are fork-tender, about 10 minutes.
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In a small bowl, mix together heavy cream, Dijon mustard, whole-grain mustard, lemon juice, garlic, and fresh thyme.
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Add the butter to the skillet with the potatoes. Once melted, pour in the cream mixture and stir to combine.
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Return the chicken breasts to the skillet, nestling them into the sauce and potatoes. Let simmer for an additional 5 minutes to heat through and thicken the sauce.
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Garnish with fresh parsley before serving.
Note
- This dish pairs well with a green vegetable such as broccoli or green beans.
- Adjust the mustard proportions to taste for a more or less tangy flavor.
- For a lower-fat version, substitute half and half for heavy cream.
- This recipe can be made ahead; just reheat gently on the stovetop before serving.
