Easy Chicken and Potatoes with Dijon Cream Sauce

Welcome to my kitchen, where we embrace simplicity and flavor. Today, I'm sharing a recipe that has become a staple in my home: Chicken And Potatoes With Dijon Cream Sauce. It's a comforting, hearty meal that comes together in under an hour, making it ideal for those hectic evenings when you crave something satisfying without spending hours cooking.

The magic of this dish lies in its creamy, tangy Dijon sauce that perfectly coats tender chicken and crispy potatoes. The sauce is rich yet balanced, with a hint of garlic and thyme that complements the natural flavors of the ingredients. Plus, it's all made in one skillet, which means minimal cleanup and maximum flavor.

I've tested this recipe multiple times to ensure it works flawlessly. Whether you're a seasoned cook or a beginner, you'll find the steps easy to follow. So, let's get started and create a meal that will warm your soul and impress your family.

About the Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs/680g)

Chicken breasts are lean and cook quickly. For juicier results, pound them to even thickness. You can also use chicken thighs if you prefer.

1.5 lbs (680g) baby potatoes, halved

Baby potatoes are creamy and cook fast. If using larger potatoes, cut them into 1-inch chunks. Yukon Gold or red potatoes work well.

2 tablespoons olive oil, divided

Olive oil helps brown the chicken and potatoes. You can use any neutral oil like canola or avocado oil.

1 shallot, finely chopped

Shallots have a mild, sweet flavor. If you don't have one, substitute with 1/4 cup of finely chopped onion.

2 cloves garlic, minced

Fresh garlic adds a punch of flavor. Pre-minced garlic can be used in a pinch, but fresh is best.

1 cup (240ml) chicken broth

Use low-sodium broth to control saltiness. If you're out, vegetable broth works as a substitute.

1/2 cup (120ml) heavy cream

Heavy cream creates a rich sauce. For a lighter option, use half-and-half, but the sauce will be thinner.

2 tablespoons Dijon mustard

Dijon mustard adds tang and depth. Whole grain mustard is a great alternative for extra texture.

1 teaspoon dried thyme

Thyme complements the chicken and sauce. Fresh thyme (1 tablespoon) can be used instead – add it near the end.

Salt and freshly ground black pepper, to taste

Seasoning is key. Use kosher salt and freshly ground pepper for the best flavor.

2 tablespoons chopped fresh parsley, for garnish

Parsley adds freshness and color. You can skip it or use chives if you prefer.

Tips & Tricks

• Pat the chicken dry before seasoning – this helps achieve a golden-brown crust.
• Don't overcrowd the skillet – sear the chicken in batches if needed to get a nice crust.
• For even cooking, cut potatoes into similar sizes so they cook at the same rate.

Step-by-Step Instructions

1. Season the chicken

Season both sides of the chicken breasts with salt and pepper. This simple step ensures the meat is flavorful throughout.

2. Sear the chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (185°C/365°F). Add the chicken and cook until golden brown on both sides, about 5-7 minutes per side. The internal temperature should reach 165°F (74°C). Remove and set aside.

3. Cook the potatoes

In the same skillet, add the remaining olive oil and the potatoes. Season with a pinch of salt. Cook over medium heat (175°C/350°F) for 10-12 minutes, stirring occasionally, until the potatoes are browned and tender when pierced with a fork. Remove and set aside.

4. Sauté aromatics

Reduce heat to medium (160°C/320°F). Add the shallot and garlic to the skillet. Cook for 1-2 minutes until fragrant and translucent, scraping up any browned bits from the bottom.

5. Make the sauce

Pour in the chicken broth, scraping the pan to deglaze. Let it simmer for 2-3 minutes, then reduce heat to low. Stir in the heavy cream and Dijon mustard until well combined. Add the dried thyme and season with salt and pepper to taste.

6. Combine and simmer

Return the chicken and potatoes to the skillet. Spoon the sauce over everything. Cover and simmer over low heat (150°C/300°F) for 10 minutes, until the chicken is cooked through and the flavors meld.

7. Garnish and serve

Sprinkle with fresh parsley and serve hot. Enjoy the creamy, tangy sauce over the chicken and potatoes.

Delicious Variations

Add mushrooms

Sauté sliced mushrooms with the shallots for an earthy flavor.

Make it spicy

Stir in 1/2 teaspoon of red pepper flakes with the garlic for a kick.

Cheesy twist

Sprinkle shredded Parmesan over the top before serving.

How to Store Chicken And Potatoes With Dijon Cream Sauce

Frequently Asked Questions

If you try this Chicken And Potatoes With Dijon Cream Sauce, I'd love to hear how it turns out! Leave a comment below, share your photos on social media, and tag me @YukiTanakaEats. Happy cooking!

Chicken And Potatoes With Dijon Cream Sauce

This creamy chicken and potatoes dish is a one-pan wonder, perfect for busy weeknights and sure to please everyone.

★★★★½ 4.8 (156 ratings)

15 minPrep time35 minCook time4Servings550 kcalCalories

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🧂 Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
• 1.5 lbs (680g) baby potatoes, halved
• 2 tablespoons olive oil, divided
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

📋 Instructions

1. 1Season the chicken — Season both sides of the chicken breasts with salt and pepper. This simple step ensures the meat is flavorful throughout.
2. 2Sear the chicken — Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (185°C/365°F). Add the chicken and cook until golden brown on both sides, about 5-7 minutes per side. The internal temperature should reach 165°F (74°C). Remove and set aside.
3. 3Cook the potatoes — In the same skillet, add the remaining olive oil and the potatoes. Season with a pinch of salt. Cook over medium heat (175°C/350°F) for 10-12 minutes, stirring occasionally, until the potatoes are browned and tender when pierced with a fork. Remove and set aside.
4. 4Sauté aromatics — Reduce heat to medium (160°C/320°F). Add the shallot and garlic to the skillet. Cook for 1-2 minutes until fragrant and translucent, scraping up any browned bits from the bottom.
5. 5Make the sauce — Pour in the chicken broth, scraping the pan to deglaze. Let it simmer for 2-3 minutes, then reduce heat to low. Stir in the heavy cream and Dijon mustard until well combined. Add the dried thyme and season with salt and pepper to taste.
6. 6Combine and simmer — Return the chicken and potatoes to the skillet. Spoon the sauce over everything. Cover and simmer over low heat (150°C/300°F) for 10 minutes, until the chicken is cooked through and the flavors meld.
7. 7Garnish and serve — Sprinkle with fresh parsley and serve hot. Enjoy the creamy, tangy sauce over the chicken and potatoes.

👨‍🍳 Chef's Note: This dish is a perfect balance of comfort and elegance. The sauce is versatile – try it with pork or fish too.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 550 kcal · 32g protein · 35g carbs · 22g fat

Written by Yuki Tanaka

Yuki writes about technology and digital minimalism, helping readers declutter their digital lives and use tech mindfully. She explores apps, tools, and habits that promote focus and well-being.