Chicken and Potatoes with Dijon Cream Sauce Recipe
Tender, juicy chicken paired with golden roasted potatoes and smothered in a luscious, tangy Dijon cream sauce. A comforting and elegant dish perfect for dinner parties or cozy family nights. Easy to make, yet packed with flavor!
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 lb 450 g baby potatoes, halved
- 2 tbsp olive oil
- Salt and black pepper to taste
- 3 tbsp butter
- 4 garlic cloves minced
- ½ cup chicken broth
- ½ cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp dried thyme or fresh
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken and potatoes with salt and pepper, then drizzle with olive oil.
- In a large oven-safe skillet, sear chicken skin-side down over medium-high heat until golden, about 5 minutes per side; remove and set aside.
- In the same skillet, add potatoes and cook until slightly browned, about 5 minutes.
- Push potatoes to the side, melt butter in the center, and sauté garlic for 30 seconds.
- Stir in chicken broth, cream, Dijon mustard, and thyme; bring to a simmer.
- Return chicken to the skillet, spoon sauce over, and transfer to oven.
- Bake for 25–30 minutes until chicken is cooked through and potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
- Bone-in thighs keep the chicken moist, but you can use boneless if preferred.
- Add green beans or asparagus for a complete one-pan meal.
- Adjust the Dijon to your taste — more for tangier, less for milder.