Name: Quick and Easy Chicken and Potatoes With Dijon Cream Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 chicken breasts or thighs; 1 lb baby potatoes or Yukon Gold potatoes, halved; 2 tbsp olive oil, divided; 1 tbsp butter; 3 cloves garlic, minced; 2 tbsp Dijon mustard; 1 cup heavy cream; 1/2 cup chicken broth; 1/3 cup Parmesan cheese, grated; 1 tsp Italian seasoning; Salt, to taste; Black pepper, to taste; Fresh parsley, chopped (for garnish)

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Why You’ll Love This Recipe

If you’re searching for a meal that’s hearty, flavorful, and comes together in no time, this Quick and Easy Chicken and Potatoes with Dijon Cream Sauce is just what you need. This dish delivers tender, juicy chicken paired with perfectly roasted potatoes, all coated in a luxurious, creamy Dijon mustard sauce that adds a tangy richness to every bite. It’s ideal for weeknight dinners, yet elegant enough for special occasions. Plus, everything cooks in one pan, making cleanup a breeze!

Ingredients

Chicken breasts or thighs
Baby potatoes or Yukon Gold potatoes
Olive oil
Butter
Garlic
Dijon mustard
Heavy cream
Chicken broth
Parmesan cheese
Italian seasoning
Salt
Black pepper
Fresh parsley (for garnish)

Directions

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Cut the baby potatoes in half and toss them in olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet and roast for about 20-25 minutes until golden and crispy.
Cook the Chicken: While the potatoes are roasting, heat a large skillet over medium-high heat. Add a tablespoon of olive oil and a tablespoon of butter. Season the chicken with salt, pepper, and Italian seasoning, then sear it in the skillet for about 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
Make the Dijon Cream Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the Dijon mustard and heavy cream, letting the sauce simmer for 2-3 minutes to thicken slightly.
Incorporate Parmesan Cheese: Reduce the heat to low and stir in the grated Parmesan cheese until melted and fully combined.
Combine Everything: Return the cooked chicken to the skillet, spooning some sauce over the top. Add the roasted potatoes to the pan, tossing them gently to coat with the creamy sauce.
Final Touches: Garnish with freshly chopped parsley and serve immediately.

Variations

Protein Swap: Substitute chicken with pork chops, turkey cutlets, or even salmon for a different twist.
Dairy-Free Option: Replace heavy cream with coconut milk and omit the Parmesan cheese for a lactose-free version.
Add Veggies: Incorporate spinach, asparagus, or mushrooms into the sauce for added nutrients and texture.
Extra Heat: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to maintain the sauce’s consistency. Alternatively, microwave in short intervals, stirring between each burst.
Freezing: This dish is best enjoyed fresh, but you can freeze it for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I use bone-in chicken for this recipe?

Yes! Bone-in, skin-on chicken thighs work wonderfully. Just adjust the cooking time to ensure they are fully cooked.

What kind of mustard should I use?

Dijon mustard is ideal for this recipe as it adds a smooth, tangy depth of flavor. Avoid yellow mustard as it’s too sharp.

Can I make this ahead of time?

Yes! You can prepare the sauce and cook the chicken in advance. Store separately and combine when reheating.

What can I serve with this dish?

This dish pairs well with a simple green salad, roasted vegetables, or crusty bread to soak up the creamy sauce.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check for an internal temperature of 165°F (75°C).

Can I use half-and-half instead of heavy cream?

Yes, but the sauce will be slightly thinner. You may need to simmer it longer to reach the desired consistency.

Can I add wine to the sauce?

Absolutely! A splash of white wine adds depth and enhances the flavor of the Dijon cream sauce.

Will Greek yogurt work instead of heavy cream?

You can use Greek yogurt, but it may slightly alter the texture. Mix it with a little chicken broth to prevent curdling.

What type of potatoes work best?

Baby potatoes or Yukon Golds are ideal because they hold their shape well and have a creamy texture.

How can I make the sauce thicker?

Simmering the sauce longer helps thicken it. You can also add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) for extra thickness.

Conclusion

This Quick and Easy Chicken and Potatoes with Dijon Cream Sauce is the perfect balance of creamy, savory, and satisfying flavors. It’s a hassle-free meal that doesn’t compromise on taste or texture. Whether for a busy weeknight dinner or an elegant gathering, this dish is guaranteed to impress. Try it today and enjoy a restaurant-quality meal from the comfort of your home!

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