Creamy Dijon Chicken and Potatoes: A One-Pan Wonder for Busy Weeknights

There’s nothing better than a comforting, flavorful meal that comes together in one pan—minimal cleanup, maximum taste. This Chicken and Potatoes with Dijon Cream Sauce is exactly that: tender chicken thighs, golden potatoes, and a rich, tangy sauce that ties everything together. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is a guaranteed crowd-pleaser.

What makes this recipe special? It’s easy, versatile, and packed with bold flavors—thanks to the Dijon mustard’s sharpness balanced by creamy, savory notes. The mustard adds depth without overpowering, while the cream sauce creates a luxurious texture that coats every bite. Plus, everything cooks in a single skillet, making it perfect for busy cooks who want restaurant-quality flavor without the hassle.

A Brief History of Dijon Mustard in Cooking

Dijon mustard, originating from Dijon, France, has been a culinary staple since the 19th century. Unlike traditional mustard, it’s made with white wine or vinegar, giving it a smoother, more complex flavor. Chefs worldwide use it to elevate sauces, marinades, and dressings—just like in this creamy chicken dish.

Fun fact: The original Dijon mustard recipe was created in 1856 by Jean Naigeon, who replaced vinegar with verjuice (the juice of unripe grapes). This innovation gave it a milder, more refined taste that pairs beautifully with creamy sauces. Today, it’s a must-have condiment for adding depth to dishes, from salad dressings to glazes.

Why You’ll Love This Recipe

One-pan wonder – Less mess, more flavor. No need to juggle multiple pots and pans—everything cooks together for easy cleanup.
Quick & easy – Ready in under an hour, making it perfect for weeknights when time is tight.
Creamy, tangy sauce – The Dijon mustard adds a gourmet touch, balancing richness with a subtle sharpness.
Meal-prep friendly – Reheats beautifully for lunches, so you can enjoy it all week.
Customizable – Swap potatoes for sweet potatoes, add seasonal veggies, or adjust the sauce to your taste.

Ingredients & Equipment

For the Chicken and Potatoes:

4 boneless, skinless chicken thighs (or breasts) – Thighs stay juicier, but breasts work if you prefer leaner meat.
1 lb (450g) baby potatoes, halved – Their small size ensures even cooking.
2 tbsp olive oil – For searing and sautéing.
1 tsp salt – Enhances natural flavors.
½ tsp black pepper – Adds mild heat.
1 tsp garlic powder – For depth of flavor.
1 tsp dried thyme – Complements the mustard beautifully.

For the Dijon Cream Sauce:

1 cup (240ml) heavy cream – Creates a luscious, velvety texture.
2 tbsp Dijon mustard – The star ingredient for tangy depth.
1 tbsp whole-grain mustard (optional) – Adds texture and extra flavor.
½ cup (120ml) chicken broth – Thins the sauce slightly while adding savory notes.
2 cloves garlic, minced – For aromatic richness.
1 small onion, finely chopped – Sweetens as it cooks.
½ tsp paprika – Adds warmth and color.
Salt & pepper to taste – Adjust to your preference.
Fresh parsley (for garnish) – Brightens the dish with freshness.

Equipment:

Large oven-safe skillet – Essential for searing and baking.
Wooden spoon – Prevents scratching your pan.
Measuring spoons & cups – Ensures accuracy for the best results.

Pro Tips:

For a lighter version, swap heavy cream with half-and-half or coconut milk.
If you don’t have an oven-safe skillet, transfer everything to a baking dish before baking.

Step-by-Step Instructions

1. Prep the Chicken & Potatoes

Preheat oven to 375°F (190°C). This ensures even cooking.
Season chicken with salt, pepper, garlic powder, and thyme. Let it sit for 5 minutes to absorb flavors.
Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.

2. Cook the Potatoes

In the same skillet, add potatoes and sauté for 5 minutes until slightly browned.
Push potatoes to the sides and add onions and garlic. Cook until fragrant (1–2 minutes).

3. Make the Dijon Cream Sauce

Pour in chicken broth, scraping up any browned bits (this adds tons of flavor!).
Stir in Dijon mustard, whole-grain mustard, and paprika.
Slowly add heavy cream, stirring continuously. Simmer for 2–3 minutes until slightly thickened.

4. Bake to Perfection

Return chicken to the skillet, nestling it into the sauce.
Transfer to the oven and bake for 20–25 minutes, until chicken reaches 165°F (74°C) and potatoes are fork-tender.

5. Garnish & Serve

Sprinkle with fresh parsley for a pop of color and freshness.
Serve hot with crusty bread, steamed greens, or a simple side salad.

Expert Tips & Troubleshooting

Chicken too dry? Use thighs instead of breasts—they stay juicier. If using breasts, reduce baking time to 15–18 minutes.
Sauce too thin? Simmer longer or add a slurry (1 tsp cornstarch + 1 tbsp water).
Potatoes not tender? Parboil them for 5 minutes before sautéing.
Sauce too thick? Add a splash of broth or cream to loosen it.

Variations & Customizations

🌿 Herb Lovers: Add rosemary, tarragon, or sage for extra aroma.
🌶 Spicy Kick: Stir in ½ tsp cayenne pepper or red pepper flakes.
🧀 Cheesy Twist: Sprinkle grated Parmesan or Gruyère before baking.
🥬 Veggie Boost: Toss in spinach, mushrooms, or bell peppers.
🍋 City Brightness: Finish with a squeeze of lemon juice for freshness.

Serving & Presentation Ideas

Pair with: A crisp green salad, roasted asparagus, or garlic bread.
Garnish: Extra parsley, a drizzle of olive oil, or lemon zest.
Make it a feast: Serve alongside roasted carrots or a quinoa pilaf.

Storage & Make-Ahead Tips

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze (without fresh herbs) for up to 1 month.
Reheat: Warm in a skillet over low heat, adding a splash of broth if needed.

FAQ Section

Q: Can I use chicken breasts instead of thighs?
A: Yes, but reduce baking time to 15–18 minutes to prevent dryness.

Q: What can I substitute for Dijon mustard?
A: Whole-grain mustard or spicy brown mustard works, but adjust to taste.

Q: Can I make this dairy-free?
A: Yes! Use coconut cream instead of heavy cream.

Q: Can I use regular potatoes instead of baby potatoes?
A: Absolutely! Just cut them into 1-inch cubes for even cooking.

Q: How can I make this dish more filling?
A: Add a can of drained white beans or serve over a bed of quinoa.

Final Thoughts

This Chicken and Potatoes with Dijon Cream Sauce is the ultimate comfort dish—creamy, flavorful, and fuss-free. The tangy mustard cuts through the richness of the sauce, while the tender chicken and potatoes make it hearty and satisfying. Whether it’s a weeknight dinner or a cozy weekend meal, this recipe delivers every time.

Ready to try it? Share your delicious results in the comments below! 🍗🥔