Creamy Dijon Chicken & Potatoes

🍗 Creamy Dijon Chicken & Potatoes

Juicy pan-seared chicken and crispy roasted potatoes smothered in a velvety Dijon cream sauce—a one-pan wonder that’s fancy enough for company but easy enough for weeknights!

📝 Ingredients

For the Chicken & Potatoes:

• 4 boneless, skinless chicken breasts (or thighs)

• 1.5 lbs baby potatoes, halved

• 3 tbsp olive oil, divided

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Salt & pepper to taste

For the Dijon Cream Sauce:

• 2 tbsp butter

• 3 garlic cloves, minced

• 1 cup chicken broth

• ½ cup heavy cream

• 2 tbsp Dijon mustard

• 1 tbsp whole-grain mustard (optional for texture)

• 1 tsp dried thyme (or 1 tbsp fresh)

• ¼ cup grated Parmesan

👩‍🍳 Instructions

1️⃣ Roast the Potatoes

• Toss potatoes with 2 tbsp olive oil, paprika, garlic powder, salt & pepper.

• Spread on a baking sheet and roast at 425°F (220°C) for 20 mins (flip halfway).

2️⃣ Cook the Chicken

• Season chicken with salt/pepper.

• Heat 1 tbsp oil in a skillet over medium-high. Sear chicken 5-6 mins per side until golden. Transfer to plate.

3️⃣ Make the Sauce

• In same skillet, melt butter. Sauté garlic 30 secs.

• Whisk in broth, cream, mustards, and thyme. Simmer 3-4 mins until slightly thickened.

• Stir in Parmesan until melted.

4️⃣ Combine & Finish

• Return chicken and potatoes to skillet, spooning sauce over top.

• Simmer 2-3 mins to heat through.

💡 Pro Tips

✔ Extra crispy potatoes? Parboil 5 mins before roasting.
✔ Sauce too thin? Mix 1 tsp cornstarch with 1 tbsp water, stir into sauce.
✔ No heavy cream? Substitute with half-and-half or coconut milk.

🍽️ Serving Suggestions

• With: Steamed green beans or a crisp salad.

• Over: Mashed cauliflower or egg noodles.

Storage: Fridge for 3 days (sauce thickens when cold—thin with broth when reheating).

Want more veggies? Add mushrooms or spinach to the sauce! 🌿