🍗 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:
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4 boneless, skinless chicken breasts (or thighs)
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1.5 lbs baby potatoes, halved
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3 tbsp olive oil, divided
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1 tsp smoked paprika
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1 tsp garlic powder
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Salt & pepper to taste
For the Dijon Cream Sauce:
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2 tbsp butter
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3 garlic cloves, minced
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1 cup chicken broth
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½ cup heavy cream
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2 tbsp Dijon mustard
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1 tbsp whole-grain mustard (optional for texture)
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1 tsp dried thyme (or 1 tbsp fresh)
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¼ cup grated Parmesan
👩🍳 Instructions
1️⃣ Roast the Potatoes
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Toss potatoes with 2 tbsp olive oil, paprika, garlic powder, salt & pepper.
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Spread on a baking sheet and roast at 425°F (220°C) for 20 mins (flip halfway).
2️⃣ Cook the Chicken
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Season chicken with salt/pepper.
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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
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In same skillet, melt butter. Sauté garlic 30 secs.
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Whisk in broth, cream, mustards, and thyme. Simmer 3-4 mins until slightly thickened.
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Stir in Parmesan until melted.
4️⃣ Combine & Finish
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Return chicken and potatoes to skillet, spooning sauce over top.
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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
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With: Steamed green beans or a crisp salad.
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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! 🌿