Chicken and Potatoes in Dijon Cream is a rich and comforting dish that features tender chicken and golden potatoes smothered in a flavorful Dijon mustard cream sauce. It’s perfect for a cozy dinner and easy enough for a weeknight meal. Here’s a delicious recipe to make this dish:
Chicken and Potatoes in Dijon Cream Recipe
Ingredients:
- 4 bone-in, skinless chicken thighs (or breasts if preferred)
- 1 lb baby potatoes (Yukon Gold or red potatoes work well)
- 2 tbsp olive oil (divided)
- Salt and pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tbsp fresh parsley, chopped (for garnish)
Directions:
- Prep the potatoes:
- Cut the baby potatoes in half (or quarters if they are large) to ensure they cook evenly. Season with a pinch of salt and pepper.
- Sear the chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper.
- Add the chicken thighs to the skillet, skin side down (if using skin-on) or just bone side down for boneless chicken. Sear for 5-6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- Cook the potatoes:
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the halved potatoes and season with salt and pepper. Cook, stirring occasionally, for 5-6 minutes, until the potatoes begin to soften and brown slightly.
- Add the onions and garlic:
- Add the chopped onion to the skillet and cook for 2-3 minutes, until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Make the Dijon cream sauce:
- Add the chicken broth to the skillet and scrape up any browned bits from the bottom of the pan. Stir in the Dijon mustard, heavy cream, and thyme. Bring the sauce to a simmer and let it cook for about 3-4 minutes to thicken slightly.
- Combine the chicken and potatoes:
- Return the chicken thighs to the skillet, placing them on top of the potatoes. Reduce the heat to medium-low and cover the skillet. Let it simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Garnish and serve:
- Once the chicken is cooked through, remove the skillet from the heat. Sprinkle with fresh parsley for a pop of color and freshness.
- Serve the chicken and potatoes with the creamy Dijon sauce spooned over the top.
Tips:
- Chicken options: You can substitute chicken thighs with boneless, skinless chicken breasts if you prefer, just adjust the cooking time as they cook faster.
- Potatoes: If using larger potatoes, cut them into smaller chunks so they cook more quickly and evenly.
- For added flavor: A splash of white wine or a teaspoon of lemon juice can be added to the sauce for a bit of acidity to balance the richness.
- Make it a one-pan dish: If you’d like to keep it simple, this recipe works as a one-pan meal. Just serve the chicken and potatoes right from the skillet!
This Chicken and Potatoes in Dijon Cream is a wonderfully comforting dish with the perfect balance of rich, creamy sauce and savory chicken and potatoes. It’s sure to become a family favorite! Enjoy!