Dijon Chicken and Potatoes

This creamy Dijon chicken and potatoes skillet takes a classic 'chicken and potatoes' combo to a restaurant-level, one-pan meal that's still easy enough for a busy weeknight.

Love Chicken Thighs? Try Herb Roasted Chicken Thighs and Italian Braised Chicken Thighs with Olives next.

One Pan Chicken and Potatoes

This version keeps the juicy chicken, tender potatoes, and rich sauce you love, while layering in Italian herbs, garlic, and Dijon for a flavor-packed dinner that feels special but uses simple, everyday ingredients.

Why this chicken and potatoes recipe works

• One pan, weeknight-friendly: Everything sears in the same skillet, then finishes in the oven so you get browned chicken, golden potatoes, and fewer dishes to wash.
• Creamy Dijon sauce: Chicken broth, cream, garlic, and Dijon mustard come together into a silky pan sauce that clings to every bite of chicken and potatoes. Love mustard? Try Baked Chicken Thighs with Garlic Mustard Crust as well.
• Flexible and forgiving: You can swap cuts of chicken, change the herbs, add vegetables, or make dairy-light tweaks without losing the core "creamy chicken and potatoes" vibe. You can also "dress it up" for the guests or keep the dish simple for a cozy evening, all the while delivering the comfort of classic chicken and potatoes with an elevated, modern twist.

Chicken and Potatoes Ingredients

• Skin-on bone-in chicken thighs. Once out of the oven the chicken skin is crispy and the chicken itself is perfectly soft. Bone-inchicken thighs are juicier and more forgiving than any other chicken; they work especially well if you plan to reheat leftovers or hold the dish for a potluck.
• Red potatoes: Small red potatoes (also works with baby gold) hold their shape, cook evenly, and soak up the creamy Dijon sauce without turning mushy. Cutting them into even, bite-size pieces helps them brown in the skillet and become fork-tender in the oven at the same time as the chicken.
• Olive oil and butter: Olive oil raises the smoke point so you can get a good sear on chicken and potatoes without burning. Butter adds rich flavor and helps brown the potatoes and build a deeper, more flavorful pan sauce from the browned bits (fond) in the skillet.
• Fresh thyme and rosemary (optional) add lots of flavor to this Herb Roasted Creamy Chicken and Potatoes in Dijon Mustard Wine Sauce bake.
• Italian seasoning or Herbs de Provence: A dried herb blend layers in complexity quickly-typically a mix of oregano, basil, thyme, rosemary, and other aromatic herbs that love chicken and potatoes. Herbs de Provence brings a slightly floral note (often with lavender) that pairs especially well with creamy sauces and Dijon.
• Salt and black pepper: Salt seasons the chicken and potatoes from the start, bringing out their natural flavors and helping draw a bit of moisture to the surface for better browning. Freshly cracked black pepper adds gentle heat and a savory edge that keeps the creamy Dijon sauce from tasting flat.
• Garlic: Minced garlic lightly sautés in butter to form the base of the sauce, adding depth and savoriness to balance the cream and mustard. Be sure it just turns fragrant and lightly golden; over-browned garlic can make the sauce taste bitter.
• Chicken broth: Broth thins the sauce to a pourable consistency while contributing savory, meaty flavor that supports the chicken instead of just tasting like cream.
• You will also need heavy cream and dry white wine such as Pinot Grigio.

How to make Dijon chicken and potatoes

1. Peel and Cube the Potatoes.
2. Before I start cooking I always pat the chicken thighs dry on all sides with paper towels before cooking.The dryer the chicken skin, the better it will crisp when cooked.
3. Next, start with high heat to get a nice crusty texture and brown chicken thighs skin side down first. When searing in a skillet, give the chicken skin time to sear properly and form a crust.
4. Resist the urge to flip it too soon, the skin might stick to the skillet and tear. It can take up to 5 minutes, but I usually start checking by gently lifting the chicken after 4 minutes.
5. Finally, transfer the chicken and potatoes to the oven and cook at a temperature of 400 F. Once in the oven, no turning or flipping or poking your chicken.

Pro tips for perfect chicken and potatoes

• Cut potatoes evenly: Aim for uniform, bite-size chunks so they cook at the same rate as the chicken; larger pieces may need extra oven time.
• Preheat the skillet well: A properly heated pan helps chicken and potatoes brown instead of steaming, which adds deeper flavor and texture.
• Don't crowd too much: If your skillet is small, brown in batches or finish on a sheet pan so everything can caramelize properly.
• Taste the sauce before baking: Adjust salt, pepper, and Dijon to your preference; once it hits the oven, the flavors mostly concentrate rather than change.
• Use low-sodium broth: This gives you room to season at the end without risking an overly salty sauce.
• Rest leftovers in the sauce: When cooling for storage, keep chicken and potatoes nestled in the sauce so they stay moist when reheated.

My sauce too thin

• Let it simmer on the stovetop for a few extra minutes before returning the chicken and potatoes, stirring often so it doesn't catch.
• For more body without changing flavor much, whisk a small amount of cornstarch into cold broth, then stir that into the sauce and simmer briefly until thickened.

What do I do if my sauce too thick

• Whisk in a splash of broth, cream, or milk until it reaches your desired consistency; adjust salt and pepper after thinning.
• If it thickened too much after chilling, loosen gently as you reheat rather than adding a lot of liquid at once.

Potatoes undercooked - what do I do?

• Make sure they are cut into evenly sized, small pieces before searing; larger chunks need more bake time.
• If the chicken is done but the potatoes still feel firm, remove the chicken, cover it, and continue baking the potatoes in the sauce until tender.

What Can I Use instead of Chicken Thighs

• Use boneless, skinless thighs for a richer, juicier result; they're more forgiving if slightly overbaked and reheat beautifully.
• Bone-in chicken pieces: For more flavor, use bone-in thighs or drumsticks and extend oven time until the meat is fully cooked through.
• Pork or turkey: Thin-cut pork chops or turkey cutlets can also work; keep an eye on oven time as they may cook faster than thick chicken breasts.

Potato Options

• Other potato types: Baby Potatoes! Or Yukon Gold cut into chunks all work; waxy potatoes hold their shape best in this creamy sauce.
• Gnocchi instead of potatoes: Pan-fried gnocchi can be swapped in for a pillowy, pasta-like twist that still pairs beautifully with the Dijon cream.

FAQ about creamy chicken and potatoes

• Can this be made in a slow cooker? Yes, but for best results, brown the chicken and potatoes first for flavor, then transfer to the slow cooker with the broth and seasonings, adding the cream and Dijon near the end to reduce curdling risk.
• Can I make this ahead? Yes. Cook the dish completely, cool, and store in the fridge. Reheat gently on the stovetop or in the oven, adding a splash of broth or cream if the sauce thickens too much.
• Is Dijon mustard very spicy? No. Dijon has a gentle heat and tang but is milder than spicy mustard; in this dish it blends into the sauce and simply adds depth and brightness.
• What can I use instead of Dijon? A smooth whole-grain mustard can work in a pinch, though the flavor will be a bit different; avoid very sharp yellow mustard, which can overpower the creamy sauce.
• Can I double the recipe? Yes. Brown the chicken and potatoes in batches, then arrange everything on a rimmed baking sheet or larger roasting pan, pour the sauce over, and bake until cooked through and tender.

Storage, freezing, and reheating

• Refrigeration: Store chicken, potatoes, and sauce together in an airtight container in the fridge; this keeps everything moist and infused with flavor.
• Reheating on the stovetop: Reheat gently in a covered skillet over low to medium-low heat, adding a splash of broth or cream if the sauce thickened in the fridge.
• Reheating in the microwave: Warm in short bursts, stirring the sauce and turning the chicken occasionally to ensure even heating without drying.
• Freezing: The sauce contains cream, which can sometimes change texture when frozen and thawed, but it generally holds up if reheated gently.
• Thawing: Defrost in the refrigerator before reheating, then whisk or stir the sauce as it warms to re-emulsify any separation

More Chicken Recipes

• Sweet and Salty Chicken Thighs
• Creamy Chicken Soup with Bacon and Spinach
• Peri Peri Chicken (Portugese style)

More Potato Recipes

• Greek Hasselback Potatoes
• Creamy Garlic Potatoes
• Scalloped Potatoes

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