Quick and Easy Chicken and Potatoes With Dijon Cream Sauce

A Simple Yet Flavorful Dish for Any Occasion

If you’re looking for a hassle-free yet incredibly delicious meal, this Quick and Easy Chicken and Potatoes With Dijon Cream Sauce is the perfect recipe. With tender chicken, perfectly roasted potatoes, and a creamy, tangy Dijon sauce, this dish comes together effortlessly, making it ideal for busy weeknights or a comforting weekend dinner.

Why You’ll Love This Recipe

• Minimal Prep & Cooking Time – This dish is ready in about 40 minutes, making it perfect for a quick meal.
• One-Pan Convenience – Fewer dishes mean less cleanup.
• Rich, Creamy Flavor – The Dijon cream sauce adds a tangy and velvety finish to the dish.
• Customizable – Easily swap ingredients or add vegetables for variety.

Ingredients

For the Chicken and Potatoes:

• 2 boneless, skinless chicken breasts
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and black pepper, to taste

For the Dijon Cream Sauce:

• 1 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp lemon juice
• 1/2 tsp dried thyme (or 1 tsp fresh thyme)
• 1/4 cup grated Parmesan cheese
• Fresh parsley, for garnish

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or an oven-safe skillet.

2. Season and Roast the Potatoes

Toss the baby potatoes with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Spread them evenly on the baking sheet and bake for 20 minutes.

3. Cook the Chicken

While the potatoes are roasting, heat a skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Add a tablespoon of olive oil to the skillet and sear the chicken for 3-4 minutes per side until golden brown. Remove from heat and set aside.

4. Make the Dijon Cream Sauce

In the same skillet, melt the butter and add the minced garlic. Cook for about 1 minute until fragrant. Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the heavy cream, Dijon mustard, lemon juice, and thyme. Simmer for 2-3 minutes until slightly thickened.

5. Combine and Finish

Return the seared chicken to the skillet and spoon the sauce over it. Sprinkle Parmesan cheese on top. Transfer the skillet to the oven and bake for an additional 10-12 minutes, until the chicken is fully cooked (internal temperature of 165°F or 75°C).

6. Serve

Remove from the oven and garnish with fresh parsley. Serve hot with the roasted potatoes and extra sauce drizzled on top.

Variations and Substitutions

• Vegetarian Option – Swap chicken for tofu or mushrooms and use vegetable broth instead of chicken broth.
• Low-Carb Alternative – Replace potatoes with cauliflower or zucchini.
• Spicy Kick – Add a pinch of red pepper flakes or cayenne to the sauce.
• Cheese Variations – Try Gruyère or cheddar instead of Parmesan for a different flavor profile.

Servings and Timing

• Servings: 2-3
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in a skillet over low heat, adding a splash of broth or cream to maintain the sauce’s consistency.
• Freezing: The chicken can be frozen, but the cream sauce may separate. Freeze in an airtight container for up to 2 months.

Frequently Asked Questions

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Can I use chicken thighs instead of breasts?

Yes, boneless or bone-in chicken thighs work well and add more juiciness.

What can I serve with this dish?

A side of steamed vegetables or a light salad complements this meal beautifully.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the fridge for up to 2 days.

Can I use whole grain mustard instead of Dijon?

Yes, but it will have a slightly different texture and a milder tang.

How can I make this dish dairy-free?

Use coconut cream instead of heavy cream and omit the Parmesan cheese.

Can I cook everything in one pan?

Yes, if using an oven-safe skillet, roast the potatoes first, then add the chicken and sauce to finish cooking in the oven.

What type of potatoes work best?

Baby potatoes or Yukon Gold are great for roasting and absorb flavors well.

Can I make this in a slow cooker?

Yes, cook on low for 4-5 hours or high for 2-3 hours, adding the sauce in the last 30 minutes.

How do I thicken the sauce if needed?

If the sauce is too thin, let it simmer a little longer or add a teaspoon of cornstarch mixed with water.

Conclusion

This Quick and Easy Chicken and Potatoes With Dijon Cream Sauce is a fantastic meal that balances ease and elegance. Whether you’re making a casual dinner or impressing guests, this dish delivers a comforting, creamy, and satisfying experience. Give it a try and enjoy the rich flavors in every bite!

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