One Pan Chicken and Potatoes in Creamy Dijon Sauce
A comforting one-pan meal featuring juicy chicken, tender baby potatoes, and a creamy Dijon sauce, perfect for weeknight dinners.
Ingredients
For the Base
- 4 chicken thighs or breasts Use chicken breasts for a leaner option.
- 1 pound baby potatoes, halved Substitute with sweet potatoes or cauliflower for a low-carb option.
For the Sauce
- 1 cup heavy cream Can be substituted with half-and-half or non-dairy creamer.
- 3 tablespoons Dijon mustard Whole grain mustard can be used for a different flavor.
- 2 tablespoons olive oil Use avocado oil for a higher smoke point.
- 2 cloves garlic, minced Fresh garlic preferred.
- to taste Salt and pepper Adjust as needed.
To Serve
- Fresh herbs for garnish (optional)
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Sear the chicken until browned on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
Cooking
- Add halved baby potatoes to the skillet. Cook until they start to soften, about 10 minutes, stirring occasionally.
- In a bowl, mix together the heavy cream and Dijon mustard. Pour over the potatoes, stirring to combine.
- Return the chicken to the skillet, nestling it among the potatoes.
- Cover the skillet and simmer for 15-20 minutes, or until chicken is cooked through and potatoes are tender.
Serving
- Garnish with fresh herbs if desired and serve hot.
Notes
You can prepare the chicken and potatoes in advance and store them in the refrigerator for up to 24 hours before cooking. Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop to avoid overcooking the chicken.