Creamy Dijon Chicken and Potatoes

Looking for a heartwarming dinner that feels fancy but is secretly easy-peasy? Creamy Dijon Chicken and Potatoes is your answer. This rich, cozy meal delivers big on flavor, requires simple ingredients, and is practically a hug on a plate. Whether you’re wrangling homework time or hosting a casual dinner, this dish will have everyone at the table asking for seconds—and maybe even thirds.

Why You’ll Love This Creamy Dijon Chicken and Potatoes

Let’s be real—some nights, we just need a meal that feels like it took hours (even if it didn’t). This Creamy Dijon Chicken and Potatoes recipe brings restaurant-quality flavor with weekday simplicity. Creamy sauce? Check. Crispy potatoes? Double check. Juicy, golden chicken that tastes like you babysat it all day? Oh yes.

Plus, everything comes together using basic pantry staples and a single pan for the sauce—no culinary gymnastics required.

Ingredients You’ll Need

For the Chicken & Potatoes:

• 4 potatoes, peeled and cubed
• 1 lb (about 500 g) chicken breasts (roughly 4 pieces)
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp pepper
• 1 tsp dried oregano

For the Creamy Dijon Sauce:

• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 cup chicken stock
• 1 cup cream
• 3 tsp Dijon mustard
• 1–2 tsp lemon juice
• Salt & pepper to taste
• Fresh parsley for garnish (optional but so pretty)

Step-by-Step Instructions

1. Roast the Potatoes

Preheat your oven to 390°F (200°C). While it warms up, peel and cube your potatoes.

Toss the potatoes onto a sheet pan or roasting dish with a generous drizzle of olive oil. Season well with salt and pepper (don’t be shy—it brings out the crispy goodness). Roast for 30 minutes, flipping halfway through, until they’re golden and crispy like little bites of heaven.

2. Prep and Sear the Chicken

Place your chicken breasts between two sheets of parchment paper and gently flatten with a meat mallet or rolling pin—no need to Hulk-smash, just enough to get them 1–2cm thick.

Drizzle with olive oil and season both sides with salt, pepper, and oregano.

Heat a large, deep skillet over medium-high. Sear each chicken piece for 2–3 minutes per side until golden. Remove from the pan and set aside (they’ll get cozy in the sauce later).

3. Make the Creamy Dijon Sauce

In the same pan (don’t clean it—those brown bits are flavor gold!), add a splash of oil and sauté the onion and garlic until soft and fragrant.

Pour in the chicken stock and let it simmer for a few minutes to soak up all that goodness, then stir in the cream and Dijon mustard.

Let the sauce bubble away for 5 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon. Finish with a squeeze of lemon juice and a pinch of salt and pepper.

4. Bring It All Together

Add your seared chicken back into the sauce. Let it simmer gently for another 5 minutes to finish cooking and soak up all that creamy tang.

Scatter fresh parsley on top (because you’re fancy like that), and serve with those glorious crispy potatoes.

Tips to Make It Even Better

• Want extra crispy potatoes? Soak them in cold water for 10 minutes before roasting, then pat dry. It removes excess starch and ups the crisp factor.
• No Dijon? You can sub with whole grain mustard, but Dijon really gives that creamy tang you’re after.
• Too thick? If the sauce gets a little clingy, stir in a splash of milk or stock to loosen it up.

A Little Kitchen Story

This Creamy Dijon Chicken and Potatoes recipe became my not-so-secret weapon during the “I need dinner fast but also impressive” phase. One evening, my daughter called it “grown-up chicken nuggets,” and suddenly it became the most-requested meal in our house. It’s one of those dishes that feels special but doesn’t require a culinary degree—or endless cleanup.

FAQs About Creamy Dijon Chicken and Potatoes

Conclusion

Creamy Dijon Chicken and Potatoes is the kind of recipe that checks every box: comforting, crave-worthy, and totally doable—even on a Tuesday. It’s a cozy classic with just enough zing from the mustard to keep things interesting. So next time you’re staring at those chicken breasts wondering what to make, remember: creamy, dreamy magic is just a pan away.

Let me know how it turns out—or if your picky eater gave it the thumbs up (because that’s the real victory, isn’t it?). 💛

Discover More Chicken Magic Recipes You’ll Love

If Creamy Dijon Chicken and Potatoes hit the spot, you’re going to love exploring more comforting and flavor-packed chicken dishes. From spicy to sweet, creamy to zesty, there’s something for every craving and occasion. Whether you’re planning next week’s meal rotation or just browsing for inspiration, these handpicked recipes pair perfectly with your favorite weeknight staples:

1. If you’re into the whole creamy-meets-comfort thing, don’t miss our Garlic Parmesan Chicken and Potatoes. It’s another one-pan wonder that delivers big on flavor with minimal cleanup—yes, please.
2. For a tropical twist that balances sweetness and spice, try our Sweet Chili Chicken Bowl with Coconut Lime Drizzle. It’s perfect for when you want something fresh but still cozy.
3. Craving a sweet and tangy dinner next? Honey Lime Chicken brings a bright burst of citrus and sticky sweetness that makes any dinner feel a bit more special.
4. And if you’re feeling a little adventurous, our Spicy Ginger Chicken Recipe brings a kick of heat that’s bold, vibrant, and totally satisfying—great for spice lovers!

Bookmark these gems and bring even more magic to your dinner table this week.

Creamy Dijon Chicken and Potatoes

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• Author: Aneta
• Total Time: 50 mins
• Yield: 4 servings 1x

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Description

Creamy Dijon Chicken and Potatoes is a cozy, one-pan dinner packed with juicy seared chicken, crispy roasted potatoes, and a velvety Dijon mustard sauce. Quick, easy, and full of comforting flavor—perfect for busy weeknights or casual family dinners.

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Ingredients

Scale 1x2x3x

For the Chicken & Potatoes:

• 4 potatoes, peeled and cubed

• 1 lb (500 g) chicken breasts (approximately 4 pieces)

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp pepper

• 1 tsp dried oregano

For the Creamy Dijon Sauce:

• 1 onion, finely chopped

• 3 garlic cloves, crushed

• 1 cup chicken stock

• 1 cup cream

• 3 tsp Dijon mustard

• 1–2 tsp lemon juice

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat oven to 390°F (200°C).

2. Peel and cube the potatoes. Toss with olive oil, salt, and pepper. Spread on a sheet pan and roast for 30 minutes, flipping halfway through.

3. Place chicken breasts between parchment sheets and flatten to 1–2cm thickness. Drizzle with olive oil and season with salt, pepper, and oregano.

4. Heat a large skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden. Set aside.

5. In the same pan, sauté onion and garlic until fragrant.

6. Add chicken stock and simmer for 2–3 minutes. Stir in cream and Dijon mustard. Simmer for 5 minutes until thickened.

7. Stir in lemon juice and season with salt and pepper.

8. Return chicken to pan and simmer for another 5 minutes until fully cooked.

9. Garnish with parsley and serve with roasted potatoes.

Notes

• For extra crispy potatoes, soak them in cold water for 10 minutes before roasting and pat dry.

• You can substitute boneless chicken thighs for extra juiciness—just increase cook time slightly.

• Add a touch of whole grain mustard for extra texture in the sauce.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Dinner
• Method: Roasting / pan-searing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 115 mg