Can I substitute chicken thighs for breasts?

Absolutely! Boneless, skinless thighs work beautifully and are even juicier. Just adjust the cooking time slightly—maybe a minute or two longer per side.

How can I store leftovers?

Pop everything into an airtight container and refrigerate for up to 3 days. The sauce may thicken, so add a splash of cream or water when reheating.

Is this freezer-friendly?

Yes! Just keep the chicken and sauce together (not the potatoes—they’ll get mushy). Freeze for up to 2 months, then thaw and reheat gently on the stove.

Creamy Dijon Chicken and Potatoes - Chicken magic recipes

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.

Ingredients

Scale

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

Preheat oven to 390°F (200°C).
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.
Place chicken breasts between parchment sheets and flatten to 1–2cm thickness. Drizzle with olive oil and season with salt, pepper, and oregano.
Heat a large skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden. Set aside.
In the same pan, sauté onion and garlic until fragrant.
Add chicken stock and simmer for 2–3 minutes. Stir in cream and Dijon mustard. Simmer for 5 minutes until thickened.
Stir in lemon juice and season with salt and pepper.
Return chicken to pan and simmer for another 5 minutes until fully cooked.
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