Chicken Potatoes Dijon Cream has become my absolute go-to for those crazy weeknights when dinner needs to be both delicious and effortless. I’ve found that the magic of this dish truly shines when you’re craving comforting flavors but have zero time to spare. Imagine fork-tender potatoes nestled with perfectly cooked chicken, all swimming in a luscious, tangy Dijon cream sauce that coats every single bite. It’s the kind of meal that makes your kitchen smell amazing and brings everyone to the table with smiles. If you’re looking for an easy chicken potatoes Dijon recipe that delivers on flavor and simplicity, you’ve come to the right place. Let’s dive into this delightful one-pan wonder!
Why You’ll Love This Chicken Potatoes Dijon Cream
This recipe is a weeknight game-changer! Here’s why you’ll be making it again and again:
- Effortless One-Pan Wonder: Cleanup is a breeze with this one-pan chicken potatoes Dijon cream.
- Incredible Flavor: The creamy Dijon sauce is rich, tangy, and perfectly complements the chicken and potatoes.
- Tender Chicken & Creamy Potatoes: You get perfectly cooked, juicy chicken alongside melt-in-your-mouth potatoes every time.
- Ready in Under an Hour: From start to finish, this dish comes together quickly, ideal for busy schedules.
- Versatile Meal: It’s a complete meal on its own, but also pairs wonderfully with a simple salad.
- Crowd-Pleaser: The comforting flavors of this creamy Dijon chicken and potatoes appeal to everyone.
- Simple Ingredients: You likely have most of the ingredients already in your pantry.
Ingredients for Chicken Potatoes Dijon Cream
Gathering the right components is key for this delicious Chicken potatoes Dijon cream recipe. You’ll need these simple yet impactful Chicken potatoes Dijon cream ingredients:
- 4 pieces boneless, skinless chicken breasts – about 6-8 oz each, trimmed
- 1.5 pounds baby potatoes – halved or quartered if large
- 2 tablespoons olive oil – for coating the chicken and potatoes
- Salt, to taste – essential for bringing out flavors
- Black pepper, to taste – freshly ground is best
- 2 teaspoons Italian blend seasoning or Herbs de Provence – adds an aromatic depth
- 4 tablespoons butter – the base for our luscious sauce
- 3 cloves minced garlic – for that irresistible fragrant kick
- 1 cup chicken broth – forms the liquid base of the sauce
- 2 tablespoons Dijon mustard – the star for that signature tangy flavor
- 1 cup heavy cream – for that luxurious, creamy texture
- Cracked black pepper, for garnish – adds a final touch of spice
The Dijon mustard provides a wonderful tang, while the heavy cream creates that signature creamy texture that makes this dish so comforting. For more information on the benefits of Dijon mustard, you can check out Healthline’s article on its health aspects.
How to Make Chicken Potatoes Dijon Cream
Follow these simple Chicken potatoes Dijon cream instructions to create this delicious Dijon chicken and potato bake.
- Step 1: Preheat your oven to 375°F (190°C). This temperature is perfect for ensuring the chicken cooks through while the potatoes become tender.
- Step 2: In a large bowl, combine the chicken breasts and baby potatoes. Drizzle everything generously with 2 tablespoons of olive oil. Toss well to ensure an even coating, then season with salt, pepper, and your Italian blend seasoning.
- Step 3: Grab a large, oven-safe skillet. Melt 4 tablespoons of butter over medium heat and add another tablespoon of olive oil.
- Step 4: Carefully place the seasoned chicken on one side of the hot skillet and the potatoes on the other. Let them cook undisturbed for about 3-4 minutes, allowing them to start browning. Flip the chicken and cook for another 3-4 minutes, until both sides of the chicken are nicely golden.
- Step 5: Transfer the beautifully seared chicken and potatoes from the skillet to a clean plate.
- Step 6: In the same skillet, melt a little more butter. Add the 3 cloves of minced garlic and sauté for about 1 minute until it becomes wonderfully fragrant.
- Step 7: Now, whisk in 1 cup of chicken broth, 2 tablespoons of Dijon mustard, 1 cup of heavy cream, and a pinch more salt and pepper. Stir until everything is well combined and the sauce starts to slightly thicken.
- Step 8: Return the seared chicken and potatoes back into the skillet, nestling them into the creamy sauce. Gently toss them to ensure they are well-coated, absorbing all that delicious moisture.
- Step 9: Slide the entire skillet into your preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and the potatoes are easily pierced with a fork.
- Step 10: Spoon the luscious sauce over the chicken and potatoes. Garnish with extra cracked black pepper and some fresh herbs if you have them. Serve immediately and savor this delightful meal!
Pro Tips for the Best Chicken Potatoes Dijon Cream
Want to elevate your chicken potatoes Dijon cream game? Follow these simple tips for restaurant-quality results:
- Don’t skip the sear: Browning the chicken and potatoes before baking adds a crucial layer of flavor and texture.
- Thicken the sauce: If your sauce seems too thin after baking, you can easily thicken it by simmering it gently on the stovetop for a few extra minutes.
- Use quality Dijon: A good quality Dijon mustard will make all the difference in the final flavor of this creamy Dijon chicken and potatoes dish.
- Rest the chicken: Let the chicken rest for a few minutes after baking before slicing to ensure it stays juicy.
What’s the secret to perfect Chicken Potatoes Dijon Cream?
The secret to achieving that perfect chicken potatoes Dijon cream is all about building flavor layers. Ensure your chicken and potatoes get a good sear before baking, and don’t be afraid to let the sauce reduce slightly in the oven to concentrate its deliciousness. For more tips on building flavor, check out this guide on Food Network’s approach to flavor building.
Can I make Chicken Potatoes Dijon Cream ahead of time?
Absolutely! This creamy Dijon chicken and potatoes dish is fantastic for meal prep. You can assemble and bake it up to three days in advance. Store it covered in the refrigerator, and reheat gently in the oven. This is a great way to save time, similar to how you might prepare lemon chicken orzo ahead of time.
How do I avoid common mistakes with Chicken Potatoes Dijon Cream?
To avoid overcooking your chicken, keep an eye on the internal temperature, aiming for 165°F (74°C). If your sauce isn’t thickening, gently simmer it on the stove for a few extra minutes. Lastly, ensure your potatoes are cut to a similar size so they cook evenly. For more tips on cooking chicken, this guide on Serious Eats is very helpful.
Best Ways to Serve Chicken Potatoes Dijon Cream
This delightful Chicken Potatoes Dijon Cream is a complete meal on its own, but it also pairs beautifully with a few simple additions to round out your dinner. For a fresh contrast to the rich, creamy sauce, I love serving it alongside a crisp green salad. A simple vinaigrette or a light lemon dressing works perfectly. Crusty bread is also a must-have; it’s ideal for soaking up every last bit of that luscious Dijon sauce. These simple Chicken potatoes Dijon cream side dishes make the meal even more satisfying and enjoyable. Consider pairing it with some garlic parmesan focaccia bread for an extra treat.
Nutrition Facts for Chicken Potatoes Dijon Cream
Understanding the Chicken potatoes Dijon cream nutritional information can help you fit this delicious dish into your meal plan. Here’s a breakdown per serving:
- Calories: 540 kcal
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Protein: 48 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 800 mg
- Cholesterol: 150 mg
Nutritional values are estimates and may vary based on specific ingredients and portion sizes.
How to Store and Reheat Chicken Potatoes Dijon Cream
This delightful Creamy chicken and potato bake Dijon is fantastic for meal prep, making dinner a breeze later in the week. Once your Chicken Potatoes Dijon Cream has cooled slightly, transfer it to airtight containers. You can store it in the refrigerator for up to 3 to 4 days. For longer storage, you can freeze individual portions for up to 3 months. When you’re ready to enjoy it again, the best way to reheat is in the oven at around 350°F (175°C) until warmed through. This method helps maintain the luscious texture of the sauce, preventing it from becoming watery, unlike microwaving. If you’re looking for other make-ahead meal ideas, check out these homemade McDonald’s hash browns.
Frequently Asked Questions About Chicken Potatoes Dijon Cream
What kind of potatoes work best for Chicken Potatoes Dijon Cream?
For the best results in your Chicken Potatoes Dijon Cream, I highly recommend using baby potatoes or small Yukon Golds. Their waxy texture holds up beautifully to baking and they absorb the creamy Dijon sauce wonderfully, ensuring they are tender and flavorful. If you’re unsure how to make chicken potatoes Dijon cream with different potato types, ensure they are cut into uniform, bite-sized pieces. For more potato inspiration, see these crispy air fryer potato balls.
Can I use chicken thighs instead of breasts for this dish?
Absolutely! Chicken thighs are a fantastic alternative for this Dijon mustard chicken and potato dish. They tend to stay even more moist and flavorful during the baking process. Simply use the same amount of boneless, skinless thighs, and adjust the cooking time slightly if needed to ensure they reach an internal temperature of 165°F (74°C).
What if I don’t have heavy cream? Can I substitute it?
If you’re out of heavy cream, you can achieve a similar creamy texture with a few substitutions. Half-and-half is a good option, though the sauce might be slightly less rich. For a dairy-free version, full-fat canned coconut milk can work, though it will impart a subtle coconut flavor. Remember, the goal when learning how to make chicken potatoes Dijon cream is to achieve a luscious sauce, so choose your substitute wisely.
Can I add vegetables to this Chicken Potatoes Dijon Cream recipe?
Yes, you can definitely add other vegetables to enhance this simple Dijon cream chicken potatoes dish! Broccoli florets, asparagus spears, or even sliced bell peppers can be added during the last 10-15 minutes of baking. Just make sure they are cut to a size that will cook through in that time, or blanch them slightly beforehand for more consistent results.
Variations of Chicken Potatoes Dijon Cream You Can Try
Looking to mix up your Chicken Potatoes Dijon Cream? This versatile dish is perfect for experimenting with new flavors and adapting to your dietary needs. Here are a few ideas to inspire your next culinary adventure with this fantastic Dijon mustard chicken and potato dish:
- Dairy-Free Delight: For a dairy-free version of this creamy chicken and potato bake Dijon, swap the heavy cream for full-fat canned coconut milk. It creates a wonderfully rich sauce, though it will add a subtle hint of coconut flavor.
- Skillet-Only Simplicity: If you prefer not to use the oven, you can make a delicious skillet-only version. Sear the chicken and potatoes as directed, then remove them. Make the sauce in the skillet, return the chicken and potatoes, cover, and simmer until cooked through.
- Veggie Boost: Add some extra greens by stirring in a handful of fresh spinach or kale during the last few minutes of cooking. Sautéed mushrooms or roasted bell peppers are also wonderful additions that complement the Dijon flavor.
- Spicy Kick: For those who enjoy a little heat, add a pinch of red pepper flakes to the sauce along with the garlic. This simple addition can transform your simple Dijon cream chicken potatoes into something truly exciting.
Chicken Potatoes Dijon Cream: 1 Hour Magic
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful one-pot meal featuring tender chicken and creamy baby potatoes bathed in a luscious Dijon cream sauce.
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 1.5 pounds Baby potatoes
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 2 teaspoons Italian blend seasoning OR Herbs de Provence
- 4 tablespoons Butter
- 3 cloves Minced garlic
- 1 cup Chicken broth
- 2 tablespoons Dijon mustard
- 1 cup Heavy cream
- to taste Cracked black pepper
Instructions
- Preheat your oven to 375°F.
- In a large bowl, combine the chicken and baby potatoes, then drizzle with olive oil. Toss to coat, seasoning with salt, pepper, and Italian seasoning.
- In a large, oven-safe skillet, melt butter over medium heat and add another tablespoon of olive oil.
- Place the chicken on one side and the potatoes on the other; let them cook undisturbed for 3-4 minutes. Flip the chicken and cook for another 3-4 minutes until both sides are nicely golden.
- Transfer the chicken and potatoes to a plate.
- In the same skillet, melt more butter, and sauté minced garlic for about 1 minute until fragrant.
- Then, whisk in chicken broth, Dijon mustard, heavy cream, salt, and pepper until well combined.
- Return the chicken and potatoes to the skillet, gently tossing them in the creamy sauce for moisture.
- Slide the skillet into the oven and bake for 15-20 minutes, until the chicken is cooked through and the potatoes are fork-tender.
- Spoon the luscious sauce over the dish and garnish with cracked black pepper and fresh herbs if desired. Serve immediately and enjoy!
Notes
- This dish can be prepared in advance and stored in the refrigerator for up to three days.
- Reheating in the oven maintains the creamy sauce texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot, Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 150 mg