Description
Chicken and Potatoes with Dijon Cream Sauce: Juicy chicken and crispy potatoes smothered in creamy Dijon sauce. Comforting, crowd-pleasing, and easy to make!
Ingredients
Scale
- 2 pounds (900g) bone-in, skin-on chicken thighs (about 6 thighs)
- 1½ pounds (680g) baby potatoes, halved (about 2-inch diameter)
- 3 tablespoons (45ml) olive oil, divided
- 1 tablespoon (15g) unsalted butter
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 cup (240ml) chicken broth, low-sodium preferred
- ¾ cup (180ml) heavy cream
- 2 tablespoons (30g) Dijon mustard (use authentic French Dijon for best flavor)
- 2 teaspoons fresh thyme leaves, plus extra for garnish
- 1 teaspoon lemon zest (from 1 small lemon)
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the chicken and potatoes Preheat your oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels, then season generously with salt and pepper on both sides. Toss the halved potatoes in a bowl with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
- Step 2: Sear the chicken Heat 2 tablespoons olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and cook undisturbed for 6-7 minutes until the skin is deeply golden and crisp. Flip and cook for another 3 minutes on the second side. Transfer the chicken to a plate, leaving the flavorful fat in the pan.
- Step 3: Brown the potatoes Add the potatoes to the hot pan, cut-side down. Cook for 4-5 minutes without moving them to develop a golden crust. Stir and cook for another 2 minutes to brown slightly on additional sides. The potatoes won’t be fully cooked at this stage.
- Step 4: Create the Dijon cream base Reduce heat to medium and add the butter and minced garlic to the pan. Stir constantly for 30 seconds until fragrant but not browned. Pour in the chicken broth, scraping up all the flavorful browned bits from the bottom of the pan. Bring to a simmer, then stir in the cream, Dijon mustard, thyme leaves, and lemon zest. Allow the sauce to simmer for 2-3 minutes until slightly thickened.
- Step 5: Combine and bake Return the chicken to the pan, nestling it skin-side up among the potatoes. Spoon some of the sauce over the potatoes while keeping the chicken skin exposed to maintain crispness. Transfer the pan to the preheated oven and bake for 25-30 minutes, until the chicken reaches 175°F (80°C) internally and the potatoes are tender when pierced with a fork.
- Step 6: Finish and serve Let your Chicken and Potatoes with Dijon Cream Sauce rest for 5 minutes before serving. This allows the chicken juices to redistribute and the sauce to settle to the perfect consistency. Garnish with additional fresh thyme and serve directly from the skillet for a beautiful presentation, or transfer to a serving platter if preferred.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 thigh with potatoes
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 125mg