Easy Creamy Dijon Chicken and Potatoes

We love chicken and potatoes for dinner. Juicy chicken breasts in creamy Dijon sauce served with crispy potatoes is the perfect easy recipe.

Easy Creamy Dijon Chicken and Potatoes

Ingredients

Full recipe with amounts can be found in the recipe card below. 

  • Chicken breasts. Boneless chicken thighs can also be used.
  • Potatoes. 
  • Onion.
  • Fresh garlic cloves. 
  • Chicken stock / Chicken broth.
  • Heavy Cream / Whipping cream.
  • Dijon mustard. 
  • Lemon juice. 
  • Oregano.
  • Salt and pepper.

How to make Dijon chicken and potatoes

  1. Roast the potatoes: Peel the potatoes then chop into cubes with a sharp knife. Add the potatoes to a large sheet pan or roasting dish and drizzle with a few tablespoons of olive oil. Season generously with salt and pepper then toss to coat. Place in a preheated oven and allow to roast for 30 minutes, tossing halfway, or until the potatoes are golden and crisp. The potatoes can be cooked in the air fryer too.
  2. Cook the chicken: Place the chicken breasts in between two sheets of parchment paper then gently flatten out with a meat mallet or rolling pin. You want the chicken to be approximately 1-2cm thick. Drizzle with olive oil then season on both sides with salt, pepper and oregano. Heat a large, deep pan over medium-high heat. Add the chicken and sear for 2-3 minutes per side until golden brown. Remove from the pan and set aside.
  3. Make the Dijon cream sauce: In the same pan, add a splash of oil then cook the onion and garlic for a few minutes until fragrant, scraping off the brown bits on the bottom of the pan. Add the chicken stock and allow to simmer for 2-3 minutes then add the cream and Dijon. Allow to simmer for 5 minutes or until the sauce easily coats the back of a spoon. Add the lemon juice and season with salt and pepper.
  4. Finish: Place the chicken back in the sauce and allow to cook for another 5 minutes then scatter over fresh parsley and serve with the crispy potatoes. I like to add the potatoes to the pan so some of them soak up the creamy sauce but you can serve the potatoes on the side too, if preferred.
Easy Creamy Dijon Chicken and Potatoes

Chicken and potatoes recipes

  1. Easy baked Greek chicken and potatoes
  2. Chicken thighs with lemon thyme potatoes
  3. Easy chicken potato curry
Easy Creamy Dijon Chicken and Potatoes

Easy Creamy Dijon Chicken and Potatoes

5 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: baked chicken recipe, Chicken and potato recipes, Chicken and potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 426kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 4 potatoes
  • 500 g (1lb) chicken breasts (approximately 4 chicken breasts)
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp dried oregano

For the 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

Instructions

  • Preheat to 200°C/390°F.
  • Peel the potatoes then chop into cubes with a sharp knife.
  • Add the potatoes to a large sheet pan or roasting dish and drizzle with a few tablespoons of olive oil. Season generously with salt and pepper then toss to coat.
  • Place in a preheated oven and allow to roast for 30 minutes, tossing halfway, or until the potatoes are golden and crisp.
  • Place the chicken breasts in between two sheets of parchment paper then gently flatten out with a meat mallet or rolling pin. You want the chicken to be approximately 1-2cm thick.
  • Drizzle with olive oil then season on both sides with salt, pepper and oregano.
  • Heat a large, deep pan over medium-high heat. A
  • dd the chicken and sear for 2-3 minutes per side until golden brown. Remove from the pan and set aside. 
  • In the same pan, add a splash of oil then cook the onion and garlic for a few minutes until fragrant, scraping off the brown bits on the bottom of the pan.
  • Add the chicken stock and allow to simmer for 2-3 minutes then add the cream and Dijon.
  • Allow to simmer for 5 minutes or until the sauce easily coats the back of a spoon.
  • Add the lemon juice and season with salt and pepper. 
  • Place the chicken back in the sauce and allow to cook for another 5 minutes then scatter over fresh parsley and serve with the crispy potatoes.

Nutrition

Calories: 426kcal | Carbohydrates: 46g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 894mg | Potassium: 1566mg | Fiber: 6g | Sugar: 4g | Vitamin A: 271IU | Vitamin C: 47mg | Calcium: 119mg | Iron: 3mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments

  1. Made this for dinner last night and it was a hit! The only amendments I made was I added fresh thyme and one of the garlic cloves to the chicken (before searing). Also just added some longstemmed brocolli to the meal. Will definitely add to the favourites.