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

Table of Contents

1 Ingredients
2 How to make Dijon chicken and potatoes
3 Chicken and potatoes recipes
4 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

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.
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.
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.
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.

Chicken and potatoes recipes

Easy Creamy Dijon Chicken and Potatoes

5 from 4 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: baked chicken recipe, Chicken and potato recipes, Chicken and potatoes

Prep Time: 10

Cook Time: 30

Total Time: 40

Calories: 426kcal

Author: Alida Ryder

Servings:

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