Description

Tender chicken thighs roasted to perfection with golden, crispy potatoes, all smothered in a creamy, tangy Dijon mustard sauce. This comforting, weeknight-friendly dinner is easy to make, full of flavor, and perfect for family meals or casual dinner gatherings.

Ingredients

Scale

For the Chicken and Potatoes:

4 boneless, skinless chicken thighs (or chicken breasts)
4 medium Yukon Gold potatoes, cut into cubes or wedges
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and black pepper to taste
Fresh parsley or thyme for garnish

For the Dijon Cream Sauce:

3 tbsp Dijon mustard
1 cup heavy cream (or half-and-half for lighter option)
½ cup chicken broth
2 cloves garlic, minced
1 small onion, finely chopped (optional)
1 tsp fresh thyme or parsley, chopped
Salt and black pepper to taste
Optional: 2 tbsp grated Parmesan

Instructions

Preheat Oven / Prep Skillet: Preheat oven to 400°F (200°C) or heat a large skillet with 1 tbsp olive oil over medium heat.
Season Chicken and Potatoes: Pat chicken dry, season with garlic powder, smoked paprika, salt, pepper. Toss potatoes in olive oil, salt, pepper, and optional herbs.
Cook Chicken and Potatoes:
- Oven Method: Roast chicken and potatoes on a sheet pan for 25–30 minutes until chicken reaches 165°F and potatoes are golden.
- Skillet Method: Sear chicken 4–5 minutes per side, remove, cook potatoes until tender, return chicken to skillet.
Prepare Dijon Cream Sauce: Sauté garlic (and onion) in butter/olive oil. Add chicken broth, heavy cream, Dijon mustard, and optional Parmesan. Simmer 3–5 minutes until slightly thickened.
Combine and Serve: Pour sauce over chicken and potatoes, garnish with fresh parsley or thyme. Serve warm.

Notes

Juicy Chicken: Use thighs for tender meat or chicken breasts, but avoid overcooking. Let chicken rest 3–5 minutes before serving.

Crispy Potatoes: Cut evenly and toss in olive oil; soak in cold water 15–20 minutes to remove starch for extra crispiness.

Sauce Perfection: Keep heat medium-low when adding cream to prevent curdling. Stir constantly for smooth consistency.

Variations: Swap potatoes for cauliflower or sweet potatoes for a low-carb or nutrient-rich version. Add mushrooms or bell peppers to the sauce for extra flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: 4