Chicken and Potatoes Dijon Sauce recipe
A flavorful and comforting dish featuring tender chicken and golden potatoes simmered in a creamy Dijon mustard sauce, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 medium potatoes, peeled and cut into chunks
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the potato chunks with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.
- While the potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt, pepper, and thyme. Sear them in the skillet for 4-5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add the chopped onion and garlic, sautéing until translucent and fragrant.
- Pour in the chicken broth, scraping any browned bits from the pan. Stir in the heavy cream and Dijon mustard, simmering for 3-4 minutes until the sauce thickens slightly.
- Return the chicken to the skillet, spoon some sauce over the top, and cook for another 5 minutes until cooked through.
- Serve the chicken with roasted potatoes on the side, drizzled with extra Dijon sauce and garnished with fresh parsley.
Notes
For extra flavor, add a splash of white wine to the sauce or serve with steamed green beans for a complete meal.