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This creamy Dijon chicken and potatoes recipe delivers the perfect marriage of tender chicken and crispy potatoes, all bathed in a silky mustard sauce that elevates an everyday dinner to something special. I developed this dish when looking for ways to transform basic pantry ingredients into something that would impress my weekend dinner guests without keeping me in the kitchen all afternoon.
This recipe quickly became my go to solution for those evenings when I need something reliably delicious without spending hours in the kitchen. My family now requests it almost weekly, especially during the colder months when comfort food cravings hit hardest.
Ingredients
- Chicken breasts approximately 500 g or 1 lb, for a protein packed base that stays tender in the creamy sauce
- Potatoes four medium sized, choose waxy varieties like Yukon Gold for the best crispy exterior and creamy interior
- Olive oil for searing the chicken and roasting potatoes to golden perfection
- Dried oregano adds a subtle herbal note that complements the Dijon beautifully
- Onion and garlic create an aromatic foundation for the sauce that builds deep flavor
- Chicken stock provides savory depth to the sauce while keeping it from being too rich
- Heavy cream creates that luxurious texture that coats both the chicken and potatoes perfectly
- Dijon mustard the star ingredient that adds tanginess and complexity without overwhelming
- Fresh lemon juice brightens the entire dish and balances the richness of the cream
Step-by-Step Instructions
- Prepare the potatoes
- Preheat your oven to 200°C or 390°F to ensure even cooking. Peel potatoes and cut them into even sized cubes about 1 inch square for the perfect balance of crispy exterior and fluffy interior. Toss them thoroughly in olive oil and season generously with salt and pepper. The liberal seasoning at this stage is crucial as potatoes absorb a lot of salt during cooking.
- Roast the potatoes
- Spread the potatoes in a single layer on a large baking sheet to ensure proper air circulation. Avoid overcrowding which would cause them to steam rather than roast. Bake for 30 minutes, making sure to toss them halfway through to achieve even browning on all sides. Look for a deep golden color and crispy edges.
- Prepare the chicken
- Place each chicken breast between parchment paper sheets and gently flatten to an even thickness of about 1 to 2 centimeters. This ensures quick and even cooking while keeping the meat tender. Season both sides thoroughly with salt, pepper, and dried oregano, pressing the seasonings gently into the meat.
- Sear the chicken
- Heat a large deep pan over medium high heat until hot but not smoking. Add chicken and allow it to sear undisturbed for 2 to 3 minutes until a beautiful golden crust forms. Flip and repeat on the second side. The chicken should release easily from the pan when properly seared. Remove and set aside.
- Create the sauce base
- Using the same pan with all those flavorful browned bits, add a small splash of oil then sauté the onion until translucent, about 3 minutes. Add garlic and cook just until fragrant, about 30 seconds. Use a wooden spoon to scrape up all the delicious fond from the bottom of the pan as this is where much of your flavor development happens.
- Build the cream sauce
- Pour in chicken stock and let it simmer vigorously for 2 to 3 minutes, reducing slightly. Add cream and Dijon mustard, stirring to incorporate completely. Allow the sauce to simmer gently for about 5 minutes until it coats the back of a spoon. The sauce should be thick enough to cling to the chicken but still pourable.
- Finish the dish
- Return the seared chicken to the pan, nestling each piece into the sauce. Allow to cook for another 5 minutes until the chicken is completely cooked through but still juicy. A meat thermometer should read 165°F at the thickest part. Finish with a squeeze of fresh lemon juice and adjust seasoning with salt and pepper to taste.
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The Dijon mustard is truly the unsung hero of this recipe. I discovered its magic when I ran out of traditional cream sauce ingredients and had to improvise. The subtle heat and complexity it brings transforms what could be an ordinary cream sauce into something memorable. My husband now requests extra sauce just to dip bread into!
Make Ahead Options
This dish works beautifully as a prepare ahead meal for busy weeknights. You can completely cook the chicken and sauce up to two days before serving and store in an airtight container in the refrigerator. When ready to serve, gently reheat the chicken and sauce in a covered pan over low heat until warmed through. The potatoes can be parboiled ahead of time, then roasted fresh just before serving for the best texture.
Perfect Pairings
While this creamy chicken and potato dish stands beautifully on its own, a simple side of steamed green vegetables creates the perfect balance. Try asparagus, green beans, or broccolini lightly steamed and finished with a squeeze of lemon. For wine lovers, this dish pairs beautifully with a lightly oaked Chardonnay or a crisp Pinot Grigio that cuts through the richness of the sauce while complementing the Dijon flavors.
Troubleshooting Tips
If your sauce seems too thin after the recommended cooking time, continue simmering for a few additional minutes. Conversely, if it becomes too thick, simply add a splash more chicken stock to reach your desired consistency. Remember that the sauce will continue to thicken as it cools, so err on the side of slightly thinner when serving immediately.
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Common Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully in this dish. They may require slightly longer cooking time (about 2-3 minutes more) but offer more flavor and tenderness. Just ensure they reach an internal temperature of 165°F/74°C.
- → What can I substitute for cream to make this lighter?
For a lighter version, substitute half-and-half or evaporated milk. You can also use Greek yogurt mixed with a little milk, though you'll want to add it off the heat to prevent curdling. The sauce won't be quite as rich but will still be delicious.
- → Can I prepare any parts of this dish ahead of time?
Yes! You can cube the potatoes up to a day ahead (store submerged in cold water in the refrigerator). The chicken can be seasoned and flattened several hours before cooking. The entire dish reheats well, though the potatoes won't be as crispy second day.
- → What sides pair well with this main dish?
A simple green salad or steamed vegetables like green beans or asparagus would complement this rich dish perfectly. For a complete meal, consider adding a crusty baguette to soak up the delicious sauce.
- → How can I add more flavor to this dish?
Try adding herbs like thyme or rosemary to the potatoes before roasting. For the sauce, incorporate a splash of white wine before adding the stock, or stir in some grated Parmesan cheese at the end. Capers or sun-dried tomatoes also make delicious additions.
- → Can I make this dairy-free?
Yes, substitute the cream with full-fat coconut milk or a dairy-free cooking cream. The flavor profile will change slightly, but the richness will remain. You may want to add a bit more Dijon to balance the sweetness of coconut milk.