Description
Creamy Dijon Chicken and Potatoes is an easy, comforting dinner featuring juicy golden chicken breasts, crispy roasted potatoes, and a rich Dijon cream sauce with garlic, onion, and a touch of lemon. Perfect for a cozy family dinner or an impressive weeknight meal.
Ingredients
Scale
For the Chicken and Potatoes
- 4 medium potatoes, peeled and cut into cubes
- 1 lb (500 g) chicken breasts, approximately 4 breasts
- 1 tablespoon olive oil, plus extra for roasting potatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- Fresh parsley, chopped, for serving
For the Dijon Cream Sauce
- 1 onion, finely chopped
- 3 garlic cloves, minced or crushed
- 1 cup chicken stock
- 1 cup heavy cream
- 3 teaspoons Dijon mustard
- 1–2 teaspoons fresh lemon juice
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 390°F (200°C).
- Place the cubed potatoes on a large sheet pan or in a roasting dish. Drizzle generously with olive oil and season with salt and black pepper. Toss until evenly coated.
- Roast the potatoes for about 30 minutes, tossing halfway through, until tender inside and golden and crispy around the edges.
- Meanwhile, place the chicken breasts between two sheets of parchment paper. Gently pound with a meat mallet or rolling pin until approximately ½ inch thick.
- Drizzle the chicken with olive oil and season both sides with salt, black pepper, and dried oregano.
- Heat a large, deep skillet over medium-high heat. Add the chicken and sear for 2–3 minutes per side, until golden brown. Transfer to a plate and set aside.
- In the same skillet, add a small splash of olive oil if necessary. Add the onion and cook for a few minutes until softened. Stir in the garlic and cook until fragrant, scraping up the flavorful browned bits from the bottom of the skillet.
- Pour in the chicken stock and simmer for 2–3 minutes.
- Stir in the heavy cream and Dijon mustard. Reduce the heat and gently simmer for about 5 minutes, or until the sauce thickens enough to coat the back of a spoon.
- Stir in 1 teaspoon lemon juice. Taste and add the remaining lemon juice if desired. Season the sauce with salt and black pepper to taste.
- Return the chicken and any accumulated juices to the skillet. Simmer gently for another 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Sprinkle with fresh parsley and serve immediately with the crispy roasted potatoes and plenty of Dijon cream sauce.
Notes
- Pound the chicken breasts to an even thickness so they cook quickly and evenly.
- Don’t overcrowd the potatoes on the baking sheet. Giving them space helps create crisp, golden edges.
- Keep the Dijon cream sauce at a gentle simmer after adding the heavy cream rather than allowing it to boil aggressively.
- Start with 1 teaspoon of lemon juice, taste, and add more if you want a brighter sauce.
- Chicken is safely cooked when the thickest part reaches 165°F (74°C).
- Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, store the potatoes separately from the chicken and sauce.
- Reheat the sauce gently over low heat, adding a splash of chicken stock or cream if it becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 37 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 39 g
- Cholesterol: 160 mg