Creamy Dijon Chicken With Roasted Potatoes

Name: Creamy Dijon Chicken With Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons Dijon mustard; 1 cup heavy cream; 1 tablespoon olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Fresh parsley for garnish; 1.5 pounds baby potatoes, halved; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste

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I absolutely love this Creamy Dijon Chicken With Roasted Potatoes recipe. It's perfect for weeknight dinners when I want something comforting yet elegant. The chicken is tender, sautéed in a rich dijon cream sauce, while the roasted potatoes are crispy and fluffy. I enjoy how every bite is bursting with flavor, and the balance of the tangy dijon with the creamy sauce makes my taste buds sing. Plus, it's a one-pan meal, which means less cleanup – and who doesn't appreciate that?

Created by

Morgan Reeves

Last updated on 2026-02-16T10:41:36.507Z

When I first made Creamy Dijon Chicken With Roasted Potatoes, I was surprised by how quickly it came together. I marinated the chicken in dijon mustard and herbs, which not only infused flavor but also kept the meat juicy and tender during cooking. Using one pan for both the chicken and potatoes was a game-changer for me; it allowed the flavors to meld beautifully while minimizing cleanup.

One of my favorite tips is to roast the potatoes until golden and crisp; it adds an exciting texture contrast to the creamy sauce. I also love serving this dish with a sprinkle of fresh parsley for a pop of color and freshness. Trust me, this recipe will become a favorite in your household!

Why You'll Love This Recipe
Rich, creamy sauce that clings to tender chicken
Crispy roasted potatoes for a delightful texture
Easy to prepare and clean up, perfect for busy weeknights

The Importance of High-Quality Ingredients

For this Creamy Dijon Chicken With Roasted Potatoes, the quality of your ingredients will significantly impact the final dish. Choose fresh, boneless, skinless chicken breasts that are plump and have no discoloration. The richness of the heavy cream will provide a luscious mouthfeel, so opt for a cream with at least a 36% fat content. Additionally, using a good quality Dijon mustard adds the necessary tang that complements the dish beautifully; I prefer a grainy texture for added depth.

When selecting potatoes, baby potatoes are ideal due to their naturally creamy interior while becoming crispy on the outside when roasted. If you can't find baby potatoes, small Yukon Gold or red potatoes can be excellent substitutes. Remember, cutting the potatoes in half promotes even cooking and provides more surface area for that desirable crispiness, ensuring they get golden brown instead of soggy.

Mastering the Cooking Technique

Cooking the chicken to a perfect golden brown requires patience; avoid moving the chicken around in the skillet too soon. Give it time to form a crust, around 6-7 minutes per side over medium heat. If you start seeing smoke, reduce the heat slightly; this allows the chicken to cook evenly without burning, ultimately ensuring a tender result. Always check for doneness with a meat thermometer, aiming for an internal temperature of 165°F (74°C).

Sautéing the garlic before adding the cream is a key step; it releases its fragrant oils and helps layer the flavors effectively. Keep an eye on it to prevent burning, as burnt garlic can impart a bitter taste to the sauce. Once you add the cream, cook it gently. A gentle simmer helps the flavors meld without the risk of curdling, keeping the sauce smooth and creamy.

Ingredients

Gather all the ingredients before you start cooking for a smoother preparation process.

For the Chicken and Sauce

4 boneless, skinless chicken breasts
2 tablespoons Dijon mustard
1 cup heavy cream
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

For the Roasted Potatoes

1.5 pounds baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

Make sure to adjust seasonings according to your taste preferences!

Instructions

Follow these steps closely to achieve the perfect creamy chicken and crispy potatoes.

Prepare the Potatoes

Preheat the oven to 425°F (220°C). In a bowl, toss the baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until golden and crisp.

Cook the Chicken

While the potatoes are roasting, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken and set aside.

Make the Cream Sauce

In the same skillet, add minced garlic and sauté for 1 minute. Stir in the Dijon mustard and heavy cream, bringing to a gentle simmer. Return the chicken to the skillet, coating it in the sauce, and let it cook for another 3-5 minutes.

Serve

Serve the chicken with the roasted potatoes on the side. Drizzle with extra sauce and sprinkle with fresh parsley before enjoying!

Enjoy every bite of this delicious meal!

Pro Tips

For an extra zing, squeeze a bit of lemon juice over the dish just before serving. It brightens the flavors and adds freshness.

Storage and Reheating Tips

If you have leftovers, store the Creamy Dijon Chicken and roasted potatoes separately in airtight containers for up to three days. This prevents the potatoes from becoming soggy and losing their crispness. When reheating, use an oven or air fryer to restore the potatoes' texture rather than the microwave. Preheat your oven to 375°F (190°C), spread the potatoes on a baking sheet, and heat them for about 10-15 minutes until they’re hot and crispy again.

For freezing, I recommend cooling the chicken and sauce completely before transferring them to a freezer-safe container. You can freeze it for up to three months. Thaw in the refrigerator overnight before reheating in a saucepan over low heat. Keep an eye on the sauce as it heats; you may need to add a splash of cream or broth to keep it from becoming too thick.

Serving Suggestions and Variations

To round out your meal, consider serving the Creamy Dijon Chicken with a simple side salad dressed with a light vinaigrette. This adds a refreshing contrast to the rich flavors of the dish. Alternatively, steamed green beans or broccoli provide color and nutrition while complementing the creamy sauce. You can also serve crusty bread on the side to soak up any leftover sauce, enhancing the comfort factor of the meal.

For a twist on the classic recipe, feel free to add ingredients like mushrooms or spinach into the sauce for additional flavor and texture. Sauté sliced mushrooms with the garlic before adding the cream. Alternatively, whisk in some grated Parmesan cheese to the sauce for extra richness. If you're looking for a lighter version, you can substitute half-and-half for the heavy cream or use low-fat yogurt after taking the sauce off the heat, adding it gradually to avoid curdling.

Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add more juiciness and flavor to the dish.

→ Can I prepare the sauce in advance?

Yes, you can make the sauce a day ahead and store it in the fridge. Reheat before serving.

→ What can I serve with this dish?

This creamy chicken pairs well with steamed vegetables or a fresh salad for a balanced meal.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.