Chicken and Potatoes with Dijon Cream Sauce is a comforting dish that’s perfect for a cozy family meal. It combines tender chicken thighs with creamy, flavorful sauce and hearty potatoes, making it a delightful option for any dinner table.
Why Make This Recipe
This recipe is not only delicious but also easy to prepare. The use of Dijon mustard gives the cream sauce a nice tangy flavor that complements the chicken and potatoes perfectly. Plus, it’s a one-pot meal, meaning less cleanup and more time to enjoy your food!
How to Make Chicken And Potatoes With Dijon Cream Sauce
Ingredients:
- 4 chicken thighs
- 4 medium potatoes, cubed
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Heat olive oil in a large pot over medium heat.
- Season the chicken thighs with salt and pepper, and brown them in the pot for about 5 minutes on each side.
- Remove the chicken and set aside.
- Add the cubed potatoes to the pot and sauté for about 5 minutes.
- Return the chicken to the pot.
- In a bowl, mix the chicken broth, heavy cream, Dijon mustard, and Italian seasoning. Pour this mixture over the chicken and potatoes.
- Bring to a simmer, cover, and cook for about 25 minutes or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
How to Serve Chicken And Potatoes With Dijon Cream Sauce
Serve this dish warm, right from the pot. It pairs well with a simple green salad or steamed vegetables. You can also offer some crusty bread on the side to soak up the delicious sauce.
How to Store Chicken And Potatoes With Dijon Cream Sauce
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 days. To reheat, simply warm it in the microwave or on the stove over low heat until heated through.
Tips to Make Chicken And Potatoes With Dijon Cream Sauce
- For added flavor, let the chicken marinate with the seasoning for a few hours before cooking.
- You can use boneless chicken thighs if you prefer a quicker cooking time.
- Feel free to add other vegetables like carrots or green beans for more variety.
Variation
For a lighter option, you can substitute half-and-half for the heavy cream. You can also use sweet potatoes instead of regular potatoes for a different taste.
FAQs
Can I make this recipe in advance?
Yes, you can prepare it a day ahead and reheat it when you’re ready to serve.
What can I serve with this dish?
This dish goes great with rice, bread, or a light salad.
Can I freeze the leftovers?
Yes, you can freeze the dish. Keep it in a freezer-safe container for up to 2 months. Reheat thoroughly before serving.
Chicken and Potatoes with Dijon Cream Sauce
Ingredients
Main ingredients
- 4 chicken thighs Boneless thighs can be used for quicker cooking.
- 4 medium potatoes, cubed Sweet potatoes can be used as a variation.
- 1 tablespoon olive oil For sautéing.
- 1/2 cup chicken broth
- 1/2 cup heavy cream Can substitute with half-and-half for a lighter option.
- 2 tablespoons Dijon mustard
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Season the chicken thighs with salt and pepper, and brown them in the pot for about 5 minutes on each side.
- Remove the chicken and set aside.
- Add the cubed potatoes to the pot and sauté for about 5 minutes.
- Return the chicken to the pot.
- In a bowl, mix the chicken broth, heavy cream, Dijon mustard, and Italian seasoning. Pour this mixture over the chicken and potatoes.
- Bring to a simmer, cover, and cook for about 25 minutes or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.