Description
Chicken and Potatoes with Dijon Cream Sauce: Juicy chicken and crispy potatoes smothered in a decadent Dijon cream sauce. Comforting and crowd-pleasing!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs/680g)
- 1.5 lbs (680g) baby potatoes, halved (Yukon Gold or red potatoes work best)
- 2 tablespoons (30ml) olive oil, divided
- 1 tablespoon (14g) unsalted butter
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 cup (240ml) chicken broth, low-sodium
- 3/4 cup (180ml) heavy cream
- 2 tablespoons (30g) Dijon mustard (use authentic French Dijon for best flavor)
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the Chicken and Potatoes Begin by preheating your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels – this is crucial for achieving crispy skin. Season generously with salt and pepper on both sides. In a large bowl, toss halved potatoes with 1 tablespoon olive oil, salt, and pepper until evenly coated.
- Step 2: Sear the Chicken Heat a large, oven-safe skillet over medium-high heat and add the remaining tablespoon of olive oil. When the oil shimmers, place chicken thighs skin-side down in the skillet. Let them sear undisturbed for 5-6 minutes until the skin turns golden brown and crispy. Flip the chicken and cook for another 2 minutes, then transfer to a plate temporarily.
- Step 3: Prepare the Potatoes In the same skillet, add the seasoned potatoes cut-side down. Cook for about 3-4 minutes until they develop a golden crust. Arrange the potatoes to make room for the chicken, then nestle the seared chicken thighs among the potatoes, skin-side up.
- Step 4: Roast in Oven Transfer the skillet to the preheated oven and roast for 20-25 minutes, until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender when pierced with a fork.
- Step 5: Create the Dijon Cream Sauce Carefully remove the skillet from the oven (remember, the handle will be hot!). Transfer the chicken and potatoes to a serving plate and tent with foil to keep warm. Return the skillet to medium heat and add butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth, scraping the bottom of the pan to release all the flavorful browned bits.
- Step 6: Finish the Sauce and Serve Bring the liquid to a simmer and cook for 2-3 minutes until slightly reduced. Whisk in the heavy cream and Dijon mustard, then add thyme leaves and lemon zest. Simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste. Return the chicken and potatoes to the skillet, spooning some sauce over top. Garnish with additional thyme leaves and serve your delicious **Chicken and Potatoes with Dijon Cream Sauce** immediately.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 485
- Sugar: 2
- Sodium: 420
- Fat: 32
- Saturated Fat: 14
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 28
- Cholesterol: 165