Description
Creamy Dijon Chicken and Potatoes: A comforting and crowd-pleasing dish featuring tender chicken, creamy Dijon sauce, and crispy potatoes.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs
- 1½ pounds (680g) baby potatoes, halved (about 2 inches in diameter)
- 3 tablespoons (45ml) olive oil, divided
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
- ¾ cup (180ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 3 tablespoons (45g) Dijon mustard (use a high-quality mustard for best flavor)
- 1 tablespoon (15g) whole grain mustard
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1 teaspoon dried rosemary
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Pat the chicken thighs dry with paper towels and season generously on both sides with salt and freshly ground black pepper. Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Once hot, add the chicken thighs and sear for 4-5 minutes per side until golden brown. They don’t need to be fully cooked at this stage. Transfer to a plate and set aside.
- Step 2: In the same skillet, add the remaining tablespoon of olive oil. Add the halved potatoes cut-side down and cook undisturbed for 4-5 minutes until they develop a golden crust. Stir and cook for another 2 minutes.
- Step 3: Reduce heat to medium and add the diced onion to the skillet with the potatoes. Cook for 3-4 minutes until the onion becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Step 4: Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release any browned bits – these are flavor gold for your Creamy Dijon Chicken and Potatoes! Bring to a simmer and let the liquid reduce by about half, approximately 3-4 minutes.
- Step 5: Reduce heat to medium-low. Stir in the heavy cream, Dijon mustard, whole grain mustard, thyme leaves, dried rosemary, and red pepper flakes if using. Whisk until smooth and bring to a gentle simmer.
- Step 6: Return the chicken thighs to the skillet, nestling them into the sauce among the potatoes. Cover and simmer for 15-20 minutes, or until the chicken is completely cooked through (reaching an internal temperature of 165°F/74°C) and the potatoes are tender.
- Step 7: Taste the sauce and adjust seasoning if needed. Garnish with additional fresh thyme leaves and serve your Creamy Dijon Chicken and Potatoes straight from the skillet for a rustic presentation, or transfer to a serving dish for a more elegant approach.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 620 calories per serving
- Sugar: 5 grams
- Sodium: 670 mg
- Fat: 40 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 18 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 155 mg