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Close-up of a dish featuring juicy chicken thighs and baby potatoes topped with Dijon cream sauce.
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Chicken Potatoes with Dijon Cream Sauce

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650
A hearty and flavorful dish featuring tender chicken thighs, roasted baby potatoes, and a rich Dijon cream sauce, perfect for a comforting meal.

Ingredients

Protein

  • 1.5 pounds boneless, skinless chicken thighs
  • 1.5 pounds baby potatoes, halved

Pan and Cooking Fats

  • 2 tablespoons olive oil
  • 2 tablespoons butter

Seasonings

  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Sauce

  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 0.5 cup grated Parmesan cheese

Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions 

  • Preheat oven to 400°F (200°C). Grease a baking dish.
  • Season chicken with salt, pepper, garlic powder, and paprika. Sear in a skillet until browned, then set aside.
  • In the same skillet, cook garlic in butter, then add chicken broth, cream, Dijon mustard, thyme, and parsley. Simmer until slightly thickened, then stir in Parmesan.
  • Place potatoes in baking dish, toss with one-third of sauce. Nestle chicken on top, pour remaining sauce over.
  • Bake for 25-30 minutes until potatoes are tender and chicken reaches 165°F (74°C). Rest for 5 minutes, garnish with parsley, then serve.

Notes

Ensure chicken reaches an internal temperature of 165°F for safety.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, Dijon, Potatoes