Chicken and Potatoes in Dijon Cream Sauce

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Table of Contents

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Introduction
Ingredients
Instructions
Cooking Notes
Variations
Keto and Low-Carb Versions
Frequently Asked Questions (FAQs)
Conclusion

Looking for a satisfying, comforting dish that is easy to prepare and bursting with flavor? This Chicken and Potatoes in Dijon Cream Sauce is the perfect meal. Tender, juicy chicken breasts are paired with crispy golden potatoes, all coated in a rich and creamy Dijon mustard sauce. The combination of tangy Dijon, savory garlic, and creamy sauce makes this dish absolutely irresistible.

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Not only is this meal packed with flavor, but it’s also made in one pan, making clean-up a breeze. Whether you’re cooking for your family or a small gathering, this dish is sure to impress. Serve it with a side salad or some steamed vegetables, and you’ve got a complete dinner that’s as simple as it is delicious.

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Ingredients

For the Chicken and Potatoes in Dijon Cream Sauce:

4 boneless, skinless chicken breasts
4 medium potatoes, peeled and diced into 1-inch cubes
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
3 tablespoons Dijon mustard (preferably whole grain Dijon)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 tablespoon fresh parsley (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Potatoes: Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. Add the diced potatoes, season with salt and pepper, and cook for 8-10 minutes, stirring occasionally, until they are golden and slightly crispy on the outside. Remove the potatoes from the skillet and set them aside.
Cook the Chicken: In the same skillet, melt the butter over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook the chicken for 4-5 minutes on each side, until browned and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside with the potatoes.
Make the Dijon Cream Sauce: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, Dijon mustard, and dried thyme. Bring the sauce to a simmer, stirring frequently, for 3-4 minutes until the sauce thickens slightly.
Combine and Bake: Return the chicken and potatoes to the skillet, spooning the Dijon cream sauce over the chicken and potatoes. Make sure the potatoes are evenly distributed in the sauce. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the sauce is bubbly.
Garnish and Serve: Once the dish is out of the oven, sprinkle fresh parsley over the top. Serve hot with your favorite side dishes, such as a crisp green salad or steamed vegetables.

Cooking Notes

Skillet: For the best results, use a heavy-bottomed, oven-safe skillet to ensure even cooking and to make the transfer to the oven easier.
Potatoes: You can use any type of potato you like, but waxy potatoes (like Yukon Golds) work best because they hold their shape better when cooked.
Dijon Mustard: For added depth of flavor, try using a whole grain Dijon mustard, which adds texture and a bit more tanginess to the sauce.

Variations

Add Veggies: If you want to add more veggies to the dish, feel free to include carrots, zucchini, or bell peppers. Just add them to the skillet with the potatoes in Step 2, and cook them until tender before setting them aside.
Cheesy Dijon Chicken and Potatoes: For a cheesy twist, sprinkle some shredded cheese (cheddar, mozzarella, or Gruyère) over the chicken and potatoes during the last 5 minutes of baking.
Lemon Dijon Chicken: Add a little fresh lemon juice and zest to the Dijon sauce to give it a bright, citrusy flavor that pairs beautifully with the creamy sauce.

Keto and Low-Carb Versions

To make this dish keto-friendly or low-carb, here are some simple swaps:

Potatoes Substitute: Replace the potatoes with cauliflower florets for a low-carb alternative. Cauliflower will absorb the Dijon cream sauce nicely, giving you that creamy texture without the carbs.
Cream: Make sure to use heavy cream or full-fat coconut cream for a richer, low-carb sauce.
Chicken: You can substitute the chicken breasts with boneless, skinless chicken thighs for a juicier, more flavorful option.

Frequently Asked Questions (FAQs)

Can I Use Frozen Chicken for This Recipe?

Yes, you can use frozen chicken breasts, but you will need to adjust the cooking time. Make sure to cook the chicken through, and always check that the internal temperature has reached 165°F (74°C) before serving.

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Can I Make This Dish Ahead of Time?

Yes, you can prepare this dish in advance. You can cook the chicken and potatoes up to Step 4, then refrigerate the dish until you’re ready to bake. When ready, just cover the skillet with foil and bake as instructed.

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Can I Freeze This Dish?

This dish can be frozen, but it’s best to freeze it before baking. Assemble the dish up to Step 4, cover it tightly, and freeze for up to 3 months. When ready to cook, thaw overnight in the refrigerator and then bake as directed.

What Should I Serve This Dish With?

This dish pairs wonderfully with a variety of sides, such as roasted vegetables, a side salad, steamed broccoli, or rice. For a keto-friendly option, serve it with cauliflower rice or a leafy green salad.

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This Chicken and Potatoes in Dijon Cream Sauce is the perfect meal for any night of the week. It’s rich, creamy, and packed with flavor, making it the ideal choice for a comforting, hearty dinner. The crispy potatoes and juicy chicken combined with the tangy Dijon mustard sauce create a truly mouthwatering dish that will leave everyone asking for seconds.

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Try this recipe tonight and enjoy a delicious, easy-to-make dinner that is sure to become a family favorite!

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