Creamy Dijon Chicken With Roasted Potatoes

Name: Creamy Dijon Chicken With Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons Dijon mustard; 1 cup heavy cream; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon fresh thyme, chopped; Salt and pepper to taste; 4 medium potatoes, diced; 2 tablespoons olive oil; 1 teaspoon paprika; Salt and pepper to taste

Highlighted under: Classic Cozy Cooking

I recently discovered a delightful recipe that I've completely fallen in love with: Creamy Dijon Chicken with Roasted Potatoes. The combination of tender chicken simmered in a rich, tangy Dijon mustard sauce, served alongside perfectly roasted potatoes, is simply irresistible. I've made this dish several times for my family, and each time, they rave about the flavors and textures. It's not only easy to prepare but also creates a satisfying meal that feels gourmet without requiring too much effort. Perfect for weeknight dinners, this recipe is definitely a keeper!

Created by

Violet Hart

Last updated on 2026-02-16T01:17:37.040Z

When I first tried my hand at making Creamy Dijon Chicken, I wasn't sure what to expect. The key for me was to balance the creamy sauce with the tangy notes of Dijon mustard. After several attempts, I found that simmering the chicken on low heat allowed the flavors to meld beautifully, creating a sauce that was both rich and zesty.

I've experimented with various herbs and spices, but I always come back to fresh thyme and a hint of garlic for that extra depth. Trust me, taking the time to roast the potatoes alongside the chicken makes a world of difference, as they absorb all the savory juices, filling your plate with a delightful array of textures.

Why You'll Love This Recipe
Creamy, tangy sauce that elevates the chicken's flavor
Crispy roasted potatoes that complement the dish perfectly
Quick enough for a weeknight meal, yet impressive enough for guests

The Role of Dijon Mustard

Dijon mustard is the star of the sauce in this recipe, providing not only a sharp tang that cuts through the cream but also depth of flavor. It's important to use a quality Dijon mustard, as it adds a robust taste that complements the chicken beautifully. If you're in a pinch, you can substitute it with yellow mustard, but the flavor profile will shift to a milder taste. Always add the mustard gradually and taste the sauce as you go, allowing you to adjust the tanginess to your preference.

When incorporating the mustard into the sauce, make sure to stir it into the pan juices until completely combined. This ensures an even distribution of flavor. You'll want to monitor the heat at this stage; bringing the sauce to a gentle simmer rather than a rolling boil gives it a glossy finish and helps to meld the flavors without losing the creaminess.

Perfecting Roasted Potatoes

The roasted potatoes are crucial for this dish, providing texture and earthy flavor that balances the creaminess of the sauce. It’s essential to cut the potatoes into even pieces to ensure they cook uniformly. Dicing them about 1-inch in size is ideal, as it allows for crispy edges while keeping the insides tender. If you're short on time, you can opt for pre-peeled, frozen diced potatoes, though fresh ones yield a superior taste and texture.

For even crispier potatoes, try parboiling them for about 5 minutes before tossing them with oil and seasonings. This extra step helps to create a fluffy interior and a crunchy exterior. Monitor the potatoes towards the end of the cooking time; if they’re not browning as desired, a quick broil for 2-3 minutes can do wonders, just be careful not to burn them!

Ingredients

Gather the following ingredients to make this delicious dish:

For the Chicken and Sauce

4 boneless, skinless chicken breasts
2 tablespoons Dijon mustard
1 cup heavy cream
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
Salt and pepper to taste

For the Roasted Potatoes

4 medium potatoes, diced
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper to taste

Ensure all ingredients are fresh for the best flavor!

Instructions

Follow these steps to create a mouthwatering meal:

Prepare the Roasted Potatoes

Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, paprika, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 25 minutes or until golden brown and crispy.

Cook the Chicken

While the potatoes are roasting, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for about 5-7 minutes on each side until golden and cooked through.

Make the Sauce

In the same skillet, add minced garlic and sauté for a minute. Stir in the Dijon mustard and heavy cream, bringing it to a gentle simmer. Add fresh thyme and return the chicken to the pan, coating it in the sauce.

Serve

Once the chicken is fully coated in the creamy sauce and the potatoes are roasted, serve the chicken alongside the potatoes. Drizzle extra sauce over the top for a delicious finish.

Enjoy your meal with a side of fresh vegetables or a crisp salad!

Pro Tips

For added flavor, marinate the chicken in the Dijon mustard for a few hours before cooking.

Make-Ahead Tips

This recipe can be partially prepared in advance, making it perfect for busy weeknights. You can marinate the chicken in the Dijon mustard, olive oil, salt, and pepper for up to 24 hours in the refrigerator. This will infuse the meat with flavor and also help it stay moist during cooking. Just be sure to bring it to room temperature for about 30 minutes before cooking for even doneness.

The creamy sauce can also be made ahead of time. Simply prepare the sauce, cool it, and store it in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stove over low heat, adding a splash of cream if it thickens too much.

Serving Suggestions

For a complete meal, consider serving the creamy Dijon chicken and roasted potatoes with a side of steamed green beans or a fresh salad. The brightness of lemony greens will add contrast to the rich flavors of the dish, creating a well-rounded plate. Alternatively, you can sprinkle some fresh parsley or chives on top before serving for a pop of color and freshness.

This recipe is also versatile enough to be served over rice or pasta. The sauce pairs wonderfully with both, and adding a generous scoop of veggies can elevate the dish even more. Experiment by adding spinach or artichokes to the sauce towards the end of cooking for an extra nutrient boost.

Questions About Recipes

→ Can I substitute the heavy cream?

Yes, you can use half-and-half or a plant-based cream if you want a lighter version.

→ What can I serve as a side with this dish?

Fresh vegetables, a salad, or even rice would pair well with this meal.

→ How can I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

→ Can I use bone-in chicken instead?

Absolutely! Just adjust the cooking time as bone-in chicken takes longer to cook.