Creamy Dijon Chicken With Roasted Potatoes

Name: Creamy Dijon Chicken With Roasted Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons Dijon mustard; 1 cup heavy cream; 1 tablespoon olive oil; Salt and pepper to taste; 1.5 pounds baby potatoes, halved; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon rosemary; Salt and pepper to taste

Highlighted under: Hearty Ideas

When I first made Creamy Dijon Chicken with Roasted Potatoes, I knew I had stumbled upon something special. The combination of tender chicken coated in a rich, tangy Dijon sauce paired with perfectly roasted potatoes was a match made in heaven. I was amazed not just by the wonderful flavors but also how simple the cooking process was. In just 30 minutes, I had a complete meal that felt luxurious yet comforting. I can’t wait to share this recipe with you!

Created by

Lorna Whitcombe

Last updated on 2026-02-16T03:23:37.416Z

As I began experimenting with flavors, the crispiness of the roasted potatoes caught my eye. I realized that while they were cooking in the oven, it allowed me to focus on creating a creamy Dijon sauce that was rich yet balanced. The interplay of the mustard's tanginess with the cream is a culinary delight!

One big tip I discovered is to let the chicken sear well before adding the sauce. This not only enhances the flavor but also gives the dish a delightful golden color. Trust me, your taste buds will thank you for this little extra step!

Why You Will Love This Recipe
Rich, creamy sauce with a hint of tang from Dijon mustard
Perfectly roasted potatoes that are crispy on the outside, fluffy on the inside
Quick and easy to make, perfect for a weeknight dinner or special occasion

Perfecting the Roasted Potatoes

To achieve the perfect roasted potatoes, ensure that they are evenly coated with oil and seasonings. This not only aids in achieving that coveted crispy exterior but also enhances the flavor profile of the potatoes. If you notice they aren’t cooking evenly, give the baking sheet a shake halfway through. This allows any pieces that might be stuck to shift, promoting even browning.

Cooking at a high heat like 425°F (220°C) is key to getting those wonderful golden edges. Be mindful not to overcrowd the baking sheet; if the potatoes are too close together, they can steam instead of roast. Use two sheets if necessary, keeping them in a single layer for optimal crispiness.

Mastering the Creamy Dijon Sauce

The richness of the heavy cream perfectly balances the tang of the Dijon mustard, creating a sauce that clings beautifully to the chicken. To prevent curdling, always reduce the heat to low after adding the cream. If you find your sauce is too thick during cooking, add a splash of chicken broth or water to adjust the consistency.

If you want to elevate the sauce further, consider incorporating fresh herbs such as thyme or parsley. These not only add fresh flavor but also a pop of color to the dish. Just remember to add any fresh herbs towards the end of cooking to preserve their flavor and aroma.

Serving and Storing Recommendations

This recipe is a wonderful centerpiece for both casual family dinners and elegant gatherings. For an extra touch, garnish with chopped fresh parsley before serving to add brightness and a touch of sophistication. Pair it with a crisp green salad or steamed vegetables for a complete meal.

If you have leftovers, store the chicken and potatoes separately in airtight containers. They can be refrigerated for up to three days. To reheat, preheat your oven to 350°F (175°C) and warm the chicken and potatoes until heated through, about 15-20 minutes. This ensures you maintain the texture and flavor without overcooking or drying out the dish.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
2 tablespoons Dijon mustard
1 cup heavy cream
1 tablespoon olive oil
Salt and pepper to taste

For the Roasted Potatoes

1.5 pounds baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon rosemary
Salt and pepper to taste

Instructions

Prepare the Potatoes

Preheat the oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread out on a baking sheet and roast for about 20 minutes or until golden and crispy.

Cook the Chicken

While the potatoes are roasting, heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook the chicken for about 6-7 minutes on each side until browned and cooked through.

Make the Creamy Dijon Sauce

Reduce the heat to low. In the same skillet, combine the Dijon mustard and heavy cream, stirring until well mixed. Allow it to simmer for a couple of minutes until slightly thickened. Return the chicken to the skillet and coat with the sauce.

Serve

Serve the creamy Dijon chicken alongside the roasted potatoes. Enjoy your delicious meal!

Pro Tips

For an additional layer of flavor, you can add freshly chopped herbs like parsley or tarragon to the creamy sauce right before serving.

Ingredient Insights

Using high-quality Dijon mustard is crucial for achieving the best flavor in the sauce. The mustard’s acidity not only adds tang but also helps tenderize the chicken. If you only have yellow mustard on hand, consider mixing it with a little vinegar to mimic the zesty flavor of Dijon, though the taste will be milder.

For the chicken breasts, look for organic or free-range options whenever possible. They typically have a better texture and flavor. If you prefer a leaner cut, you could substitute with turkey cutlets, adjusting the cooking time as necessary, since turkey may cook faster.

When to Make This Dish

This meal is perfect for those busy weeknights when you want something hearty without spending hours in the kitchen. The 30-minute preparation time allows you to put a wholesome meal on the table in no time. It’s also a fantastic option for entertaining guests—the presentation is both impressive and inviting.

Consider making this dish ahead for meal prep, as the flavors develop beautifully when stored. It also makes for wonderful lunches the next day; you may even find the flavors become richer and more cohesive after sitting overnight.

Troubleshooting Tips

If your sauce turns out too thin, it may need a bit more time simmering to reduce. Keep it on low heat and stir occasionally until it reaches your desired thickness. Alternatively, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken quickly without affecting flavor.

If the chicken seems dry, you may have overcooked it. Using a meat thermometer can help—chicken is perfectly cooked at an internal temperature of 165°F (74°C). For future attempts, try marinating the chicken in a bit of oil and seasoning beforehand to infuse additional moisture.

Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great in this recipe and will add even more flavor!

→ How can I make the sauce lighter?

You can substitute half-and-half or milk for the heavy cream for a lighter version.

→ What other vegetables can I roast?

Carrots, brussels sprouts, or green beans would also pair wonderfully with this dish.

→ Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce in advance. Just reheat gently before serving.