Creamy Dijon Chicken With Roasted Potatoes

Name: Creamy Dijon Chicken With Roasted Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1/4 cup Dijon mustard; 1/2 cup heavy cream; 2 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper to taste; 1 1/2 pounds baby potatoes, halved; 3 tablespoons olive oil; 1 teaspoon dried thyme; Salt and pepper to taste

Highlighted under: Home Cooking Favorites

I love making Creamy Dijon Chicken with Roasted Potatoes for a comforting dinner that's packed with flavor. The rich, tangy Dijon sauce complements the tender chicken, while the roasted potatoes add the perfect touch of crispiness. This dish has quickly become a family favorite in our home. I cherish the chance to share this recipe with you, as it brings joy to our dining table and is surprisingly easy to prepare. With just a few simple ingredients, you’ll be surprised at how incredible this meal can be.

Created by

Elara Whitfield

Last updated on 2026-02-16T11:29:37.931Z

When I first experimented with the tangy flavors of Dijon mustard, I never imagined how much it would elevate my chicken dish. The idea to pair this with perfectly roasted potatoes came to me when I craved a dinner that offered both comfort and sophistication. The creamy sauce is a game-changer, making every bite feel indulgent.

One particular evening, I decided to host a small gathering, and this recipe became the star of the meal. Everyone loved it! I recommend letting the chicken sit in the marinade for at least 30 minutes before cooking to really soak up those bold flavors.

Why You'll Love This Recipe
The tangy Dijon flavor balances perfectly with creamy goodness.
Simple one-pan preparation reduces cleanup time.
Roasted potatoes provide the perfect crispy texture.

The Role of Dijon Mustard

Dijon mustard is the star ingredient in this recipe, lending its rich tang and layer of depth to the creamy sauce. Its acidity helps to tenderize the chicken and enhances the overall flavor profile of the dish. When mixed with heavy cream, the mustard creates a delicate sauce that clings beautifully to the chicken, providing a satisfying contrast between the creamy texture and sharp flavors.

If you're looking to experiment, consider trying different types of mustard to suit your palate. Whole grain mustard adds a bit of crunch, while a honey Dijon can impart a touch of sweetness. Just remember that the key to a great sauce is balancing the mustard's boldness with creaminess, so adjust the quantities based on your taste preferences.

Perfect Potatoes Every Time

Roasting baby potatoes is not only about achieving that wonderfully crispy exterior but also about caramelizing their natural sugars. Halving the potatoes allows them to cook evenly and achieve that desirable texture more quickly. Make sure to toss them well in oil and seasoning; this ensures every bite is flavorful. If you notice the edges starting to brown too quickly, consider reducing the oven temperature slightly to allow for thorough cooking without burning.

You can also customize the seasoning for the potatoes. Influencing factors like what herbs you choose—rosemary or oregano work great, too—can subtly change the dish's character. For a spicier kick, you might even sprinkle in some crushed red pepper flakes before roasting.

Make-Ahead and Leftover Tips

This dish can be prepared in advance, making it a great option for busy weeknights. You can marinate the chicken a few hours ahead or even the night before to enhance the flavor. Store it in the refrigerator in a covered container. However, for the potatoes, it's best to prepare them fresh for optimal crispiness, as they lose their texture when stored after cooking.

If you have leftovers, both the chicken and potatoes can be stored in an airtight container in the fridge for up to three days. When reheating, do so in the oven at 350°F (175°C) for about 15-20 minutes to maintain the crispy texture of the potatoes and ensure the chicken heats evenly. Alternatively, adding a splash more cream to the chicken before reheating helps to keep it moist.

Ingredients

For the Chicken

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

For the Roasted Potatoes

1 1/2 pounds baby potatoes, halved
3 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Steps

Prepare the Potatoes

Preheat the oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes with olive oil, dried thyme, salt, and pepper. Spread them out in a single layer on a baking sheet.

Marinate the Chicken

In another bowl, combine Dijon mustard, heavy cream, minced garlic, salt, and pepper. Add the chicken breasts and coat them thoroughly. Let marinate for at least 30 minutes.

Cook the Potatoes

Place the potatoes in the preheated oven and roast for 20 minutes.

Cook the Chicken

After 20 minutes, take the baking sheet out and push the potatoes to one side. Heat olive oil in a skillet over medium-high heat and add the marinated chicken. Sear until golden brown on both sides, about 6 minutes per side.

Combine and Finish

Once the chicken is cooked, transfer it to the baking sheet beside the potatoes. Pour the remaining marinade over the chicken and roast together in the oven for another 15 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Serving

Pro Tips

For an extra kick, try adding a dash of cayenne pepper to the marinade. This dish pairs beautifully with a green salad for a refreshing side.

Serving Suggestions

To elevate your Creamy Dijon Chicken with Roasted Potatoes, consider adding a side of seasonal vegetables. Steamed green beans or a fresh arugula salad can add brightness, contrasting the richness of the main dish. A squeeze of lemon on the greens can enhance the overall flavor and cut through the creaminess of the sauce.

If you're entertaining guests, this dish pairs wonderfully with a light white wine, such as a Sauvignon Blanc, which balances the dish's richness beautifully. For a more casual setting, crusty bread can be a great addition, allowing everyone to scoop up the creamy sauce.

Troubleshooting Tips

If your cream sauce seems too thin, a great trick is to simmer it in the skillet after you've cooked the chicken. Allow it to reduce for a few minutes until it thickens and becomes glossy. Another option is to whisk in a little cornstarch mixed with water to help thicken the sauce without altering the flavor.

Should the chicken become overcooked and dry, consider slicing it and letting it rest in the sauce after cooking. The sauce will help rehydrate the chicken, making it tender and flavorful. Always check the internal temperature of chicken to ensure it reaches 165°F (74°C) for safe consumption.

Questions About Recipes

→ Can I use skin-on chicken?

Yes, skin-on chicken will add extra flavor and moisture to the dish.

→ What can I substitute for heavy cream?

You can use half-and-half or a non-dairy cream alternative if desired.

→ How long can I marinate the chicken?

You can marinate the chicken for up to 2 hours for even more flavor.

→ Can I make this dish ahead of time?

Yes, you can prepare the chicken and potatoes ahead of time and store them separately in the fridge. Just reheat before serving.