One Pot Dijon Chicken Potatoes

This one pot Dijon chicken and potatoes is comfort food at its best creamy chicken, buttery potatoes, and a luscious tangy sauce all cooked together for minimal cleanup and maximum flavor. Perfect for busy weeknights or when you crave an easy yet impressive dinner.

I first whipped up this recipe on a cold evening when my fridge was nearly empty. The creamy sauce turned basic pantry ingredients into an elegant meal and now it is on heavy rotation at my place.

Ingredients

• Chicken breast: Choose a plump large piece for juiciness
• Salt: Essential for seasoning each component
• Italian seasoning: Brings herby warmth opt for blends with rosemary and thyme
• Baby yukon gold potatoes: These hold their shape and soak up flavor choose firm potatoes with smooth skins
• Olive oil: Makes searing easy for added flavor
• Butter: Adds body and a rich, golden finish use real butter for the best result
• Garlic minced: Adds punch and fragrance fresh is best
• Onion diced: Adds sweetness and depth look for firm, heavy onions
• Chicken broth: Forms the sauce base choose low sodium if you want more control
• White wine: Lifts the sauce and balances flavors any dry white works
• Heavy cream: Brings silkiness avoid ultra-pasteurized for best texture
• Dijon mustard: The star ingredient gives tang and complexity choose a good French Dijon for smoothness
• Parmesan cheese: Adds umami and thickens the sauce freshly grated is key
• Pepper: Adds heat and rounds out flavor use coarsely ground for a touch of spice

Step-by-Step Instructions

Sear the Chicken and Potatoes:

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken breast with salt and Italian seasoning. Place the chicken and quartered potatoes in the pot with the potatoes cut side down. Sear both for about six minutes until golden brown, then flip and sear for three to four minutes more. Remove both from the pot and set aside.

Build the Aromatic Base:

Lower the heat to medium. Add butter, diced onion, and minced garlic to the pot. Let them cook, stirring occasionally, until the onions are soft and translucent. The bits stuck at the bottom will start to loosen and turn fragrant.

Deglaze and Simmer the Sauce:

Add white wine to the pot. Scrape the bottom with a wooden spoon to release all the flavorful bits. Let the wine simmer for two to three minutes until it reduces by half. Pour in the chicken broth, heavy cream, Dijon mustard, Parmesan cheese, and a pinch more salt and Italian seasoning. Stir well and simmer for about five minutes until the sauce thickens and coats the back of a spoon.

Finish Cooking Chicken and Potatoes:

Nestle the seared chicken and potatoes back into the pot, making sure they are mostly covered with the sauce. Cover with a lid and cook on the stovetop over low heat for fifteen to twenty minutes, or until the chicken is cooked through and the potatoes are fork-tender. You can also bake covered in a three hundred fifty degree Fahrenheit oven for similar results.

Garnish and Serve:

Once done, sprinkle with fresh parsley if you have it. Serve straight from the pot with plenty of creamy sauce over the chicken and potatoes.

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The Dijon mustard really shines here adding a tangy excitement to each bite. My favorite part is scraping clean the pot with a piece of bread my best memories involve everyone gathered around the table savoring every spoonful with hardly a plate left to wash.

Storage Tips

Let leftovers cool completely before putting into airtight containers. Keep in the fridge for up to three days. The sauce may thicken a bit more but just add a splash of chicken broth when reheating to bring it back to its creamy self. Freezes well for up to a month but potatoes may soften a bit in texture.

Ingredient Substitutions

Feel free to swap chicken thighs for breast for more juiciness. If you do not have Yukon gold potatoes try red or fingerling potatoes. For a dairy free option use coconut cream instead of heavy cream and skip the Parmesan or replace with nutritional yeast. No white wine No problem a splash of apple cider vinegar will brighten things up.

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Serving Suggestions

This dish is perfect as is but a big green salad or simply steamed peas make a fresh contrast. Serve with crusty bread to mop up the sauce or over white rice for a more filling meal. It is also delicious with a side of garlicky green beans.

Cultural and Historical Context

Cream based chicken dishes are a cornerstone of both French and American comfort cuisine. The sharp tang of Dijon mustard in a creamy sauce first became popular in Burgundy and has since made its way into American kitchens. This recipe is a riff on classic French poulet à la moutarde brought into a simple home kitchen format.

Recipe FAQs

→ Can I use chicken thighs instead of breast?

Yes, chicken thighs work well in this dish and remain juicy throughout the cooking process.

→ What if I don’t have Yukon Gold potatoes?

Baby red potatoes or small white potatoes are excellent substitutes and cook to a similar tenderness.

→ How can I make the sauce thicker?

Let the sauce simmer uncovered for a few extra minutes, stirring occasionally, to reduce and thicken.

→ Is it possible to make this dish dairy free?

Yes, replace heavy cream with coconut milk and use a dairy-free cheese alternative if desired.

→ Can this be made ahead?

Absolutely. Prepare it ahead and gently reheat on the stovetop before serving for best results.

→ What side goes well with this dish?

Crusty bread, a simple green salad, or roasted vegetables pair nicely with this meal.