Creamy Dijon Chicken With Roasted Potatoes

Name: Creamy Dijon Chicken With Roasted Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 cup heavy cream; 3 tablespoons Dijon mustard; 2 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper to taste; 1.5 pounds baby potatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried rosemary; 1 teaspoon garlic powder; Salt and pepper to taste

Highlighted under: Modern Comfort Food Inspiration

I absolutely love making Creamy Dijon Chicken with Roasted Potatoes for special dinners or a cozy family meal at home. The combination of tender chicken and crispy potatoes, all enveloped in a luscious Dijon mustard cream sauce, is simply irresistible. What makes this dish even more delightful is how easy it is to prepare, making it perfect for both novice cooks and seasoned chefs. I enjoy serving it alongside seasonal vegetables for an added touch of color and nutrition, creating a satisfying yet elegant plate that everyone will love.

Created by

Bryony Wells

Last updated on 2026-02-16T01:41:35.903Z

When I first tried this Creamy Dijon Chicken, I was amazed by how well the mustard flavor brought out the natural richness of the chicken. It’s a comforting dish that pairs surprisingly well with roasted potatoes, which I toss with herbs for an extra kick. One tip I’ve found is to let the cream sauce simmer with the chicken until it thickens slightly, creating a velvety texture that clings beautifully to each bite.

This recipe evolved from experimenting with different sauces, and Dijon was a game-changer for me. The hint of tanginess adds depth without overpowering the dish. I always serve it right out of the oven, allowing everyone to savor the tempting aroma as they gather around the table.

Why You'll Love This Recipe
Creamy texture that perfectly complements the crispy potatoes
A zesty flavor from the Dijon that won't be forgotten
Quick to prepare yet impressive enough for guests

Perfecting Your Roasted Potatoes

Achieving the perfect roasted potatoes hinges on two main factors: the choice of potato and the roasting technique. Baby potatoes are ideal due to their creamy texture when cooked and their crisp skins. Make sure they are halved for even cooking, allowing the insides to become fluffy while the outsides develop a crispy, golden layer. If you prefer a heartier variety, Yukon Gold potatoes work wonderfully as they provide a rich flavor and creamy interior.

When roasting, spacing the potatoes out evenly on the baking sheet is essential. Overcrowded potatoes can steam instead of roast, preventing those lovely crispy edges from forming. Keep an eye on them as they cook; you're looking for a golden brown color and a fork-tender texture, which usually takes about 25 to 30 minutes at 400°F (200°C). For added flavor, consider sprinkling fresh herbs like thyme or parsley during the last few minutes of roasting.

Crafting the Creamy Dijon Sauce

The cream sauce is where the magic happens in this recipe, turning simple chicken into something extraordinary. Using heavy cream not only creates a rich, velvety texture but also balances the sharpness of the Dijon mustard. If you’re looking for a lighter option, consider substituting half-and-half, though the sauce will be slightly less decadent. The key is to keep the heat at medium after adding the cream to allow it to thicken gradually without boiling over or separating.

Another point to remember is the timing when incorporating the chicken back into the sauce. Allow it to simmer gently for 5 to 7 minutes; this not only helps the flavors meld together but also keeps the chicken moist. Pay attention to the sauce’s consistency; it should coat the back of a spoon. If it thickens too much, you can easily thin it back down with a splash of chicken broth or additional cream.

Serving Suggestions and Variations

I love to serve Creamy Dijon Chicken with a side of colorful seasonal vegetables to enhance the dish's presentation and nutrition. Steamed green beans or roasted asparagus complement the rich flavors beautifully. For a more filling meal, try pairing it with a side of quinoa or a fresh salad dressed with a light vinaigrette, which can help cut through the creaminess and add a refreshing contrast.

If you want to tweak the flavors, feel free to experiment with different mustards; whole grain mustard can add a nice crunch, while honey mustard will impart a touch of sweetness. You can also transform this dish into a one-pan meal by adding diced carrots or bell peppers to the roasting potatoes, allowing you to cook everything simultaneously while ensuring each element is bursting with flavor.

Ingredients

Gather the following ingredients to make this sumptuous dish:

For the Chicken

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

For the Roasted Potatoes

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

Make sure to have everything ready before you start cooking!

Instructions

Let’s dive into making this delicious meal:

Prepare the Potatoes

Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, rosemary, garlic powder, salt, and pepper in a large bowl. Spread them evenly on a baking sheet and roast in the oven for about 25-30 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 chicken breasts with salt and pepper, then cook in the skillet for 6-7 minutes on each side until fully cooked and golden brown. Remove the chicken from the skillet and set aside.

Make the Cream Sauce

In the same skillet, add minced garlic and sauté for about 1 minute. Pour in heavy cream and Dijon mustard, stirring to combine. Return the chicken to the skillet and let it simmer in the sauce for about 5-7 minutes until thickened.

Serve

Once the chicken is coated in the creamy sauce, serve it alongside the roasted potatoes. Drizzle extra sauce over the top for added flavor.

Your tasty Creamy Dijon Chicken with Roasted Potatoes is now ready to enjoy!

Pro Tips

For an extra layer of flavor, add fresh herbs like thyme or parsley to your sauce before serving. Don't skip letting the sauce simmer
it helps meld the flavors beautifully.

Storage and Reheating Tips

Leftover Creamy Dijon Chicken can be stored in an airtight container in the refrigerator for up to three days. When reheating, it’s best to do so gently in a skillet over low heat, allowing the cream sauce to warm up without curdling. Stir occasionally to avoid sticking and ensure even heating. If you find the sauce too thick upon reheating, add a splash of milk or broth to revive its creamy consistency.

While freezing this dish is possible, it's important to note that the cream sauce may separate upon thawing. If you plan to freeze leftovers, consider freezing the chicken without the sauce. When ready to eat, thaw in the refrigerator overnight and then prepare a fresh cream sauce to combine with the reheated chicken.

Ingredient Options and Substitutions

For those looking for a healthier twist, you can replace heavy cream with Greek yogurt for a tangy flavor and reduced calories. Just mix it in at the end off the heat to prevent curdling. Alternatively, coconut cream can be a fantastic dairy-free alternative, lending a subtle sweetness that pairs well with Dijon mustard.

If you don’t have Dijon mustard on hand, grainy mustard or even (in a pinch) yellow mustard can work, though they may change the dish's final flavor slightly. Fresh herbs can be incorporated into the sauce for an aromatic touch; try adding chopped tarragon or chives for a fresh, herbal note that brightens the dish.

Questions About Recipes

→ Can I use other types of mustard?

Absolutely! Feel free to experiment with whole grain or spicy mustard for a different flavor.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat.

→ Can I substitute chicken with another protein?

Yes, this recipe also works well with pork chops or turkey cutlets!

→ What can I serve with this dish?

Seasonal vegetables or a fresh green salad would complement this meal nicely.