Juicy pan-seared chicken breast in a rich creamy Dijon mustard sauce, paired with golden roasted baby potatoes and fresh rosemary—simple yet deeply flavorful comfort food perfect for any night of the week. This dish brings together classic French-inspired flavors with ease and elegance.

Why You’ll Love This Recipe

Creamy Dijon chicken with roasted baby potatoes is a complete and comforting meal that’s both rustic and refined. The chicken is tender and infused with herby, golden flavors, while the mustard cream sauce adds tang and richness. Paired with crispy oven-roasted potatoes, it’s a satisfying dish that looks impressive but comes together quickly—ideal for busy evenings or cozy dinners at home.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken:
2 boneless skinless chicken breasts
Salt and black pepper to taste
1 teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon butter

For the creamy Dijon sauce:
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon whole grain mustard
1 tablespoon Dijon mustard
Salt and pepper to taste

For the roasted potatoes:
1 pound baby potatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon fresh rosemary, chopped

directions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss halved baby potatoes with olive oil, salt, pepper, and chopped rosemary.
3. Spread potatoes on a baking tray and roast for 25–30 minutes or until golden brown and crispy.
4. While the potatoes roast, season the chicken breasts on both sides with salt, pepper, and thyme.
5. Heat olive oil and butter in a skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side, or until golden and cooked through. Remove and set aside.
6. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
7. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
8. Stir in the heavy cream, whole grain mustard, Dijon mustard, salt, and pepper. Simmer for 3–4 minutes until slightly thickened.
9. Return the chicken to the pan and spoon sauce over the top. Simmer for an additional 2 minutes.
10. Plate the chicken with roasted baby potatoes and spoon extra sauce over both. Garnish with fresh rosemary before serving.

Servings and timing

This recipe serves 2 people.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Use Chicken Thighs: Substitute breasts with boneless thighs for more flavor and tenderness.
• Add Vegetables: Roast carrots or green beans with the potatoes for a complete tray bake.
• Make It Spicy: Add a pinch of red pepper flakes to the sauce for subtle heat.
• Low-Carb Option: Serve the chicken with sautéed greens or cauliflower mash instead of potatoes.
• Herb Swap: Use thyme, tarragon, or parsley in place of rosemary for different aromatic notes.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the chicken and potatoes in a skillet over medium heat with a splash of broth or cream to rehydrate the sauce. Avoid microwaving the chicken for too long, as it may dry out. The potatoes can also be reheated in the oven at 375°F (190°C) for 10 minutes to restore crispness.

Freezing is not recommended due to the cream-based sauce, which may separate upon thawing.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and are often juicier and more flavorful.

What can I substitute for heavy cream?

You can use half-and-half or full-fat coconut milk, but the texture and flavor will vary slightly.

Can I make this sauce dairy-free?

Yes, substitute the cream with coconut cream and use dairy-free butter alternatives.

Is this dish gluten-free?

Yes, as long as all condiments used (like mustard and broth) are gluten-free.

Can I use dried rosemary instead of fresh?

Yes, use 1 teaspoon of dried rosemary in place of 1 tablespoon of fresh, but add it early so it softens and releases its flavor.

What wine pairs well with this dish?

A dry white wine like Chardonnay or Sauvignon Blanc complements the creamy mustard sauce beautifully.

Can I double the recipe?

Absolutely. Double all ingredients and cook in batches if needed to avoid overcrowding the skillet.

How can I tell when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Can I roast the potatoes ahead of time?

Yes, reheat them in the oven at 375°F (190°C) for 10 minutes to regain their crispness.

What can I serve with this dish besides potatoes?

Try a side of garlic green beans, a crisp salad, or steamed rice for a different pairing.

Conclusion

Creamy Dijon chicken with roasted baby potatoes is a delightful combination of comforting textures and bold flavors. With its velvety sauce, golden seared chicken, and crispy rosemary potatoes, this dish brings warmth and satisfaction to the table without requiring hours in the kitchen. Whether you’re cooking for a weeknight dinner or a casual dinner party, it’s sure to impress.

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