Description
A comforting and creamy chicken and potatoes dish coated in a rich Dijon sauce that brings together tender textures and a subtle tangy flavor.
Ingredients
Scale
- 600 grams chicken thighs or breasts
- 500 grams baby potatoes
- 2 tablespoons Dijon mustard
- 200 milliliters heavy cream
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat a large skillet over medium heat.
- Season the chicken with salt and black pepper evenly.
- Add olive oil to the skillet and heat until shimmering.
- Sear the chicken until golden on both sides, then remove and set aside.
- In the same skillet, add butter and garlic, then add the baby potatoes and cook for a few minutes.
- Return the chicken to the skillet, add Dijon mustard and heavy cream, then stir gently.
- Let everything simmer for about 25 minutes until the chicken is cooked through and potatoes are tender.
- Taste and adjust seasoning if needed, then sprinkle with fresh parsley.
- Serve warm and enjoy.
Notes
- Use room temperature cream for a smoother sauce.
- Do not overcrowd the pan when searing chicken.
- Adjust mustard quantity to control tanginess.
- Add a splash of cream when reheating to restore texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
Keywords: chicken and potatoes, dijon cream sauce, creamy chicken recipe, comfort food dinner, easy chicken skillet
