Easy One Pan Chicken and Potatoes with Dijon Cream Sauce

If you are looking for a restaurant-quality dinner you can make at home, this Chicken and Potatoes with Dijon Cream Sauce delivers incredible flavor with minimal effort.

Tender chicken thighs and perfectly roasted potatoes come together with a rich, tangy Dijon cream sauce that transforms simple ingredients into something extraordinary. The best part?

It all comes together in one pan, making cleanup a breeze. This dish strikes the perfect balance between comfort food and elegant dining.

It’s ideal for busy weeknights when you need something quick yet impressive, or weekend dinners when you want to treat your family to something special.

Why You’ll Love This Recipe

• One-pan wonder: Everything cooks in a single skillet for easy cleanup
• Budget-friendly: Uses affordable ingredients that deliver gourmet flavor
• Versatile: Perfect for both casual family dinners and special occasions
• Make-ahead friendly: Components can be prepped in advance
• Balanced meal: Protein, vegetables, and starch all in one dish
• Foolproof technique: Simple cooking methods with impressive results

Ingredients

For the Chicken and Potatoes:

• 6 bone-in, skin-on chicken thighs
• 1½ pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 tablespoon unsalted butter

For the Dijon Cream Sauce:

• 2 shallots, finely diced
• 3 garlic cloves, minced
• ¾ cup chicken broth
• 1 cup heavy cream
• 3 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon honey
• 2 tablespoons fresh tarragon, chopped (or 1 teaspoon dried)
• Salt and pepper to taste

How to Make Creamy Chicken and Potatoes

Step 1: Prepare the Ingredients

Pat the chicken thighs dry with paper towels. This ensures crispy skin when cooking. Season both sides with salt, pepper, garlic powder, and half of the dried thyme. Let them sit at room temperature for 15 minutes while you prepare the potatoes.

Step 2: Cook the Chicken

Heat a large, oven-safe skillet over medium-high heat. Add the olive oil. Once hot, place the chicken thighs skin-side down in the pan. Cook undisturbed for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove chicken to a plate and set aside.

Step 3: Roast the Potatoes

In the same skillet with the chicken drippings, add the butter. Once melted, add the halved potatoes, remaining thyme, salt, and pepper. Toss to coat in the fat. Arrange in a single layer and cook for 5 minutes without stirring. Flip the potatoes and cook for another 3-4 minutes until they start to turn golden.

Step 4: Combine and Bake

Preheat your oven to 375°F (190°C). Nestle the seared chicken thighs back into the skillet among the potatoes, skin-side up. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.

Step 5: Make the Dijon Cream Sauce

Remove the skillet from the oven and transfer the chicken and potatoes to a serving platter. Cover loosely with foil to keep warm. Return the skillet to the stovetop over medium heat.

Add the diced shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce the liquid by half, about 3-4 minutes.

Lower the heat and stir in the heavy cream, both mustards, and honey. Simmer gently for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the fresh tarragon and adjust seasoning with salt and pepper.

Step 6: Serve

Pour some of the sauce over the chicken and potatoes on the serving platter, and place the remaining sauce in a small bowl for additional serving. Garnish with extra fresh tarragon if desired.

Tips for Perfect Results

• Choose the right potatoes: Waxy varieties like Yukon Gold or red potatoes hold their shape better during roasting.
• Don’t overcrowd the pan: Give the chicken and potatoes enough space for proper browning.
• Room temperature chicken: Taking the chill off the chicken helps it cook more evenly.
• Test for doneness: Use a meat thermometer for perfectly cooked chicken every time.
• Sauce consistency: If the sauce becomes too thick, thin it with a splash of chicken broth.
• Make it ahead: The entire dish can be reheated gently in a low oven with excellent results.

Variations to Try

• Herb swap: Replace tarragon with thyme, rosemary, or sage for different flavor profiles.
• Add vegetables: Throw in baby carrots, mushrooms, or Brussels sprouts with the potatoes.
• White wine: Add ¼ cup of dry white wine to the sauce for depth of flavor.
• Lighter option: Use half-and-half instead of heavy cream for a less rich sauce.
• Chicken options: Boneless thighs or chicken breasts work too (adjust cooking time accordingly).

This Chicken and Potatoes with Dijon Cream Sauce combines simple ingredients into a memorable meal that tastes like it came from a high-end restaurant.

The tangy, creamy sauce perfectly complements both the crispy-skinned chicken and the tender potatoes. Plus, with everything cooked in one pan, cleanup is minimal. Try this recipe when you need an impressive dinner that doesn’t require hours in the kitchen.