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If you’re anything like me, weeknights are a blur, and sometimes dinner feels like a massive chore. That’s why I’m so thrilled to share my Creamy Dijon Chicken and Potatoes Skillet recipe with you! I’m Anna, and I’m a total food lover who believes that even the busiest evenings deserve something truly flavorful and comforting.
I spend a lot of time testing chicken recipes to make sure they are simple and joyful to cook, and this one is a total winner. Seriously, everything—the chicken, the potatoes, and that unbelievably rich garlic mustard sauce—comes together in one pan in about 45 minutes. No mountains of dishes, promise!
I’ve made this more times than I can count for my own family. When a recipe works perfectly week after week, you know it’s reliable. This dish proves you don’t need hours of fuss to get that deeply satisfying, restaurant-quality taste right at your own kitchen table. Get ready to make this your new go-to!
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Why You Will Love This Creamy Dijon Chicken and Potatoes Skillet
Look, I get it. You want dinner on the table fast, but you don’t want to eat the same bland thing every Tuesday. This skillet meal is the answer to that dinner dilemma. It delivers huge, cozy flavor without demanding your entire evening. It’s the kind of recipe I keep taped inside my pantry door because I know I can pull it off even on days when I’m running on fumes.
Quick Preparation for Busy Schedules
- You only need about 15 minutes to get everything prepped and seasoned before it heads to the heat. That’s barely enough time to set the table!
- We’re using simple techniques—searing, then baking—so you aren’t constantly stirring or worrying about burning anything.
Rich Flavor Without Extra Dishes
- That sauce? Wow. The combination of Dijon and whole grain mustard cuts through the richness of the heavy cream perfectly. It tastes like you spent hours building layers of flavor.
- Since it all cooks right there in one oven-safe skillet, cleanup is shockingly easy. Trust me, this minimal cleanup factor is maybe my favorite part!
Equipment Needed for Your Creamy Dijon Chicken and Potatoes Skillet
You don’t need a drawer full of fancy gadgets for this recipe, thank goodness! We’re keeping things super simple. The absolute must-have item here is something that can handle both the stovetop and the oven. That’s how we get that beautiful sear and then finish the chicken perfectly without dirtying another pan.
Essential Tools for Success
- A large, oven-safe skillet (cast iron is amazing here if you have one!).
- A good cutting board and a sharp knife for those potatoes.
- Tongs for flipping the chicken and potatoes easily.
- A meat thermometer—this is non-negotiable for perfectly cooked, safe chicken.
Ingredient List for Creamy Dijon Chicken and Potatoes Skillet
Getting the right ingredients ready before you start cooking is half the battle, especially for a one-pan meal where timing is everything. Laying everything out—what I call *mise en place*—means you can focus on the heat and the flavor building instead of scrambling for the paprika! For four generous servings, here is exactly what you need for this hearty skillet dinner.
Protein and Produce
We are using four chicken breasts here, about six ounces each. Make sure they are roughly one inch thick so they sear nicely and finish cooking at the same time as your potatoes. If yours are thicker, just pound them out a little—it really helps everything cook evenly, which is key for safety and texture!
- 1 1/2 pounds boneless, skinless chicken breasts (4 pieces, about 1 inch thick)
- 1 1/2 pounds baby Yukon Gold potatoes, halved (Don’t peel these; the skin gets wonderfully crisp!)
- 2 tablespoons olive oil (for searing the chicken)
- 1 tablespoon olive oil (for sautéing the garlic)
- 3 cloves garlic, minced (Please use fresh if you can; the flavor difference is huge!)
- 2 tablespoons chopped fresh parsley (If you must use dried, use about 2 teaspoons, but fresh is so much better for that final bright pop!)
Flavor Builders for the Sauce
This is where the magic happens! The sauce needs both Dijon and whole grain mustard. Don’t skip the whole grain; those little seeds add a fantastic texture to the creamy base. And remember, we’re using low-sodium broth so we can control the saltiness ourselves later on.
- 1 cup low sodium chicken broth
- 1 cup heavy cream (This makes it truly luxurious, so don’t substitute if you can help it!)
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
Also, make sure you have your seasonings ready: 2 teaspoons of kosher salt total (divided), 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper total (divided).
Step-by-Step Instructions for Creamy Dijon Chicken and Potatoes Skillet
Alright, let’s get cooking! This is where we bring everything together. The trick here is working in stages so that the chicken gets a beautiful crust and the potatoes get a head start before they all head into the oven together.
Preparing and Searing the Chicken
First things first, take those chicken breasts and pat them really dry with a paper towel. Seriously, dry chicken equals crispy, golden chicken—wet chicken steams! Once they are dry, give them a good rub down with half of your salt, pepper, garlic powder, thyme, and paprika. Get that seasoning all over them. Heat up 2 tablespoons of olive oil in your big oven-safe skillet over medium-high heat. When that oil is shimmering, carefully lay the chicken in there. Don’t crowd the pan! Sear them hard for about 4 to 5 minutes on each side until they look beautifully browned. Move the seared chicken onto a clean plate and set it aside for now.
Cooking the Potatoes in the Skillet
Now, keep that skillet right where it is—all those brown bits are pure flavor! Add your halved baby Yukon Golds cut-side down into the hot oil left in the pan. You want them to start getting some color right away. Let them cook, stirring occasionally, for about 6 to 8 minutes until those edges turn lightly golden. They don’t have to be cooked through yet, just getting some color.
Baking for Tenderness
While the potatoes are sizzling, go ahead and preheat your oven to 400 degrees Fahrenheit. Once the potatoes have a nice sear, nestle the chicken breasts right back into the skillet, tucking them in between those golden potatoes. Pop the whole thing into the hot oven. Bake this setup for about 18 to 22 minutes. You absolutely must check the temperature! The chicken needs to hit 165 degrees Fahrenheit internally for safety, and the potatoes should be fork-tender. Once they are done, pull the skillet out and move the chicken and potatoes to a platter to keep warm while we make the sauce.
Building the Dijon Mustard Cream Sauce
The skillet is still hot, so put it back over medium heat. Add the last tablespoon of olive oil and toss in your minced garlic. Cook that for just 30 seconds until you can really smell it—don’t let it burn! Now, pour in the chicken broth and use a wooden spoon to scrape up every single browned bit stuck to the bottom of the pan. That’s called deglazing, and it adds so much depth! Stir in the heavy cream, both mustards, and the rest of your salt and pepper. Let this mixture simmer gently for about 4 to 6 minutes. You’re looking for it to thicken up just enough so it coats the back of your spoon nicely.
Final Assembly and Serving
It’s almost time to eat! Gently return the chicken and the potatoes back into the skillet, nestling them right into that gorgeous, creamy Dijon sauce. Let everything simmer together for just 2 or 3 minutes so the chicken warms up in the sauce. Give it a final taste—does it need a tiny pinch more salt? Before serving, sprinkle that chopped fresh parsley all over the top for color and freshness. Enjoy! If you want to see more of my favorite one-pan meals, check out my One Skillet Fiesta Chicken and Rice.
Tips for Perfect Creamy Dijon Chicken and Potatoes Skillet Results
Even with a simple one-pan meal, a few little tricks can take your dinner from good to absolutely fantastic. Chicken breast thickness is the number one thing that trips people up here, followed closely by getting that sauce just right. Don’t worry, I’ve got the fixes for those common hiccups! If you’re looking for other ways to cook chicken breasts, I have some great tips on oven baked boneless skinless chicken.
Achieving Uniform Chicken Thickness
When you buy your chicken breasts, they often have a thick end and a thin end, which means one part dries out before the other finishes cooking. My note in the ingredient list isn’t just a suggestion; it’s crucial! Take the thicker pieces and place them between plastic wrap, then gently pound them with a meat mallet or even the bottom of a heavy saucepan until they are all about the same thickness—ideally one inch. This ensures that 165 degrees temperature is hit across the whole piece at the same time.
Sauce Consistency Control
If your sauce looks a little too thin after simmering for those 4 to 6 minutes, don’t panic! You can turn up the heat slightly—medium-high—and let it bubble gently for another minute or two. Just watch it closely so it doesn’t scorch. If it gets too thick, which can happen if cream reduces too much, just stir in a tablespoon or two of extra chicken broth or even a splash of milk until it loosens up to that perfect, spoon-coating consistency.
Storage and Reheating Instructions for Your Skillet Meal
This Creamy Dijon Chicken and Potatoes Skillet is so good, you’ll definitely want leftovers, but how you store and reheat it matters, especially because of that beautiful cream-based sauce. You want to keep that lovely texture intact! For more easy weeknight ideas, see my Delicious One-Pan Dinner guide.
Storing Leftovers Safely
Once the skillet dish has completely cooled down (don’t leave it sitting out for more than two hours, okay?), you need to transfer it to an airtight container. Since this dish has cream, it’s best eaten within three days for the freshest taste and best texture. Don’t let it sit too long in the fridge!
Warming Through Properly
The best way to reheat this is gently on the stovetop. Put the leftovers in a small saucepan over low to medium-low heat. Stir frequently! If the sauce looks like it has separated or gotten too thick during chilling, add a tiny splash of milk or broth—just a tablespoon at a time—and stir gently until it’s creamy again. Avoid the microwave if you can, as it can sometimes make the sauce grainy.
| Action | Guideline |
|---|---|
| Storage Time | Up to 3 days in the fridge |
| Best Reheat Method | Stovetop on low heat |
| To Loosen Sauce | Add splash of broth or milk |
Frequently Asked Questions About Creamy Dijon Chicken and Potatoes Skillet
I always get questions about tweaking recipes, because let’s be honest, we all cook a little differently! These are some of the most common things people ask me when they are making this one-pan dinner for the first time. I hope these help you feel confident in the kitchen!
Can I Make This Creamy Dijon Chicken and Potatoes Skillet Ahead of Time?
You can certainly make the components ahead of time, but I really recommend assembling and finishing the dish right before you eat it, especially because of that lovely mustard cream sauce. If you cook everything and store it, the sauce can sometimes separate or thicken up too much overnight. If you do need to prep ahead, cook the chicken and potatoes fully, store them separately from the sauce, and then combine them on the stovetop just before serving, adding a splash of broth to revive the sauce.
What Potatoes Work Best in This Recipe?
I insist on Yukon Golds because they hold their shape beautifully and cook evenly, plus their buttery texture is just perfect with the Dijon mustard. You can certainly use small red potatoes too, as they are also quite waxy and won’t fall apart during searing and baking. I would avoid starchy potatoes like Russets here, though. They tend to get mushy when you try to sear them cut-side down like we do in this recipe.
How Can I Adjust the Dijon Flavor Level?
This recipe uses both smooth Dijon and whole grain mustard, which gives you complexity rather than just pure sharpness. If you love that tangy mustard kick, feel free to use a full 3 tablespoons of Dijon and skip the whole grain mustard entirely. If you want it milder, cut back to just 1 tablespoon of Dijon and use only 1 teaspoon of the whole grain mustard. Always taste the sauce before adding the chicken back in! For more inspiration, check out my Pinterest page.
Estimated Nutritional Information for Creamy Dijon Chicken and Potatoes Skillet
Now, I want to be super clear here—since I’m using my favorite store brands and eyeballing some of the salt, these numbers are just an estimate based on the ingredients listed for four servings. They are a great guideline, but your actual numbers might vary a little bit depending on the cream you use or how much oil soaks into those potatoes!
Estimated Per Serving Values
| Nutrient | Amount |
|---|---|
| Calories | 610 |
| Fat | 36 grams |
| Carbohydrates | 32 grams |
| Protein | 44 grams |
This is a pretty hearty meal, packed with protein, which is great for keeping you full! Remember, these figures are estimates based on the recipe as written.
Share Your Creamy Dijon Chicken and Potatoes Skillet Experience
I truly hope this Creamy Dijon Chicken and Potatoes Skillet makes your weeknights a little easier and a lot tastier! Cooking should be fun, so when you try this recipe out, please come back and let me know how it went for you.
Did the sauce thicken perfectly? Did your family love that mustard kick? Drop a rating below and leave me a comment. I read every single one, and your feedback helps me keep sharing the best, most reliable chicken recipes!
Print
Amazing 45-Minute Creamy Dijon Chicken Skillet
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Creamy Dijon chicken and potatoes made in one skillet with a rich garlic mustard sauce. This comforting weeknight dinner is ready in 45 minutes.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, 4 pieces about 6 ounces each and 1 inch thick
- 1 1/2 pounds baby Yukon Gold potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the chicken breasts dry. Season both sides with salt, pepper, garlic powder, dried thyme, and paprika.
- Heat 2 tablespoons olive oil in a large oven safe skillet over medium high heat. Sear the chicken for 4 to 5 minutes per side until golden brown. Move the chicken to a plate.
- Add the halved baby potatoes cut side down to the same skillet. Cook for 6 to 8 minutes, stirring sometimes, until edges are lightly golden.
- Preheat the oven to 400 degrees Fahrenheit. Return the chicken to the skillet, placing it between the potatoes. Bake for 18 to 22 minutes until the chicken reaches 165 degrees Fahrenheit and potatoes are tender. Transfer chicken and potatoes to a platter and keep warm.
- Place the skillet back over medium heat. Add 1 tablespoon olive oil and minced garlic. Cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream, Dijon mustard, whole grain mustard, salt, and black pepper. Simmer for 4 to 6 minutes until the sauce thickens enough to coat the back of a spoon.
- Return the chicken and potatoes to the skillet and spoon the sauce over the top. Simmer together for 2 to 3 minutes to warm through. Sprinkle with fresh parsley before serving.
Notes
- Choose chicken breasts that are similar in thickness for even cooking. Pound thicker pieces slightly for consistent results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: Not specified
- Sodium: Estimated based on ingredients
- Fat: 36 grams
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 32 grams
- Fiber: Not specified
- Protein: 44 grams
- Cholesterol: Not specified
