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Roasted chicken thighs and cubed potatoes drizzled with a creamy yellow mustard sauce and fresh herbs
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Chicken and Potatoes with Dijon Cream Sauce

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 680kcal

Ingredients

  • 1.5 lbs chicken thighs, bone-in, skin-on
  • 1 lb Yukon Gold potatoes, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1.5 teaspoons kosher salt, divided
  • 0.75 teaspoon black pepper, divided
  • 2 cloves garlic , minced
  • 1 small shallot , finely minced
  • 0.5 cup dry white wine or chicken stock
  • 1 cup heavy cream
  • 2.5 tablespoons Dijon mustard
  • 1 tablespoon fresh tarragon or parsley, chopped

Instructions

  • Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
  • Toss cubed potatoes with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper on a large rimmed baking sheet.
  • Pat chicken thighs dry and season with remaining salt and pepper. Arrange chicken among the potatoes on the baking sheet.
  • Roast for 30 to 35 minutes until potatoes are tender and chicken reaches an internal temperature of 165 degrees Fahrenheit.
  • While roasting, heat remaining oil in a small saucepan over medium heat; sauté shallots and garlic until translucent, approximately 2 minutes.
  • Add chicken stock or wine to the saucepan, scraping the bottom to deglaze, and reduce liquid by half.
  • Reduce heat to low and whisk in heavy cream and Dijon mustard; simmer for 4 to 5 minutes until sauce thickens slightly.
  • Remove baking sheet from oven, plate the chicken and potatoes, and drizzle with the Dijon cream sauce. Garnish with fresh herbs.