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Easy Creamy Dijon Chicken and Potatoes

Easy Creamy Dijon Chicken and Potatoes

  • Author: David
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Easy Creamy Dijon Chicken and Potatoes recipe combines tender chicken thighs with soft baby potatoes in a rich, smooth plant-based cream sauce brightened by tangy natural Dijon mustard and infused with fresh thyme and garlic. Perfect for busy weeknights, this one-pan meal offers comforting flavors and effortless preparation with a balance of creamy and savory tastes.

Ingredients

Scale

Proteins and Vegetables

  • 4 chicken thighs (bone-in or boneless)
  • 500g baby potatoes, halved if large
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 sprigs fresh thyme

Liquids and Sauces

  • 1 cup chicken broth (natural)
  • 1/2 cup plant-based cream
  • 2 tbsp Dijon mustard (natural)
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tbsp olive oil

Seasonings

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Chicken and Potatoes: Wash the baby potatoes and halve any large ones to ensure even cooking. Pat the chicken thighs dry with a paper towel and season generously with salt and pepper.
  2. Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down if skin-on to render fat and crisp the skin. Cook 5 to 7 minutes until golden brown, then flip and brown the other side for 3 to 4 minutes. Remove chicken from skillet and set aside.
  3. Sauté Aromatics and Potatoes: In the same skillet, add diced onions and minced garlic. Cook until softened and fragrant. Add baby potatoes and toss them in the skillet residue to absorb flavor.
  4. Deglaze and Create the Sauce: Slowly pour chicken broth into the skillet, scraping the bottom to release browned bits. Stir in Dijon mustard and vegetarian Worcestershire sauce until well blended into a smooth, tangy base.
  5. Cook Everything Together: Return chicken thighs to the skillet, nestling them among the potatoes. Add fresh thyme sprigs on top. Cover and simmer gently for about 20 minutes, until chicken is fully cooked and potatoes are tender.
  6. Finish with Plant-Based Cream: Remove the lid and stir in the plant-based cream. Season with additional salt and pepper to taste. Allow the sauce to thicken gently for 3 to 5 minutes, stirring occasionally to combine flavors and create a creamy texture.

Notes

  • Pat chicken dry before cooking to achieve a crispy exterior.
  • Use uniform potato sizes for even cooking.
  • Take your time browning the chicken for deeper flavor.
  • Simmer gently to prevent sauce breaking or curdling.
  • Add fresh thyme near the end to maintain vibrant herbal flavor.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Skillet Cooking
  • Cuisine: International

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 4 g
  • Sodium: 530 mg
  • Fat: 28 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 80 mg

Keywords: creamy chicken, dijon mustard, one-pan meal, easy dinner, creamy potatoes, plant-based cream, weeknight recipe

Find it online: https://yummyrecipeszone.com/easy-creamy-dijon-chicken-and-potatoes/