One Pot Dijon Chicken and Potatoes
Creamy, Dijon Mustard Chicken with yukon gold potatoes
Servings: 2
Ingredients
For the chicken
- 1 large chicken breast cut into half
- 1 teaspoon salt
- 1 teaspoon italian seasoning
For the potatoes
- 1 1/2 cup baby yukon gold potatoes quartered
- 1 tablespoon olive oil
- 1½ teaspoon salt
- 1 teaspoon italian seasoning
For the sauce
- 2 tablespoons butter
- 2 tablespoons garlic minced
- ½ large onion diced small
- ½ cup chicken broth
- ⅛ cup white wine
- ½ cup heavy cream
- 2 tablespoons dijon mustard
- ½ cup parmesean cheese
- salt, italian seasoning and pepper to taste
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken thighs generously with salt and pepper, then place them skin-side down in the pot. Add the halved Yukon Gold potatoes to the other side of the pot, cut side down. Sear both the chicken and potatoes for about 5–6 minutes until golden brown, then flip and sear for another 3–4 minutes. Remove both from the pot and set aside.
- Reduce the heat to medium, add butter to the same pot, and toss in the diced onions and garlic. Pour in the white wine, scraping up any browned bits from the bottom, and let it simmer for 2–3 minutes until reduced. Stir in the chicken broth, heavy cream, Dijon mustard, parmesean cheese and spices. Let the sauce simmer for about 5 minutes until it thickens slightly.
- Nestle the seared chicken and potatoes back into the pot. Cover and cook on the stovetop over low heat for 15-29 minutes, or if you prefer, transfer to a 350°F (190°C) oven and bake covered until the chicken is fully cooked and the potatoes are tender.
- Once done, garnish with fresh parsley and serve straight from the pot. The creamy Dijon sauce is perfect for sopping up with crusty bread or drizzling over the chicken and potatoes.
Nutrition
Serving: 1g | Calories: 403kcal