Easy Creamy Dijon Chicken and Potatoes
This comforting and easy dinner features succulent chicken and tender potatoes in a rich, tangy Dijon cream sauce made all in one pan or pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 Potatoes cut into bite-sized chunks
- 500 g Chicken breasts about 4 pieces, seasoned
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 teaspoon Dried oregano
- 1 Onion finely chopped
- 3 cloves Garlic crushed
- 1 cup Chicken stock
- 1 cup Cream
- 3 teaspoon Dijon mustard
- 1-2 teaspoon Lemon juice
- Additional salt and pepper to taste
Instructions
Instructions
- Preheat oven to 200°C (400°F).
- Chop potatoes into bite-sized pieces, toss with olive oil, salt, pepper, and oregano, then roast for 20 minutes until golden and crispy.
- Season chicken with remaining salt, pepper, and oregano. Sear in a hot skillet with olive oil for about 5 minutes per side until golden.
- Remove chicken and set aside. Sauté onion in the same skillet until soft, about 3-4 minutes.
- Add garlic and stir for 1 minute until fragrant.
- Pour in chicken stock and simmer while scraping browned bits, about 2-3 minutes.
- Add cream and Dijon mustard, stir to combine and let simmer 2-3 more minutes to thicken.
- Return seared chicken to the pan, spoon sauce over, and simmer 5-7 minutes until chicken is cooked through.
- Finish sauce with lemon juice, and season to taste with salt and pepper.
- Serve chicken with roasted potatoes and extra sauce on top.
Notes
You can prepare the sauce ingredients ahead of time or use shortcuts like pre-minced garlic to save time.