Dijon Chicken & Potato Skillet
Made with juicy chicken thighs, tender baby potatoes, and a savoury Dijon cream sauce, this Dijon Chicken & Potato Skillet is a simple one-pan meal is the epitome of comfort food!
Cooking the whole thing in one pan saves time and clean-up! After browning the chicken and potatoes, you make the creamy sauce and then pop the whole thing in the oven to finish.
Add a simple salad or your favourite steamed vegetable, and you have a complete dinner that’s easy and quick.
How long does Dijon Chicken & Potato Skillet take to make?
It takes about 30 minutes to make this meal, from cutting up the potatoes, gathering your other ingredients, to finishing in the oven.
Let’s talk about the ingredients for Dijon Chicken & Potato Skillet
Chicken – I used boneless, skinless, chicken thighs because they’re my favourite. Thighs are so forgiving and really, really difficult to overcook.
Potatoes – I used baby potatoes that are a mixture of yellow and red skins. No need to peel them, simply quarter them into one inch chunks.
Dijon — I love Dijon mustard for it’s subtle spiciness and tang. You don’t need very much, and the mustard flavour is just right.
Spices – Italian seasoning has the perfect balance of thyme, oregano, and rosemary (depending on your brand). I always have this pantry staple on hand to quickly add to soups and stews as well, or you can make your own with this recipe.
Substitutions and Variations for Dijon Chicken & Potato Skillet
Chicken – I used chicken thighs, but you can substitute boneless, skinless chicken breasts. I would pound them so they are an even thickness before browning.
Potatoes — This recipe would be delicious with pasta or rice!
Dijon — You can use any smooth mustard. Choose a mustard that’s “European-style” which usually means that white wine is used. Yellow mustard, like French’s for example, would not be good in this recipe. It’s too strong!
Spices — Try using Herbs de Provence for a completely different flavour! If you don’t have Herbs de Provence, use dried tarragon and marjoram instead.
Can Dijon Chicken & Potato Skillet be Gluten-Free?
Yes — make sure your spice blends, dijo mustard, and chicken broth are gluten-free.
The Dijon Chicken & Potato Skillet Method
Preheat oven to 375°F.
First cut up your potatoes and gather your ingredients.
Toss the chicken and potatoes in a large bowl with olive oil, herbs, and salt & pepper.
In a large, heavy oven-safe skillet, add olive oil and butter over medium-high heat. Add the chicken and potatoes, and cook without disturbing for about 4-5 minutes, or until chicken is browned on the one side.
Carefully flip the chicken over to brown on the other side, and give the potatoes a stir.
Remove chicken and potatoes and cover to keep warm while you make the sauce.
To make the sauce, add more butter to the skillet if necessary. Add the garlic and stir until fragrant, about one minute. Then add the cream and chicken stock and stir, scraping up all the browned bits from the bottom of the pan.
Add back chicken and potatoes, stirring so that every bit of chicken and potatoes is coated in the sauce.
At this point you have a choice. You can put the whole skillet in the oven and cook for a further 15 minutes (or until chicken is cooked). Or, if you don’t want to turn on your oven, you can cover the skillet and cook over low heat until the chicken is cooked and potatoes are fork-tender. Either way will work!
Serve the chicken and potatoes with extra sauce spooned over, accompanied by a simple salad or a steamed vegetable.
Dijon Chicken & Potato Skillet
Equipment
- Large oven-safe skillet
Ingredients
- 5 small chicken thighs boneless, skinless
- ¾ lb baby potatoes washed & quartered
- 2 tbsp olive oil divided
- 2 tbsp butter divided
- 1 tbsp Italian seasoning
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken stock
- 2 tbsp Dijon mustard
- Salt & pepper
Instructions
- Preheat oven to 375°F.
- In a large mixing bowl, toss quartered potatoes andchicken thighs with 1 tablespoon of the olive oil, Italian seasoning, salt, and pepper.
- In a large, heavy oven-safe skillet, add remaining olive oil and 1 tablespoon of the butter over medium-high heat. Add the chicken and potatoes, and cook without disturbing for about 4-5 minutes, or until chicken is browned on the one side.
- Carefully flip the chicken over to brown on the other side, and give the potatoes a stir.
- Remove chicken and potatoes and cover to keep warm while you make the sauce.
- To make the sauce, add more butter to the skillet if necessary. Add the garlic and stir until fragrant, about one minute. Then add the cream, chicken stock, and Dijon mustard. Stir, scraping up all the browned bits from the bottom of the pan.
- Once the sauce is mixed, add back the chicken and potatoes, stirring so that every bit of chicken and potatoes is coated in the sauce.
- Put the whole skillet in the oven, uncovered, for about 15-20 minutes or until chicken is cooked and potatoes are fork-tender.
- Serve the chicken and potatoes with extra sauce spooned over, accompanied by a simple salad or a steamed vegetable.
Notes
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