Description

A comforting and satisfying dish featuring tender chicken thighs and crispy baby potatoes, all coated in a rich, tangy Dijon mustard cream sauce. Ready in under 40 minutes, perfect for cozy dinners or busy weeknights.

Ingredients

Scale

4 boneless, skinless chicken thighs
1.5 pounds baby potatoes, halved or quartered
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon smoked paprika
2 tablespoons Dijon mustard
1 cup heavy cream or half-and-half
2 cloves garlic, minced
1 tablespoon unsalted butter
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme (optional)
Fresh parsley, chopped, for garnish

Instructions

Wash and halve or quarter the baby potatoes. Pat dry with a kitchen towel. Toss with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Set aside.
Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add potatoes cut side down in a single layer. Cook undisturbed for about 10 minutes until golden and crisp. Flip and cook another 5-7 minutes until tender and browned. Remove potatoes and set aside.
In the same skillet, add chicken thighs skin side down. Cook over medium-high heat for about 6 minutes without moving to get a crust. Flip and cook another 5 minutes until cooked through. Remove chicken and set aside with potatoes.
Lower heat to medium. Add butter and melt. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in Dijon mustard and thyme. Slowly pour in cream while stirring. Simmer gently for 3-5 minutes until sauce thickens. Adjust seasoning with salt and pepper.
Return chicken and potatoes to the pan with the sauce. Spoon sauce over everything, cover loosely, and cook for 2-3 minutes to warm through and meld flavors.
Garnish with fresh parsley before serving.

Notes

If sauce is too thick, add a splash of water or chicken stock to loosen. Ensure potatoes are dry before cooking and avoid overcrowding the pan for best crispiness. Use a meat thermometer to cook chicken to 165°F (74°C) for juiciness. Garlic should be added just before sauce to avoid burning. Simmer sauce gently to prevent curdling.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with
Calories: 475
Sugar: 2
Sodium: 450
Fat: 32
Saturated Fat: 14
Carbohydrates: 22
Fiber: 3
Protein: 28

Keywords: creamy chicken, crispy potatoes, Dijon sauce, easy dinner, weeknight meal, comfort food, chicken thighs, Dijon mustard, creamy sauce