Description
A rich one-pan meal with pan-seared chicken and golden potatoes blanketed in a tangy Dijon-infused cream sauce. Perfect for busy weeknights or effortless entertaining, this dish balances savory depth and bright herbal notes.
Ingredients
4 chicken thighs (bone-in, skinless)
2 lbs baby potatoes, halved
3 tbsp olive oil
3 garlic cloves, minced
1 tbsp Dijon mustard
1 tbsp all-purpose flour
2 cups heavy cream
1 cup chicken broth
1 tsp dried Italian herbs (oregano, basil, thyme)
Salt and black pepper, to taste
Instructions
Preheat oven to 400°F (200°C)
Heat 2 tbsp olive oil in an oven-safe skillet over medium-high
Season chicken with salt, pepper, and half the herbs; sear for 5-6 minutes per side until golden
Transfer chicken to a plate. Add remaining olive oil to the same skillet
Cook potatoes in the fat for 8 minutes, turning once
Add garlic, flour, and Dijon mustard; stir for 1-2 minutes
Pour in broth and cream; scrape up browned bits
Return chicken to the pan; bring to a simmer
Transfer to the oven and bake 15-20 minutes until chicken is cooked through and potatoes are tender
Notes
Use boneless thighs for faster cooking
Check chicken temperature mid-bake if needed
Garnish with fresh herbs before serving
Reheats well the next day; add a splash of broth to refresh the sauce
- Prep Time: 15
- Cook Time: 35
- Category: Meals
- Method: Stovetop oven-baked
- Cuisine: French-American
Nutrition
- Serving Size: 1 serving
- Calories: 645
- Sugar: 4g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 25g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 220mg