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Chicken And Potatoes With Dijon Cream Sauce

Chicken And Potatoes with Dijon Cream Sauce features accordion-cut Hasselback baby potatoes roasted until crisp, then finished to soak up creamy Dijon sauce. Golden-skinned chicken thighs share the pan, creating a saucy, crunchy-crisp bite in one oven schedule.
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Prep Time 1 hour 5 minutes
Cook Time 50 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs, bone-in skin-on
  • 4 chicken thighs, bone-in skin-on Pat dry before seasoning so the skin browns.
baby potatoes
  • 12 baby potatoes Hasselback cut: sliced thin without cutting through the bottom.
olive oil
  • 1 tbsp olive oil For tossing the potatoes before roasting.
smoked paprika
  • 1 tbsp smoked paprika Use to season the potatoes.
salt
  • 2 tsp salt Season potatoes and chicken to taste.
black pepper
  • 1 tsp black pepper Season potatoes and chicken to taste.
heavy cream
  • 1 cup heavy cream For the Dijon cream sauce base.
Dijon mustard
  • 3 tbsp smooth Dijon Use smooth Dijon for a silky sauce.
garlic cloves, minced
  • 4 garlic cloves minced Minced garlic dissolves into the sauce.
white wine
  • 0.5 cup white wine Use for deglazing and building flavor.
chicken broth
  • 1 cup chicken broth Adds body and helps the potatoes absorb sauce.
butter
  • 1 tbsp butter Stirs in for roundness and shine.
fresh tarragon
  • 2 tbsp fresh tarragon Chopped, for finishing.
chives
  • 2 tbsp chives Chopped, for finishing.
lemon zest
  • 1 lemon zest Zest to brighten at the end.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Hasselback potatoes
  1. Heat oven to 425°F. Slice the baby potatoes into thin Hasselback slits without cutting through the bottom.
  2. Toss the Hasselback potatoes with olive oil, smoked paprika, salt, and black pepper until every fan layer is coated.
  3. Spread potatoes on a sheet pan cut-side up. Roast at 425°F for 30 min until the potatoes fan open and the edges are crisp.
Sear chicken and build Dijon cream sauce
  1. Season the chicken thighs with salt and black pepper. Place them skin-side down in a DRY cold cast iron skillet.
  2. Sear in the skillet until the skin is golden, then flip and proceed in the same skillet to finish later. Keep the rendered fat in the pan.
  3. In the same skillet, deglaze with white wine, scraping up browned bits from the bottom. Stir until the wine is slightly reduced, about 2-3 min at a steady simmer.
  4. Add chicken broth and heavy cream to the skillet, then whisk in smooth Dijon and minced garlic. Simmer 3-4 min until the sauce thickens slightly.
  5. Add the roasted potatoes and the chicken to the Dijon sauce, turning potatoes so they sit in sauce. Roast at 425°F for 20 min more until chicken is cooked through.
Finish
  1. Remove from the oven and finish with fresh tarragon, chives, and lemon zest. Spoon extra Dijon cream sauce over the potatoes before serving.

Notes

Pro tip: sear the chicken skin-side down in a DRY cold pan so the fat renders gradually and the skin browns without burning. Storage: refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet until warmed through. Freezing: no—cream sauces can split when frozen and reheated. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (texture may be slightly thinner).