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- 4 boneless, skinless chicken thighs - 1 lb baby potatoes, halved - 1 cup heavy cream The main ingredients of this dish are simple yet full of flavor. Chicken thighs give you juicy meat. Baby potatoes add a nice texture. Heavy cream creates that rich, creamy sauce we all love. - 3 tablespoons Dijon mustard - 1 tablespoon garlic, minced - 1 teaspoon dried thyme For flavor, Dijon mustard brings a tangy punch. Garlic adds warmth and depth. Dried thyme brings an earthy note that ties everything together. - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Olive oil helps to brown the chicken nicely. Salt and pepper are key for seasoning. Fresh parsley adds a bright touch when you serve it. - Preheat your oven to 400°F (200°C). Start with this step to get the oven ready. It helps cook everything evenly. - Sear Chicken in Olive Oil Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper. Place the chicken in the skillet and cook for 4-5 minutes on each side. You want them golden brown. Once done, take the chicken out and set it aside. - Sauté Potatoes and Garlic In the same skillet, add 1 pound of halved baby potatoes and 1 tablespoon of minced garlic. Sauté for about 3-4 minutes. This step brings out great flavor. The potatoes should start to brown lightly. - Whisk Together Creamy Dijon Ingredients In a bowl, mix together 1 cup of chicken broth, 1 cup of heavy cream, 3 tablespoons of Dijon mustard, and 1 teaspoon of dried thyme. Whisk it until smooth. Pour this creamy mixture over the sautéed potatoes in the skillet. - Layer Chicken Over Potatoes and Sauce Place the seared chicken thighs on top of the potatoes and sauce in the skillet. Spoon some of the sauce over the chicken. This step ensures the chicken stays moist while baking. - Bake in Oven Until Cooked Through Transfer the skillet to the preheated oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C) when done. The potatoes should be tender too. Enjoy the aroma filling your kitchen! How to Sear Chicken Properly To sear chicken well, heat olive oil in your skillet over medium-high heat. Season the chicken thighs with salt and pepper. Add them to the hot skillet. Sear each side for about 4-5 minutes. Aim for a golden-brown crust. This step keeps the juices in and adds flavor. Ensuring Potatoes are Tender For tender potatoes, cut them in half. Sauté them with garlic in the same skillet. Cook them for about 3-4 minutes until they begin to brown lightly. This quick step helps them cook evenly in the oven. Adjusting Sauce Thickness If you want a thicker sauce, let it simmer longer before adding chicken. If it's too thick, whisk in more chicken broth or cream. This way, you can customize the sauce to your liking. A creamy texture enhances the dish and pairs well with the chicken and potatoes. Alternative Garnishes for Serving Fresh parsley adds a nice touch, but you can switch it up. Consider using chives or thyme. A sprinkle of lemon zest can also brighten the flavors. These simple garnishes make your meal look even more inviting. {{image_2}} Different Types of Potatoes You can swap baby potatoes for other types. Use red potatoes for a slightly sweeter taste. Yukon Gold potatoes work well too; they become creamy and soft. If you prefer, sweet potatoes add a nice twist and extra nutrients. Using Chicken Breasts Instead Chicken breasts are a leaner option if you want less fat. They cook faster than thighs. Just make sure to check the internal temperature. It should reach 165°F (74°C) for safe eating. Adding Vegetables Try adding vegetables for extra color and nutrients. Broccoli or green beans are great choices. Toss them in during the last 10 minutes of baking. They will cook perfectly and add crunch. Spice Alternatives Feel free to change the spices to suit your taste. Paprika adds a smoky flavor. Italian seasoning can give the dish a different vibe. Experiment and find what you love best! Gluten-Free Options This recipe is already gluten-free. Just ensure your chicken broth is labeled gluten-free. Many brands offer safe options. Dairy-Free Alternatives For a dairy-free version, swap heavy cream with coconut cream. It will add a subtle sweetness and richness. Use a dairy-free broth as well to keep it creamy and delicious. How to Store in the Fridge After enjoying your meal, you may have some leftovers. Let the dish cool down first. Place it in an airtight container. You can store it in the fridge for up to three days. For best taste, eat it within two days. Can You Freeze This Dish? Yes, you can freeze this dish! Once cooled, transfer it to a freezer-safe container. Make sure to leave some space for expansion. This dish can last up to three months in the freezer. Just remember to label it with the date. Best Methods for Reheating To reheat, you have a few options. The best way is to use the oven. Preheat your oven to 350°F (175°C). Place the dish in an oven-safe dish and cover it with foil. Heat for about 20 minutes. You can also use the microwave. Heat it in short bursts, stirring in between, until warm. Always ensure the chicken reaches 165°F (74°C) before serving. Can I make this recipe ahead of time? Yes, you can prep this dish ahead. Cook the chicken and potatoes, then store them in the fridge. Reheat them before serving for the best taste. What can I substitute for Dijon mustard? You can use yellow mustard or whole grain mustard. Both will change the flavor a bit but still taste good. How do I know when the chicken is fully cooked? Check the internal temperature. It should reach 165°F (74°C). The chicken will also look white and the juices will run clear. What is the best cooking time for chicken thighs? Chicken thighs need about 25-30 minutes in the oven. This will ensure they cook through and stay juicy. How can I speed up the cooking process? Use a larger skillet to cook more chicken at once. You can also cut the chicken into smaller pieces to cook faster. What side dishes pair well with this recipe? Serve with a green salad or steamed vegetables. Rice or crusty bread also makes a great side. Can this dish be served cold? Yes, you can serve it cold. It makes a nice salad topping or sandwich filling. This dish combines chicken thighs, baby potatoes, and a creamy sauce for a delicious meal. We covered how to cook, season, and store the dish effectively. You can also explore variations to suit your taste or dietary needs. Embrace your cooking skills with this simple recipe. Enjoy the flavors and share it with others. Happy cooking!

One-Pan Creamy Dijon Chicken & Potatoes

Enjoy a delicious dinner with this One-Pan Creamy Dijon Chicken & Potatoes recipe! This easy dish combines succulent chicken thighs and tender baby potatoes in a rich, creamy Dijon sauce that everyone will love. Perfect for busy weeknights, it requires minimal cleanup while delivering maximum flavor. Ready in just 40 minutes, click through to discover the full recipe and impress your family with this mouthwatering meal!
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Ingredients
  

4 boneless, skinless chicken thighs

1 lb baby potatoes, halved

1 cup chicken broth

1 cup heavy cream

3 tablespoons Dijon mustard

2 tablespoons olive oil

1 tablespoon garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

      Cook the Potatoes: In the same skillet, add the halved baby potatoes and garlic. Sauté for about 3-4 minutes until the potatoes start to brown lightly.

        Make the Creamy Sauce: In a separate bowl, whisk together the chicken broth, heavy cream, Dijon mustard, and dried thyme. Pour this mixture over the potatoes in the skillet.

          Combine Chicken and Sauce: Place the seared chicken thighs on top of the potatoes and sauce in the skillet. Spoon some of the sauce over the chicken.

            Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender.

              Garnish and Serve: Once cooked, remove the skillet from the oven. Garnish with freshly chopped parsley before serving.

                Prep Time: 10 mins | Total Time: 40 mins | Servings: 4 servings