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Chicken And Potatoes With Dijon Cream Sauce

Chicken and potatoes with dijon cream sauce featuring deeply golden skin-on thighs and roasted fingerling potatoes in a speckled whole-grain mustard cream pan sauce. Finished with fresh tarragon, crispy capers, and bright lemon zest for a French bistro-style dinner.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken and potatoes
  • 4 chicken thighs, skin-on bone-in Season with salt and pepper.
  • 1.5 lb fingerling potatoes, halved Halve lengthwise for even roasting.
Dijon cream sauce
  • 1 cup heavy cream Stir in after broth and Dijon are combined.
  • 3 tbsp grainy whole-grain Dijon mustard Use whole-grain for visible mustard seeds.
  • 4 garlic cloves, minced Minced for quick infusion.
  • 1 cup chicken broth Use to deglaze and build the sauce base.
  • 0.5 cup dry white wine Deglaze the pan; reduce slightly in the roast.
  • 2 tbsp olive oil For searing the chicken.
  • 1 tbsp butter Used for finishing crispy capers.
  • 1 tsp fresh tarragon + 1 tsp thyme Fresh herbs for finishing.
  • 1 salt and pepper Season in steps throughout.
  • 1 crispy capers and lemon zest to finish Top right before serving.

Equipment

  • 1 Dutch oven

Method
 

Sear the chicken
  1. Season the chicken thighs with salt and pepper, then heat olive oil in a Dutch oven over medium-high heat and sear for about 6–8 minutes per side until the skin is deeply golden.
  2. Reduce heat to medium and briefly render any remaining fat in the pan, keeping the chicken skin-side up while you move to deglazing.
Make the mustard cream sauce
  1. Pour in the dry white wine and deglaze the Dutch oven, scraping up the browned bits from the bottom, until the liquid is bubbling (about 1–2 minutes).
  2. Add minced garlic and stir for 30 seconds, then pour in the chicken broth, heavy cream, and whole-grain Dijon mustard and stir until the sauce looks speckled and cohesive (about 2 minutes).
Roast with potatoes
  1. Nestle the halved fingerling potatoes into the sauce, then place the chicken back into the Dutch oven so the thighs are surrounded by sauce and potatoes.
  2. Roast at 400°F for 35 minutes, until the chicken is cooked through and potatoes are tender.
Finish and serve
  1. Spoon some sauce over the chicken and sprinkle with fresh tarragon + thyme right after roasting so the herbs stay bright and green.
  2. Top with crispy capers and lemon zest to finish, then let rest 5 minutes before serving to help the sauce cling to the chicken.

Notes

Pro tip: Whole-grain Dijon gives visible mustard seeds in the sauce—stir until fully incorporated so every spoonful tastes mustard-forward. Refrigerate leftovers in a covered container up to 3 days; rewarm gently in a skillet or the microwave at 50% power. Freezing is not recommended because cream-based sauces can break. For a lighter option, replace heavy cream with an equal amount of half-and-half, noting the sauce will be thinner.