One Pot Dijon Chicken

This comforting one pot Dijon chicken and potatoes recipe transforms simple ingredients into a creamy, satisfying dinner that feels special but is easy to pull off. Tender chicken breasts and baby Yukon Gold potatoes cook together in a luscious sauce rich with Dijon mustard, Parmesan cheese, white wine, and garlic. It's a perfect weeknight dish when you want minimal cleanup and maximum flavor. The sauce is velvety and tangy, soaking into the meat and potatoes for a cozy meal everyone will enjoy.

I first made this on a chilly night with a nearly empty fridge and was amazed by how pantry staples turned into something elegant. Now it's a regular at my table and gets requests every week.

Ingredients

• Chicken breast: choose a large plump piece for juiciness
• Salt: essential to bring out the flavor in every component
• Italian seasoning: adds warm herby notes best with rosemary and thyme included
• Baby Yukon Gold potatoes: hold their shape well and soak up flavors if you pick firm ones with smooth skins
• Olive oil: helps create a golden sear and adds depth
• Butter: brings richness and a silky finish opt for real butter for best taste
• Garlic: minced gives bright punch and aroma use fresh garlic for maximum flavor
• Onion: diced adds natural sweetness look for firm heavy onions
• Chicken broth: builds the sauce base low sodium is best to control saltiness
• White wine: lifts the sauce with acidity any dry white wine works nicely
• Heavy cream: makes the sauce silky avoid ultrapasteurized varieties for better texture
• Dijon mustard: is the star ingredient adding tang and complexity choose smooth French Dijon
• Parmesan cheese: adds umami and helps thicken use freshly grated for best results
• Pepper: adds warmth and rounds off the flavors coarsely ground is ideal

Instructions

Sear the Chicken and Potatoes:

Heat olive oil in a large Dutch oven or heavy pot over medium high heat until shimmering. Season chicken breast generously with salt and Italian seasoning. Quarter the potatoes cutting them on their sides. Add the chicken and potatoes to the pot with the potatoes cut side down. Let them sear undisturbed for about six minutes until deeply golden on one side. Flip the chicken and potatoes and sear for an additional three to four minutes to color the other sides. Remove both and set aside carefully to preserve the crusts.

Build the Aromatic Base:

Lower the heat to medium and add butter to the same pot. Once melted add diced onions and minced garlic. Stir occasionally as they cook down, about six to eight minutes, until onions turn translucent and soft. The browned bits stuck on the bottom will loosen and add great flavor to the sauce.

Deglaze and Simmer the Sauce:

Pour in the white wine slowly while scraping the bottom of the pot with a wooden spoon to lift all caramelized bits. Allow the wine to simmer for two to three minutes, reducing by half. Add the chicken broth, heavy cream, Dijon mustard, freshly grated Parmesan cheese, and a pinch more salt plus Italian seasoning. Stir well to combine. Let the sauce simmer gently for about five minutes until it thickens enough to coat the back of a spoon.

Finish Cooking Chicken and Potatoes:

Nestle the seared chicken and potatoes back into the pot arranging them so they are mostly covered by the sauce. Cover with a lid and cook over low heat on the stovetop for fifteen to twenty minutes until the chicken is cooked through and the potatoes are tender when pierced with a fork. Alternatively, you can place the covered pot in a preheated 350 degree Fahrenheit oven to finish cooking with similar timing.

Garnish and Serve:

Once fully cooked, sprinkle freshly chopped parsley over the dish for a bright pop of color and flavor. Serve it straight from the pot with plenty of the creamy sauce spooned over. Crusty bread is perfect here for mopping up every last bit.

My favorite memory is scraping the pot clean with crusty bread while everyone at the table soaked up the cozy comfort of the meal and barely left a crumb behind.

Storage Tips

Allow leftovers to cool completely before transferring into airtight containers. Refrigerate for up to three days. The sauce thickens in the fridge but will loosen beautifully with a splash of chicken broth when reheated gently on the stove. This dish freezes well for up to a month but be aware potatoes may soften slightly in texture after freezing.

Ingredient Substitutions

Chicken thighs can replace breasts if you want extra juiciness and richness. If you don't have Yukon Gold potatoes, baby red or fingerling potatoes are excellent substitutes that hold up well. For a dairy free version use full fat coconut cream instead of heavy cream and either omit the Parmesan or swap with nutritional yeast. No white wine on hand? A splash of apple cider vinegar brightens the sauce nicely as a substitute.

Serving Suggestions

This dish stands well on its own but pairs beautifully with a crisp green salad or steamed peas for freshness. Crusty bread is essential for mopping up the rich sauce and makes the meal feel complete. You can also serve it over fluffy white rice if you want something more filling or alongside garlicky green beans for a flavorful vegetable side.

This one pot Dijon chicken and potatoes is an effortless weeknight winner that tastes impressive. Serve it with crusty bread to soak up every last bit of the creamy sauce.

Common Questions About the Recipe

→ Can I use chicken thighs instead of breast?

Yes, chicken thighs remain juicy throughout cooking and work well in this dish.

→ What if I don’t have Yukon Gold potatoes?

Baby red potatoes or small white potatoes can be used as substitutes with similar tenderness.

→ How can I make the sauce thicker?

Simmer the sauce uncovered for a few extra minutes, stirring occasionally to reduce and thicken.

→ Is it possible to make this dairy free?

Replace heavy cream with coconut milk and use a dairy-free cheese alternative if desired.

→ Can this be made ahead?

Yes, prepare ahead and gently reheat on the stovetop before serving for best results.

→ What side goes well with this dish?

Crusty bread, green salad, or roasted vegetables pair nicely.