Description
Easy Creamy Dijon Chicken and Potatoes features tender seared chicken thighs with crispy roasted baby potatoes, all coated in a luscious creamy Dijon mustard sauce made with plant-based cream and natural flavors. This simple yet flavorful dish combines comforting textures and balanced tangy richness, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken and Potatoes
- 4 skin-on chicken thighs
- 1.5 lbs baby potatoes (halved if large)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp fresh thyme leaves, plus extra for roasting
Creamy Dijon Sauce
- 3/4 cup plant-based cream
- 2 tbsp Dijon mustard (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar
- 1 tsp natural gelling agent
Instructions
- Prep the Chicken and Potatoes: Wash and cut larger baby potatoes in half for even roasting. Pat chicken thighs dry with paper towels to ensure crispy skin. Season chicken and potatoes generously with salt, black pepper, garlic powder, and onion powder.
- Roast the Potatoes: Toss potatoes with olive oil and a pinch of fresh thyme. Spread evenly on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 25 to 30 minutes until tender and golden with crispy edges.
- Sear the Chicken: While potatoes roast, heat olive oil in a skillet over medium-high heat. Place chicken skin-side down and sear for 6 to 8 minutes until golden and crispy. Flip and cook the other side for 4 to 5 minutes. Remove chicken to rest briefly.
- Create the Creamy Dijon Sauce: Reduce heat to medium and add plant-based cream, Dijon mustard, vegetarian Worcestershire sauce, apple cider vinegar, fresh thyme, and natural gelling agent to the same skillet. Stir continuously to combine and thicken the sauce gently. Simmer until slightly reduced and velvety.
- Combine and Finish Cooking: Return seared chicken and roasted potatoes to the skillet. Coat everything evenly with the sauce. Cover and cook on low heat for 10 minutes to meld flavors and finish cooking the chicken through.
Notes
- Pat the chicken dry for crispier skin when searing.
- Use baby potatoes for even cooking and better flavor absorption.
- Simmer the sauce gently to achieve perfect creamy consistency.
- Season potatoes, chicken, and sauce individually for balanced taste.
- Rest chicken after searing to retain juiciness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: creamy dijon chicken, roasted potatoes, plant-based cream sauce, easy weeknight dinner, gluten free, vegetarian Worcestershire sauce
