One Pan Dijon Chicken and Potatoes

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  • One Pan Dijon Chicken and Potatoes Recipe – the caramelized onions, roasted potatoes, juicy chicken and dijon glaze give this dish so much flavor! So yummy and such a great dinner option!

    chicken and potatoes

    Chicken and Potatoes

    I absolutely love one pan meals! They are all the rage right now and for a good reason! You just can’t beat cooking the whole meal in one pan and it really helps marinate all the wonderful flavors together. The sauce on this one pan chicken and potatoes recipe is seriously divine, and it really takes this chicken dijon over the top. I was so glad it made a lot so that I could pour it over the chicken and potatoes once they were plated. So yummy and such a good dinner option!

    If you love dijon, you have to make this dish! I promise you won’t be disappointed. The flavors in this chicken and potatoes dish are unreal…it tastes like it came straight from the restaurant. This chicken and potatoes recipe definitely has more of a sweeter sauce, so feel free to cut back on the sugar if you don’t want the sauce to be as sweet.

    chicken and potatoes recipe

    This chicken and potatoes recipe comes from my friend Carrian at Oh Sweet Basil and her new cookbook: Our Sweet Basil Kitchen. The book is a collection of more than 100 recipes that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites. There are so many recipes I can’t wait to try!

    Chicken Dijon Ingredients

    Find the printable chicken and potatoes recipe below :)

    • 6 boneless skinless chicken thighs, fat trimmed
    • 1 teaspoon kosher salt
    • 1/4 teaspoon ground black pepper
    • 6 slices bacon
    • 1 1/4 cup chicken broth
    • 1/4 cup apple cider vinegar
    • 1 teaspoon minced garlic
    • 1/4 cup Dijon mustard
    • 2-4 Tablespoons granulated sugar (depending on how sweet you’d like it)
    • 3/4 teaspoon smoked paprika
    • 2 Tablespoons butter
    • 1 small yellow onion, chopped (about 1 cup)
    • 6 to 8 small Yukon or Red potatoes
    • 1 Tablespoon fresh chopped parsley

    chicken dijon

    How to Make Dijon Mustard Chicken and Potatoes

    1. Preheat oven to 450°F and season chicken thighs with salt and pepper. Set aside.
    2. Cook bacon in a cast iron skillet (or oven-safe nonstick skillet) over medium heat, until crisp. Turn half way through and remove to paper-towel lined plate. Chop bacon and set aside. Drain off all but 1 Tablespoon grease.
    3. Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar and paprika in a small bowl. Set aside.
    4. Place 1 Tablespoon bacon grease and 2 Tablespoons butter in the pan, and then add in the onion and saute 2 minutes. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet and pour the broth mixture over the chicken and simmer for 1 minute.
    5. Put pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top with chopped bacon and parsley. Serve while hot.

    one pan dijon chicken and potatoes

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    Here’s the printable one pan dijon chicken and potatoes recipe:

    One Pan Dijon Chicken and Potatoes

    Course: Main Course
    Cuisine: American
    Keyword: chicken and potatoes, chicken dijon
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 295kcal
    Author: Jamielyn
    One Pan Dijon Chicken and Potatoes Recipe - the caramelized onions, roasted potatoes, juicy chicken and dijon glaze give this dish so much flavor! So yummy and such a great dinner option!

    Ingredients

    • 6 boneless skinless chicken thighs fat trimmed
    • 1 teaspoon kosher salt
    • 1/4 teaspoon ground black pepper
    • 6 slices bacon
    • 1/4 cup Dijon mustard
    • 1 teaspoon minced garlic
    • 2-4 Tablespoons granulated sugar depending on how sweet you’d like it
    • 1 1/4 cup chicken broth
    • 1/4 cup apple cider vinegar
    • 3/4  teaspoon smoked paprika
    • 2 Tablespoons butter
    • 1 small yellow onion chopped (about 1 cup)
    • 6 to 8 small Yukon or Red potatoes
    • 1 Tablespoon fresh chopped parsley

    Instructions

    • Preheat oven to 450°F. Season chicken thighs with salt and pepper and set aside.
    • Cook bacon in a cast iron skillet (or oven-safe nonstick skillet) over medium heat, until crisp. Turn half way through. Remove to paper-towel lined plate. Chop bacon and set aside. Drain off all but 1 Tablespoon grease. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
    • Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar and paprika in a small bowl. Set aside.
    • Put 2 Tablespoons butter in the pan and add in the onion. Saute 2-3 minutes, or until they have began to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.
    • Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top chicken and potatoes with chopped bacon and parsley. Serve while hot.

    Video

    Nutrition

    Calories: 295kcal | Carbohydrates: 7g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 131mg | Sodium: 965mg | Potassium: 407mg | Sugar: 4g | Vitamin A: 6.5% | Vitamin C: 7.3% | Calcium: 2.3% | Iron: 7.7%
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    one pan dijon chicken and potatoes
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