Skip to content

One Pan Dijon Chicken and Potatoes

This easy one pan dijon chicken and potatoes is so yummy and such a great dinner option! The caramelized onions, roasted potatoes, juicy chicken and dijon glaze give this dish so much flavor! 

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.

dijon chicken and potatoes in cast iron skillet

This post may contain affiliate links. Read disclosure policy.

If you love dijon, you have to make this dish! I promise you won’t be disappointed. The flavors are unreal…it tastes like it came straight from the restaurant. The sauce is seriously divine and it really takes this meal over the top. It does have more of a sweeter flavor, so feel free to cut back on the sugar if you don’t want the sauce to be as sweet. I was so glad it made a lot so that I could pour the extra sauce over the chicken and potatoes once they were plated. So yummy and such a good dinner option!

cooking diced potatoes in pan

Ingredients

  • 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

one pan dijon chicken and potatoes

How to make dijon mustard chicken and potatoes

Scroll down for the printable recipe below.

  1. Prepare. Preheat oven to 450°F and season chicken thighs with salt and pepper. Set aside.
  2. Cook in skillet. 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. 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.
  3. Whisk. Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar and paprika in a small bowl. Set aside.
  4. Simmer. Place 1 Tablespoon bacon grease and 2 Tablespoons butter in the pan, and then add in the onion and sauté 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. Bake. 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.

close up of chicken dijon chicken thigh

Other easy one pan meals:

dijon chicken and potatoes in a cast iron skillet

One Pan Dijon Chicken and Potatoes

4.84 from 6 votes
This easy one pan dijon chicken and potatoes is so yummy and such a great dinner option! The caramelized onions, roasted potatoes, juicy chicken and dijon glaze give this dish so much flavor! 
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 6

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


Calories: 295kcal | Carbohydrates: 7g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 131mg | Sodium: 965mg | Potassium: 407mg | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1.4mg
Course: Main Course
Cuisine: American
Author: Jamielyn Nye

This 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!

one pan dijon chicken and potatoes

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today