One Pot Dijon Chicken and Potatoes

Why I Love This Recipe

I love how this dish gives me everything I want in a comforting meal without dirtying multiple pans. The chicken stays juicy, the potatoes get perfectly tender, and the creamy Dijon sauce brings it all together with bold, tangy flavor. It’s great for a quiet night in or when I want to impress with something that tastes like I worked a lot harder than I did.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken

• 1 large chicken breast, cut in half

• 1 teaspoon salt

• 1 teaspoon Italian seasoning

For the potatoes

• 1 1/2 cups baby Yukon Gold potatoes, quartered

• 1 tablespoon olive oil

• 1 1/2 teaspoons salt

• 1 teaspoon Italian seasoning

For the sauce

• 2 tablespoons butter

• 2 tablespoons garlic, minced

• 1/2 large onion, diced small

• 1/2 cup chicken broth

• 1/8 cup white wine

• 1/2 cup heavy cream

• 2 tablespoons Dijon mustard

• 1/2 cup Parmesan cheese

• Salt, Italian seasoning, and pepper to taste

Directions

1. I start by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. I season the chicken generously with salt and Italian seasoning. I place it skin-side down in the pot, then add the quartered Yukon Gold potatoes to the other side, cut side down.

2. I sear both for about 5–6 minutes until golden, then flip and sear the other side for another 3–4 minutes. Once browned, I remove the chicken and potatoes from the pot and set them aside.

3. I reduce the heat to medium, add the butter, and sauté the diced onion and minced garlic until fragrant—about 2–3 minutes.

4. I pour in the white wine, scraping up all the browned bits from the bottom to deglaze the pot. I let the wine simmer down for a few minutes until slightly reduced.

5. I stir in the chicken broth, heavy cream, Dijon mustard, Parmesan cheese, and more seasoning to taste. I let the sauce simmer for 5 minutes until it starts to thicken.

6. I return the seared chicken and potatoes to the pot, nestling them into the creamy sauce. Then I cover and let it cook on low heat on the stovetop for 15–20 minutes until the chicken is cooked through and the potatoes are fork-tender. Alternatively, I bake it in a 350°F oven for the same amount of time.

7. I finish the dish by garnishing with fresh parsley and serve it straight from the pot. Crusty bread is a must for soaking up every bit of that creamy Dijon sauce.

Servings and timing

This recipe serves 2 people and takes about 45 minutes total—10 minutes to prep and 35 minutes to cook. It’s perfect for a weeknight dinner or a cozy meal for two.

Variations

I sometimes swap the chicken breast for boneless thighs when I want something even juicier. For a low-carb version, I use cauliflower florets instead of potatoes. When I’m in the mood for more veggies, I stir in spinach or green beans during the last 5 minutes of cooking. And if I’m out of white wine, a splash of lemon juice or chicken broth does the trick.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, I warm everything gently on the stovetop over low heat, stirring occasionally until heated through. If the sauce thickens too much, I add a splash of broth or cream to loosen it back up.

FAQs

Can I make this ahead of time?

Yes, I often make the full dish and reheat it later. The sauce may thicken in the fridge, so I just add a splash of broth or cream when reheating.

Can I use a different mustard?

Dijon gives the sauce its signature flavor, but I’ve used whole grain mustard or a mix of Dijon and spicy brown mustard for variety.

Can I use milk instead of heavy cream?

You can, but the sauce won’t be as rich or thick. I recommend using half-and-half as a lighter option if you want to cut some fat but keep some creaminess.

What can I use instead of white wine?

I substitute with more chicken broth or a tablespoon of lemon juice and water if I don’t have wine on hand.

What’s the best pot for this?

I prefer a Dutch oven or any heavy-bottomed pot with a lid. It holds heat evenly and goes straight from stovetop to oven if needed.

Conclusion

This One Pot Dijon Chicken and Potatoes is a creamy, savory, and totally satisfying meal that feels fancy but is incredibly easy to make. The combination of seared chicken, tender potatoes, and that tangy, rich Dijon-Parmesan sauce makes it a dish I come back to again and again—especially when I want something that’s both simple and soul-warming.

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