Creamy Mustard Chicken with Potatoes

Looking for a weeknight dinner that feels special but doesn’t require a ton of effort? This creamy mustard chicken with potatoes is the answer! It’s a comforting, flavorful dish that comes together in one pan, making cleanup a breeze. The combination of tender chicken thighs, perfectly cooked potatoes, and a luscious mustard cream sauce is simply irresistible. This recipe uses a simple technique that ensures the chicken stays moist and the potatoes cook evenly, delivering perfect results every time.

Why You’ll Love This Creamy Mustard Chicken

This isn’t just another chicken and potatoes recipe. Here’s why this Creamy Mustard Chicken and Potatoes dish will become a family favorite:

Effortless Elegance: It’s easy enough for a weeknight but impressive enough for company.
One-Pan Wonder: Less dishes means more time to relax!
Unbelievably Flavorful: The mustard cream sauce is the star, adding a tangy richness that complements the chicken and potatoes perfectly.
Tender Chicken, Perfect Potatoes: The cooking method guarantees both are cooked to perfection.
Customizable: Easy to adapt to your preferences and dietary needs.

Gathering Your Ingredients for Creamy Mustard Chicken

Before we start cooking, let’s talk about the ingredients that make this creamy mustard chicken so delicious. The key to this dish is the balance of flavors – the savory chicken, the earthy potatoes, and the tangy mustard sauce all work together to create a truly satisfying meal. Let’s break down each component, and I’ll share some tips for choosing the best ingredients.

Here’s what you’ll need:

Chicken Thighs: We’re using 6 boneless, skinless chicken thighs. I prefer chicken thighs because they are more flavorful and stay incredibly moist during cooking compared to chicken breasts. Their higher fat content renders during cooking, adding richness to the overall dish.
Yukon Gold Potatoes: 1.5 lbs of Yukon Gold potatoes, cut into 1-inch cubes. These potatoes are my go-to for this recipe because of their creamy texture and slightly sweet flavor. They hold their shape well during cooking and won’t become mushy. Other potatoes will work but may affect the cooking time.
Olive Oil: 2 tablespoons of olive oil. This is used for searing the chicken and sautéing the vegetables. The olive oil will add an initial layer of flavor before we move to the other ingredients.
Aromatic Base: 1 medium onion, chopped, and 2 cloves garlic, minced. These are the building blocks of our flavor profile! Sautéing them in olive oil creates a fragrant base that infuses the entire dish.
Chicken Broth: 1 cup of chicken broth. The broth is used to deglaze the pan and create the simmering liquid that cooks the potatoes and chicken. Using a good quality broth will enhance the overall flavor.
Creamy Goodness: 1/2 cup of heavy cream. This adds richness and creates that signature creamy texture. For a lighter option, you could use half-and-half, but the sauce won’t be as thick.
Mustard Power: 2 tablespoons of Dijon mustard and 1 tablespoon of whole grain mustard. This duo is what gives the sauce its tangy and complex flavor. Dijon provides a smooth, sharp mustard flavor, while whole grain mustard adds a pleasant texture and a slightly milder, more nuanced taste.
Fresh Herbs: 1 tablespoon of fresh parsley, chopped. Fresh parsley adds a pop of color and a bright, fresh flavor that balances the richness of the sauce.
Seasoning: Salt and pepper to taste. Don’t be shy with the seasoning! It’s essential for bringing out the flavors of all the other ingredients.

Crafting Your Creamy Mustard Chicken: Step-by-Step

Now for the fun part – cooking! This recipe is surprisingly simple, but each step is important for achieving the best results. Don’t be intimidated – I’ll walk you through each step with clear instructions and helpful tips. The key to this Creamy Mustard Chicken recipe is building the flavors and cooking the potatoes and chicken together in the same pan.

Season the Chicken: Generously season the chicken thighs with salt and pepper. This is your first layer of flavor, so don’t skimp! Make sure to season both sides of the chicken.
Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side, until golden brown. Searing the chicken creates a beautiful crust and locks in the juices, ensuring a moist and flavorful final product. Don’t overcrowd the pan – if necessary, sear the chicken in batches. Remove the chicken from the skillet and set aside.
Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for 1 minute more, until fragrant. Sautéing the onions and garlic until softened and fragrant is crucial for building a flavorful base for the sauce. Be careful not to burn the garlic, as it can become bitter.
Brown the Potatoes: Add the cubed potatoes to the skillet and cook, stirring occasionally, until lightly browned on all sides, about 8-10 minutes. This step is essential for developing a great depth of flavor in the potatoes. The browning process, known as the Maillard reaction, creates complex flavors that will enhance the entire dish.
Deglaze the Pan: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. This is called deglazing, and it adds tons of flavor to the sauce. Those browned bits are packed with deliciousness, so don’t leave them behind!
Simmer and Cook: Bring the mixture to a simmer, then reduce the heat to medium-low. Return the chicken thighs to the skillet, nestling them among the potatoes. Cover the skillet and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender. The gentle simmering in broth ensures that the chicken and potatoes cook evenly without burning.
Create the Creamy Mustard Sauce: Stir in the heavy cream, Dijon mustard, and whole grain mustard. Simmer for another 2-3 minutes, until the sauce has thickened slightly. The mustard will not only add flavor but help to thicken the sauce.
Garnish and Serve: Garnish with fresh parsley and serve immediately. The fresh parsley adds a bright, vibrant touch to the dish.

Tips for Perfect Creamy Mustard Chicken Every Time

Want to ensure your creamy mustard chicken is a showstopper? Here are a few extra tips to help you achieve perfection:

Don’t Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the pan. Overcrowding will lower the temperature of the pan and cause the chicken to steam instead of sear, resulting in a less flavorful and less visually appealing dish. Sear the chicken in batches if necessary.
Use a Meat Thermometer: To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken should reach an internal temperature of 165°F.
Adjust the Sauce to Your Liking: Feel free to adjust the amount of Dijon mustard and whole grain mustard to suit your taste. If you prefer a tangier sauce, add more Dijon mustard. If you prefer a milder sauce, add more whole grain mustard.
Make it Lighter: For a lighter version of this dish, you can substitute half-and-half for the heavy cream. However, keep in mind that the sauce will not be as thick and rich.
Add Vegetables: Feel free to add other vegetables to this dish, such as carrots, celery, or mushrooms. Add them to the skillet along with the potatoes and cook until softened.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

What to Serve With Creamy Mustard Chicken

This creamy mustard chicken is delicious on its own, but it’s even better when paired with the right side dishes. Consider serving it with a simple side salad to provide a refreshing contrast to the richness of the dish. A light, crisp green salad with a vinaigrette dressing would be a perfect complement. Alternatively, you could try serving it over a bed of golden rice pilaf to soak up all that delicious sauce.

Your Creamy Mustard Chicken Questions Answered (FAQ)

Got questions about making this Creamy Mustard Chicken recipe? Here are some answers to common questions:

Can I use chicken breasts instead of chicken thighs?

Yes, you can, but chicken thighs are generally more forgiving and remain moister. If using chicken breasts, be careful not to overcook them, as they can become dry. Reduce the simmering time accordingly. Ensure the chicken is cooked to an internal temperature of 165°F. Alternatively, consider butterflying the chicken breasts to ensure even cooking.

Can I make this recipe ahead of time?

Yes, you can prepare the creamy mustard chicken ahead of time. However, the sauce may thicken as it sits. You may need to add a little chicken broth or water when reheating to thin it out. Store it in an airtight container in the refrigerator for up to 2 days. This is a good option if you need to prepare dinner in advance for a busy week.

Can I freeze this creamy mustard chicken?

Freezing is not recommended, as the cream sauce may separate and become grainy when thawed. The potatoes can also become mushy. If you do freeze it, be sure to thaw it completely before reheating, and consider adding a bit more cream to restore the sauce’s texture.

What can I substitute for heavy cream?

If you’re looking for a lighter option, you can substitute half-and-half or milk for the heavy cream. However, the sauce won’t be as thick and rich. You can also try using a mixture of milk and a tablespoon of cornstarch to help thicken the sauce. Greek yogurt can also be used for a tangy alternative.

How do I prevent the potatoes from sticking to the pan?

Make sure to use a non-stick skillet or Dutch oven. Also, be sure to heat the oil properly before adding the potatoes. Stir them occasionally to ensure they brown evenly and don’t stick. If they do start to stick, add a tablespoon of chicken broth to the pan to help loosen them.

The sauce is too thick. What do I do?

If the sauce becomes too thick, simply add a little chicken broth or water until it reaches your desired consistency. Simmer for a minute or two to allow the flavors to meld.

Enjoy Your Homemade Creamy Mustard Chicken!

There you have it – a foolproof recipe for Creamy Mustard Chicken with Potatoes that’s guaranteed to impress! This is my go-to recipe when I need a comforting and flavorful meal that doesn’t require a lot of fuss. The combination of tender chicken, creamy potatoes, and tangy mustard sauce is simply irresistible. Give it a try tonight, and let me know what you think in the comments below! Don’t forget to rate the recipe and share it with your friends and family. Happy cooking!