Description
Easy Creamy Dijon Chicken and Potatoes combines tender, juicy chicken thighs with perfectly cooked baby potatoes in a luscious plant-based cream sauce infused with tangy natural Dijon mustard and smoked turkey bacon for a comforting, flavorful dinner ready in under an hour. This dish offers a creamy texture, smoky depth, and fresh herbaceous notes, making it a perfect weeknight meal or a delightful dish for guests.
Ingredients
Scale
Protein and Vegetables
- 4 skin-on, bone-in chicken thighs
- 1 lb baby potatoes, halved evenly
- 4 slices smoked turkey bacon, sliced
Sauce and Flavorings
- 1 tbsp Dijon mustard (natural)
- 3/4 cup plant-based cream
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 cup chicken broth
- 3 cloves garlic, minced
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1/2 tsp natural gelling agent
Other
- 2 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Chicken and Potatoes: Pat the chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the chicken skin-side down until golden and crispy, about 5-7 minutes. Remove and set aside. In the same skillet, add the halved baby potatoes and cook until they start to soften and develop a slight crust, approximately 7-10 minutes.
- Cook the Smoked Turkey Bacon and Aromatics: Add sliced smoked turkey bacon to the skillet and cook until crisp, about 3-4 minutes. Then add minced garlic along with chopped fresh thyme and rosemary. Cook for another 1-2 minutes until fragrant.
- Create the Creamy Dijon Sauce: Pour in the chicken broth, plant-based cream, vegetarian Worcestershire sauce (natural), and Dijon mustard (natural). Whisk to combine thoroughly. Stir in a pinch of the natural gelling agent to achieve a smooth and thick sauce that clings to the chicken and potatoes.
- Simmer Everything Together: Return the browned chicken thighs to the skillet, nestling them among the potatoes. Cover and let simmer gently on low heat for 20-25 minutes until chicken is cooked through and potatoes are tender.
- Final Touches and Serving: Adjust seasoning with salt and freshly ground black pepper to taste. Remove herb stems if used whole. Give the sauce a final stir and serve garnished with finely chopped fresh parsley or chives for a bright, fresh contrast.
Notes
- Sear the chicken thoroughly to lock in juices and add texture.
- Cut potatoes evenly to ensure uniform cooking alongside the chicken.
- Simmer on low heat to meld flavors and tenderize chicken gently.
- Add plant-based cream towards the end of cooking to keep the sauce creamy without curdling.
- Use fresh thyme and rosemary for the best aroma and depth over dried herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: creamy chicken, Dijon chicken, plant-based cream sauce, smoked turkey bacon, easy dinner, chicken and potatoes
