Description
This Easy Creamy Dijon Chicken and Potatoes recipe is a comforting and flavorful dish featuring tender chicken thighs, creamy plant-based sauce, smoky turkey bacon, and perfectly roasted Yukon gold potatoes. Ready in under an hour, it combines simple wholesome ingredients with bold Dijon mustard and fresh herbs to create a satisfying meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Protein and Vegetables
- 4 boneless chicken thighs
- 1.5 pounds Yukon gold potatoes, cut into chunks
- 4 slices smoked turkey bacon
- 1 medium onion, diced
- 3 cloves garlic, minced
Wet Ingredients and Sauces
- 1/2 cup plant-based cream
- 1 tablespoon Dijon mustard (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 tablespoons olive oil
Herbs and Seasonings
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the chicken and potatoes: Pat the chicken thighs dry with paper towels and season generously with salt and black pepper. Cut the Yukon gold potatoes into evenly sized chunks. Toss the potatoes in olive oil and sprinkle with a pinch of salt to coat well.
- Cook the smoked turkey bacon: In a large skillet over medium heat, cook the smoked turkey bacon slices until crisp. Remove the bacon and place on paper towels to drain excess fat. Keep the rendered fat in the skillet for cooking the chicken.
- Brown the chicken: Using the turkey bacon fat in the skillet, place the chicken thighs skin-side down and cook until a deep golden crust forms. Flip and lightly brown the other side. Do not cook all the way through at this stage.
- Sauté the aromatics: Remove the chicken temporarily from the skillet. Add diced onions and minced garlic to the same pan and cook until soft and fragrant, scraping up any browned bits from the pan’s bottom to maximize flavor.
- Make the creamy Dijon sauce: Lower the heat and stir in Dijon mustard (natural), vegetarian Worcestershire sauce (natural), and plant-based cream. Mix thoroughly until the sauce thickens slightly due to the natural gelling agent. Return the chicken and crispy turkey bacon to the skillet and allow everything to simmer gently together.
- Roast the potatoes: Spread the potatoes in a single layer on a baking sheet. Roast in a preheated oven at 400°F (200°C) for about 30 minutes, tossing once halfway through, until the potatoes are golden brown and tender.
- Combine and finish: Once the potatoes are roasted, add them to the skillet with the creamy Dijon chicken and turkey bacon. Gently fold to coat everything in the sauce. Sprinkle fresh thyme on top, adjust seasoning if needed, and serve immediately.
Notes
- Pat chicken dry to ensure a better sear and crispier texture.
- Use room temperature plant-based cream to help the sauce emulsify smoothly without curdling.
- Season in layers with salt and pepper during each cooking step for deeper flavor.
- Avoid overcrowding the pan to allow proper browning of chicken and potatoes.
- Simmer the sauce gently to prevent it from breaking and to develop a rich, velvety consistency.
- Fresh herbs such as parsley or thyme as garnish add bright aroma and color.
- Pair with a crisp mixed green salad or steamed green vegetables for a balanced meal.
- Store leftovers in an airtight container refrigerated for up to 3 days or frozen for up to 2 months.
- Reheat gently on low with a splash of plant-based cream or water to loosen the sauce if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Searing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: creamy chicken, Dijon mustard, roasted potatoes, plant-based cream, turkey bacon, weeknight dinner, comfort food
