One Pan Dijon Chicken and Potatoes

One Pan Dijon Chicken and Potatoes-the perfect weeknight dinner and one the entire family will love.

One Pan Dijon Chicken and Potatoes

We are absolutely obsessed with this One Pan Dijon Chicken and Potatoes. It’s one of those meals that is so cozy and comforting, but also really healthy. I love pairing with green beans, but any other vegetable would be great also, especially sautéed spinach or roasted broccolini.

One pan chicken dinner, dijon chicken and potatoes

HERE IS WHAT YOU WILL NEED FOR THIS ONE PAN DIJON CHICKEN AND POTATOES:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1/4 cup plus 1 T olive oil
  • 2 T grainy dijon mustard
  • 1 T dijon
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt + pepper
  • 1 1/2 lbs baby dutch yellow potatoes (about 4-5 cups chopped)
  • 4 T butter
  • 1 tsp minced garlic
  • Juice of 2 lemons, plus slices for the top
  • 1/3 cup chicken broth
  • 1 T fresh tarragon

Start by adding the chicken thighs (trimmed of any excess fat) to a medium sized mixing bowl and season generously with salt and pepper. Then add olive oil, grainy mustard, dijon mustard, garlic powder, and smoked paprika; toss to evenly coat all sides of chicken. Cover and let marinate in the fridge for as long as you have! I let them marinate for an entire day one time because, well, KIDS.

One Pan Dijon Chicken and Potatoes

Once you are ready to start cooking, take the chicken out of the fridge and let it sit out while you prep the potatoes. A quick side note: I prefer using my cast iron skillet for the entire dish, however, if you would like to transfer the chicken and potatoes to a casserole dish before popping it all in the oven, that is totally fine too!

Heat a few T olive oil in a large skillet over medium high heat. When the oil is hot but not smoking, add chicken thighs top side down and cook for 3 minutes. Flip and cook another 2 minutes on the other side. Be careful not to get burnt by any popping oil!

**I would HIGHLY suggest getting a splatter screen on amazon for times like this. I use mine all the time and think everyone should have one handy. Transfer chicken to a plate on the side**

One Pan Dijon Chicken and Potatoes

Next, add butter to skillet and allow to melt. Then add in broth, lemon juice, garlic, potatoes, salt and pepper; and toss to combine. Nestle chicken back into the skillet as best as you can, then top with fresh tarragon and lemon slices.

Give everything a drizzle of olive oil then pop in the oven for 30-35 minuets, until potatoes are fork tender and chicken is cooked and juicy. Serve with vegetable of choice and enjoy!!!

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One Pan Dijon Chicken and Potatoes

One Pan Dijon Chicken and Potatoes

One Pan Dijon Chicken and Potatoes

  • Author: Lindsay Cola (Tippens)
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 4

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1/4 cup plus 1 T olive oil
  • 2 T grainy dijon mustard
  • 1 T dijon
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt + pepper
  • 1 1/2 lbs baby dutch yellow potatoes (about 45 cups chopped)
  • 4 T butter
  • 1 tsp minced garlic
  • Juice of 2 lemons, plus slices for the top
  • 1/3 cup chicken broth
  • 1 T fresh tarragon
Scale

Instructions

  1. Add chicken thighs to a medium sized mixing bowl and season generously with salt and pepper.  Then add olive oil, grainy and dijon mustards, garlic powder, and smoked paprika and toss to completely coat the chicken.  Let marinate for 30 minutes or as long as you can.
  2. Pre-heat oven to 400 degrees.
  3. Add another few T of olive oil to a large oven safe skillet (I used my cast iron skillet) over medium high heat. When oil is hot, add chicken top side down and cook for 3 minutes.  Flip and cook another 2 minutes, then transfer to a plate on the side. *reduce heat if needed and use a splatter screen to keep from getting burnt from oil!
  4. Reduce heat to medium, add butter and allow to melt. Then add garlic, lemon juice, chicken broth, and potatoes and toss to coat. Season potatoes with salt and pepper.
  5. Nestle chicken back into the skillet as best as you can, then top everything with fresh tarragon and lemon slices.  Give it all a drizzle of olive oil then pop in the oven to bake for 30-35 minutes, until potatoes are fork tender and chicken cooked through and juicy.
  6. Serve immediately and enjoy!
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2 Comments

  • Reply
    Lindsey
    May 12, 2022 at 8:48 pm

    Made this tonight and I loved it!! Couldn’t believe how easy and flavorful it was. Definitely adding to the rotation!

    • Reply
      Lindsay Cola (Tippens)
      May 16, 2022 at 12:09 pm

      Woohoo!!! So happy you loved it! It’s one of our favorites!! Thank you for sharing!!

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