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

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.

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.

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**

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!!!

Print