This easy one pan dijon chicken and potatoes is so yummy and such a great dinner option! The caramelized onions, roasted potatoes, juicy chicken and dijon glaze give this dish so much flavor!
I absolutely love one pan meals! They are all the rage right now and for a good reason. You just can’t beat cooking the whole meal in one pan and it really helps marinate all the wonderful flavors together.
If you love dijon, you have to make this dish! I promise you won’t be disappointed. The flavors are unreal…it tastes like it came straight from the restaurant. The sauce is seriously divine and it really takes this meal over the top. It does have more of a sweeter flavor, so feel free to cut back on the sugar if you don’t want the sauce to be as sweet. I was so glad it made a lot so that I could pour the extra sauce over the chicken and potatoes once they were plated. So yummy and such a good dinner option!
Ingredients
- 6 boneless skinless chicken thighs, fat trimmed
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 slices bacon
- 1 1/4 cup chicken broth
- 1/4 cup apple cider vinegar
- 1 teaspoon minced garlic
- 1/4 cup Dijon mustard
- 2-4 Tablespoons granulated sugar (depending on how sweet you’d like it)
- 3/4 teaspoon smoked paprika
- 2 Tablespoons butter
- 1 small yellow onion, chopped (about 1 cup)
- 6 to 8 small Yukon or Red potatoes
- 1 Tablespoon fresh chopped parsley
How to make dijon mustard chicken and potatoes
Scroll down for the printable recipe below.
- Prepare. Preheat oven to 450°F and season chicken thighs with salt and pepper. Set aside.
- Cook in skillet. Cook bacon in a cast iron skillet (or oven-safe nonstick skillet) over medium heat, until crisp. Turn half way through and remove to paper-towel lined plate. Chop bacon and set aside. Drain off all but 1 Tablespoon grease. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
- Whisk. Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar and paprika in a small bowl. Set aside.
- Simmer. Place 1 Tablespoon bacon grease and 2 Tablespoons butter in the pan, and then add in the onion and sauté 2 minutes. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet and pour the broth mixture over the chicken and simmer for 1 minute.
- Bake. Put pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top with chopped bacon and parsley. Serve while hot.
Other easy one pan meals:
- Sheet pan chicken thighs
- One pan chicken and apples
- Chicken and rice recipe
- One pan burrito bowls
- Chicken caprese pasta
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One Pan Dijon Chicken and Potatoes
Video
Ingredients
- 6 boneless skinless chicken thighs , fat trimmed
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 6 slices bacon
- ¼ cup Dijon mustard
- 1 teaspoon minced garlic
- 2-4 Tablespoons granulated sugar , depending on how sweet you’d like it
- 1 ¼ cup chicken broth
- ¼ cup apple cider vinegar
- 3/4 teaspoon smoked paprika
- 2 Tablespoons butter
- 1 small yellow onion , chopped (about 1 cup)
- 6 to 8 small Yukon or Red potatoes
- 1 Tablespoon fresh chopped parsley
Instructions
- Preheat oven to 450°F. Season chicken thighs with salt and pepper and set aside.
- Cook bacon in a cast iron skillet (or oven-safe nonstick skillet) over medium heat, until crisp. Turn half way through. Remove to paper-towel lined plate. Chop bacon and set aside. Drain off all but 1 Tablespoon grease. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
- Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar and paprika in a small bowl. Set aside.
- Put 2 Tablespoons butter in the pan and add in the onion. Saute 2-3 minutes, or until they have began to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.
- Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top chicken and potatoes with chopped bacon and parsley. Serve while hot.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
This recipe comes from my friend Carrian at Oh Sweet Basil and her new cookbook: Our Sweet Basil Kitchen.
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Thanks for the recipe. Chicken turned out delicious! The vinegar in the sauce was strong…next time I will omit it. Happy cooking!
Good to know! Thanks for making some of our favorite potatoes!
Very tasty. Also made a side of asparagus. Very filling and I have leftovers for tomorrow!
Sounds delicious! I’m so glad you enjoyed it!
Great Dish!
I used old style Dijon mustard (with the grains) and the bakon here (Israel) is a little different, but it came out super tasty.
Thank you!
Do you think it would be fine to use bone in chicken thighs? Can’t wait to try this!
I think that would be fine but you will definitely need to increase the cooking time to 25 and 30 minutes. I’m hoping the potatoes will be fine with the extra time.
This dish was great it had a nice sauce —my daughter suggested adding whole baby carrots to the dish —I will try that next time. I used rice vinegar because I didn’t have apple cider vinegar.
I’m so glad you enjoyed it! Baby carrots would be a delicious addition.
I was looking for a chicken recipe something different than the regular fried Chicken. This was delicious 😋
I’m so glad you enjoyed it!
Can you leave out the sugar? Will it affect the recipie that much?
That should be fine! :)
Can I do this with chicken breasts instead of thighs?
Definitely! :)
Are you aware that in the first version above of the instructions that you have left out the “cook the chicken step”?
I just updated it. Thank your for letting me know! :)
Looks so perfect! Definitely a must try!
It looks so good! Perfect for busy weeknights!