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
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
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.
This looks so perfect for a busy weeknight! Adding in caramelized onions gives the flavor a boost!
This is a wonderful dinner!
I just followed your recipe and instructions and it worked like a charm! What a greeeat taste! Thx and keep up the good work!
Just printed this out to make this week! Looks so good!
Wow! This sounds SO good! :) And I love that it is a one pan recipe.
I made this tonight with thighs and tenders, everyone was saying how good it smelled when it was cooking, and then loved the meal too. It seems like the more we ate, the better it got.Definitely a KEEPER! AWESOME!
Such a delicious dish! I cannot wait to try this!
This is soooooo good and like others have said the sauce makes it. I did a combination of white and dark meat but just cut the white meat to similar sizing and it was amazing
Very rich
Served wulith broccoli and a rosemary pull apart foccacia to soak up the yummy sauce
Husband said in top 10
Yumm!
Such an amazing recipe, thank you for sharing it with us!
I’m all about one pan meals! Great food and less clean up ?!? You’re definitely talking my language.
I can’t wait to get my hands on that cookbook! I bet the dijon in this pan meal gives it the best flavor!
Anytime I can add caramelized onions to a dish, I’m game!
In your directions you state “Place the chicken, including any juices that have collected back in the skillet.” I read this to mean the chicken should have been in the pan beforehand. Is that the case? I didn’t see a prior step where it said to cook/brown chicken…only to season it. Of course I may be reading this incorrectly.
Thanks for your help.
Just updated the recipe, thanks for catching!
This dish looks delicious! I love red potatoes.
Just cooked this recipe and it was really delicious! Awesome! One important hint: I actually cooked it with a vegan replacement product instead of chicken, and thx to ur sophisticated herbs- and spices mix you couldnt really tell the difference! :D
I love one pan meals so much! And we eat a lot of chicken so I’m always looking for new ones to try! This one will be going on the menu soon!
This looks SOOOOO yummy!! I bet it could also be made in the crock pot. Mine can be used on top of the stove then put into the “heating unit” & cooked slowly. Mmmmmm, I look forward to being able to smell this for hours, cooking, marrying flavors in the privacy & darkness that is the Crock Of LOVE!!!
One pan wonders have been the bulk of my dinners lately because I hate clean up, oh and they taste good! This One Pan Dijon Chicken and Potatoes look glorious and super flavorful! Keep doing great Job :)
Regards – Jenny