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Braised Dijon Chicken and Potatoes

2 Reviews

Hands down, our absolute most favorite recipe ever is this juicy, saucy braised dijon chicken and potatoes that’s a one skillet wonder!

How do You Braise Chicken?

Braising is a moist-heat cooking method used to tenderize tough cuts of meat.

Chicken is normally browned first and then braised.

Hands down, our absolute most favorite recipe ever is this juicy, saucy braised dijon chicken and potatoes that's a one skillet wonder! paleo, whole 30

This is it!! Our absolute most favorite recipe we’ve ever created for our cookbook, Our Sweet Basil Kitchen. Like seriously. I crave this stuff like a pregnant lady craves hot french fries and ice cream. Well, no I didn’t because I was too busy trying to survive, but I hear that pregnant people have cravings. The point is, this braised dijon chicken and potatoes is the bees knees.

Hands down, our absolute most favorite recipe ever is this juicy, saucy braised dijon chicken and potatoes that's a one skillet wonder! paleo, whole 30

Which is one of those sayings I still don’t understand but continue to rattle off when something is awesome. And I’ll be honest, this is completely out of our little heads, but doesn’t it seem like a good home cooking Southern meal? Maybe something you’d see them cooking up at the Whistle Stop Cafe in Fried Green Tomatoes. Man it’s been a long time since I’ve seen that movie.

Start out by cooking up your bacon and then instead of cleaning out the pan, drain off most but not all of the bacon grease, season your chicken and pop it in the pan, skin side down to get all golden and pretty.

Hands down, our absolute most favorite recipe ever is this juicy, saucy braised dijon chicken and potatoes that's a one skillet wonder! paleo, whole 30

Pull the chicken out after both sides are cooked and move on to the onions and potatoes. You’ll get them cooked down a little in the leftover bacon fat, chicken juices and a touch of butter. I know, this is getting crazy already. Now add your chicken and any juices on the plate back into the dish, pour in your mustard mixture and broth and get the whole thing in the oven for a good 40 minutes. Don’t worry about over cooking things, you’ll know it’s done when the sauce has reduced, the potatoes are roasted and tender and there’s a deep color on the chicken. Now spoon the sauce and onions over everything and sprinkle with bacon.

“Have. Mercy.” ~Jesse Katsopolis

Is Braised Chicken Healthy?

Braising is a healthy cooking technique that adds lots of flavor to dishes with very little added fat.

… Vegetables can also be added for flavor and to make a one-pot meal – celery, carrots, potatoes, mushrooms, tomatoes, zucchini are just some suggestions.

Is Dijon Mustard Gluten Free?

In the U.S. and the U.K., all varieties of Heinz mustard are considered gluten-free.

In Canada, only Heinz Yellow Mustard is considered gluten-free.

 Koop’s Mustard says all of its products are 100 percent glutenfree.

Mustard varieties include Dijon, Honey Mustard, Horseradish, Deli Style/Spicy Brown, Arizona Heat, Stone Ground, Düsseldorf and Yellow Mustard.

Braised Dijon Chicken and Potatoes

The best dinner I've ever made, braised dijon chicken and potatoes ohsweetbasil.com

Braised Dijon Chicken and Potatoes

3.5 from 2 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 -5
Hands down, our absolute most favorite recipe ever is this juicy, saucy braised dijon chicken and potatoes that's a one skillet wonder!

Ingredients

  • 5 Bone-in Chicken Thighs * see note*
  • 1 Teaspoon Kosher Salt
  • Black pepper
  • 6-8 Small Yukon Gold Potatoes quartered
  • 6 Bacon slices
  • ½-1 Whole Yellow Onion
  • 2 Tablespoons Butter unsalted
  • Cup Apple Cider Vinegar
  • ¼ Cup Dijon Mustard
  • 2 Cloves Garlic minced
  • ¼ Cup Sugar
  • ½ Teaspoon Smoked Paprika
  • 1 ¼ Cup Chicken Broth
  • 1 Tablespoon Fresh Parsley chopped

Instructions

  • In a small bowl, whisk together the vinegar, mustard, garlic, sugar and paprika.
  • Set aside.
  • In a heavy cast iron skillet over medium heat, add the bacon and cook each side until crisp.
  • Drain the bacon on a napkin lined plate and drain off all but 1 tablespoon of the grease.
  • Chop the bacon and set aside.
  • Turn the heat to medium high and add the chicken, skin side down and turn down to medium low heat and cook for 3-5 minutes or until the skin is golden brown, flip and continue cooking another 5 minutes.
  • Remove the chicken to a plate.
  • Increase the heat to medium and add the butter to the pan.
  • Once melted add the onions to cook for 2-3 minutes and then add the potatoes, cooking for 3-4 minutes.
  • Nestle the chicken and any juices back into the skillet, add the vinegar mixture and the broth, simmer for one minute and place in a 450 degree oven for 35-40 minutes. The juices will thicken up and the chicken will stay moist due to the liquid.
  • Remove from the oven and sprinkle with chopped bacon and parsley.
  • Serve spooning the pan juices over the meat and potatoes.

Notes

Chicken thighs offer the most flavor but breasts can be used as well. Just lessen the cooking time since there isn't a bone involved.
Nutrition Facts
Braised Dijon Chicken and Potatoes
Amount Per Serving (1 g)
Calories 545 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Polyunsaturated Fat 15g
Cholesterol 161mg54%
Sodium 1218mg53%
Carbohydrates 51g17%
Fiber 5g21%
Sugar 12g13%
Protein 35g70%
* Percent Daily Values are based on a 2000 calorie diet.
Hands down, our absolute most favorite recipe ever is this juicy, saucy braised dijon chicken and potatoes that's a one skillet wonder!

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

15 comments

  • I hate to rate this so low – I’ve made a few of your recipes and I’ve always enjoyed them – this one, not so much. It very possibly could be something I did though I tried to follow the recipe carefully. I didn’t like the sauce. I found it overpoweringly vinegary and not very balanced. I did only use 3 chicken thighs, so many I should’ve adjusted the ingredients, which I didn’t. But when I pulled the dish out of the oven, there was hardly any sauce left. I put it back on the stove and added a little more chicken broth and a splash of wine. It seemed to work. But…I also felt it had a bitter aftertaste. Again, it could just be me. I’m recovering from a long illness and my taste buds seem a little off these days. I do enjoy most of your recipes. Thank you.

    • Reply
    • Hi Christina! I’m so sorry that this didn’t turn out the way you were expecting! Having less chicken could have been the issue. The chicken adds to the juiciness of the dish and spreads out the vinegar and mustard flavors. Thank you for the honest feedback!

      • Reply
  • I made this last night. It was delicious and everyone loved it. I doubled the recipe and finished it in the oven in a large enamel coated cast iron pot without the lid. The top was a beautiful golden brown when it was done. Served it with steamed green beans. Looking forward to the leftovers for lunch today!

    • Reply
    • I are making my mouth water over here! I wish I had these leftovers for lunch today! Thank you for the feedback and so happy you enjoyed it!

      • Reply
  • Just made this with rabbit instead of chicken and it turned out beautifully. Thanks for an awesome one pot dish that is versatile enough to move from chicken to rabbit seamlessly!

    • Reply
    • Ohhhhh….yummm! that is great to know! Thanks for the feedback April!

      • Reply
  • I can’t even begin to tell you how good this recipe is.  I’ve never made a recipe of yours that wasn’t delicious, but this one is one of the best. As always, thanks for coming up with recipes that aren’t full of processed foods, are tasty,  and not full of ingredients that can’t be found at my local grocery store.   I follow your blog daily and also have your cookbook and am never disappointed.  I also love how your faith and family is a priority.  Keep up the great work!

    • Reply
    • Kay, so sweet of you! Thank you so much!

      • Reply
  • What is the broth that is mentioned in the directions? I don’t see broth mentioned anywhere else, like the ingredient list. (I do have mom brain so I could totally be overlooking it!)

    • Reply
    • Hi Tierna,

      The broth is listed under the paprika 🙂

      • Reply
  • ooooo this looks soooo yummy!!! Planning to make this in the next day or two….
    Wondering what the note was about the chicken thighs? Maybe I missed it?

    • Reply
    • I’ve fixed the error, there was a note that you can sub breasts but you’ll lessen the cooking time so you’ll want to watch that.

      • Reply
  • hey girl- this looks so yummy!

    • Reply
  • I love chicken and potatoes and your braised Dijon chicken and potatoes look so juicy and moist. I can’t wait to make this and share with my family. I bet it would serve up nicely over a bed of white rice.

    • Reply
    • Oh definitely!

      • Reply

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