Imagine a dinner that combines crispy roasted chicken, golden potatoes, and vibrant broccoli, all brought together by a luxuriously creamy mustard sauce that will have your family begging for seconds. This isn't just another chicken recipe – it's a culinary adventure that transforms simple ingredients into a restaurant-worthy meal with minimal effort and maximum flavor. Perfect for busy weeknights or when you want to impress without spending hours in the kitchen, this one-pan wonder is about to become your new go-to dinner solution!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups potatoes, diced
- 2 cups broccoli florets
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and garlic powder, ensuring even coverage.
- Dice potatoes into uniform 1-inch cubes to ensure even cooking. Cut broccoli into similar-sized florets, discarding thick stems.
- In a large mixing bowl, toss diced potatoes with 1 tablespoon olive oil, salt, and pepper until well coated.
- Spread seasoned potatoes on the prepared baking sheet in a single layer, leaving space for chicken thighs.
- Place seasoned chicken thighs on the same baking sheet, skin-side up, ensuring they are not overcrowded.
- Roast in the preheated oven for 20 minutes, then remove and add broccoli florets around the chicken and potatoes.
- Drizzle broccoli with remaining olive oil and season lightly with salt and pepper.
- Continue roasting for an additional 10-15 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden and crisp.
- While chicken is roasting, prepare the creamy mustard sauce by whisking together heavy cream and Dijon mustard in a small saucepan.
- Gently heat the sauce over low heat, stirring constantly to prevent scorching. Season with a pinch of salt and pepper.
- Once chicken is cooked, remove from oven and let rest for 5 minutes to retain juices.
- Plate the chicken thighs with roasted potatoes and broccoli, then drizzle generously with the creamy mustard sauce.
- Garnish with fresh chopped parsley or chives if desired, and serve immediately while hot.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden skin that's packed with flavor.
- Use a meat thermometer to check chicken doneness – 165°F (74°C) is the magic number for perfectly cooked, juicy chicken.
- Cut potatoes and broccoli into uniform sizes to guarantee even cooking and consistent texture.
- Don't overcrowd the baking sheet – give your ingredients some space to roast properly and develop those delicious crispy edges.
- Let the chicken rest for 5 minutes after cooking to allow juices to redistribute, keeping the meat incredibly tender and moist.
- For an extra flavor boost, try adding some fresh herbs like thyme or rosemary to the chicken seasoning.
- If you prefer a tangier sauce, add a splash of white wine or a squeeze of lemon to the mustard cream sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 20g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 180mg
