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Sheet Pan Chicken and Potatoes with Dijon Cream Sauce

Sheet pan chicken and potatoes with Dijon cream sauce features golden roasted chicken and crisped halved baby potatoes topped with a glossy mustard-cream pan sauce. Rosemary flecks add a bright herbal finish while everything bakes on one pan.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 chicken thighs
Baby potatoes
  • 1 lb baby potatoes, halved
Dijon cream sauce
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard
  • 2 garlic cloves
  • 0.5 fresh rosemary fresh, for topping

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Roast the chicken and potatoes
  1. Arrange chicken thighs and halved baby potatoes on a sheet pan in an even layer.
  2. Roast at 400F for 30 min, until the potatoes are browned at the edges and the chicken is cooked through.
Make the Dijon cream sauce
  1. Whisk heavy cream, Dijon mustard, and garlic cloves in a saucepan over medium heat.
  2. Simmer until thickened, about 5 to 8 min, stirring occasionally until the sauce coats the back of a spoon.
Finish and serve
  1. Pour the Dijon cream sauce over the roasted chicken and potatoes on the sheet pan.
  2. Top with fresh rosemary so it looks fresh and fragrant right before serving.

Notes

For best browning, spread the potatoes out so they have space to crisp instead of steaming. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over low heat or in the microwave until warmed through. Freezing is not recommended because the cream sauce may separate when thawed. If you want a lighter option, replace heavy cream with half-and-half and simmer a bit longer for a slightly thinner sauce.