This one pan recipe features juicy chicken thighs nestled in French-style potatoes dauphinoise, all cooked in a wonderfully-rich Dijon cream sauce. I love how simple it is to get a beautiful dinner on the table for weeknights or holidays with this creamy baked chicken and potato gratin dish. It’s cozy and elegant all in one!
Chicken Thighs with Potatoes Gratin and Dijon Cream Sauce
Potatoes dauphinoise is a classic French gratin dish made with thin layers of potatoes baked in cream until soft. I absolutely adore the texture of those potatoes, so I wanted to turn it into a flavorful, one pan recipe–with chicken, of course! I fanned thinly-sliced Yukon gold potatoes around bone-in, skin-on chicken thighs, covered everything in the most delicious Dijon cream sauce, and baked it up with a cheesy Parmesan topping.
Covering the dish partway through helps the potatoes soften, while finishing uncovered gives them a golden, slightly crisp top. The result? A perfectly creamy chicken dauphinoise that’s restaurant-worthy but easy enough for home cooking!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Get Perfectly Crispy Potato Edges
Fanning the potato slices upright not only looks beautiful but also creates more exposed edges, which crisp up in the oven while the interiors stay creamy. This adds a wonderful textural contrast to this chicken dauphinoise.
Dijon Chicken Potatoes Dauphinoise Recipe
Equipment
- Mandoline Slicer
- 12-inch Oven-Safe Sauté Pan (or 4-Qt Baking Dish)
Ingredients
- 1¾ pounds Yukon gold potatoes (*)
- 1 cup heavy cream
- ½ cup whole milk
- 2 tablespoons Dijon mustard
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme leaves (**)
- 1 pinch freshly ground nutmeg (***)
- 6 bone-in, skin-on chicken thighs
- 2 cloves garlic (crushed)
- ¼ cup grated Parmesan cheese (plus more, for garnish)
- fresh parsley, chives, or tarragon (optional, for garnish)
Instructions
- Preheat the oven to 350°F with a rack in the center.
- Using a mandoline or a sharp knife, slice the potatoes into ⅛-¼ inch slices.1¾ pounds Yukon gold potatoes
- In a large bowl, whisk together the cream, milk, mustard, salt, pepper, thyme, and nutmeg.1 cup heavy cream, ½ cup whole milk, 2 tablespoons Dijon mustard, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper, ½ teaspoon dried thyme leaves, 1 pinch freshly ground nutmeg
- Add the potatoes and stir to coat.
- Use a slotted spoon to transfer the potatoes to a large oven-safe pan or baking dish, reserving the cream mixture.
- Place the chicken in the remaining cream mixture and turn to coat. Arrange the chicken skin-side up in the pan.6 bone-in, skin-on chicken thighs
- Fan out the potato slices around the chicken so the edges stand slightly upright. Pour the remaining cream mixture over the top and tuck in the garlic cloves. Cover tightly with a lid or foil and bake for 20 minutes.2 cloves garlic
- Spoon some of the cream mixture over the exposed potatoes, re-cover, and bake for another 15 minutes, until the potatoes are tender.
- Sprinkle with Parmesan and bake uncovered 25-30 minutes more, until the potatoes are lightly browned and the chicken reaches 175°F.¼ cup grated Parmesan cheese
- Serve hot, garnished with extra Parmesan and herbs, if desired.fresh parsley, chives, or tarragon
Notes
- This recipe was developed using a 12-inch, 3.3-quart enameled braising pan. If using a smaller pan, stick with just 4 or 5 chicken thighs so the potatoes don’t steam instead of roast.
- A mandoline is the best way to get thin, even potato slices. Wear cut-proof gloves while slicing for safety. Aim for ⅛-¼ inch slices.
- Fully whisking combines the fat from the cream with the milk so it doesn’t separate in the oven. This step ensures a smooth, cohesive sauce that bakes evenly around the potatoes.
- Fanning the potato slices upright helps them brown and crisp along the edges, adding texture contrast to the creamy interior. If you prefer a more traditional gratin, lay them flat instead for a softer result
- Tucking whole crushed cloves into the dish infuses the sauce subtly instead of overpowering it. Finely minced garlic will give a stronger hit if that’s your preference.
- Covering traps steam so the potatoes soften before browning. Removing the cover later allows the top to caramelize and crisp. This two-stage baking is what creates the perfect texture balance.
- Spooning the cream over the potatoes halfway through redistributes moisture and flavor, keeping the top layer from drying out while enriching the surface.
- Adding the Parmesan near the end prevents it from burning and gives a beautifully bronzed crust.
- For extra browning, finish under the broiler for 1–2 minutes, watching closely.
- Properly cooked chicken thighs should read 175°F on an instant-read thermometer.
- Serve hot from the oven when the cream is still bubbling and the top is crisp. Let it rest 5-10 minutes before serving so the sauce thickens slightly.
- A simple green salad with lemon vinaigrette or lightly cooked green beans balances the richness. It also pairs beautifully with dry white wines like Chardonnay or Sauvignon Blanc.
- Reheat leftovers in a 350°F oven until warmed through.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Thighs in Creamy Potatoes Dauphinoise Step by Step
Prep: Preheat your oven to 350°F with a rack in the center. Then gather the ingredients for this creamy chicken and potato recipe. Crush the garlic and grate the Parmesan cheese.
Slice the Potatoes: Slice 1¾ pounds of Yukon gold potatoes into ⅛-¼ inch slices. I prefer a mandoline for even cuts, but a sharp knife will work if you’re patient!
Mix the Dijon Cream Sauce: In a large bowl, whisk together 1 cup of heavy cream, ½ cup of whole milk, 2 tablespoons of Dijon mustard, 1½ teaspoons of kosher salt, ½ teaspoon of ground black pepper, ½ teaspoon of dried thyme leaves, and 1 pinch of freshly ground nutmeg. Whisk well so the sauce emulsifies properly.
Coat the Potatoes: Next, add the sliced potatoes to the cream sauce, and stir to coat. Use a slotted spoon to transfer the potatoes to a large oven-safe pan or baking dish (I used a 12-inch, 3.3-quart enameled braising pan). Reserve the excess cream mixture in the bowl.
Coat the Chicken: Then place 6 bone-in, skin-on chicken thighs in the remaining Dijon cream sauce mixture, and turn to coat. Arrange the chicken skin-side up in the pan.
Fan the Potatoes: Fan out the potato slices around the chicken so the edges stand slightly upright. I like taking the time to fan the potatoes so they get nice browned edges, but you can lay them flat for a softer (and easier!) result. Pour the remaining cream mixture over the top and tuck in 2 garlic cloves. This infuses the sauce with a subtle garlicky flavor. Cover tightly with a lid or foil to trap steam, and bake in the preheated oven for 20 minutes.
Baste the Potatoes: Spoon some of the cream mixture back over the exposed potatoes, re-cover, and bake for another 15 minutes, until the potatoes are tender. This helps ensure the potatoes don’t dry out.
Brown and Serve: Sprinkle the dish with ¼ cup of grated Parmesan cheese, and bake uncovered 25-30 minutes more, or until the potatoes are lightly browned and the chicken reaches 175°F. Serve hot, garnished with extra Parmesan and fresh herbs, if desired.
How to Store and Reheat
Store leftover chicken thighs and potatoes dauphinoise covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
I do not recommend freezing this dish, as the potatoes and cream sauce tend to turn grainy once thawed.
Leave a Reply