When it comes to weeknight dinners, few combinations can beat the timeless pairing of juicy grilled chicken and crispy golden potatoes. This recipe elevates that classic duo into a restaurant-worthy dish by adding a luxurious creamy mustard herb sauce that ties everything together. The result is a comforting yet sophisticated plate—perfect for family dinners, cozy date nights, or even entertaining guests without spending hours in the kitchen.
With minimal prep and just about 30 minutes of cooking time, this dish proves that simple ingredients can create spectacular flavors when handled with a little extra care.
🛒 Ingredients
For the Chicken
2 chicken breasts 🍗
1 tbsp olive oil 🫒
½ tsp garlic powder 🧄
½ tsp smoked paprika 🌶️
Salt & freshly ground black pepper 🧂
For the Potatoes
2 cups baby potatoes, halved 🥔
1 tbsp olive oil 🫒
½ tsp dried thyme or rosemary 🌿
Salt & pepper to taste 🧂
For the Creamy Mustard Herb Sauce
½ cup heavy cream 🥛
1 tbsp Dijon mustard 🍯
1 tsp fresh lemon juice 🍋
1 tbsp finely chopped parsley 🌿
1 tsp finely chopped red onion 🧅
Salt & pepper to taste 🧂
👩🍳 Step-by-Step Instructions
- Roast the Potatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a mixing bowl, toss the halved baby potatoes with olive oil, dried thyme (or rosemary), salt, and pepper.
Spread them out evenly on the baking sheet, cut side down for maximum crispiness.
Roast for 25–30 minutes, flipping once halfway through, until the edges are golden brown and the centers are soft and fluffy.
- Prepare the Chicken
While the potatoes are roasting, focus on the chicken.
Pat the chicken breasts dry with paper towels—this helps achieve a nice sear.
Rub them with olive oil, then season generously with garlic powder, smoked paprika, salt, and pepper.
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6–7 minutes per side, until nicely charred on the outside and cooked through (internal temperature should reach 165°F / 74°C).
Let the chicken rest for 5 minutes before slicing to lock in the juices.
- Make the Creamy Mustard Herb Sauce
This sauce is what takes the dish from everyday to extraordinary.
In a small saucepan, combine heavy cream, Dijon mustard, and lemon juice.
Bring to a gentle simmer over medium heat, stirring frequently until the sauce thickens slightly (about 3–4 minutes).
Remove from heat and stir in the fresh parsley and finely chopped red onion.
Taste and adjust seasoning with a pinch of salt and black pepper.
- Assemble & Serve
Slice the grilled chicken into strips and arrange on a serving plate alongside the roasted potatoes.
Drizzle generously with the creamy mustard herb sauce.
Garnish with a few extra parsley leaves for a pop of color.
💡 Chef’s Tips & Variations
Mustard Options: Use wholegrain mustard instead of Dijon for a rustic texture, or add a teaspoon of honey mustard for a touch of sweetness.
Protein Swap: This sauce works beautifully with salmon, shrimp, or even pan-seared tofu for a vegetarian-friendly option.
Greens on the Side: Add sautéed spinach, green beans, or roasted asparagus for extra color and nutrition.
Flavor Boost: Marinate the chicken in olive oil, lemon juice, and garlic for 30 minutes before cooking to infuse deeper flavor.
Make it lighter: Substitute Greek yogurt for part of the heavy cream to create a lighter, tangier sauce.
🌟 Serving Suggestions
This dish pairs well with a crisp green salad or steamed vegetables to balance the richness of the sauce. A chilled glass of white wine or sparkling water with lemon makes an excellent accompaniment. If serving for guests, plate each portion individually with a drizzle of sauce and a sprinkle of fresh herbs for an elegant restaurant-style presentation.
📊 Nutrition (per serving)
Calories: ~620 kcal
Protein: ~42 g
Carbohydrates: ~38 g
Fat: ~31 g
👉 Whether you’re cooking for yourself or for loved ones, this Next-Level Grilled Chicken & Potatoes with Creamy Mustard Herb Sauce delivers comfort, elegance, and flavor in every bite. Simple enough for a weeknight, yet impressive enough for a special occasion—it’s a recipe you’ll want to come back to again and again.
