This Braised Dijon Chicken and Potatoes is a one-skillet meal loaded with flavor. It combines caramelized onions, crispy bacon, roasted potatoes, and juicy seared-and-baked chicken for an unforgettable all-in-one dinner you’ll make again and again.
I’m excited to share this recipe from my friend Carrian’s new cookbook, “Our Sweet Basil Kitchen.” Carrian and her husband Cade blog at Oh, Sweet Basil and their work has always impressed me—beautiful photography, dependable home-style recipes, and thoughtful flavor combinations. Their cookbook quickly became a favorite and I bookmarked many recipes, but this Braised Dijon Chicken and Potatoes stood out for several reasons.
What drew me in: I love skillet meals—especially skillet chicken; the cookbook photo was mouthwatering; and it’s an all-in-one dinner where the vegetable side is cooked right with the chicken. While making it I appreciated how everything cooks in the same pan. A heavy cast-iron skillet is perfect for this recipe since it moves easily from stovetop to oven.
The aroma while it cooked was incredible—friends and family commented on how amazing the house smelled. The dish impressed after tasting as well: balanced, flavorful, and with tender chicken. It quickly became a regular at our table and is an excellent example of Carrian and Cade’s talent for comforting, well-executed recipes.
This version follows their original closely and highlights the tangy Dijon-vinegar sauce, smoky bacon, and roasted Yukon Gold potatoes that absorb the pan juices. It’s a straightforward recipe with great payoff: minimal cleanup, satisfying textures, and flavors that pair beautifully.
- 5 bone-in chicken thighs
- 1 teaspoon kosher salt
- Ground black pepper, to taste
- 1/3 cup apple cider vinegar
- 1/4 cup Dijon mustard
- 2 cloves garlic, minced
- 1/4 cup granulated sugar
- 1/2 teaspoon smoked paprika
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 6 to 8 small Yukon Gold potatoes, quartered
- 1 1/4 cups chicken broth
- 1 tablespoon fresh chopped parsley, for garnish
- Preheat oven to 450°F (230°C).
- In a small bowl whisk together the apple cider vinegar, Dijon mustard, minced garlic, granulated sugar, and smoked paprika. Set aside.
- Season the chicken thighs evenly with kosher salt and black pepper and set aside.
- In a large, heavy cast-iron skillet, cook the bacon over medium heat until crisp. Transfer bacon to a paper-towel lined plate and reserve 1 tablespoon of bacon grease in the skillet; discard the rest.
- Heat the reserved grease over medium-high and add the chicken thighs, skin-side down. Reduce heat to medium-low and cook 3–5 minutes until the skin is golden (it will brown further in the oven). Flip and cook the other side for about 5 minutes. Remove chicken to a plate and set aside.
- Increase heat to medium, add the butter to the skillet and melt. Add the chopped onion and sauté about 3 minutes, then add the quartered potatoes and sauté 4–5 more minutes until beginning to brown.
- Remove the skillet from heat and nestle the chicken (skin side up) back into the pan among the potatoes, adding any juices from the plate.
- Pour the prepared vinegar-Dijon mixture and the chicken broth into the skillet and simmer for 1 minute to combine flavors.
- Transfer the skillet to the preheated oven and bake 35–40 minutes, checking at 35 minutes to avoid overcooking. The sauce may look thin at first but will reduce and thicken while baking.
- While the dish bakes, chop the cooked bacon.
- When the chicken is cooked through, remove the skillet from the oven. Stir the potatoes gently and spoon sauce over the chicken.
- Sprinkle with the chopped bacon and garnish with fresh parsley before serving.
Enjoy this easy, flavorful one-skillet dinner. It’s a great weeknight or weekend meal that delivers maximum taste with minimal cleanup.
You can find the cookbook “Our Sweet Basil Kitchen” for more recipes and inspiration.