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Chicken and Potatoes with Dijon Cream Sauce Recipe

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4.2 from 1 review

Chicken and Potatoes with Dijon Cream Sauce is a delicious and easy one-pan recipe featuring tender boneless chicken breasts and baby potatoes cooked with a flavorful Italian seasoning blend. The dish is elevated with a rich, creamy Dijon mustard sauce, perfect for a weeknight dinner that feels special yet is simple to prepare.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Chicken and Potatoes

  • 3 medium boneless skinless chicken breasts
  • 2 teaspoons Italian blend seasoning or Herbs de Provence
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ pound baby potatoes, halved or quartered (pieces no larger than 1 inch)

Dijon Cream Sauce

  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 1 cup low sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 1 cup heavy cream
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon cracked black pepper, or to taste

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the chicken and potatoes.
  2. Prepare Chicken and Potatoes: In a large bowl, combine the chicken breasts and halved or quartered baby potatoes. Drizzle with 1 tablespoon of olive oil and toss well to coat everything evenly. Season generously with salt, pepper, and the Italian seasoning blend or Herbs de Provence.
  3. Cook Chicken and Potatoes on Stove: Heat a large skillet over medium heat and melt 2 tablespoons of butter along with 1 tablespoon of olive oil. Place the chicken on one half of the skillet and the potatoes on the other half. Cook without moving for 3 to 4 minutes, then flip the chicken and cook for an additional 3 to 4 minutes until the chicken is browned on both sides. Remove chicken and potatoes from the skillet, place on a plate, and cover to keep warm.
  4. Make Dijon Cream Sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the chicken broth and Dijon mustard, then whisk in the heavy cream, salt, and cracked black pepper until the sauce is smooth and combined.
  5. Combine and Bake: Return the browned chicken and potatoes to the skillet with the cream sauce. Toss gently to coat everything well and to prevent drying out during baking. Place the skillet in the preheated oven and bake for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are tender when pierced with a fork.
  6. Serve: Remove the skillet from the oven. Spoon the Dijon cream sauce over the chicken and potatoes. Optionally garnish with freshly cracked black pepper and fresh herbs before serving hot.

Notes

  • You can substitute the Italian seasoning blend with Herbs de Provence if you prefer a slightly different herb profile.
  • Ensure the baby potatoes are cut into uniform pieces, no larger than 1 inch, for even cooking.
  • Using low sodium chicken broth helps control the salt level in the dish.
  • For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
  • This dish pairs well with a side of steamed green vegetables or a fresh green salad.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-inspired

Find it online: https://dishiary.com/chicken-and-potatoes-with-dijon-cream-sauce-recipe/