Chicken and Potatoes with Dijon Cream Sauce Recipe

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If you’re craving a dish that feels both comforting and elegantly flavorful, this Chicken and Potatoes with Dijon Cream Sauce Recipe is exactly what your dinner table needs. Tender chicken breasts and perfectly roasted baby potatoes come together with a luscious, tangy Dijon cream sauce that elevates every bite. Plus, it’s a beautiful balance of simplicity and sophistication, making it an absolute favorite to share with family or friends on any night. Once you try this recipe, it’s sure to become one of your go-to meals for easy weeknights and casual gatherings alike.

Ingredients You’ll Need

Every ingredient in this Chicken and Potatoes with Dijon Cream Sauce Recipe plays a key role, from the tender baby potatoes to the creamy Dijon sauce that ties everything together. The simplicity of these essentials allows the flavors to shine through, making this dish both approachable and incredibly satisfying.

• 3 medium boneless skinless chicken breasts: Choose breasts of even size for uniform cooking and tender juiciness.
• 2 teaspoons Italian blend seasoning (or Herbs de Provence): Adds a fragrant, herbaceous depth that complements the chicken beautifully.
• Salt and pepper to taste: Essential for seasoning and bringing out all the flavors.
• 2 tablespoons butter: Adds richness and a silky texture when used in cooking and sauce preparation.
• 2 tablespoons olive oil: Helps achieve that perfect golden sear on the chicken and potatoes.
• ½ pound baby potatoes (halved or quartered): Small pieces cook evenly and develop a tender, creamy interior with a slight crisp on the outside.
• 1 teaspoon minced garlic: Delivers a subtle garlicky warmth to the sauce without overpowering it.
• 1 cup chicken broth (low sodium preferred): Forms the flavorful base of the Dijon cream sauce.
• 2 tablespoons Dijon mustard: Provides that signature tang and sharpness, perfectly balancing the creaminess.
• 1 cup heavy cream: Creates a luxuriously smooth sauce that coats every bite.
• ½ teaspoon salt and ¼ teaspoon cracked black pepper: Season the sauce carefully for the best flavor harmony.

How to Make Chicken and Potatoes with Dijon Cream Sauce Recipe

Step 1: Prepare Your Oven and Ingredients

Begin by preheating your oven to 375 degrees. This ensures it’s perfectly hot when it’s time to finish cooking the dish. While it’s warming up, gather and prepare your chicken by seasoning it generously along with your baby potatoes in a large bowl, giving them a wonderful flavor boost before cooking.

Step 2: Season the Chicken and Potatoes

Drizzle the chicken breasts and baby potatoes with olive oil, then toss well to coat them evenly. Season generously with salt, pepper, and your choice of Italian blend or Herbs de Provence. This simple seasoning mix lends an aromatic, earthy note that pairs beautifully with the creamy sauce you’ll be making.

Step 3: Sear Chicken and Potatoes

Heat butter and olive oil in a large skillet over medium heat. Arrange the chicken breasts on one side and the potatoes on the other, allowing them to cook undisturbed for 3-4 minutes before flipping. This method helps develop a gorgeous golden crust and seals in moisture, creating tender, flavorful results. Once both chicken and potatoes are nicely browned, set them aside on a plate and cover to keep warm.

Step 4: Create the Dijon Cream Sauce

Using the same skillet (no need to dirty another pan!), melt butter over medium heat. Add minced garlic and cook for about a minute until fragrant but not browned. Then, stir in chicken broth and Dijon mustard, whisking to combine fully. Slowly add the heavy cream with salt and cracked black pepper, whisking until the sauce is silky smooth and slightly thickened — pure comfort in a pan.

Step 5: Combine and Bake

Return the seared chicken and potatoes to the skillet, tossing them gently in the Dijon cream sauce so every piece is bathed in that incredible flavor. Transfer the entire skillet to your preheated oven and bake for 15-20 minutes until the chicken is cooked through and the potatoes are tender. This step melds the components beautifully and ensures the meat stays juicy.

Step 6: Serve with Style

Once finished, spoon extra Dijon sauce over the chicken and potatoes. Add a sprinkle of freshly cracked black pepper and if you like, a few fresh herbs like parsley or thyme for a burst of color and freshness. Your dish is now ready to be enjoyed!

How to Serve Chicken and Potatoes with Dijon Cream Sauce Recipe

Garnishes

A handful of fresh herbs such as parsley, thyme, or chives instantly brightens the rich Dijon cream sauce. Fresh cracked black pepper adds subtle heat and texture, while a light drizzle of good quality olive oil can enhance the dish’s aroma just before serving.

Side Dishes

This recipe pairs wonderfully with simple green vegetables like steamed asparagus, sautéed green beans, or a crisp arugula salad. For a heartier meal, creamy polenta or crusty whole-grain bread are perfect for soaking up every delicious drop of sauce from your plate.

Creative Ways to Present

For a stunning presentation, arrange the chicken and potatoes neatly on a large platter and drizzle the creamy Dijon sauce over the top at the table. You can also serve individual portions, layering potatoes on the bottom with chicken nestled on top and sauce ladled generously, then finishing with a delicate herb garnish for that extra touch of elegance.

Make Ahead and Storage

Storing Leftovers

This Chicken and Potatoes with Dijon Cream Sauce Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen, making the leftovers just as tasty as the day you made it.

Freezing

If you want to save extra portions for later, cool the dish completely before freezing it in freezer-safe containers. It will keep well for up to 2 months. Just be mindful that potatoes may become a little softer after thawing.

Reheating

To reheat, warm the dish gently on the stovetop or in a microwave, stirring occasionally to keep the sauce creamy and prevent separation. Adding a splash of chicken broth or cream during reheating will help revive the sauce’s velvety consistency.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add even more juiciness and richness to the dish. Just adjust cooking time slightly to ensure they’re fully cooked through and tender.

What can I use if I don’t have heavy cream?

You can substitute half-and-half or whole milk thickened slightly with a bit of flour or cornstarch, but the sauce won’t be quite as rich and velvety. For best results, stick with heavy cream if possible.

Is this recipe gluten-free?

Yes! As long as your chicken broth and Dijon mustard are gluten-free, this entire recipe naturally avoids gluten, making it perfect for gluten-sensitive diners.

Can I make this recipe in advance?

You can prep the chicken and potatoes ahead of time and store them in the fridge, but for the best texture, it’s ideal to make the sauce fresh and bake the dish just before serving.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C). Alternatively, check that the juices run clear when pierced with a knife.

Final Thoughts

This Chicken and Potatoes with Dijon Cream Sauce Recipe is like a warm hug on a plate — comforting, rich, and so satisfying. It’s a wonderful way to transform simple ingredients into a show-stopping meal that’s sure to impress without requiring hours in the kitchen. I truly hope you give it a try and make it a regular favorite in your home, just like I do!

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