Chicken and Potatoes with Dijon Cream Sauce Recipe
This Chicken and Potatoes with Dijon Cream Sauce recipe is a comforting and flavorful one-pan meal combining tender boneless skinless chicken breasts and perfectly roasted baby potatoes in a rich, creamy Dijon mustard sauce. The dish uses a skillet to sear and brown the chicken and potatoes, then finishes cooking in the oven for juicy chicken and fork-tender potatoes, making it a simple yet elegant dish perfect for dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Protein and Vegetables
- 3 medium boneless skinless chicken breasts
- ½ pound baby potatoes (halved or quartered into no larger than 1 inch pieces)
Seasonings and Fats
- 2 teaspoons Italian blend seasoning (or Herbs de Provence)
- Salt and pepper to taste
- 2 tablespoons butter (divided)
- 2 tablespoons olive oil (divided)
- 1 teaspoon minced garlic
Sauce Ingredients
- 1 cup chicken broth (low sodium recommended)
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- ½ teaspoon salt (or to taste)
- ¼ teaspoon cracked black pepper (or to taste)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the chicken and potatoes later.
- Prepare Chicken and Potatoes: In a large bowl, combine the chicken breasts and baby potatoes. Drizzle with 1 tablespoon olive oil and toss to coat evenly. Season generously with salt, pepper, and the Italian blend seasoning or Herbs de Provence.
- Sear Chicken and Potatoes: Heat a large skillet over medium heat and melt 2 tablespoons butter. Drizzle in 1 tablespoon olive oil and stir to combine. Place chicken on one half of the skillet and potatoes on the other half. Cook undisturbed for 3-4 minutes until the bottom is browned, then flip the chicken and cook another 3-4 minutes for even browning. Remove chicken and potatoes from the pan and keep warm on a plate covered with foil.
- Make the Sauce: In the same skillet, melt 1 tablespoon butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth and stir in Dijon mustard. Whisk in heavy cream, salt, and pepper until the sauce is smooth and well combined.
- Combine and Bake: Return the chicken and potatoes to the skillet with the cream sauce, tossing gently to coat them and prevent drying. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is completely cooked through (internal temperature of 165°F) and potatoes are tender when pierced with a fork.
- Serve: Remove from the oven, spoon the Dijon cream sauce over the chicken and potatoes, garnish with freshly cracked black pepper and optional fresh herbs, and serve immediately for a hearty and delicious meal.
Notes
- Use baby potatoes or small potatoes cut into uniform pieces to ensure even cooking.
- Italian blend seasoning can be substituted with Herbs de Provence for a different flavor profile.
- Keep the chicken and potatoes covered after searing so they stay warm before baking.
- Adjust salt and pepper in the sauce to your taste preferences.
- You can garnish with fresh thyme or parsley if desired for added freshness.
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is safely cooked.
Keywords: chicken and potatoes, creamy Dijon sauce, one-pan dinner, easy chicken recipe, baked chicken, comfort food