Chicken and Potatoes with Dijon Cream Sauce

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 3

This one-pot dinner is packed with amazing flavors! Succulent chicken smothered in a rich, buttery sauce. This Chicken and Potatoes with Dijon Cream Sauce is one of the best dinners you can make for your loved ones!

Ingredients

2 tbsp butter

2 tbsp olive oil

3 medium boneless, skinless chicken breasts

2 tsp Italian blend seasoning – OR Herbs de Provence

½ lb. baby potatoes – halved or quartered as needed (they should be no large than 1-inch pieces)

salt and pepper to taste

Dijon cream sauce:

1 tsp minced garlic

1 tbsp butter

2 tbsp Dijon mustard

1 c. chicken broth – I used low sodium

1 c. heavy cream

¼ tsp cracked black pepper – or to taste

½ tsp salt – or to taste

How to make Chicken and Potatoes with Dijon Cream Sauce

Step 1: Prepare the oven. Preheat it to 375 degrees.

Chicken and potatoes:

Step 2: In a large bowl, combine the chicken and potatoes. Over the chicken and potatoes, drizzle 1 tbsp olive oil and toss to coat. Generously season with salt, pepper, and an Italian seasoning blend (or Herbs de Provence).

Step 3: Melt the butter in a large skillet over medium heat. Once melted, drizzle in 1 tbsp olive oil and stir.

Step 4: To one half of the pan, add the chicken and the potatoes in the other half. Cook for about 3 to 4 minutes, undisturbed. Then, flip and cook for additional 3 to 4 minutes or until both sides are browned.

Step 5: To a plate, transfer the chicken and potatoes. Tent to keep them warm.

Sauce:

Step 6: Melt the butter in the same skillet over medium heat. Once melted, add the garlic and cook for about a minute until aromatic.

Step 7: Pour in the chicken broth and add the Dijon mustard. Next, stir in the heavy cream, salt, and pepper.

Step 8: To the pan, place the chicken and potatoes back. Toss well.

Step 9: Into the preheated oven, transfer the skillet and bake the chicken and potatoes for about 15 to 20 minutes or until the chicken is completely cooked and the potatoes are fork-tender.

Step 10: Over the chicken and potatoes, spoon the Dijon sauce. Serve right away garnished with some freshly cracked black pepper and fresh herbs. Enjoy!

Note:

Easily double this recipe. Follow the steps, but arrange the browned chicken and potatoes on a rimmed sheet pan. Over the chicken and potatoes, pour the sauce. Bake as directed.

Nutrition Facts:

Calories: 696 kcal, Carbohydrates: 18 g, Protein: 53 g, Fat: 46 g, Saturated Fat: 21 g, Trans Fat: 1 g, Cholesterol: 255 mg, Sodium: 1101 mg, Potassium: 1323 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 1295 IU, Vitamin C: 24 mg, Calcium: 115 mg, Iron: 3 mg

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Chicken and Potatoes with Dijon Cream Sauce

This one-pot dinner is packed with amazing flavors! Succulent chicken smothered in a rich, buttery sauce. This Chicken and Potatoes with Dijon Cream Sauce is one of the best dinners you can make for your loved ones!

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 23 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings 3 people

Calories 696 kcal

Ingredients

  

• Dijon cream sauce:
• 1 tsp minced garlic
• 1 tbsp butter
• 2 tbsp Dijon mustard
• 1 c. chicken broth - I used low sodium
• 1 c. heavy cream
• ¼ tsp cracked black pepper - or to taste
• ½ tsp salt - or to taste

Instructions

 

• Prepare the oven. Preheat it to 375 degrees.
• Chicken and potatoes:
• In a large bowl, combine the chicken and potatoes. Over the chicken and potatoes, drizzle 1 tbsp olive oil and toss to coat. Generously season with salt, pepper, and an Italian seasoning blend (or Herbs de Provence).
• Melt the butter in a large skillet over medium heat. Once melted, drizzle in 1 tbsp olive oil and stir.
• To one half of the pan, add the chicken and the potatoes in the other half. Cook for about 3 to 4 minutes, undisturbed. Then, flip and cook for additional 3 to 4 minutes or until both sides are browned.
• To a plate, transfer the chicken and potatoes. Tent to keep them warm.
• Sauce:
• Melt the butter in the same skillet over medium heat. Once melted, add the garlic and cook for about a minute until aromatic.
• Pour in the chicken broth and add the Dijon mustard. Next, stir in the heavy cream, salt, and pepper.
• To the pan, place the chicken and potatoes back. Toss well.
• Into the preheated oven, transfer the skillet and bake the chicken and potatoes for about 15 to 20 minutes or until the chicken is completely cooked and the potatoes are fork-tender.
• Over the chicken and potatoes, spoon the Dijon sauce. Serve right away garnished with some freshly cracked black pepper and fresh herbs. Enjoy!

Notes

Easily double this recipe. Follow the steps, but arrange the browned chicken and potatoes on a rimmed sheet pan. Over the chicken and potatoes, pour the sauce. Bake as directed.