Go Back

Chicken and Potatoes with Dijon Cream Sauce

A comforting dish featuring juicy chicken breasts and tender baby potatoes in a rich, creamy Dijon sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the chicken
  • 3 pieces medium boneless, skinless chicken breasts
  • 2 teaspoons Italian seasoning (or Herbs de Provence)
  • Salt and pepper to taste
  • 2 tablespoons butter for cooking the chicken
  • 2 tablespoons olive oil for cooking the chicken
For the potatoes
  • ½ pound baby potatoes (halved or quartered, no larger than 1-inch pieces)
  • 1 tablespoon butter added to the skillet for potatoes
For the sauce
  • 1 teaspoon minced garlic
  • 1 cup chicken broth (preferably low-sodium)
  • 2 tablespoons Dijon mustard
  • 1 cup heavy cream
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon cracked black pepper (adjust to taste)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken breasts with Italian seasoning, salt, and pepper.
  3. In a large oven-safe skillet, heat the butter and olive oil over medium-high heat.
  4. Add the chicken and cook until golden brown, about 4-5 minutes per side. Remove and set aside.
Cooking the Potatoes
  1. In the same skillet, toss in the baby potatoes and cook until they start to brown, about 5-7 minutes, stirring occasionally.
Preparing the Sauce
  1. Add 1 tablespoon of butter and minced garlic to the skillet, cooking for about 30 seconds until fragrant.
  2. Stir in the chicken broth and Dijon mustard, scraping up any brown bits from the bottom of the pan. Let it simmer for a couple of minutes.
  3. Whisk in the heavy cream, salt, and pepper.
Combining and Baking
  1. Return the chicken and potatoes to the skillet, then transfer everything to the oven.
  2. Bake for about 25-30 minutes, or until the chicken is cooked through and the sauce has thickened up beautifully.
Serving
  1. Once out of the oven, let it cool for a few minutes before plating. Serve hot, garnished with fresh herbs if you like!

Notes

This dish is great on its own, but can be paired with a fresh side salad or sautéed green beans for added nutrition. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently with a splash of chicken broth.