Chicken and Potatoes with Dijon Cream Sauce
This creamy, comforting chicken and potatoes recipe is a game-changer for busy weeknights.
Juicy, golden-browned chicken and tender potatoes are coated in a rich, buttery Dijon cream sauce that’s packed with flavor.
All made in just one pan, it’s an easy yet restaurant-worthy meal that comes together in just 30 minutes.
Serve with a side of roasted veggies or a simple salad for a complete, satisfying dinner the whole family will love!
For the Chicken and Potatoes
- Chicken Breasts – Boneless, skinless, and seasoned for a flavorful, tender bite.
- Italian Seasoning (or Herbs de Provence) – Adds a blend of aromatic herbs to enhance the dish.
- Salt & Pepper – Essential for bringing out the flavors.
- Butter – Helps create a rich, golden sear on the chicken and potatoes.
- Olive Oil – Used for browning and adding depth to the flavor.
- Baby Potatoes – Halved or quartered for even cooking and a soft, creamy texture.
For the Dijon Cream Sauce
- Butter – Adds richness and enhances the sauce’s smooth texture.
- Garlic – Brings in a deep, aromatic flavor.
- Chicken Broth – Provides a savory base for the sauce.
- Dijon Mustard – The star ingredient, adding tangy depth and a slight spice.
- Heavy Cream – Makes the sauce luxuriously creamy.
- Salt & Black Pepper – Balances and enhances all the flavors.
Chicken and Potatoes with Dijon Cream Sauce
Notes
Ingredients
For the Chicken & Potatoes:- 3 medium boneless, skinless chicken breasts
- 2 teaspoons Italian seasoning or Herbs de Provence
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ pound baby potatoes, halved or quartered (no larger than 1 inch pieces)
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon cracked black pepper (adjust to taste)
Instructions
- Preheat Oven
Preheat your oven to 375°F (190°C). - Prepare the Chicken & Potatoes
In a large bowl, toss the chicken and potatoes with 1 tablespoon olive oil, salt, pepper, and Italian seasoning.
Heat a large skillet over medium heat, then melt the butter and add the remaining tablespoon of olive oil.
Place the chicken on one side of the pan and the potatoes on the other. Cook undisturbed for 3–4 minutes per side until the chicken is browned. Transfer both to a plate and cover to keep warm. - Make the Sauce
In the same skillet, melt 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth and stir in the Dijon mustard. Slowly whisk in the heavy cream, salt, and pepper. - Bake to Perfection
Return the chicken and potatoes to the skillet, tossing them gently in the sauce to coat.
Transfer the pan to the oven and bake for 15–20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are fork-tender. - Serve & Enjoy
Spoon the creamy Dijon sauce over the chicken and potatoes. Garnish with freshly cracked black pepper and fresh herbs if desired. Serve immediately.
Notes
- To double the recipe, brown the chicken and potatoes as directed, then transfer them to a rimmed baking sheet. Pour the sauce over and bake as instructed.
- Pair with a fresh salad or steamed veggies for a complete meal.
Nutrition
Calories: 696kcal | Carbohydrates: 18g | Protein: 53g | Fat: 46g | Saturated Fat: 21g |Cholesterol: 255mg | Sodium: 1101mg | Potassium: 1323mg | Fiber: 2g | Sugar: 2g |
Vitamin A: 1295IU | Vitamin C: 24mg | Calcium: 115mg | Iron: 3mg
1. Can I use yellow mustard instead of Dijon mustard?
Dijon mustard provides a distinct, tangy flavor that complements the cream sauce. Substituting yellow mustard may result in a milder taste. If Dijon isn’t available, consider using spicy brown or stone-ground mustard as alternatives.
2. What if I don’t have an oven-safe skillet?
No problem! If you don’t have an oven-safe skillet, sear the chicken and potatoes in a regular skillet. After preparing the sauce, transfer everything to an oven-safe baking dish to finish cooking.
3. How can I ensure the potatoes cook evenly with the chicken?
Cut the baby potatoes into uniform, small pieces (no larger than 1 inch) to ensure they cook evenly alongside the chicken. This helps both components reach optimal tenderness at the same time.
4. Can I prepare this dish ahead of time?
Yes! You can season and brown the chicken and potatoes ahead of time. Store them separately in the refrigerator. When ready to serve, reheat them in the prepared sauce and bake until fully cooked and tender.
5. What sides pair well with this dish?
This dish pairs excellently with steamed vegetables, a fresh garden salad, or crusty bread to soak up the delicious Dijon cream sauce.