Ingredients

• 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

1. Preheat Oven
   Preheat your oven to 375°F (190°C).
2. 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.
3. 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.
4. 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.
5. 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