Name: Chicken and Potatoes with Dijon Cream Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 3 medium boneless skinless chicken breasts; 2 teaspoons Italian blend seasoning (or Herbs de Provence); Salt and pepper, to taste; 2 tablespoons butter; 2 tablespoons olive oil, divided; ½ pound baby potatoes, halved or quartered (no larger than 1-inch pieces); 1 tablespoon butter; 1 teaspoon minced garlic; 1 cup chicken broth (low sodium preferred); 2 tablespoons Dijon mustard; 1 cup heavy cream; ½ teaspoon salt (or to taste); ¼ teaspoon cracked black pepper (or to taste)

Why You’ll Love This Recipe

I love how quick and satisfying this dish is — from stovetop to oven and back, it’s all done in a single skillet. The potatoes soak up the sauce beautifully, making every bite comforting. The Dijon mustard adds a subtle tang that balances the richness of the cream, and I don’t need any fancy ingredients to make it shine. Plus, it’s versatile enough for a casual dinner or a comforting Sunday meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 medium boneless skinless chicken breasts
2 teaspoons Italian blend seasoning or Herbs de Provence
salt and pepper to taste
2 tablespoons butter
2 tablespoons olive oil
½ pound baby potatoes, halved or quartered as needed (no larger than 1 inch pieces)

For the dijon cream sauce:
1 tablespoon butter
1 teaspoon minced garlic
1 cup chicken broth (I used low sodium)
2 tablespoons Dijon mustard
1 cup heavy cream
½ teaspoon salt, or to taste
¼ teaspoon cracked black pepper, or to taste

Directions

I start by preheating the oven to 375°F.
In a large bowl, I combine the chicken breasts and potatoes. I drizzle them with 1 tablespoon of olive oil, toss everything to coat, and season with salt, pepper, and the Italian seasoning or Herbs de Provence.
I heat a large skillet over medium heat, melt 2 tablespoons of butter, and add 1 tablespoon of olive oil.
I place the chicken on one side of the skillet and the potatoes on the other. I let them cook undisturbed for about 3-4 minutes, then flip the chicken and continue cooking another 3-4 minutes until both sides are nicely browned.
I transfer the chicken and potatoes to a plate and cover them to keep warm.
In the same skillet, I melt 1 tablespoon of butter and stir in the garlic for about 1 minute until fragrant.
I add the chicken broth and Dijon mustard, whisking to combine. Then I stir in the heavy cream, salt, and pepper.
I return the chicken and potatoes to the pan, spoon the sauce over the top, and place the skillet in the oven for about 10-15 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

Servings and timing

This recipe makes 3 generous servings. From start to finish, it takes just 30 minutes — about 5 minutes to prep and 25 minutes to cook.

Variations

Sometimes I swap the chicken breasts for boneless chicken thighs for extra juiciness. I’ve also added mushrooms or spinach to the sauce for more depth and color. If I’m feeling indulgent, I sprinkle in some grated Parmesan at the end. For a low-carb version, I’ve even made this with cauliflower florets instead of potatoes, and it works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer to use the stovetop over low heat to keep the cream sauce from separating. I add a splash of broth or cream to bring it back to life. It also reheats well in the microwave in 30-second intervals, stirring in between.

FAQs

How do I know when the chicken is fully cooked?

I make sure the internal temperature reaches 165°F using a meat thermometer. The juices should also run clear when I cut into the thickest part.

Can I make this ahead of time?

Yes, I sometimes prep the chicken and potatoes earlier in the day and keep them in the fridge. I also make the sauce separately and reheat everything together before serving.

What can I use instead of Dijon mustard?

If I’m out of Dijon, I use whole grain mustard or even a bit of yellow mustard in a pinch, though the flavor will be milder.

Can I freeze this dish?

I don’t recommend freezing it, as the cream sauce can separate when thawed. It’s best enjoyed fresh or stored in the fridge for a few days.

What should I serve with this?

I usually keep it simple with a green salad or some roasted veggies. Crusty bread is great too for soaking up the extra sauce.

Conclusion

This Chicken and Potatoes with Dijon Cream Sauce is one of my go-to comfort meals when I want something rich, flavorful, and easy to pull together. It’s got everything I need in one skillet — tender chicken, creamy potatoes, and a sauce that brings it all together. It’s a classic I keep coming back to.