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)

Chicken and Potatoes with Dijon Cream Sauce

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This one-pot chicken and potatoes with Dijon cream sauce is rich, flavorful, and ready in 30 minutes—perfect for a cozy, satisfying dinner any night.

Author: Sarah
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 3 servings
Category: Dinner
Method: One-pot / Skillet + Oven
Cuisine: American, French-inspired
Diet: Gluten Free

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)

For the Dijon Cream Sauce:

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)

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Instructions

Preheat oven to 375°F (190°C).

In a large bowl, toss chicken and potatoes with 1 tablespoon olive oil, Italian seasoning, salt, and pepper.

Heat a large skillet over medium heat. Melt 2 tablespoons butter and drizzle in remaining 1 tablespoon olive oil.

Add chicken to one side of the pan and potatoes to the other. Cook undisturbed for 3–4 minutes, flip, and cook another 3–4 minutes until browned. Transfer chicken and potatoes to a plate; cover to keep warm.

In the same skillet, melt 1 tablespoon butter. Add garlic and cook until fragrant, about 1 minute.

Stir in chicken broth and Dijon mustard, then whisk in heavy cream. Season with salt and pepper.

Return chicken and potatoes to the skillet. Spoon sauce over the top. Transfer skillet to the oven and bake for 15–20 minutes, until chicken is cooked through and potatoes are tender.

Serve hot with extra sauce spooned over the chicken and potatoes.

Notes

For a lighter version, substitute half-and-half for the heavy cream.

If you don’t have baby potatoes, use Yukon Gold or red potatoes, cut into small chunks.

Herbs de Provence will give this dish a slightly floral flavor, while Italian seasoning gives it a more classic herbal taste.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Find it online: https://allrecipesmade.com/chicken-and-potatoes-with-dijon-cream-sauce/