Chicken and Potatoes with Dijon Cream Sauce Recipe

If you’re searching for a dinner that feels cozy, impressive, and downright delicious all at once, this Chicken and Potatoes with Dijon Cream Sauce Recipe is an absolute winner. Imagine tender chicken breasts nestled alongside golden baby potatoes, all bathed in a luscious, velvety Dijon cream sauce that delivers just the right tang and richness. This dish comes together quickly but offers layers of flavor that will have you reaching for seconds. It’s the kind of meal that effortlessly balances elegance and comfort, perfect for a weeknight treat or a special gathering with friends and family.

Ingredients You’ll Need

Getting the ingredients right is the key to making this dish shine. Each item is simple yet essential, contributing to the delightful contrast of textures and the harmonious flavors that make this recipe unforgettable.

• 3 medium boneless skinless chicken breasts: The star protein, cooked to juicy perfection with a golden crust.
• 2 teaspoons Italian blend seasoning (or Herbs de Provence): Adds a fragrant herbal note that complements the cream sauce beautifully.
• Salt and pepper to taste: Essential for seasoning and enhancing every element.
• 2 tablespoons butter: Provides richness and helps create a beautiful sear on chicken and potatoes.
• 2 tablespoons olive oil: Helps with browning and adds a subtle fruity flavor.
• ½ pound baby potatoes (halved or quartered): Their creamy texture and crispy edges bring needed body to the dish.
• 1 teaspoon minced garlic: Infuses the sauce with a warm, aromatic depth.
• 1 cup chicken broth (low sodium): Adds savory moisture and balances the creaminess of the sauce.
• 2 tablespoons Dijon mustard: The secret weapon that gives the sauce its tangy, sharp character.
• 1 cup heavy cream: Creates the luxurious, silky sauce that ties everything together.
• ½ teaspoon salt and ¼ teaspoon cracked black pepper: Final seasoning to perfect the flavor profile.

How to Make Chicken and Potatoes with Dijon Cream Sauce Recipe

Step 1: Prepare Your Oven and Ingredients

Start by preheating your oven to 375 degrees Fahrenheit. While it warms up, gather your chicken breasts and baby potatoes. Halve or quarter the potatoes, ensuring they’re about an inch or smaller, so they cook evenly and get wonderfully crispy edges alongside the chicken.

Step 2: Season and Sear the Chicken and Potatoes

In a large bowl, toss the chicken breasts and potatoes with one tablespoon of olive oil, salt, pepper, and the Italian blend seasoning or Herbs de Provence. This mix of herbs introduces a subtle aromatic framework that will beautifully infuse the protein and veggies.

Heat butter and olive oil in a large skillet over medium heat. Lay chicken on one half and potatoes on the other, letting them cook undisturbed for 3-4 minutes to develop a golden crust. Flip the chicken and give the potatoes a stir, cooking for another 3-4 minutes. When everything has a nice brown color, transfer to a plate and keep warm.

Step 3: Create the Creamy Dijon Sauce

In the same skillet, melt another tablespoon of butter and add garlic, cooking just until fragrant, about one minute—this step releases the garlicky aroma without burning it. Stir in the chicken broth and Dijon mustard, and then whisk in the heavy cream along with salt and pepper. The sauce will start to thicken as you gently heat it, becoming irresistibly creamy and tangy.

Step 4: Combine and Bake

Return the chicken and potatoes to the skillet, tossing gently in the Dijon cream sauce to coat. This not only flavors everything but also prevents the chicken from drying out during baking. Transfer the pan to the preheated oven and bake for 15-20 minutes, until the chicken is tender and cooked through, and the potatoes are fork-tender.

Step 5: Serve with a Finishing Touch

Once out of the oven, spoon the remaining sauce over the chicken and potatoes. Season with freshly cracked black pepper and, if you like, sprinkle fresh herbs such as parsley or thyme for a pop of green color and fresh flavor. Your Chicken and Potatoes with Dijon Cream Sauce Recipe is ready to wow at your table.

How to Serve Chicken and Potatoes with Dijon Cream Sauce Recipe

Garnishes

Fresh herbs like parsley, chives, or thyme add a lovely inland brightness and a splash of color that lifts the whole dish. A sprinkle of extra cracked black pepper on top brings out the mustard’s peppery notes and invites you to dig in.

Side Dishes

This hearty dish pairs wonderfully with simple greens such as a crisp arugula salad dressed with lemon vinaigrette or steamed green beans tossed with a bit of butter and toasted almonds. These lighter sides cut through the richness of the creamy sauce perfectly.

Creative Ways to Present

For an elevated presentation, plate the chicken and potatoes on a large white platter, drizzle extra sauce over the top, and scatter fresh herbs generously. Alternatively, serve individual portions on rustic wooden boards for a warm, homey feel that’s perfect for casual dinners with friends.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftovers in an airtight container and refrigerate for up to three days. The cream sauce thickens as it chills, so it’s a great idea to add a splash of chicken broth or cream when reheating to loosen it back up.

Freezing

You can freeze this dish, but the texture of the potatoes may change slightly upon thawing. Store chicken and potatoes with sauce in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating gently on the stovetop or in the oven.

Reheating

Reheat slowly over low to medium heat, stirring frequently to maintain the creamy consistency of the Dijon sauce. Adding a little extra broth or cream as needed helps keep everything moist and luscious.

FAQs

Can I use bone-in chicken thighs instead of breasts?

Absolutely! Bone-in thighs will add extra juiciness and flavor, though you may need to increase baking time slightly to ensure they’re fully cooked.

Is there a substitute for heavy cream?

You can use half-and-half or whole milk mixed with a bit of flour for thickening, but the sauce won’t be quite as rich and creamy as with heavy cream.

Can I make this recipe dairy-free?

Yes, swap the butter for a dairy-free margarine and use full-fat coconut milk or a plant-based cream alternative, but keep in mind the flavor will shift slightly from the original.

What kind of potatoes work best?

Baby potatoes are ideal here because they cook quickly and hold their shape nicely. Yukon Gold or fingerling potatoes are perfect choices.

How spicy is the Dijon cream sauce?

Dijon mustard adds a gentle tang and a touch of heat, but this recipe is mild overall. If you enjoy spice, you can add a pinch of cayenne or red pepper flakes to the sauce.

Final Thoughts

This Chicken and Potatoes with Dijon Cream Sauce Recipe is one of those dishes that feels special without complicated effort. Its quick preparation and comforting flavors make it a fantastic choice for almost any occasion. I truly hope you give it a try—it’s bound to become one of your cherished favorites, just like it is in my kitchen. Enjoy every creamy, tender bite!

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