Chicken and Potatoes with Dijon Cream Sauce Recipe
A flavorful one-pan dish featuring juicy boneless skinless chicken breasts and tender baby potatoes cooked in a creamy Dijon mustard sauce. This easy recipe combines stovetop searing and oven baking to deliver a comforting, elegant meal in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
Ingredients
Scale
Chicken and Potatoes
- 3 medium boneless skinless chicken breasts
- 2 teaspoons Italian blend seasoning (or Herbs de Provence)
- Salt and pepper to taste
- 1 tablespoon olive oil
- ½ pound baby potatoes, halved or quartered into 1-inch pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
Dijon Cream Sauce
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup low sodium chicken broth
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- ½ teaspoon salt (or to taste)
- ¼ teaspoon cracked black pepper (or to taste)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the chicken and potatoes after searing.
- Prepare Chicken and Potatoes: In a large bowl, combine the chicken breasts and baby potatoes. Drizzle with 1 tablespoon olive oil and toss to coat evenly. Season generously with salt, pepper, and the Italian blend seasoning or Herbs de Provence.
- Sear Chicken and Potatoes: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken breasts to one side and the potatoes to the other. Cook undisturbed for 3-4 minutes until browned, then flip the chicken and cook another 3-4 minutes until browned on both sides. Remove from skillet and cover to keep warm.
- Make the Sauce: In the same skillet, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in chicken broth and Dijon mustard, then whisk in heavy cream, salt, and black pepper, combining thoroughly.
- Combine and Bake: Return the chicken and potatoes to the skillet, tossing them in the Dijon cream sauce to coat well. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through and potatoes are tender.
- Serve: Remove from oven, spoon extra Dijon cream sauce over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, then serve warm.
Notes
- Baby potatoes should be cut into pieces no larger than 1 inch for even cooking.
- You can substitute Italian blend seasoning with Herbs de Provence depending on your flavor preference.
- Use low sodium chicken broth to better control the salt level in the sauce.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Fresh herbs like parsley or thyme make excellent garnishes to enhance flavor and presentation.
Keywords: chicken, potatoes, Dijon cream sauce, easy dinner, one-pan meal, creamy sauce, boneless chicken breast