Easy Chicken and Potatoes with Dijon Cream Sauce Recipe
This easy Chicken and Potatoes with Dijon Cream Sauce recipe features juicy boneless skinless chicken breasts and tender baby potatoes cooked in a creamy, flavorful Dijon mustard sauce. It’s a comforting, hearty meal that comes together quickly in just 30 minutes, combining stovetop searing with oven baking for perfectly cooked chicken and potatoes with a rich sauce.
- 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
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ pound baby potatoes, halved or quartered (no larger than 1 inch pieces)
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 the oven. Set your oven to 375 degrees Fahrenheit to prepare for finishing the dish by baking.
- Prepare the 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 Italian blend seasoning or Herbs de Provence.
- Sear chicken and potatoes. Heat a large skillet over medium heat and melt 2 tablespoons butter along with 1 tablespoon olive oil. Place the chicken on one half of the pan and the potatoes on the other half. Cook undisturbed for 3-4 minutes to brown the chicken, then flip and cook another 3-4 minutes until the chicken is browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm.
- Make the Dijon cream sauce. In the same skillet, melt 1 tablespoon butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Stir in chicken broth and Dijon mustard, then whisk in heavy cream along with salt and cracked black pepper. Cook until the sauce slightly thickens.
- Combine and bake. Return the seared chicken and potatoes to the skillet and toss gently to coat them in the sauce, ensuring they stay moist during baking. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through (internal temperature of 165°F) and potatoes are fork-tender.
- Serve. Remove from oven, spoon extra Dijon cream sauce from the pan over the chicken and potatoes. Garnish with additional cracked black pepper and fresh herbs if desired. Serve hot.
Notes
- You can substitute Italian blend seasoning with Herbs de Provence for a slightly different herb profile.
- Ensure potatoes are cut into small pieces (no larger than 1 inch) so they cook evenly with the chicken.
- Chicken breasts can be patted dry before seasoning to aid in better searing and browning.
- Use low sodium chicken broth to control the saltiness of the sauce.
- Fresh herbs like parsley or thyme make a great garnish but are optional.
- Make sure the chicken is cooked to an internal temperature of 165°F for food safety.
Keywords: chicken and potatoes, Dijon cream sauce, easy dinner, one pan recipe, creamy sauce, quick chicken recipe