Introduction

This Chicken and Potatoes with Dijon Cream Sauce is a comforting and flavorful dish that combines tender chicken breasts and tender baby potatoes in a rich, tangy sauce. Easy to make and perfect for a cozy dinner, it brings a touch of elegance to your weeknight meals.

The image shows a white pot with light blue handles containing a creamy dish with three golden-brown chicken breasts, each topped with a smooth, light yellow cream sauce with black pepper and green herb sprinkles. On the left side, there are cut baby potatoes in yellow and red shades, cooked with a slight brown roast, mixed into the creamy sauce that fills the bottom of the pot. The inner edges of the pot have a browned residue from cooking, and the dish is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
½ pound baby potatoes, halved or quartered as needed (no larger than 1 inch pieces)
1 tablespoon butter (for sauce)
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 (for sauce)
¼ teaspoon cracked black pepper, or to taste (for sauce)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large bowl, combine the chicken breasts and baby potatoes. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt, pepper, and the Italian seasoning blend (or Herbs de Provence).
Step 3: Heat a large skillet over medium heat. Melt 2 tablespoons butter and drizzle in 1 tablespoon olive oil, stirring to combine.
Step 4: Place chicken on one half of the skillet and potatoes on the other half. Cook without moving for 3 to 4 minutes, then flip the chicken and cook another 3 to 4 minutes until both sides are nicely browned. Transfer chicken and potatoes to a plate and cover to keep warm.
Step 5: In the same skillet, melt 1 tablespoon butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
Step 6: Stir in chicken broth and Dijon mustard, then whisk in heavy cream, salt, and pepper. Let the sauce come together gently.
Step 7: Return the chicken and potatoes to the skillet, tossing to coat them well with the sauce to prevent drying during baking.
Step 8: Transfer the skillet to the preheated oven and bake for 15 to 20 minutes until the chicken is cooked through and the potatoes are tender when pierced with a fork.
Step 9: Remove from oven, spoon the Dijon cream sauce over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, then serve immediately.

Tips & Variations

For a faster meal, cut the chicken breasts into smaller pieces to reduce cooking time.
If you don’t have baby potatoes, feel free to use any waxy potatoes cut into similarly sized pieces.
Double the recipe and bake on a rimmed sheet pan for a larger crowd, tossing with sauce before baking.
Add fresh herbs like thyme or parsley at the end for extra freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the chicken. The sauce may thicken upon cooling; simply stir in a splash of chicken broth or cream when reheating to loosen it.

How to Serve

A white bowl with a dark rim holds a single grilled chicken breast covered in a creamy mustard sauce with small mustard seeds and sprinkled chopped green herbs on top. Next to the chicken are about ten small, round baby potatoes, both red and golden, halved and roasted with a light coating of the same mustard sauce. A silver fork with a hammered texture is placed inside the bowl, resting on the left side of the chicken. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless skinless chicken thighs can be used as a delicious alternative. They may require a slightly longer cooking time, so adjust accordingly.

Is there a non-dairy substitute for the heavy cream in the sauce?

You can substitute coconut cream or a cashew cream for a dairy-free option, though this will alter the flavor slightly. Use unsweetened versions to keep the savory profile.