Chicken and Potatoes with Dijon Cream Sauce Recipe
A comforting and delicious baked chicken and potatoes dish with a creamy Dijon mustard sauce, perfect for an easy yet elegant weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the 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 into 1 inch pieces
For the 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.
- 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 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 chicken on one half of the pan and potatoes on the other half. Cook undisturbed for 3-4 minutes until browned, then flip chicken and cook the other side for another 3-4 minutes. Once browned, transfer both chicken and potatoes to a plate 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. Pour in chicken broth and stir in Dijon mustard. Then whisk in heavy cream, salt, and cracked black pepper until smooth and combined.
- Toss and Bake: Return the browned chicken and potatoes to the skillet, tossing them in the Dijon cream sauce to coat well. Transfer the skillet or contents to a baking dish if needed and bake in the preheated oven for 15-20 minutes until the chicken is cooked through and the potatoes are tender when pierced with a fork.
- Serve: Spoon additional Dijon cream sauce over the chicken and potatoes. Garnish with freshly cracked black pepper and fresh herbs, if desired, and serve warm.
Notes
- This recipe can be doubled. When doubling, arrange browned chicken and potatoes on a rimmed sheet pan and pour sauce over before baking.
- Use low sodium chicken broth to control salt level, but adjust seasoning to taste.
- Baby potatoes should be cut into pieces no larger than 1 inch for even cooking.
- For a dairy-free variation, substitute butter with a plant-based alternative and heavy cream with coconut cream.
Keywords: chicken, potatoes, Dijon cream sauce, baked chicken, easy dinner, one pan meal
