Name: Chicken and Potatoes with Dijon Cream Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 medium boneless, skinless chicken breasts; 2 tsp Italian seasoning (or Herbs de Provence); Salt and pepper to taste; 2 tbsp butter; 2 tbsp olive oil; ½ pound baby potatoes (halved or quartered, no larger than 1-inch pieces); 1 tbsp butter; 1 tsp minced garlic; 1 cup chicken broth (preferably low-sodium); 2 tbsp Dijon mustard; 1 cup heavy cream; ½ tsp salt (adjust to taste); ¼ tsp cracked black pepper (adjust to taste)

Creamy Dijon Chicken and Potatoes

Jump to Recipe

Chicken and Potatoes with Dijon Cream Sauce

This Chicken and Potatoes with Dijon Cream Sauce is a total game-changer!

It’s everything you love about comfort food—crispy, tender chicken and hearty potatoes—smothered in a silky, buttery Dijon cream sauce.

This one-pan wonder is as quick as it is delicious, making it the perfect weeknight dinner when you’re craving something simple yet packed with flavor.

Ready in just 30 minutes, it’s the kind of meal your family will ask for over and over again!

Why You’ll Love This Creamy Dijon Chicken and Potatoes

Everything cooks in one pan. The chicken, potatoes, and creamy Dijon sauce all come together in a single skillet, making cleanup quick and easy.
Ready in just 30 minutes. It’s a simple weeknight dinner that feels special enough to serve to guests.
Rich, creamy, and full of flavor. The buttery Dijon cream sauce is smooth, savory, and perfectly coats every bite of chicken and potatoes.
Crispy outside, tender inside. Browning the chicken and potatoes before baking gives them a beautiful golden crust while keeping the inside juicy and tender.
Made with everyday ingredients. You only need a handful of pantry staples to create a comforting meal everyone will love.
Easy to customize. Swap the chicken breasts for thighs, change the herbs, or add your favorite vegetables to make it your own.

For Chicken and Potatoes

Chicken Breasts – Boneless, skinless chicken breasts work best, but you can also use thighs if you prefer dark meat.
Italian Seasoning – Adds a lovely herbaceous flavor. You can also substitute with Herbs de Provence if you prefer.
Salt and Pepper – Essential for seasoning to taste.
Butter – Adds richness and helps to brown the chicken and potatoes for a crispy texture.
Olive Oil – For frying the chicken and potatoes, giving them a golden color.
Baby Potatoes – Halved or quartered, they should be no larger than 1-inch pieces for even cooking.

For Dijon Cream Sauce

Butter – Used to start the sauce with garlic, giving it a rich base.
Garlic – Minced garlic infuses the sauce with a lovely, fragrant flavor.
Chicken Broth – Low-sodium chicken broth helps build the foundation of the sauce without making it too salty.
Dijon Mustard – Provides a tangy, slightly spicy flavor to the cream sauce, adding depth to the dish.
Heavy Cream – Creates a smooth, luxurious sauce that coats the chicken and potatoes perfectly.
Salt and Pepper – To taste, balancing the flavor of the sauce.

Simple Step-by-Step Instructions

Step 1: Season the Chicken and Potatoes

Preheat your oven to 375°F (190°C). In a large bowl, toss the chicken breasts and baby potatoes with 1 tablespoon olive oil, Italian seasoning, salt, and pepper until everything is evenly coated.

Step 2: Brown Everything

Melt 2 tablespoons butter with the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Place the chicken on one side of the skillet and the potatoes on the other. Cook for 3 to 4 minutes, then flip the chicken and continue cooking for another 3 to 4 minutes until both sides are nicely browned. Transfer everything to a plate.

Step 3: Make the Dijon Cream Sauce

Using the same skillet, melt 1 tablespoon butter. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the chicken broth and Dijon mustard, then whisk in the heavy cream, salt, and black pepper until the sauce is smooth.

Step 4: Bake Until Tender

Return the browned chicken and potatoes to the skillet, turning them gently so they’re coated in the creamy sauce. Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the chicken reaches 165°F and the potatoes are fork-tender.

Step 5: Serve and Enjoy

Spoon the creamy Dijon sauce generously over the chicken and potatoes. Finish with freshly cracked black pepper and a sprinkle of fresh herbs if you’d like, then serve while everything is hot and creamy.

Tips and Variations

Use chicken thighs instead. Boneless, skinless chicken thighs stay extra juicy and are a delicious substitute for chicken breasts.
Cut potatoes evenly. Keep the potato pieces about 1 inch in size so they cook at the same rate.
Don’t skip the browning step. A quick sear gives both the chicken and potatoes deeper flavor and better texture.
Adjust the Dijon to taste. Add an extra spoonful if you enjoy a stronger mustard flavor, or use slightly less for a milder sauce.
Add vegetables. Stir in spinach during the last few minutes of baking, or add mushrooms while making the sauce for extra flavor.
Try different herbs. Herbs de Provence works beautifully, or use a blend of dried thyme, oregano, and basil if that’s what you have.
Double the recipe for a crowd. Brown the chicken and potatoes, arrange them on a rimmed baking sheet, pour the sauce over everything, and bake as directed.

What to Serve with Creamy Dijon Chicken and Potatoes

Since the chicken and potatoes already make a hearty meal, simple sides are all you need to round out dinner.

Steamed green beans for a fresh, crisp contrast.
Roasted asparagus or broccoli for an easy vegetable side.
A simple green salad with a light vinaigrette to balance the rich cream sauce.
Crusty bread or dinner rolls to soak up every last bit of the Dijon cream sauce.
Roasted Brussels sprouts for extra flavor and texture.
Buttered peas or sautéed spinach for an easy vegetable that pairs perfectly with the creamy sauce.

Can I use chicken thighs instead of chicken breasts?

Absolutely! If you prefer dark meat, boneless, skinless chicken thighs are a great substitute. They’re juicier and still work wonderfully with the sauce.

Do I really need to brown the chicken and potatoes before baking?

Browning the chicken and potatoes helps enhance the flavor and texture, but if you’re short on time, you can skip this step. Just make sure the chicken reaches 165°F (74°C) when baking, and the potatoes are fork-tender.

Can I make the Dijon cream sauce ahead of time?

Yes! You can make the sauce in advance and store it in the fridge. Just reheat it gently before combining it with the chicken and potatoes.

What if I don’t have Italian seasoning?

No worries! You can use Herbs de Provence, or even make a simple mix of dried basil, oregano, and thyme to get a similar flavor.

How can I make this recipe dairy-free?

For a dairy-free version, swap the butter for plant-based butter and use a non-dairy cream like coconut cream or almond milk. Just make sure your chicken broth is dairy-free as well.

Chicken and Potatoes with Dijon Cream Sauce

Looking for a delicious dinner that’s both easy and impressive? This Chicken and Potatoes with Dijon Cream Sauce is the perfect one-pan wonder! With tender chicken and potatoes smothered in a creamy Dijon sauce, it's the kind of meal that feels fancy but comes together in just 30 minutes.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Chicken and Potatoes with Dijon Cream Sauce

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 696kcal

Ingredients

For the chicken and potatoes:

3 medium boneless, skinless chicken breasts
2 tsp Italian seasoning (or Herbs de Provence)
Salt and pepper to taste
2 tbsp butter
2 tbsp olive oil
½ pound baby potatoes (halved or quartered, no larger than 1-inch pieces)

For the Dijon Cream Sauce:

1 tbsp butter
1 tsp minced garlic
1 cup chicken broth (preferably low-sodium)
2 tbsp Dijon mustard
1 cup heavy cream
½ tsp salt (adjust to taste)
¼ tsp cracked black pepper (adjust to taste)

Instructions

Preheat the oven to 375°F (190°C).

Prepare the chicken and potatoes:

In a large bowl, toss the chicken breasts and halved potatoes with 1 tablespoon olive oil. Season generously with salt, pepper, and Italian seasoning (or Herbs de Provence).

Cook the chicken and potatoes:

In a large skillet, melt 2 tablespoons butter over medium heat. Add the remaining 1 tablespoon olive oil, stirring to combine.
Add the chicken breasts to one side of the skillet and the potatoes to the other side. Cook undisturbed for 3-4 minutes, then flip the chicken and cook for another 3-4 minutes until both sides are browned.
Transfer the chicken and potatoes to a plate and cover to keep warm.

Prepare the sauce:

In the same skillet, melt 1 tablespoon butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Stir in the chicken broth and Dijon mustard, then whisk in the heavy cream, salt, and pepper.

Combine and bake:

Return the chicken and potatoes to the skillet. Toss them in the sauce to ensure they’re coated.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through and the potatoes are fork-tender.

Serve:

Spoon the Dijon cream sauce over the chicken and potatoes. Garnish with freshly cracked black pepper and fresh herbs, if desired.

Notes

Make-ahead tip: This recipe can be doubled. Simply follow the steps but arrange the browned chicken and potatoes on a rimmed baking sheet. Pour the sauce over them before baking.