Chicken and Potatoes with Dijon Cream Sauce

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.

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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.

Nutrition

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