Name: Chicken and Potatoes with Dijon Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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 (divided); ½ pound baby potatoes, halved or quartered into pieces no larger than 1 inch; 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)

Jump to Recipe· 4.4 from 9 reviews

I absolutely love sharing this Chicken and Potatoes with Dijon Cream Sauce Recipe because it has quickly become one of my go-to weeknight dinners. The way tender chicken breasts and perfectly roasted baby potatoes are bathed in a velvety, tangy Dijon cream sauce makes every bite feel special and comforting. It’s straightforward to prepare but delivers a restaurant-quality experience that’s sure to impress anyone at my table. Whenever I make this dish, I’m reminded just how satisfying simple ingredients can be when combined thoughtfully.

Why You’ll Love This Chicken and Potatoes with Dijon Cream Sauce Recipe

What truly draws me to this dish is its balance of flavors—creamy richness meets bright, sharp Dijon mustard with just enough garlic and herbs to keep things lively. The golden potatoes soak up the sauce beautifully, while the seasoned chicken stays juicy and flavorful. I find myself craving this combination often because it’s both indulgent and fresh, a pairing that hits all the right savory notes for me.

On top of the taste, I can’t overstate how easy this recipe is to pull together. I usually have all the ingredients on hand, and the cooking steps are straightforward, without complicated techniques or lengthy prep. It’s ideal for weeknights when I want something hearty but can’t fuss too much in the kitchen. Yet, it also works like a charm for casual dinner parties or Sunday dinners because the presentation and flavor feel elevated without much extra effort. It really stands out as a comforting, crowd-pleasing dish.

Ingredients You’ll Need

A round pan with a light cream inside holds three browned chicken pieces topped with creamy, slightly speckled white sauce and small green herb sprinkles. To the left side, golden-browned small potato halves seasoned with black pepper rest in the sauce. The pan's inner sides show slight browning from cooking. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully simple but essential for creating the lovely flavor and texture combination that makes this dish so memorable. Each component plays a key role, from the creamy Dijon sauce to the hearty potatoes and juicy chicken breasts.

Boneless skinless chicken breasts: The star protein, providing a tender and versatile base.
Italian blend seasoning (or Herbs de Provence): Adds a fragrant herby note that complements both chicken and potatoes beautifully.
Salt and pepper: Basic but crucial for seasoning everything perfectly.
Butter: Used for sautéing and enriching the sauce for a luscious texture.
Olive oil: Helps crisp up the chicken and potatoes for that golden-roast goodness.
Baby potatoes: I love how their small size allows for quick cooking and keeps the dish hearty.
Minced garlic: Infuses a subtle savory warmth into the sauce.
Chicken broth (low sodium preferred): Adds depth and keeps the sauce light yet flavorful.
Dijon mustard: The key ingredient for that classic tangy cream sauce punch.
Heavy cream: Provides rich creaminess that binds all the flavors together.

Directions

Step 1: Preheat your oven to 375 degrees Fahrenheit. This ensures it’s ready for the final baking step where the chicken finishes cooking and the potatoes become tender.

Step 2: In a large bowl, toss the chicken breasts and baby potatoes with 1 tablespoon olive oil until evenly coated. Season them generously with salt, pepper, and the Italian blend or Herbs de Provence. This seasoning step is key to developing a flavorful crust later.

Step 3: Heat 2 tablespoons butter and 1 tablespoon olive oil together in a large skillet over medium heat. When hot, add the chicken to one side and the potatoes to the other, making sure they have room and aren’t crowded.

Step 4: Let the chicken and potatoes cook undisturbed for 3 to 4 minutes so they get nicely browned on one side. Then flip the chicken pieces and continue cooking for another 3 to 4 minutes until the other side is also golden. After they’re browned, transfer them to a plate and cover to keep warm.

Step 5: Without cleaning the skillet, melt 1 tablespoon butter over medium heat. Add the minced garlic and cook, stirring, for about 1 minute until fragrant but not burnt. Garlic adds that lovely aromatic layer to the sauce.

Step 6: Stir in the chicken broth and Dijon mustard, whisking to combine. Immediately follow with the heavy cream, then season with ½ teaspoon salt and ¼ teaspoon cracked black pepper. Keep whisking the sauce until it’s smooth and starts to thicken slightly.

Step 7: Return the chicken breasts and potatoes to the skillet. Toss them gently but thoroughly in the Dijon cream sauce to coat well, ensuring they stay juicy and flavorful as they bake.

Step 8: Transfer the skillet (or move the contents to an oven-safe dish if your skillet isn’t ovenproof) into the preheated oven. Bake for 15 to 20 minutes until the chicken is cooked through and the potatoes are tender when pierced with a fork.

Step 9: Once cooked, spoon additional Dijon cream sauce over the chicken and potatoes. For a finishing touch, garnish with freshly cracked black pepper and fresh herbs like parsley or thyme if you have them on hand before serving.

Servings and Timing

This Chicken and Potatoes with Dijon Cream Sauce Recipe makes about 3 generous servings, perfect for a small family dinner or for sharing with friends. Prep time is quick, around 10 minutes, since the ingredients are straightforward and require minimal chopping. The cooking time combines roughly 8 minutes for stovetop browning and 15 to 20 minutes of oven baking, bringing the total to approximately 30 to 35 minutes from start to finish. There’s no resting time needed, so you can dive right in once it’s out of the oven.

How to Serve This Chicken and Potatoes with Dijon Cream Sauce Recipe

A white bowl with a dark rim holds a cooked piece of chicken covered in a creamy mustard sauce, sprinkled with small green herbs and black pepper flakes. Next to the chicken are several small round potatoes, roasted to a golden brown on some sides, also coated lightly with the creamy sauce and garnished with herbs. A silver fork rests on the edge of the bowl, placed on a white marbled surface. In the top right corner, another white bowl with a similar dish is partly visible. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this dish, I love keeping it simple and elegant. It pairs beautifully with a crisp side salad or some steamed green vegetables like asparagus or green beans to balance the richness of the cream sauce. Roasted or sautéed greens add a nice color contrast and fresh bite, which I always appreciate.

For presentation, I spoon extra Dijon cream sauce generously over each portion to keep everything luscious and moist. Garnishing with fresh herbs such as parsley, chives, or thyme not only brightens the dish visually but also adds a fresh flavor note. This is great for occasions like intimate dinners or even celebratory meals where you want a comforting yet beautiful plate on the table.

As for drinks, a chilled glass of Chardonnay or a light Pinot Noir complements the Dijon cream perfectly with their acidity and fruit undertones. For a non-alcoholic option, sparkling water with a slice of lemon or herbal iced tea brings a refreshing balance. I enjoy serving this Chicken and Potatoes with Dijon Cream Sauce Recipe hot and fresh from the oven to best experience the creamy texture and inviting aromas, but it’s equally good warm if you need to prepare in advance.

Variations

I love personalizing this recipe depending on what I have and who I’m cooking for. For instance, substituting baby potatoes with sweet potatoes adds a natural sweetness that pairs beautifully with the tangy Dijon sauce. You can also swap chicken breasts for thighs if you prefer meat that’s a bit juicier and more forgiving during cooking.

If you’re following a gluten-free diet, this recipe is naturally suitable as is, just be sure to use gluten-free chicken broth and check your Dijon mustard label. For a dairy-free or vegan twist, you can make this dish using plant-based cream alternatives and vegan butter, and swap chicken for firm tofu or seitan to keep the dish hearty and satisfying.

For a little extra flavor, try adding a splash of white wine to the sauce before stirring in the cream—it adds depth and subtle acidity that lifts the entire dish. Alternatively, you could finish the chicken and potatoes on the grill after searing for a smoky touch, then toss them in the sauce off the heat before serving to keep everything moist and flavorful.

Storage and Reheating

Storing Leftovers

I usually store any leftovers in an airtight container once the dish has cooled to room temperature. Glass containers work best as they prevent odor absorption and can be reheated directly in the oven or microwave. Leftovers keep well for up to 3 days in the fridge, though the sauce may thicken a bit, which is easy to fix when reheating.

Freezing

This dish freezes rather well, although the cream sauce’s texture can change slightly upon thawing. For best results, I freeze portions individually or as a whole in freezer-safe containers or heavy-duty freezer bags. Label with the date and use within 2 months for optimal flavor. When ready to enjoy, thaw overnight in the fridge to help preserve the sauce and ensure even reheating.

Reheating

To reheat, I gently warm the leftovers on the stovetop over low heat, stirring occasionally to prevent the cream sauce from separating. Adding a splash of chicken broth or cream can help restore the sauce’s silky texture. Avoid overheating in the microwave alone if possible, as it can dry out the chicken or make the potatoes too soft. Oven reheating at 325 degrees Fahrenheit wrapped with foil is another great way to keep flavors balanced.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs tend to be juicier and more forgiving during cooking. Just adjust the cooking time slightly, as thighs may take a few minutes longer to cook through depending on their size.

Are baby potatoes necessary for this recipe?

Baby potatoes are ideal because they cook quickly and hold their shape nicely, but you can use any small potato variety. Just make sure to cut larger potatoes into 1-inch pieces for even cooking.

What if I don’t have heavy cream?

You can substitute with half-and-half mixed with a little butter or use coconut cream for a dairy-free version. Keep in mind the sauce might be slightly less rich but still delicious.

Is this recipe suitable for meal prep?

Definitely! It reheats beautifully and keeps well in the fridge. Just store the chicken, potatoes, and sauce together, and reheat gently to maintain moisture and flavor.

Can I add vegetables to this dish?

Yes! Adding broccoli florets, green beans, or mushrooms during the last few minutes of baking works really well. They add color and extra nutrition, making the meal even more satisfying.

Conclusion

If you’re looking for a cozy, flavorful meal that’s both simple and impressive, I wholeheartedly encourage you to try this Chicken and Potatoes with Dijon Cream Sauce Recipe. It’s one of those dishes that feels like a warm hug on a plate, combining comfort and elegance in every bite. I’m always delighted when I make it, and I’m sure you will be too!