Description
This delicious Chicken and Potatoes with Dijon Cream Sauce recipe combines tender chicken breasts and flavorful baby potatoes cooked in a creamy, tangy Dijon mustard sauce. The dish is quickly seared on the stovetop and then baked to perfection, making it an easy yet impressive meal perfect for weeknight dinners or special occasions.
Ingredients
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 (divided)
- ½ pound baby potatoes, halved or quartered into pieces no larger than 1 inch
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°F (190°C) to prepare for baking the chicken and potatoes later.
- Prepare Chicken and Potatoes: In a large bowl, combine the chicken breasts and baby potatoes. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Season generously with salt, pepper, and the Italian seasoning blend or Herbs de Provence.
- Sear Chicken and Potatoes: Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add 1 tablespoon olive oil and stir to combine. Place the chicken on one half of the skillet and the potatoes on the other half. Cook undisturbed for 3-4 minutes until browned, then flip the chicken and cook for another 3-4 minutes until both sides are golden brown. Remove the chicken and potatoes from the skillet and cover them to keep warm.
- Make Dijon Cream Sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the chicken broth and stir in the Dijon mustard. Whisk in the heavy cream, then season with salt and cracked black pepper.
- Combine and Bake: Return the chicken and potatoes to the skillet, tossing gently to coat them thoroughly with the Dijon cream sauce. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through (internal temperature 165°F) and the potatoes are fork-tender.
- Serve: Once baked, spoon additional Dijon cream sauce over the chicken and potatoes. Garnish with freshly cracked black pepper and optional fresh herbs for extra flavor. Serve hot and enjoy!
Notes
- Use boneless skinless chicken breasts for even cooking and easier searing.
- Baby potatoes should be cut into pieces no larger than 1 inch to ensure they cook through during baking.
- Italian seasoning blend can be substituted with Herbs de Provence or your favorite herb mix.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Make sure to not overcrowd the skillet when searing to get a nice golden crust on the chicken and potatoes.
- If you don’t have an oven-safe skillet, transfer everything to a baking dish before putting it in the oven.
