Chicken and Potatoes with Dijon Cream Sauce is a delightful one-pot meal that brings comforting flavors to your dinner table. This dish combines tender chicken breasts and perfectly cooked baby potatoes, all coated in a velvety Dijon cream sauce that bursts with aromatic Italian herbs and the subtle tang of mustard.
Whether you’re looking for a quick weeknight dinner or an impressive yet simple dish to share with family and friends, this recipe’s balance of textures and flavors will satisfy your appetite and palate. The rich, buttery sauce elevates humble ingredients into an elegant meal without requiring hours in the kitchen.
- One-pot convenience means less cleanup and quick preparation for busy nights.
- Italian seasoning and Dijon mustard create a flavorful, creamy sauce that pairs wonderfully with chicken and potatoes.
- Perfectly crispy browned chicken and tender potatoes baked to perfection.
- Versatile enough to double for meal prep or larger gatherings.
Ingredients
- Boneless skinless chicken breasts: Three medium pieces provide tender, juicy protein that cooks evenly for this hearty dish.
- Italian blend seasoning or Herbs de Provence: Two teaspoons add aromatic Mediterranean herbs enhancing the chicken and potatoes.
- Salt and pepper: To taste, these seasonings bring out the natural flavors of the ingredients without overpowering.
- Butter: Three tablespoons total, divided, for rich flavor and to achieve golden browning on chicken and potatoes.
- Olive oil: Two tablespoons used to coat chicken and potatoes, aiding in crispness and preventing sticking.
- Baby potatoes: Half a pound, halved or quartered into bite-sized pieces (about 1 inch) for even roasting and tender texture.
- Minced garlic: One teaspoon adds a fragrant, savory depth to the creamy Dijon sauce.
- Chicken broth: One cup low sodium broth provides a flavorful base and moisture for the cream sauce.
- Dijon mustard: Two tablespoons lend a subtle tang and complexity to the sauce.
- Heavy cream: One cup makes the sauce luxuriously smooth, balancing the mustard’s sharpness.
- Cracked black pepper: Quarter teaspoon enhances the sauce with a mild spice and aromatic warmth.
Instructions
- Preheat the oven
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Set your oven to 375 degrees Fahrenheit to ensure it’s properly heated for roasting the chicken and potatoes. This temperature is ideal to cook through while achieving a golden exterior.
- Prepare chicken and potatoes
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In a large bowl, combine chicken breasts and baby potatoes. Drizzle with one tablespoon olive oil, then toss them evenly to coat. Season generously with salt, pepper, and Italian seasoning or Herbs de Provence. This step infuses flavor and preps the ingredients for sautéing.
- Sear chicken and potatoes
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Heat two tablespoons butter and one tablespoon olive oil in a large skillet over medium heat. Place the chicken on one half of the pan and potatoes on the other. Cook without moving for 3-4 minutes to develop a golden crust. Flip the chicken to brown the other side for another 3-4 minutes, ensuring an appetizing texture. Transfer them to a plate, cover with foil, and keep warm while preparing the sauce.
- Make the Dijon cream sauce
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In the same skillet, melt one tablespoon butter over medium heat. Add minced garlic and sauté for one minute until fragrant, releasing its sweet aroma. Stir in chicken broth and Dijon mustard, whisking to combine thoroughly. Gradually add heavy cream, seasoning with salt and cracked black pepper. Whisk continuously until the sauce becomes smooth and slightly thickened, perfect for coating the chicken and potatoes.
- Combine and bake
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Return the chicken and potatoes to the skillet, gently tossing them in the Dijon cream sauce to ensure even coverage. This prevents the meat from drying during baking and enhances flavor absorption. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is fully cooked (an internal temperature of 165°F) and the potatoes are fork-tender.
- Serve with garnish
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Remove from oven and spoon extra Dijon sauce over the chicken and potatoes. Optionally, garnish with freshly cracked black pepper or chopped fresh herbs like parsley or thyme for added freshness and color before serving.
- This recipe can easily be doubled by arranging a larger batch of browned chicken and potatoes on a rimmed sheet pan, then pouring the sauce over before baking.
- Be sure the potatoes are cut into uniform pieces no larger than one inch for even cooking.
- Use a skillet that is oven-safe when transferring to bake, or transfer contents to a baking dish if necessary.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to preserve the sauce’s creaminess and chicken’s tenderness.
Serving Suggestions
Pair this dish with a simple green salad or steamed vegetables for a balanced plate. Crusty bread is perfect to soak up any remaining Dijon cream sauce on your plate.
- If you prefer extra crispy chicken skin, brown the chicken a bit longer before baking.
- Allow the sauce to simmer gently after adding cream to thicken without curdling.
- Fresh herbs added just before serving add brightness and visual appeal.
FAQs
- Can I use other types of potatoes?
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Yes, Yukon Gold or red potatoes work well. Just adjust cooking time to ensure they become tender.
- What can I substitute for heavy cream?
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You can use half-and-half or full-fat coconut milk for a lighter or dairy-free option, but the sauce may be less rich.
- Is this dish freezer-friendly?
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While possible, freezing may alter texture, especially of the potatoes. It’s best enjoyed fresh or refrigerated.
- Can I use bone-in chicken?
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Yes, but increase baking time to ensure thorough cooking and adjust searing time accordingly.
- How can I make it spicier?
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Add a pinch of red pepper flakes to the sauce or sprinkle some cayenne pepper when seasoning the chicken and potatoes.
Chicken Potatoes Dijon Cream Sauce
Equipment
- 1 large skillet oven-safe preferred
- 1 oven
- 1 large bowl
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 (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
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, combine chicken and potatoes. Drizzle with 1 tablespoon olive oil, toss to coat, and season with salt, pepper, and Italian seasoning.
- Heat butter in a large skillet over medium heat. Add remaining 1 tablespoon olive oil and stir.
- Place chicken on one side of the skillet and potatoes on the other. Cook undisturbed for 3-4 minutes, flip chicken and cook 3-4 more minutes until both are browned.
- Transfer chicken and potatoes to a plate and cover to keep warm.
- In the same skillet, melt butter over medium heat. Stir in garlic and cook for 1 minute until fragrant.
- Add chicken broth and Dijon mustard. Whisk in heavy cream, salt, and black pepper.
- Return chicken and potatoes to the skillet. Toss to coat with sauce.
- Transfer skillet to oven and bake for 15-20 minutes, until chicken is cooked through and potatoes are tender.
- Serve chicken and potatoes with sauce spooned over top, garnished with cracked black pepper and fresh herbs if desired.
Notes
- Double the recipe by using a rimmed sheet pan for baking.
- Arrange browned chicken and potatoes in a single layer before baking.
- Use fresh herbs for garnish to enhance flavor.
- Store leftovers covered in the refrigerator up to 3 days.
