Chicken Potatoes Dijon Cream Sauce
Tender chicken and potatoes baked in a rich Dijon cream sauce with Italian seasonings. This one-pot dish delivers comforting flavors and a creamy, buttery finish.
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.