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Chicken and Potatoes with Dijon Cream Recipe

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4.2 from 35 reviews

This comforting Chicken and Potatoes with Dijon Cream recipe features juicy boneless skinless chicken breasts and tender baby potatoes cooked in a rich, creamy dijon mustard sauce. Seared on the stovetop for a golden crust, then baked in the oven until perfectly cooked, it’s a delicious one-pan meal that’s flavorful and easy to prepare, perfect for weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 3 servings

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
  • ½ pound baby potatoes (halved or quartered as needed, pieces no larger than 1 inch)

Sauce

  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 1 cup chicken broth (low sodium preferred)
  • 2 tablespoons dijon mustard
  • 1 cup heavy cream
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon cracked black pepper (or to taste)

Instructions

  1. Preheat Oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the chicken and potatoes after searing.
  2. Prepare Chicken and Potatoes: In a large bowl, combine the chicken breasts and baby potatoes. Drizzle with 1 tablespoon olive oil and toss to coat evenly. Season generously with salt, pepper, and Italian blend seasoning or Herbs de Provence.
  3. Sear Chicken and Potatoes: Heat a large skillet over medium heat and melt 2 tablespoons butter along with 1 tablespoon olive oil. Add the chicken to one half of the skillet and potatoes to the other half. Cook undisturbed for 3-4 minutes until the chicken is nicely browned, then flip the chicken and cook an additional 3-4 minutes. When both chicken and potatoes are golden, remove them from the skillet and set aside on a plate; cover to keep warm.
  4. Prepare the Sauce: In the same skillet, melt 1 tablespoon butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Stir in chicken broth and dijon mustard, then whisk in the heavy cream. Season with salt and cracked black pepper to taste. Allow the sauce to simmer gently for a few minutes to blend the flavors.
  5. Combine and Bake: Return the seared chicken and potatoes to the skillet, tossing them in the creamy dijon sauce to coat thoroughly. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender when pierced with a fork.
  6. Serve: Remove the skillet from the oven and spoon the dijon cream sauce from the pan over the chicken and potatoes. Garnish with freshly cracked black pepper and optional fresh herbs before serving.

Notes

  • Use baby potatoes cut into pieces no larger than 1 inch to ensure even cooking.
  • Cover the chicken and potatoes after searing to keep them warm while preparing the sauce.
  • Adjust seasoning to taste as the dijon mustard adds tanginess and saltiness.
  • If you don’t have Herbs de Provence, Italian seasoning blend works perfectly as a substitute.
  • You can garnish with fresh parsley or thyme for added flavor and presentation.
  • For a lighter version, substitute heavy cream with half-and-half or a cream alternative, but the sauce will be less rich.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/chicken-and-potatoes-with-dijon-cream-recipe/