Delicious Chicken and Potatoes with Dijon Cream Sauce
- Prep
- 5 min
- Cook
- 25 min
- Serves
- 3
Ingredients
- —Boneless (skinless chicken breasts: The star of the dish, providing a lean protein base.)
- —Italian blend seasoning OR Herbs de Provence: Adds depth and a bouquet of flavors.
- —Salt and pepper to taste: For seasoning.
- —Butter: Adds richness and helps to create a velvety sauce.
- —Olive oil: Used for cooking and ensuring the chicken and potatoes don't stick.
- —Baby potatoes: Offer a tender (creamy texture that complements the chicken.)
- —Minced garlic: Infuses the sauce with a punch of flavor.
- —Chicken broth (low sodium: Forms the base of the sauce, adding moisture and depth.)
- —Dijon mustard: The key ingredient that provides a tangy (slightly spicy flavor.)
- —Heavy cream: Brings everything together with a smooth (luxurious texture.)
- —Cracked black pepper: Adds a hint of spice and rounds out the flavors.
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit to ensure it's ready for baking.
- 2
Prepare the chicken and potatoes: In a large bowl, combine the chicken and potatoes. Drizzle with olive oil, then season with salt, pepper, and Italian seasoning or Herbs de Provence. Toss to coat evenly.
- 3
Cook chicken and potatoes: In your skillet, melt butter over medium heat, then add olive oil. Place chicken on one side and potatoes on the other. Cook for 3-4 minutes, then flip the chicken and cook for another 3-4 minutes. Remove from the skillet and keep warm.
- 4
Make the dijon cream sauce: In the same skillet, add more butter and cook the garlic until fragrant. Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt, and pepper.
- 5
Combine and bake: Return the chicken and potatoes to the skillet, tossing them in the sauce. Transfer to the oven and bake for 15-20 minutes, until the chicken is cooked through and the potatoes are tender.
- 6
Serve: Spoon the dijon sauce over the chicken and potatoes, garnish with cracked black pepper and fresh herbs if desired.