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Chicken and Potatoes with Dijon Cream Sauce
Alyssa

Delicious Chicken and Potatoes with Dijon Cream Sauce

Craving comfort food? Try this Chicken and Potatoes with Dijon Cream Sauce recipe! It's rich, flavorful, and perfect for a cozy dinner at home. Ready in just 30 minutes, it's a must-try for any night of the week.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 3 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

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.

Method
 

  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.

Notes

  • For an even creamier sauce, you can add a tablespoon of grated Parmesan cheese.
  • If you prefer a bit more acidity, a squeeze of lemon juice added to the sauce just before serving can brighten the flavors.