Chicken and Potatoes with Dijon Cream Sauce Recipe
This comforting recipe features tender chicken breasts and baby potatoes cooked in a rich Dijon cream sauce, combining sautéing and baking for a flavorful, satisfying meal perfect for a family dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
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 tablespoon olive oil
- 1/2 pound baby potatoes (halved or quartered as needed (they should be no large than 1 inch pieces))
Dijon Cream Sauce
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup chicken broth (I used low sodium)
- 2 tablespoons dijon mustard
- 1 cup heavy cream
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon cracked black pepper (or to taste)
Instructions
- Preheat oven: Preheat oven to 375 degrees.
- Prepare the chicken and potatoes: Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence).
- Cook chicken and potatoes: In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir.
- Sauté chicken and potatoes: Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm.
- Prepare the sauce: In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant.
- Add liquids: Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper.
- Combine and bake: Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven.
- Bake: Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.
- Serve: Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve.
Notes
- Use Italian blend seasoning or Herbs de Provence as preferred.
- Cook chicken and potatoes undisturbed to achieve a nice sear.
- Adjust salt and pepper to taste in the sauce.
- Garnish with fresh herbs for additional flavor.