Chicken and Potatoes with Dijon Cream Sauce Recipe
A delicious and comforting meal featuring juicy pan-seared chicken breasts and tender baby potatoes cooked together in a creamy Dijon mustard sauce, finished by baking in the oven for perfectly melded flavors in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Protein and Seasoning
- 3 medium boneless skinless chicken breasts
- 2 teaspoons Italian blend seasoning (or Herbs de Provence)
- Salt and pepper to taste
Cooking Fats and Base
- 2 tablespoons butter
- 2 tablespoons olive oil
Vegetables
- ½ pound baby potatoes, halved or quartered (pieces no larger than 1 inch)
Sauce
- 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 the oven: Preheat your oven to 375°F (190°C) so it's ready for baking the chicken and potatoes later.
- Prepare chicken and potatoes: In a large bowl, combine the chicken breasts and baby potatoes. Drizzle with 1 tablespoon olive oil and toss well to coat. Season generously with salt, pepper, and the Italian blend seasoning or Herbs de Provence.
- Sear chicken and potatoes: Heat a large skillet over medium heat and melt 2 tablespoons of butter along with 1 tablespoon olive oil. Add the chicken to one half of the pan and potatoes to the other half. Cook undisturbed for 3-4 minutes, then flip the chicken and cook for another 3-4 minutes until both sides of the chicken are nicely browned. Transfer the chicken and potatoes to a plate and cover to keep warm.
- Make the Dijon cream sauce: In the same skillet, melt 1 tablespoon butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chicken broth and Dijon mustard, whisking well. Slowly add the heavy cream along with salt and cracked black pepper, continuing to whisk until the sauce is smooth and combined.
- Combine and coat: Return the seared chicken breasts and potatoes to the skillet. Toss them gently in the creamy Dijon sauce to ensure they are fully coated and won’t dry out in the oven.
- Bake: Transfer the skillet or pan to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are fork-tender.
- Serve: Spoon the Dijon cream sauce over the chicken and potatoes. Garnish with freshly cracked black pepper and fresh herbs if desired. Serve hot and enjoy your flavorful meal.
Notes
- Use low sodium chicken broth to control the saltiness of the sauce.
- If your skillet is not oven-safe, transfer the coated chicken and potatoes to a baking dish before placing in the oven.
- Fresh herbs such as thyme or parsley make a lovely garnish to brighten the dish.
- Make sure the potato pieces are roughly uniform size for even cooking.
- Test chicken doneness with a meat thermometer for safety and best texture.
