Chicken and Potatoes with Dijon Cream Sauce is a flavorful one-pot wonder that’s good for any night of the week. Italian seasonings and Dijon mustard blend beautifully together in a rich, buttery sauce that goes perfectly with the tender chicken and potatoes.
For more one-pot chicken dishes, try my recipes for Instant Pot Chicken Marsala, Chicken and Broccoli Coconut Curry, and One Pot Chicken Parmesan Pasta.
Easy chicken and potato dishes are a great way to use up pantry staples like potatoes and herbs and freezer staples, like plain old boneless, skinless chicken breasts. Putting these two together in a rich, creamy dijon sauce is a great idea, honestly.
Why, you ask? Well, because dijon is a great flavoring. It’s mustardy, but milder than using yellow mustard or whole-grain mustard. It’s a little salty, a little acidic, and has a touch of heat believe it or not. But this recipe only uses two tablespoons so it’s just enough flavor without being overpowering.
My kids love to eat this dish with a side of roasted vegetables or over egg noodles (I know, I know, gimme all the carbs right?). They don’t even mind that the sauce is “mixed in.” Now that’s a real feat!
WHAT INGREDIENTS ARE IN CHICKEN AND POTATOES WITH DIJON CREAM SAUCE?
- Boneless, skinless chicken breasts
- Italian blend seasoning OR Herbs de Provence
- Salt and pepper to taste
- Olive oil
- Baby potatoes
- Minced garlic
- Chicken broth (I used low sodium)
- Dijon mustard
- Heavy cream
- Cracked black pepper
HOW DO YOU MAKE CHICKEN AND POTATOES WITH DIJON CREAM SAUCE?
Let’s preheat the oven to 375 and get started making this delicious dish, shall we?
First off, let’s get to work on the chicken and potatoes — add them together in a large bowl and then drizzle them all with 1 tablespoon of olive oil. Toss everything together to coat in the oil and then add salt and pepper and Italian seasonings and mix that all together as well.
Next, take out your large, oven-safe skillet and melt the butter over medium heat. Drizzle in another tablespoon of oil and stir.
Put the chicken on one half of the skillet and the potatoes on the other half. Let everything cook for 3-4 minutes on this first side, then flip just the chicken to let it brown on the other side another 3-4 minutes. Take both the chicken and the potatoes off the skillet and put them on a plate. Cover and keep them warm while you make the cream sauce for chicken.
To prepare the sauce, use the same skillet you cooked the chicken and potatoes in and add more butter to melt over medium heat. Add the garlic and cook for 1 minute or until it gets nice and fragrant. Add to the butter/garlic mixture the chicken broth, dijon mustard, and heavy cream, salt, and pepper and whisk it all together. Take a second to bask in the heavenly scent of this sauce.
Finally, add the chicken and potatoes back to the pan and give the sauce a good toss/spooning around the chicken and potatoes so that they can retain their moisture while they finish cooking in the oven.
Put the whole pan in the oven and finish baking for 15-20 minutes or until the chicken is cooked through and the potatoes are fork-tender. Take the pan out of the oven when the chicken is done and spoon the dijon sauce over the chicken and potatoes and garnish with more black pepper and some fresh herbs if you like!
WHAT IS DIJON MUSTARD MADE OF?
What is this fabulous condiment we call dijon? Well, I’m happy to tell ya! It’s a sauce made of brown mustard seeds mixed together with white wine vinegar or white wine, plus water and salt. You can find it in a bottle with the other types of mustards. You can also sometimes find it in a paste form for mixing into sauces (or for using in this healthy chicken and potatoes recipe).
WHAT’S THE DIFFERENCE BETWEEN DIJON MUSTARD AND REGULAR MUSTARD?
So, what sets dijon apart from the regular, yellow stuff? Well, for one, the color. The color of dijon is more of a light brown/pale yellow rather than a stark yellow. It’s not made from prepared mustard like yellow mustard but is instead made from ground brown mustard seeds along with the other ingredients listed above.
Dijon is also creamier in texture than regular yellow mustard.
Chicken and Potatoes with Dijon Cream Sauce
- 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
- ½ pound baby potatoes - halved or quartered as needed (they should be no large than 1 inch pieces)
for the 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
- ½ teaspoon salt - or to taste
- ¼ teaspoon cracked black pepper - or to taste
- 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).
- In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir.
- 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.
- Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper.
Put it together
- Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven.
- Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.
- Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve.
Does tge skillet go in the Oven? Or does a baking pan. Sorry a little conf for me.
The skillet, if you have an oven safe skillet. Transfer to a baking pan if you don’t have an oven safe skillet.
So delicious and easy! The sauce was so yummy, I was eating it with a spoon and the chicken came out perfect. I baked it for about 5 minutes more than the recommended time as my breasts were a bit thicker than usual. I threw some panfried asparagus on there too to add colour and an extra veggie. Highly recommend and the boyfriend loved it too.
Isn’t that sauce just crazy??? I want to put it on everything and I swear even dijon haters can’t knock it haha! So glad you and your boyfriend loved this Megan, thanks for your great feedback! 🙂
My husband just told me it was the beSt chicken i have ever made (i make a lot of chicken). Thanks for the recipe!!!
Way to go! 😉
I made this recipe tonight and my fam LOVED IT!!!!! My HUSBAND is eating (drinking?) the sauce as we speak🤣. My dijon mustard expired about two weeks ago but i used it anyway. I tripled the amount of Dijon until i could get a nice taste of it, perhaps i would not have haD to with fresh mustard. This will definitely be made again and again! To quote my husband, “that recipe was unbelievable!” Thank you!!!
So happy to hear how much you guys enjoyed this recipe!
Potatoes need to be cut within an inch and parboiled prior to including with chicken. I browned chicken first on both sides and then did potatos in oil and butter about 10 minutes;baked at 375 for 15 minutes at 375 and potatoes still not done and chicken slightly too pink for my taste. Adjusted temp and time then a good recipe