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.
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
- Butter
- 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
Ingredients
- 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
Instructions
- 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.
I can’t stop thinking about this chicken and potatoes recipe, and I haven’t made it in over a year! Which in my opinion, is wayyyy too long to go without eating it! I normally don’t like creamy sauce based recipes, but this one is sooo good. It’s not overwhelmingly creamy, and the cream and mustard come together SO WELL that it tastes like a cheese sauce, but it’s not! It almost feels a little bit healthier because it’s not covered in cheese, lol. Give this recipe a try, you won’t regret it!
Good idea but very very bland. Had to more than double all the seasoning and added 4 tbsp of dijon.
I’m so excited to try this recipe! In the picture, it looks like you used a Dutch oven, but the recipe says skillet. Can this be prepared in a Dutch oven?
Yes, you can prepare this dish in a Dutch oven 🙂
My family loves this recipe and I’ve made it many times. I sub Italian seasoning for 1 tsp thyme, 1 tsp oregano and a pinch of basil. I actually up the mustard to 3 tbs and also add more garlic because we love those flavors. I also use half and half in place of cream so I stir in a slurry of about 1.5 tbs cornstarch before baking. These days I’m watching carbs so I add in quarters mushrooms instead of potatoes.
The flavors were really good but my sauce was way too runny and so much of it! I looked at several other recipes online and they used 1/4 cup of broth and the same or a little more of cream. I think this would work out better in this recipe…mine was like pouring water over the chicken. Good flavors though and I like that the potatoes are cooked in the same pan!
You can swift flour in with the heavy cream to make it thicker
I’m sure this is delicious but the sodium count is a bit much considering you used low sodium chicken stock. Did you use salted butter?
I use salted butter in all of my recipes unless otherwise stated.
This is so delicious and easy to make. I will definitely be making again. Thanks!
Loved it. Quick, easy and delicious.
I made this for 2 in the instant pot. I split the recipe in half. I sautéed, then did the sauce, then added the chicken and potatoes back and slow cooked (NOT pressure cooked) on low until chicken was done. (About 10 minutes-I use a remote thermometer as this is how I cook almost all chicken in my house). I left the potatoes to pressure cook 2 minutes after as I was worried they weren’t done and then served with broccoli which I also used the sauce for.
Thanks so much for your input! This is great.
This looks delicious! Do you think there is a way to use frozen breast for this in an instapot?
I have not tried doing this in an instant pot, sorry!
My Mom used to make creamed chicken and potatoes unfortunately I can’t seem to duplicate it. My cream curdles. Any advice?
Generally when making a sauce with cream you add the cream at the end. If you cook cream too much it will break the sauce. Also make sure there is no lemon juice that could curdle the cream.
This was amazing! Thank you for sharing such a delicious recipe. It’s going into my chicken mains rotation now.
I marinated the chicken before, added shallots to the dijon sauce & garnished with Italian parsley & thyme. One of my fav chicken recipes.
Hi Tiffany if I don’t have an oven proof pan can I transfer it into another dish?
For sure!
What is the Italian Seasoning Blend? Is it a liquid or a special herb seasoning I buy?
It’s a day herb blend of seasoning
I meant dry