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.
One of the best recipes I make!!
You’re so sweet! Thank you 🙂
YEARS ago, Denny’s restaurant used to have a “Dijon Herb chicken” meal on their menu. I remember it as being so delicious! That was way before I started cooking for my family. (I think I was in college then) Denny’s has not responded when I asked for the recipe so I hope this recipe will duplicate that dish! Can’t wait to try it out!
Wow, hopefully you’re able to enjoy it!
The Dijon Mustard. Is it supposed to be a powder? Or the kind that squeezes out of a bottle?
I use the mustard from a bottle
Girl, this recipe is so great! We are kinda picky eaters and we were trying this up. I did use more garlic than the recipe called for and that sauce just jumped off the plate into our mouths!!!
My husband was literally licking his plate. This was so good!
Wow. Yummy. Hubby said this is a make again meal. Accidentally added too much garlic but you can’t tell. Yummy.
If you’re not dairy free, you don’t need to read this review.
To start, we made a cashew cream to replace the heavy cream; I also read a lot of reviews about how the sauce didn’t thicken up, so I made the cashew cream as follows: soak 1 cup of raw cashews for about 20 minutes in HOT water. Drain and rinse, then blend with 1 1/4 cup non dairy milk (I used almond milk). I added a slurry of 1/2 tbsp cornstarch and 1/2 tbsp of water to the mix so it would thicken when cooked. This makes about twice what you need, and you can refrigerate or freeze the extra.
We do eat some dairy so we used butter when it was called for, but I don’t think it would make a huge difference if you used your favorite vegan butter. I dropped the ball and only had whole grain dijon but the sauce still turned out DELICIOUS, probably a more subdued dijon flavor. I was wishing I’d had some white wine to add to the pan. We also added extra potatoes since we both love them. All in all, this meal is a definite repeat. We served it with some simple green beans with butter, salt and pepper. I literally swept the extra sauce out of the pan with my fingers after we put away the leftovers. Holy cow, so good.
Delicious! I also thickened the sauce a bit, and served with lemon wedges on the side because my Greek husband loves lemon on everything!
Thickened the sauce with a corn starch slurry only because I prefer it thicker! Husband asked if I really made this or if I picked it up from a restaurant ! So yummy!
Excellent dish. Even my grandchildren enjoyed it.
Oh my I just made this for dinner and it was delicious. I did add sautéed mushrooms & onions! I had to thicken the sauce a little but over all GREAT. Will make again.
We did a side of Brussels sprouts.
This recipe was truly divine. It seemed to make a lot of sauce, possibly too much, but I would absolutely bathe in it.. so … 🙂
Will make again and again!
Honestly, a really great recipe!!
I did add a diced onion, when I was cooked the chicken and potatoes on the stove. And after taking my cast iron skillet out of the oven, I added a cornstarch slurry (2 tbsp of cornstarch to 2 tbsp cold water) to thicken the sauce. I’ll definitely make this recipe again!
No leftovers! Every bite was delicious!
Loved it!