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.
A true gift from god
Lol thank you so much!
Hi Tiffany, love this recipe, have made it a few times, got a bloody lovely from both my husband and daughter. My question is “ Are they level spoons or heaped when talking about the Butter ?
I’m glad you guys enjoy this dish! I’m not sure what you’re asking though. Are you talking about the measurements? On the package of a stick of butter, there are labels where tablespoons are. You just cut as many tablespoons as the recipe calls for. So it’s exact tablespoons.
Mgiya Tiffany,
We live in the UK, when you mention in your recipe for cup of heavy cream or about the butter, in the UK we have a 250g block of butter not a stick of butter, is heavy cream our UK version of double cream?
this is amazing! I make it all the time
it might sound like a weird combination at first, but I tried it and I really love it. This is going in the recipes I use on a regular basis. Thank you for sharing this recipe!!
Is the sauce supposed to be thin?
Yes, it’s a thinner sauce. But if you want it to be thicker you can always add a cornstarch slurry! If you’d like to see the consistency of the sauce a little bit better, I have a video of me making this dish. Hopefully a visual will help!
Can you use coconut milk instead of heavy cream?
Yes 🙂
Made twice the recipe and needed only 1 1/2 times the sauce, not twice the sauce. This time the extra sauce will be used over pasta. I agree that a bit of white wine would elevate the flavour.
Love love love this recipe! One of those go to recipes that’s so easy to make but tastes incredible! I basically make it once a month!
This was soooooo good. Beyond what I was expecting.
Thank you so much! 🙂
Pretty good and easy meal. I substituted heavy cream for coconut cream because of a dairy intolerance and it still came out great
Can you sub coconut cream/full fat coconut milk for the heavy cream?
you can use either one 🙂
Can this dish be made ahead of time and brought with for camping? Can it be reheated in tin foil on the grill? Or, instead of placing in an oven, can it be made in a covered pot on the grill?
I haven’t tested this out, but I’m sure it could be done with a covered pot on the grill.
Could this be a crockpot meal?
I’m sure it could but I haven’t tested it myself so I cannot say for sure. If you end up trying it, however, I would love to hear your results!
Restaurant quality and super easy! I served with garlic green beans from the frozen section at the grocery store. Your dinner guests will be impressed!
Please update your format so that the list of ingredients with amounts and proportions is near the top, BEFORE the long text explanations of why it is a good dish and how to cook it. The first thing I want to know is if I have the ingredients in sufficient amounts. Scrolling to the bottom is a pain, particularly on a phone screen, especially with all the extraneous ads and links to other recipes.
Sorry for the inconvenience. I do have a button at the top left of every recipe, right under the title, that says “jump to recipe” for those who don’t want to read my blog.