Chicken and Potatoes with Dijon Cream Sauce
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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!
Ingredients Needed
- 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
Here’s How You Make It
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!
Frequently Asked Questions
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.)
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.
More Recipes to Try
- Instant Pot Chicken and Potatoes
- Honey Roasted Chicken and Sweet Potatoes Skillet
- One Pan Rosemary Chicken and Potatoes
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this tonight and thought the flavors were delicious. If I make it again I’ll make the following changes. Sauté the chicken separately from the potatoes. Flavor wise the potatoes need to brown and they get a little crowded cooking together. Add some cornstarch to thicken the sauce and cover the pot before putting it in the oven. The sauce reduces too much otherwise. Other than that, this dish works and would be great with a side salad.
This is the third time I’ve made this in 3 weeks! It is my new favorite. The flavors are amazing!
That’s amazing! So glad you enjoy this recipe!
This was delicious. Thank you for reminding me how delicious and easy your recipes are.
Loved this recipe! However, I do wonder if parboiling the potatoes for about 8-10 mins prior to cooking would be wise. Mine were not as tender as I hoped. Aside from that it is a fantastic recipe and look forward to making again! 🙂
I made this for the first time for dinner guest. I usually don’t make something I’ve haven’t tried before. It was a great. Looking forward to try some of the other recipes.
Very easy recipe to follow my daughter picked this for dinner this evening its in the oven baking looking forward to dinner 🙂
So glad to hear this dinner was a win for you Karen! This recipe is a personal favorite of mine (and my entire family), thrilled to hear it’s a hit at your house too!
I made this for dinner. I had everything ready to go until I realized the package of chicken I unwrapped was chicken tenders and not chicken breasts. I made this anyway and it was very good just didn’t have to cook it too long. I did start cooking the potatoes first. Only thing I wish the sauce was a little thicker.
Very tasty
I have made many of your recipes with great success and this one most certainly Did Not disappoint. It is so good and the sauce is the best. Would work with pasta too I’m guessing. Thank you for sharing another one of your spectacular recipes
It is a “company-worthy” recipe. My only change was to add LOTS of sauteed sliced mushrooms & onions – they really added to the earthiness & depth of flavor of this wonderful dish.
I’m sure that’s a fabulous addition!