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.
Can I use bone in chicken thighs? That’s what I have.
Yes, you can 🙂 they will just take a bit longer to cook
Love this recipe! Have made it several times and it hits every time. Any temp or time recommendations for using bone-in chicken thighs?
You can keep the temperature at 375. The bone in chicken thighs will take around 10 or so minutes more to cook in the oven.
Not only was the dish amazing ! I had a lot of left over sauce because I double the recipe … added more broth more lemon juice fresh parmesan a little dill and make it into a sauce for some pasta ! So good
Love recipe but not fond of mustard. Trade out?
You can replace it with mayonnaise, horseradish, yogurt, or sour cream.
Can this be done in slow/pressure Multi-Cooker? If so, any tips you would like to share. 😊
Although it is quite possible, it has not yet been tested for the slow cooker. Would love to hear your results if you give it a try!
Is the nutrition panel for the entire dish or one serving?
Per serving
Whole family approved! I will be making this again. I used boneless chicken thighs and cubed red potatoes because that’s what I had. I also used whole milk versus heavy cream and it was still delicious. The potatoes needed an extra 15 mins in the oven. I cooked them together for 20 mins, removed the chicken and put the potatoes back in the oven for 15-20 more minutes. Added the chicken back and served!
Can I make this without putting it in the oven? Would I just need to cook the chicken longer?
You can, but you would need to cook the chicken and potatoes for longer.
Can this be turned into a freezer plan ahead meal?
Yes, you can freeze this meal for later 🙂
Oh my goodness, We LOVE this recipe! Thank you for posting it!! 🙂 It will definitely be part of our rotation.
That’s great! Thank you for your review 🙂