Chicken and Potatoes with Dijon Cream Sauce
This Chicken and Potatoes with Dijon Cream Sauce is a total game-changer!
It’s everything you love about comfort food—crispy, tender chicken and hearty potatoes—smothered in a silky, buttery Dijon cream sauce.
This one-pan wonder is as quick as it is delicious, making it the perfect weeknight dinner when you’re craving something simple yet packed with flavor.
Ready in just 30 minutes, it’s the kind of meal your family will ask for over and over again!
For Chicken and Potatoes
- Chicken Breasts – Boneless, skinless chicken breasts work best, but you can also use thighs if you prefer dark meat.
- Italian Seasoning – Adds a lovely herbaceous flavor. You can also substitute with Herbs de Provence if you prefer.
- Salt and Pepper – Essential for seasoning to taste.
- Butter – Adds richness and helps to brown the chicken and potatoes for a crispy texture.
- Olive Oil – For frying the chicken and potatoes, giving them a golden color.
- Baby Potatoes – Halved or quartered, they should be no larger than 1-inch pieces for even cooking.
For Dijon Cream Sauce
- Butter – Used to start the sauce with garlic, giving it a rich base.
- Garlic – Minced garlic infuses the sauce with a lovely, fragrant flavor.
- Chicken Broth – Low-sodium chicken broth helps build the foundation of the sauce without making it too salty.
- Dijon Mustard – Provides a tangy, slightly spicy flavor to the cream sauce, adding depth to the dish.
- Heavy Cream – Creates a smooth, luxurious sauce that coats the chicken and potatoes perfectly.
- Salt and Pepper – To taste, balancing the flavor of the sauce.
Chicken and Potatoes with Dijon Cream Sauce
Ingredients
For the chicken and potatoes:
- 3 medium boneless, skinless chicken breasts
- 2 tsp Italian seasoning (or Herbs de Provence)
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp olive oil
- ½ pound baby potatoes (halved or quartered, no larger than 1-inch pieces)
For the Dijon Cream Sauce:
- 1 tbsp butter
- 1 tsp minced garlic
- 1 cup chicken broth (preferably low-sodium)
- 2 tbsp Dijon mustard
- 1 cup heavy cream
- ½ tsp salt (adjust to taste)
- ¼ tsp cracked black pepper (adjust to taste)
Instructions
- Preheat the oven to 375°F (190°C).
Prepare the chicken and potatoes:
- In a large bowl, toss the chicken breasts and halved potatoes with 1 tablespoon olive oil. Season generously with salt, pepper, and Italian seasoning (or Herbs de Provence).
Cook the chicken and potatoes:
- In a large skillet, melt 2 tablespoons butter over medium heat. Add the remaining 1 tablespoon olive oil, stirring to combine.
- Add the chicken breasts to one side of the skillet and the potatoes to the other side. Cook undisturbed for 3-4 minutes, then flip the chicken and cook for another 3-4 minutes until both sides are browned.
- Transfer the chicken and potatoes to a plate and cover to keep warm.
Prepare the sauce:
- In the same skillet, melt 1 tablespoon butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the chicken broth and Dijon mustard, then whisk in the heavy cream, salt, and pepper.
Combine and bake:
- Return the chicken and potatoes to the skillet. Toss them in the sauce to ensure they’re coated.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through and the potatoes are fork-tender.
Serve:
- Spoon the Dijon cream sauce over the chicken and potatoes. Garnish with freshly cracked black pepper and fresh herbs, if desired.
Notes
- Make-ahead tip: This recipe can be doubled. Simply follow the steps but arrange the browned chicken and potatoes on a rimmed baking sheet. Pour the sauce over them before baking.
- Can I use chicken thighs instead of chicken breasts?
Absolutely! If you prefer dark meat, boneless, skinless chicken thighs are a great substitute. They’re juicier and still work wonderfully with the sauce.
- Do I really need to brown the chicken and potatoes before baking?
Browning the chicken and potatoes helps enhance the flavor and texture, but if you’re short on time, you can skip this step. Just make sure the chicken reaches 165°F (74°C) when baking, and the potatoes are fork-tender.
- Can I make the Dijon cream sauce ahead of time?
Yes! You can make the sauce in advance and store it in the fridge. Just reheat it gently before combining it with the chicken and potatoes.
- What if I don’t have Italian seasoning?
No worries! You can use Herbs de Provence, or even make a simple mix of dried basil, oregano, and thyme to get a similar flavor.
- How can I make this recipe dairy-free?
For a dairy-free version, swap the butter for plant-based butter and use a non-dairy cream like coconut cream or almond milk. Just make sure your chicken broth is dairy-free as well.
