Chicken and Potatoes with Dijon Cream Sauce Recipe

I absolutely love sharing this Chicken and Potatoes with Dijon Cream Sauce Recipe because it combines such comforting, satisfying flavors with an elegant touch I never get tired of. Juicy, herb-seasoned chicken breasts paired with tender roasted baby potatoes swim in a luscious, tangy Dijon cream sauce that’s rich without being heavy. It’s one of those recipes where every bite feels special but the process is easy enough to make anytime I want something both cozy and impressive. This dish quickly became a go-to in my kitchen when I want an all-in-one meal that makes everyone around the table smile.

Why You'll Love This Chicken and Potatoes with Dijon Cream Sauce Recipe

From the very first time I tasted this dish, I was hooked by the flavor profile. The Dijon mustard adds a bright, slightly spicy kick that perfectly balances the creamy sauce’s richness. The Italian seasoning (or Herbs de Provence, if you prefer) seasons the chicken and potatoes with a fragrant, herbal note that really elevates the dish beyond your typical roast chicken. Every bite offers a lovely contrast of textures too — crisp-edged potatoes, tender chicken, and that velvety sauce tying it all together.

What I appreciate most is how straightforward this recipe is to put together. It doesn’t require fancy techniques or hours in the kitchen, and yet it feels so luxurious. I usually prep the chicken and potatoes quickly, then make the sauce in the same skillet, which keeps things efficient and enhances the flavor through those fond bits left behind. This recipe shines for both weeknight dinners when I want something comforting, and for more special gatherings where I want to impress without stress.

To me, this dish stands out because it feels thoughtfully composed but incredibly approachable. It’s versatile enough to play the starring role at a family dinner or to turn a casual meal into something memorable. Whenever I serve Chicken and Potatoes with Dijon Cream Sauce, I see smiles around the table and hear the “this is so good” comments, which makes it all the more rewarding to cook.

Ingredients You'll Need

The ingredients for this recipe are wonderfully simple, yet each one is essential to creating the perfect harmony of taste, texture, and color. They come together in a way that highlights fresh, wholesome flavors without overwhelming your palate.

• Boneless skinless chicken breasts: These provide juicy, tender meat that absorbs the herbs and sauce beautifully.
• Italian blend seasoning (or Herbs de Provence): Adds a fragrant herbal complexity that complements both chicken and potatoes.
• Baby potatoes: Small, tender pieces that roast evenly and soak up the creamy sauce perfectly.
• Butter and olive oil: The perfect combination to brown the chicken and potatoes, adding richness and crispness.
• Minced garlic: Gives a lovely aromatic base to the sauce, enhancing its depth without overwhelming the dish.
• Chicken broth: Adds savory flavor and thins the sauce just enough for a luscious consistency.
• Dijon mustard: The star ingredient of the sauce that brings bright, tangy, and slightly spicy notes to the dish.
• Heavy cream: Creates that silky, indulgent texture in the sauce that makes every bite decadent.
• Salt and cracked black pepper: Essential for seasoning to taste and bringing the flavors alive.

Directions

Step 1: Preheat your oven to 375 degrees Fahrenheit so it’s ready once the chicken and potatoes have been seared and sauced.

Step 2: In a large bowl, combine the chicken breasts and halved or quartered baby potatoes. Drizzle with 1 tablespoon of olive oil and toss everything together to coat evenly. Then season generously with salt, cracked black pepper, and the Italian seasoning blend or Herbs de Provence. This seasoning step is key to building flavor from the start.

Step 3: Heat a large skillet over medium heat and melt 2 tablespoons of butter along with 1 tablespoon of olive oil. Once hot, add the chicken to one half of the pan and the potatoes to the other half. Let them cook undisturbed for 3 to 4 minutes so they get a beautiful golden-brown crust. Flip and cook for another 3 to 4 minutes, then transfer both chicken and potatoes to a plate, covering loosely to keep warm.

Step 4: In the same skillet, add 1 tablespoon of butter and melt it over medium heat. Stir in the minced garlic and sauté for about 1 minute, until it becomes fragrant but not browned—in this step, the garlic will infuse the butter with delicious aroma.

Step 5: Next, pour in 1 cup of chicken broth and whisk in 2 tablespoons of Dijon mustard. Slowly add 1 cup of heavy cream while whisking continuously, then season the sauce with ½ teaspoon of salt and ¼ teaspoon of cracked black pepper. Let the sauce simmer gently for a few minutes to thicken slightly and develop flavor.

Step 6: Return the chicken and potatoes back to the skillet and toss them carefully in the Dijon cream sauce so everything is well coated. This step ensures the sauce really clings to the ingredients and prevents drying while baking.

Step 7: Transfer the skillet or the contents into a baking dish (if your skillet isn’t oven-safe), then bake in the preheated oven for 15 to 20 minutes. The chicken should be cooked through (internal temperature of 165°F) and the potatoes fork-tender when done.

Step 8: Remove from the oven, then spoon the sauce over the chicken and potatoes once more before serving. Finish with a sprinkle of freshly cracked black pepper and fresh herbs like parsley or thyme if you have them on hand for a beautiful presentation and extra flavor boost.

Servings and Timing

This Chicken and Potatoes with Dijon Cream Sauce Recipe makes about 3 generous servings, perfect for a small family dinner or a cozy meal for leftovers. The prep time is around 10 minutes since the ingredients are simple to combine, and the skillet steps take about 10 minutes of active cooking. Baking in the oven adds another 15 to 20 minutes, giving a total cook time of about 30 minutes. Overall, you can have this delicious, hearty meal on the table in just half an hour without rushing. There is no extra resting time needed, so you can serve it fresh and warm straight from the oven.

How to Serve This Chicken and Potatoes with Dijon Cream Sauce Recipe

I love serving this dish while the Dijon cream sauce is still warm and silky because that’s when the flavors are at their peak. It pairs beautifully with simple green vegetables like steamed broccoli, sautéed green beans, or a fresh mixed salad to add a refreshing, crunchy contrast. I often add a wedge of lemon on the side to brighten the overall plate when lifted with a little squeeze of juice.

For presentation, I like plating one chicken breast with a generous portion of potatoes smothered in the sauce, then garnishing with some cracked black pepper and a sprinkle of finely chopped fresh parsley or thyme. It instantly makes the dish look restaurant-worthy and adds a pop of color. This recipe also pairs wonderfully with a light white wine like Sauvignon Blanc or an easygoing Pinot Grigio, both of which complement the tangy Dijon sauce perfectly. For non-alcoholic options, a spritz of sparkling water with lemon or an herbal iced tea is refreshing and balances the richness well.

This recipe is a great fit for many occasions — whether it’s a comforting weeknight dinner after a busy day, a weekend dinner party to impress friends, or even a holiday meal where you want a dish that’s both elegant and hearty without too much fuss. I recommend serving it hot or warm, right out of the oven, because the creamy sauce starts to thicken and settle as it cools.

Variations

If you want to customize this Chicken and Potatoes with Dijon Cream Sauce Recipe, there are so many delicious ways to do it. For example, you can swap the Italian seasoning for smoked paprika and thyme if you want a smokier, earthier flavor profile. Using sweet potatoes instead of baby potatoes gives a subtly sweet twist that pairs beautifully with the creamy mustard sauce.

For a gluten-free version, simply double-check your broth and mustard labels to ensure they’re certified gluten-free—everything else in this recipe is naturally gluten-free. If you’re looking for a vegetarian spin, you can replace the chicken with hearty portobello mushroom caps or cauliflower steaks and use vegetable broth. The sauce still tastes incredible, and the vegetables soak up the creaminess wonderfully.

If you want to experiment with cooking methods, this recipe also works beautifully on the stovetop alone, just cooking the chicken and potatoes in the sauce until tender, or you can use an air fryer for the potatoes before combining them with the sauce on the stove for a crispier texture. These small tweaks are fun ways to keep the dish fresh and exciting whenever you make it.

Storage and Reheating

Storing Leftovers

When I have leftovers of this Chicken and Potatoes with Dijon Cream Sauce Recipe, I like to transfer them to an airtight container and store them in the refrigerator. Using a glass container with a tight-fitting lid works best because it preserves freshness and doesn’t absorb any odors. The leftovers will keep well for up to 3 days, making it easy to enjoy the rich flavors again without sacrificing quality.

Freezing

This dish freezes reasonably well if you want to preserve it for longer. I recommend portioning the chicken, potatoes, and sauce into freezer-safe containers or heavy-duty freezer bags, squeezing out as much air as possible. Label with the date and use within 2 to 3 months for best taste. To avoid texture changes, it’s best to thaw completely overnight in the fridge before reheating gently.

Reheating

The best way to reheat this dish is gently on the stovetop over low to medium heat, stirring occasionally so the cream sauce doesn’t separate. Adding a splash of chicken broth or cream helps refresh the sauce if it becomes too thick. Avoid microwaving if possible, as that can sometimes cause uneven heating and make the sauce curdle. With careful reheating, the chicken stays juicy, the potatoes remain tender, and the sauce retains its creamy, tangy magic.

FAQs

Can I use bone-in chicken breasts instead of boneless?

Absolutely! Bone-in chicken breasts will add extra flavor but will take a little longer to cook through, so I recommend increasing the oven time by 10 to 15 minutes and checking the internal temperature to ensure it reaches 165°F.

Is there a substitute for heavy cream in the sauce?

You can use half-and-half for a lighter option, but the sauce will be less rich and slightly thinner. For a dairy-free alternative, canned coconut milk works well and adds a subtle sweetness, which balances nicely with Dijon mustard.

Can I prepare this dish ahead of time?

Yes! You can season and sear the chicken and potatoes in advance and prepare the sauce separately. Then assemble and bake when you’re ready to serve, which saves time and keeps the dish tasting fresh.

What type of potatoes yield the best results?

I prefer baby or new potatoes because they roast quickly and evenly while staying tender inside. Yukon Gold or red potatoes are also excellent choices due to their creamy texture and thin skins.

How spicy is the Dijon cream sauce?

The sauce has a gentle heat from the Dijon mustard, which is more tangy and slightly sharp than spicy. It complements the creaminess without overpowering the dish, so it’s kid-friendly but flavorful enough for adults.

Conclusion

I genuinely hope you give this Chicken and Potatoes with Dijon Cream Sauce Recipe a try soon. It’s one of those comforting yet fancy-feeling dishes that always brings a little extra joy to my table, and I know it will do the same for you. The balance of flavors, the ease of preparation, and the satisfaction it delivers with every bite make it a real keeper in my recipe collection. Trust me, once you make it, it will become a favorite you’ll want to revisit again and again.

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