Description
This Chicken and Potatoes with Dijon Cream Sauce recipe is a comforting and flavorful one-pan meal featuring tender boneless chicken breasts and perfectly cooked baby potatoes. The dish is enhanced by a creamy Dijon mustard sauce that adds a tangy richness, making it an ideal dinner for busy weeknights or casual gatherings. Ready in just 30 minutes, this savory recipe combines stovetop searing and oven baking to deliver juicy chicken and tender potatoes in a luscious sauce.
Ingredients
Protein and Vegetables
- 3 medium boneless skinless chicken breasts
- ½ pound baby potatoes, halved or quartered (pieces no larger than 1 inch)
Seasonings and Fats
- 2 teaspoons Italian blend seasoning (or Herbs de Provence)
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil (divided: 1 tbsp for tossing, 1 tbsp for cooking)
- 1 teaspoon minced garlic
Sauce Ingredients
- 1 cup chicken broth (low sodium preferred)
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- ½ teaspoon salt (or to taste)
- ¼ teaspoon cracked black pepper (or to taste)
Instructions
- Preheat the Oven: Set your oven to 375 degrees Fahrenheit to get it ready for baking the chicken and potatoes later.
- Prepare Chicken and Potatoes: In a large bowl, combine the chicken breasts and baby potatoes. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Season generously with salt, pepper, and the Italian blend seasoning or Herbs de Provence.
- Sear Chicken and Potatoes: Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add 1 tablespoon of olive oil and stir to combine. Place the chicken breasts on one side of the pan and the potatoes on the other. Cook undisturbed for 3-4 minutes, then flip the chicken and cook another 3-4 minutes until both sides are nicely browned. Remove chicken and potatoes from the pan and cover to keep warm.
- Make the Dijon Cream Sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the chicken broth and Dijon mustard, then whisk in the heavy cream along with salt and cracked black pepper. Allow the sauce to simmer gently for a couple of minutes until slightly thickened.
- Combine and Bake: Return the chicken and potatoes to the skillet, tossing them gently in the sauce to coat thoroughly. Transfer the entire skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through (internal temperature of 165°F) and the potatoes are fork-tender.
- Serve: Spoon the Dijon cream sauce from the pan over the chicken and potatoes. Garnish with freshly cracked black pepper and fresh herbs if desired. Serve hot and enjoy your comforting meal.
Notes
- Chicken breasts should be of even thickness for uniform cooking. Pound thicker parts if necessary.
- Use baby potatoes no larger than 1 inch pieces to ensure they cook through evenly in the allotted time.
- For a lighter version, substitute heavy cream with half-and-half or a milk alternative, though sauce will be less rich.
- If fresh herbs are available, garnish with parsley, thyme, or chives to add freshness and aroma.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
