Chicken and Potatoes with Dijon Cream Sauce Recipe

There is something incredibly comforting about a dish that brings together tender, juicy chicken and perfectly roasted potatoes, all lovingly coated in a luscious, tangy Dijon cream sauce. This Chicken and Potatoes with Dijon Cream Sauce recipe is a delightful combination of familiar flavors elevated by the creamy, slightly sharp dressing that makes every bite truly special. Whether you’re looking for a weeknight winner or a weekend treat, this dish is a savory embrace that’s bound to become one of your favorites.

Ingredients You’ll Need

The beauty of this recipe is in its simplicity and how each ingredient plays a crucial role in creating a symphony of flavors and textures. From the earthy baby potatoes to the bold Dijon mustard, every element is essential to bring out the full potential of Chicken and Potatoes with Dijon Cream Sauce.

• 3 medium boneless skinless chicken breasts: Choose plump breasts for juicy, tender meat that soaks up the sauce beautifully.
• 2 teaspoons Italian blend seasoning or Herbs de Provence: A fragrant herb mix that adds warmth and depth to both chicken and potatoes.
• Salt and pepper to taste: Simple but crucial to elevate all other flavors in the dish.
• 2 tablespoons butter: Adds richness and helps create a beautifully browned sear.
• 2 tablespoons olive oil: Keeps the chicken and potatoes from sticking while adding subtle fruity notes.
• ½ pound baby potatoes, halved or quartered: Their waxy texture holds up well in roasting and delivers creamy bites.
• 1 tablespoon butter (for sauce): Builds the flavorful base for the Dijon cream sauce.
• 1 teaspoon minced garlic: Infuses the sauce with aromatic complexity.
• 1 cup chicken broth, low sodium: Provides savory depth without overpowering the sauce.
• 2 tablespoons Dijon mustard: The star of the sauce, giving it a tangy creaminess with a hint of sharpness.
• 1 cup heavy cream: Creates that silky texture that makes the sauce so indulgent.
• ½ teaspoon salt and ¼ teaspoon cracked black pepper: Perfectly balance the flavors in the sauce with a touch of seasoning.

How to Make Chicken and Potatoes with Dijon Cream Sauce

Step 1: Prepare and Season the Chicken and Potatoes

Start by preheating your oven to 375 degrees Fahrenheit, because time is of the essence when creating this delicious dish. Place your halved or quartered baby potatoes and chicken breasts in a large bowl. Drizzle with a tablespoon of olive oil and toss everything to coat evenly. This step ensures that your potatoes crisp up and the chicken won’t dry out. Then sprinkle the Italian seasoning blend along with salt and pepper to taste – these seasonings infuse the chicken and potatoes with a fragrant, savory base that sets the stage for what’s to come.

Step 2: Brown the Chicken and Potatoes

In a large skillet, melt 2 tablespoons of butter with another tablespoon of olive oil over medium heat. When the mixture is hot and fragrant, place the chicken on one side of the pan and the potatoes on the other. Let everything cook undisturbed for about 3 to 4 minutes – this perfect little sear locks in moisture and adds a beautiful golden color. Flip the chicken, cooking for another 3 to 4 minutes until it’s nicely browned on both sides. Once browned, transfer both chicken and potatoes to a plate to keep warm while you craft the sauce in the same skillet.

Step 3: Make the Dijon Cream Sauce

This sauce is the heart of the Chicken and Potatoes with Dijon Cream Sauce recipe. Melt 1 tablespoon of butter in the skillet over medium heat, then stir in the minced garlic and cook just until fragrant – about one minute. Next, pour in the chicken broth and whisk in the Dijon mustard to blend everything smoothly. Gradually add the heavy cream, salt, and cracked black pepper, stirring continuously. The sauce should thicken slightly and develop a glossy, velvety texture that perfectly complements the savory chicken and potatoes.

Step 4: Combine and Bake

Return the chicken and potatoes back into the skillet, gently tossing them in the Dijon cream sauce to coat everything evenly. This ensures the dish stays moist and flavorful while baking. Transfer the skillet (oven-safe, of course) to your preheated oven and bake for 15 to 20 minutes until the chicken is cooked through and the potatoes are fork-tender. The oven finishes cooking the ingredients and allows the sauce to soak into the chicken and potatoes, creating a harmonious, irresistible meal.

Step 5: Final Touches

Once out of the oven, spoon extra Dijon cream sauce over the chicken and potatoes for added flavor and a pretty presentation. For an extra fresh note, sprinkle freshly cracked black pepper and a handful of chopped fresh herbs if you like – parsley or thyme work beautifully here. Now you’re all set to enjoy this incredibly satisfying dish!

How to Serve Chicken and Potatoes with Dijon Cream Sauce

Garnishes

Fresh herbs like parsley, thyme, or chives are perfect garnishes to brighten the plate and add a pop of color. A little crack of fresh black pepper on top also provides a subtle spicy kick that beautifully contrasts the creamy sauce. For a bit of texture and flair, toasted almond slivers or a light sprinkle of crispy shallots can add an unexpected and delicious crunch.

Side Dishes

This dish stands wonderfully on its own, but pairing it with crisp green vegetables like steamed asparagus, sautéed green beans, or a fresh arugula salad with lemon vinaigrette really rounds out the meal. The vibrant greens add brightness and balance to the richness of the Chicken and Potatoes with Dijon Cream Sauce, making every bite exciting and fresh.

Creative Ways to Present

If you want to impress guests or just have fun with presentation, serve the chicken breast whole on a large platter with potatoes scattered around and the Dijon cream sauce drizzled artistically over the top. For a cozy, family-style feel, create individual servings by placing the chicken and potatoes in rustic ramekins and topping with a bit of sauce and herbs. A sprinkle of grated Parmesan over the sauce just before serving adds a golden, cheesy crust that’s hard to resist.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Potatoes with Dijon Cream Sauce store beautifully in an airtight container in the refrigerator. It is best enjoyed within 3 to 4 days to maintain optimal flavor and texture. When storing, keep the sauce and solids together to let the flavors continue to meld.

Freezing

You can freeze this dish for longer storage by transferring cooled leftovers into a freezer-safe container. Because the cream sauce can sometimes separate when frozen and reheated, it’s a good idea to freeze without the sauce or stir the sauce well while reheating. Frozen leftovers should be consumed within 2 months for best quality.

Reheating

For gently reheating, warm leftovers in a skillet over medium-low heat to prevent the sauce from breaking. Add a splash of chicken broth or cream to help restore the saucy texture if it looks dry. Alternatively, reheating in a microwave in short intervals with stirring between bursts works well but watch that the chicken does not overcook.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and can add extra flavor; just be sure to adjust cooking time slightly since thighs tend to take a bit longer to reach the right temperature.

What can I substitute for baby potatoes?

You can use fingerling or Yukon Gold potatoes cut into similar-sized pieces. Even small sweet potatoes work wonderfully and add a subtle sweetness that pairs nicely with the Dijon sauce.

Is there a lighter version of the Dijon cream sauce?

Yes! You can substitute half-and-half or whole milk for the heavy cream to cut down on fat, though the sauce won’t be quite as rich or thick. Using Greek yogurt stirred in at the end is another lighter option but add it off the heat to prevent curdling.

Can this dish be made gluten-free?

Definitely. All the ingredients here are naturally gluten-free, so just be sure your chicken broth and Dijon mustard are labeled gluten-free. No modifications needed otherwise.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer; chicken breasts should reach an internal temperature of 165°F. Alternatively, cut into the thickest part to check that juices run clear and meat is no longer pink.

Final Thoughts

This Chicken and Potatoes with Dijon Cream Sauce dish is one of those magical meals that feels like a warm hug from the inside out. The creamy sauce, tender chicken, and perfectly roasted potatoes come together effortlessly, promising smiles and satisfied appetites all around. I can’t wait for you to try it and make it a cherished part of your dinner rotation!

Print