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Chicken and Potatoes with Dijon Cream Sauce Recipe

Chicken and Potatoes with Dijon Cream Sauce Recipe
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★★★★★

5.1 from 19 reviews

This comforting and flavorful Chicken and Potatoes with Dijon Cream Sauce recipe features tender chicken breasts and perfectly roasted baby potatoes, all enveloped in a rich, tangy Dijon mustard cream sauce. It’s an easy one-pan meal that combines herbs, garlic, and a creamy sauce for a delicious dinner that comes together quickly and is perfect for weeknights or casual entertaining.

Ingredients

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For the Chicken and Potatoes

  • 3 medium boneless skinless chicken breasts
  • 2 teaspoons Italian blend seasoning or Herbs de Provence
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil, divided
  • ½ pound baby potatoes, halved or quartered (no larger than 1 inch pieces)

For the Dijon Cream Sauce

  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 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

  1. Preheat Oven: Preheat the oven to 375°F (190°C) to get it ready for baking the chicken and potatoes later.
  2. Prepare the Chicken and Potatoes: In a large bowl, combine the chicken breasts and baby potatoes. Drizzle with 1 tablespoon olive oil and toss to coat evenly. Season generously with salt, pepper, and the Italian seasoning blend or Herbs de Provence for added aroma and flavor.
  3. Sear Chicken and Potatoes: Heat a large skillet over medium heat and melt 2 tablespoons of butter along with 1 tablespoon olive oil, stirring to combine. Place the chicken breasts on one half of the skillet and the potatoes on the other. Let them cook without moving for 3-4 minutes until the chicken starts to brown, then flip the chicken and cook the other side for another 3-4 minutes. This step helps develop a nice golden crust. After browning, transfer chicken and potatoes to a plate and cover to keep warm.
  4. Make the Dijon Cream Sauce: In the same skillet, melt 1 tablespoon butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the chicken broth and Dijon mustard, mixing well. Whisk in the heavy cream, then season with ½ teaspoon salt and ¼ teaspoon cracked black pepper, adjusting to taste.
  5. Combine and Bake: Return the chicken and potatoes to the skillet, tossing gently in the sauce so everything is coated. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked through (internal temperature of 165°F) and the potatoes are tender when pierced with a fork.
  6. Serve: Remove from the oven, spoon extra Dijon cream sauce over the chicken and potatoes, and garnish with freshly cracked black pepper and optional fresh herbs like parsley or thyme. Serve hot and enjoy a creamy, flavorful meal.

Notes

  • You can substitute baby potatoes with fingerling potatoes or Yukon Gold potatoes cut into similar sizes for even cooking.
  • For a lighter version, substitute heavy cream with half-and-half, but sauce will be less rich.
  • If fresh herbs are not available, dried Italian seasoning works well in the sauce and seasoning.
  • Ensure chicken breasts are evenly sized for uniform cooking; pound thinner if needed.
  • Use a skillet that is oven-safe for easy transfer from stovetop to oven.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on stovetop or in microwave, adding a splash of broth to loosen the sauce if needed.

Nutrition

Keywords: chicken recipe, dijon cream sauce, chicken and potatoes, easy dinner, one pan meal, creamy chicken, comfort food

Find it online: https://mixitwitjoe.com/chicken-and-potatoes-with-dijon-cream-sauce-recipe/