Chicken and Potatoes with Dijon Cream Sauce is a flavorful one-pot wonder that’s good for any night of the week. Italian seasonings and Dijon mustard blend beautifully together in a rich, buttery sauce that goes perfectly with the tender chicken and potatoes.
Easy chicken and potato dishes are a great way to use up pantry staples like potatoes and herbs and freezer staples, like plain old boneless, skinless chicken breasts. Putting these two together in a rich, creamy dijon sauce is a great idea, honestly.
Why, you ask? Well, because Dijon is a great flavoring. It’s mustardy, but milder than using yellow mustard or whole-grain mustard. It’s a little salty, a little acidic, and has a touch of heat believe it or not. But this recipe only uses two tablespoons so it’s just enough flavor without being overpowering.
Ingredients for Chicken and Potatoes with Dijon Cream Sauce:
- 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
- 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 low sodium chicken broth
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- ½ teaspoon salt (or to taste)
- ¼ teaspoon cracked black pepper (or to taste)
Directions:
- Preheat oven to 375°F.
- In a large bowl, combine chicken and potatoes. Drizzle with 1 tablespoon olive oil, toss to coat, then season with salt, pepper, and Italian seasoning.
- In a large skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add chicken to one half of the pan and potatoes to the other. Cook for 3-4 minutes on each side until browned.
- Transfer chicken and potatoes to a plate and cover to keep warm.
- In the same skillet, melt 1 tablespoon butter. Add garlic and sauté until fragrant, about 1 minute.
- Stir in chicken broth and Dijon mustard, then whisk in heavy cream, salt, and pepper.
- Return chicken and potatoes to the skillet, tossing them in the sauce.
- Transfer skillet to the oven and bake for 15-20 minutes, until chicken is cooked through, and potatoes are tender.
- Garnish with cracked black pepper and fresh herbs if desired.
What is Dijon Mustard?
What is this fabulous condiment we call dijon? Well, I’m happy to tell ya! It’s a sauce made of brown mustard seeds mixed together with white wine vinegar or white wine, plus water and salt. You can find it in a bottle with the other types of mustards. You can also sometimes find it in a paste form for mixing into sauces (or for using in this healthy chicken and potatoes recipe).
What is Difference Between Dijon and Regular Yellow Mustard?
So, what sets Dijon apart from the regular, yellow stuff? Well, for one, the color. The color of Dijon is more of a light brown/pale yellow rather than a stark yellow. It’s not made from prepared mustard like yellow mustard but is instead made from ground brown mustard seeds along with the other ingredients listed above. Dijon is also creamier in texture than regular yellow mustard.
More Recipe Suggestions:
Creamy Chicken with Mushrooms and Dijon Sauce
Honey Mustard Rosemary Chicken
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Chicken and Potatoes in Dijon Cream Sauce
Equipment
- Large Skillet (oven-safe) (I like cast-iron, it goes from stove/oven to table)
Ingredients
- 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
- 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 low sodium chicken broth
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- ½ teaspoon salt or to taste
- ¼ teaspoon cracked black pepper or to taste
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine chicken and potatoes. Drizzle with 1 tablespoon olive oil, toss to coat, then season with salt, pepper, and Italian seasoning.
- In a large skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add chicken to one half of the pan and potatoes to the other. Cook for 3-4 minutes on each side until browned.
- Transfer chicken and potatoes to a plate and cover to keep warm.
- In the same skillet, melt 1 tablespoon butter. Add garlic and sauté until fragrant, about 1 minute.
- Stir in chicken broth and Dijon mustard, then whisk in heavy cream, salt, and pepper.
- Return chicken and potatoes to the skillet, tossing them in the sauce.
- Transfer skillet to the oven and bake for 15-20 minutes, until chicken is cooked through, and potatoes are tender.
- Garnish with cracked black pepper and fresh herbs if desired.
