Chicken and Potatoes in Dijon Cream Sauce
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.
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.
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