Description

Chicken and Potatoes with Dijon Cream Sauce is a comforting and flavorful one-pan meal featuring juicy chicken breasts, crispy baby potatoes, and a creamy Dijon sauce. The rich sauce, made with garlic, Dijon mustard, and heavy cream, perfectly complements the chicken and potatoes.

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 chicken broth (low sodium recommended)

2 tablespoons Dijon mustard

1 cup heavy cream

½ teaspoon salt – or to taste

¼ teaspoon cracked black pepper – or to taste

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Instructions

Preheat the oven to 375°F.
In a large bowl, combine chicken breasts and potatoes. Drizzle with 1 tablespoon olive oil, toss to coat, and season with salt, pepper, and Italian seasoning (or Herbs de Provence).
Heat a large skillet over medium heat. Melt 2 tablespoons butter and add 1 tablespoon olive oil. Cook the chicken for 3-4 minutes per side until golden brown. Add the potatoes to the other half of the pan. Transfer chicken and potatoes to a plate and cover to keep warm.
In the same skillet, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté for about 1 minute. Stir in chicken broth and Dijon mustard. Whisk in heavy cream, salt, and pepper, and let simmer for 5-7 minutes until the sauce thickens slightly.
Return the chicken and potatoes to the skillet and toss to coat with the sauce. Transfer the skillet to the oven and bake for 15-20 minutes or until chicken is fully cooked and potatoes are fork-tender.
Serve with the sauce spooned over the chicken and potatoes. Garnish with cracked black pepper and fresh herbs if desired.

Notes

Vegetarian option: Swap the chicken for cauliflower or zucchini for a lighter vegetarian version.
Add more vegetables like carrots, onions, or bell peppers for added flavor.
For a spicier version, add a pinch of red pepper flakes to the Dijon sauce.
Substitute chicken breasts with thighs for a juicier cut of meat.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Prep Time: 10 minutes
Cook Time: 30 minutes (15-20 minutes in the oven)
Category: Main Course
Method: Stovetop, Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 4g
Sodium: 850mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 42g
Cholesterol: 130mg