Chicken and Potatoes with Dijon Cream Sauce

Chicken and Potatoes with Dijon Cream Sauce is one of those recipes I turn to when I want something impressive without the fuss. The creamy dijon sauce clings to every bite of tender chicken and golden potatoes, creating a restaurant-quality meal right in your own kitchen. It’s comfort food with a touch of elegance.

I started making this dish on busy weeknights when I needed something that felt special but didn’t require a lot of hands-on time. The beauty of this one-pan chicken recipe is how the flavors build as everything cooks together. The Italian herbs bloom in the butter, the dijon adds a sophisticated tang, and the cream brings it all together into something truly memorable. My family requests this chicken and potatoes dinner at least twice a month, and I never get tired of making it because it’s genuinely that easy and delicious.

What You’ll Need for This Creamy Chicken Dinner

I always use boneless skinless chicken breasts for even cooking, but thighs work beautifully too if that’s what you have on hand. The key is choosing baby potatoes that are roughly the same size so they cook evenly alongside the chicken.

• 3 medium boneless skinless chicken breasts (about 6-8 oz each)
• 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)
• 2 tablespoons dijon mustard
• 1 cup heavy cream
• ½ teaspoon salt, or to taste
• ¼ teaspoon cracked black pepper, or to taste

Pro tip: I prefer using full-fat heavy cream because it creates the silkiest sauce that won’t separate in the oven. Low sodium chicken broth is essential so you can control the saltiness of your final dish.

How to Make This One-Pan Wonder

I recommend getting all your ingredients prepped before you start cooking. This recipe moves quickly once you begin, and having everything ready makes the process smooth and stress-free.

Step 1: Preheat your oven to 375 degrees F. This ensures it’s ready when you need it.

Step 2: In a large bowl, combine the chicken breasts and halved potatoes. Drizzle with 1 tablespoon olive oil and toss until everything is evenly coated. Season generously with salt, pepper, and Italian seasoning blend. Don’t be shy with the seasoning here, it’s what builds the flavor foundation.

Step 3: Heat your large 12-inch oven-safe skillet over medium heat and add 2 tablespoons butter. Once melted, drizzle in 1 tablespoon olive oil and stir to combine. The butter adds richness while the oil prevents burning.

Step 4: Add the chicken to one half of the pan and the potatoes to the other half. Cook undisturbed for 3-4 minutes. You want a nice golden-brown crust on the chicken. Flip the chicken and cook another 3-4 minutes until browned on both sides. The potatoes should start developing some golden color on the cut sides. Transfer everything to a plate and cover with foil to keep warm.

Step 5: In the same skillet (don’t wash it, those browned bits are flavor gold), melt 1 tablespoon butter over medium heat. Add the minced garlic and stir for about 1 minute until fragrant. You’ll know it’s ready when you can smell that beautiful garlic aroma.

Step 6: Pour in the chicken broth and dijon mustard, scraping up any browned bits from the bottom of the pan. Whisk in the heavy cream, salt, and pepper until smooth. The sauce will look thin at first, but it thickens beautifully as it bakes.

Step 7: Return the chicken and potatoes to the pan, nestling them into the sauce and giving everything a good toss. This keeps them from drying out in the oven. Transfer the skillet to your preheated oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165 degrees F and the potatoes are fork-tender.

Step 8: Remove from oven and let rest for 2-3 minutes. Spoon the dijon cream sauce over everything, garnish with freshly cracked black pepper and fresh herbs if desired, and serve immediately.

Perfect Pairings for Chicken and Potatoes with Dijon Cream Sauce

This creamy chicken dish is rich and satisfying on its own, but the right sides can round out your meal beautifully.

Steamed green beans: The crisp texture and bright flavor cut through the richness of the cream sauce perfectly, plus they add a pop of color to your plate.

Simple arugula salad: Toss peppery arugula with lemon vinaigrette for a fresh contrast that balances the buttery potatoes and helps cleanse your palate between bites.

Crusty French bread: Essential for soaking up every last drop of that incredible dijon sauce. Warm it in the oven while the chicken bakes for the best sides for creamy chicken dinners.

Roasted asparagus: When asparagus is in season, roast it with a little olive oil and garlic. The earthy flavor complements the herbs in the chicken beautifully.

More Hearty Chicken Dinners to Try

This one-pan Chicken and Potatoes with Dijon Cream Sauce pairs beautifully with other comforting weeknight meals that bring bold flavors to the table. For another creamy chicken dinner that the whole family will love, try the rich Creamy Tuscan Chicken with sun-dried tomatoes and spinach, or the indulgent Garlic Butter Chicken Bites with Creamy Parmesan Pasta for an even heartier meal.

When planning your weekly menu, consider serving this alongside warming soups like the crowd-pleasing Creamy Chicken Alfredo Soup or the flavorful Garlic Parmesan Chicken Soup. These recipes share similar flavor profiles and cooking techniques, making them perfect additions to your dinner rotation.

Storing Your Leftover Dijon Chicken

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop and deepen overnight, making this an excellent meal prep option for busy weeks.

To reheat, I recommend using the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce. You can also reheat in the oven at 350 degrees F covered with foil for about 15 minutes. The microwave works in a pinch, but use 50% power and stir every 30 seconds to prevent the cream from separating.

Pro tip: While I don’t recommend freezing this particular dish because cream-based sauces can separate when thawed, you can freeze the cooked chicken and potatoes separately (without the sauce). Make a fresh batch of dijon cream sauce when you’re ready to serve.

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