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Chicken and Potatoes with Dijon Cream Sauce

Chicken and potatoes with dijon cream sauce in a skillet garnished with fresh herbs
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A flavorful one-pot dinner with tender chicken, golden potatoes, and a rich creamy dijon mustard sauce. Perfect weeknight meal ready in 40 minutes.

Ingredients

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  • 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)
  • 1 tablespoon butter (for sauce)
  • 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

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and toss to coat. Season generously with salt, pepper, and Italian seasoning blend.
  3. In a large 12-inch oven-safe skillet, melt 2 tablespoons butter over medium heat. Drizzle in 1 tablespoon olive oil and stir. Add chicken to one half of the pan and potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes until browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm.
  4. In the same skillet, melt 1 tablespoon butter over medium heat. Stir in garlic for 1 minute until fragrant.
  5. Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt, and pepper.
  6. Return chicken and potatoes to the pan, giving them a good toss in the sauce. Transfer to preheated oven and bake for 15-20 minutes until chicken reaches 165 degrees F internal temperature and potatoes are fork-tender.
  7. Remove from oven and let rest for 2-3 minutes. Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve immediately.

Notes

  • Use a 12-inch oven-safe skillet for this recipe. If you don’t have one, transfer everything to a 9×13 inch baking dish before placing in the oven.
  • Don’t skip browning the chicken as it adds great flavor and color to the final dish.
  • Cut potatoes into uniform 1-inch pieces for even cooking alongside the chicken.
  • Use low sodium chicken broth to control salt levels in the sauce.
  • Full-fat heavy cream gives the best sauce consistency and won’t separate during baking.

Nutrition

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