Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 3
This is a very flavorful and delicious one-pot meal with chicken and potatoes in an amazing, rich, and buttery Dijon cream sauce. A must-try and forever a keeper!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 tbsp olive oil
2 tbsp butter
3 medium boneless skinless chicken breasts
½ lb. baby potatoes – halved or quartered as needed (they should be no large than 1” piece)
2 tsp Italian blend seasoning OR Herbs de Provence
salt and pepper to taste
Dijon cream sauce:
1 tsp minced garlic
1 tbsp butter
2 tbsp Dijon mustard
1 c. heavy cream
1 c. chicken broth – I used low sodium
¼ tsp cracked black pepper – or to taste
½ tsp salt – or to taste
How to make Chicken and Potatoes with Dijon Cream Sauce
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In a large bowl, mix the chicken and potatoes, then drizzle with a tbsp olive oil. Toss to coat and liberally sprinkle with salt and pepper, and Italian seasoning blend (or Herbs de Provence).
Step 3: melt the butter in a large skillet over medium heat. After the butter has melted, drizzle in 1 tbsp olive oil. Stir, then add the chicken to one side of the pan and the potatoes on the other side. Cook for about 3 to 4 minutes, undisturbed. Then, flip the chicken and continue to cook for 3 to 4 minutes more until both sides are browned. To a plate, transfer the chicken and potatoes when done and keep them warm.
To make the sauce:
Step 4: Melt the butter in the same skillet over medium heat. Once the butter has melted, stir in the garlic and cook for about a minute until aromatic.
Step 5: Pour in the chicken broth and add the Dijon mustard, stirring. Then, add the heavy cream, salt, and pepper. Mix well.
To assemble:
Step 6: Add the chicken and potatoes back to the pan. Toss to coat.
Step 7: Shift the pan into the preheated oven and bake the chicken and potatoes for about 15 to 20 minutes or until completely cooked and the potatoes are tender.
Step 8: Over the chicken and potatoes, spoon the Dijon sauce from the pan. Serve garnished with some freshly cracked black pepper and fresh herbs. Enjoy!
Nutrition Facts:
Calories: 696 kcal, Carbohydrates: 18 g, Protein: 53 g, Fat: 46 g, Saturated Fat: 21 g, Trans Fat: 1 g, Cholesterol: 255 mg, Sodium: 1101 mg, Potassium: 1323 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 1295 IU, Vitamin C: 24 mg, Calcium: 115 mg, Iron: 3 mg
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 3 medium boneless skinless chicken breasts
- ½ lb. baby potatoes - halved or quartered as needed (they should be no large than 1” piece)
- 2 tsp Italian blend seasoning OR Herbs de Provence
- salt and pepper to taste
- Dijon cream sauce:
- 1 tsp minced garlic
- 1 tbsp butter
- 2 tbsp Dijon mustard
- 1 c. heavy cream
- 1 c. chicken broth - I used low sodium
- ¼ tsp cracked black pepper - or to taste
- ½ tsp salt - or to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In a large bowl, mix the chicken and potatoes, then drizzle with a tbsp olive oil. Toss to coat and liberally sprinkle with salt and pepper, and Italian seasoning blend (or Herbs de Provence).
Step 3: melt the butter in a large skillet over medium heat. After the butter has melted, drizzle in 1 tbsp olive oil. Stir, then add the chicken to one side of the pan and the potatoes on the other side. Cook for about 3 to 4 minutes, undisturbed. Then, flip the chicken and continue to cook for 3 to 4 minutes more until both sides are browned. To a plate, transfer the chicken and potatoes when done and keep them warm.
To make the sauce:
Step 4: Melt the butter in the same skillet over medium heat. Once the butter has melted, stir in the garlic and cook for about a minute until aromatic.
Step 5: Pour in the chicken broth and add the Dijon mustard, stirring. Then, add the heavy cream, salt, and pepper. Mix well.
To assemble:
Step 6: Add the chicken and potatoes back to the pan. Toss to coat.
Step 7: Shift the pan into the preheated oven and bake the chicken and potatoes for about 15 to 20 minutes or until completely cooked and the potatoes are tender.
Step 8: Over the chicken and potatoes, spoon the Dijon sauce from the pan. Serve garnished with some freshly cracked black pepper and fresh herbs. Enjoy!
