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Chicken and Potatoes with Dijon Cream Sauce

by Rebecca February 21, 2022

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 3

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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

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

Chicken and Potatoes with Dijon Cream Sauce

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 3 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This… General Recipes Chicken and Potatoes with Dijon Cream Sauce European Print This
Serves: 3 Prep Time: 5 mins Cooking Time: 25 mins 25 mins
Nutrition facts: 696 calories 46 fat
Rating: 5.0/5
( 1 voted )

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!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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