Chicken and Potatoes with Dijon Cream Sauce

Why You’ll Love This Recipe

You’ll love this recipe because it brings together juicy chicken breasts, crispy baby potatoes, and a luscious Dijon cream sauce that’s both creamy and zesty. The combination of Italian seasoning or Herbs de Provence with the Dijon mustard elevates the dish, making each bite burst with flavor. It’s a one-pan wonder that’s quick to prepare, making cleanup a breeze without sacrificing taste. Whether you’re cooking for yourself or a group, this dish is both comforting and impressive!

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 tablespoon olive oil
• ½ pound baby potatoes, halved or quartered as needed (they should be no larger than 1-inch pieces)

For the Dijon Cream Sauce:

• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1 cup chicken broth (low-sodium preferred)
• 2 tablespoons Dijon mustard
• 1 cup heavy cream
• ½ teaspoon salt, or to taste
• ¼ teaspoon cracked black pepper, or to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Begin by preparing the baby potatoes. In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once hot, add the baby potatoes and cook, stirring occasionally, until they are golden and crispy (about 10-12 minutes). Season with salt and pepper to taste. Once done, remove them from the skillet and set aside.
2. In the same skillet, add another tablespoon of butter and another tablespoon of olive oil. Season the chicken breasts with Italian blend seasoning or Herbs de Provence, salt, and pepper. Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, until they are golden brown and cooked through. Remove the chicken and set it aside with the potatoes.
3. For the Dijon cream sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
4. Pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Stir in the Dijon mustard, then add the heavy cream. Bring to a simmer and cook for 2-3 minutes until the sauce has thickened. Season with salt and cracked black pepper to taste.
5. Return the chicken and potatoes to the skillet, spooning some sauce over them. Let everything simmer together for another 5-7 minutes, allowing the flavors to meld and the chicken to absorb some of the sauce.
6. Serve the chicken breasts and potatoes, spooning the Dijon cream sauce over the top. Garnish with fresh herbs if desired.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 25-30 minutes
• Total time: 35-40 minutes

Variations

• Add vegetables: You can add vegetables like green beans, spinach, or mushrooms to the skillet when cooking the potatoes for added color and flavor.
• Use other mustards: If you want a slightly different flavor, you can experiment with whole grain mustard or honey mustard instead of Dijon.
• Make it lighter: For a lighter version, you can substitute the heavy cream with half-and-half or even use a non-dairy milk for a lighter sauce.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave or on the stovetop over low heat. You may need to add a splash of chicken broth or water to thin out the sauce as it may thicken upon cooling.

FAQs

Can I use skin-on chicken breasts for this recipe?

Yes, skin-on chicken breasts will work, but you’ll need to cook them a bit longer. Be sure to cook the chicken to an internal temperature of 165°F (74°C) for safety.

Can I use another type of potato?

Yes, you can use regular potatoes, Yukon gold potatoes, or even red potatoes. Just make sure to cut them into small pieces to ensure even cooking.

Can I make this recipe ahead of time?

You can prepare the potatoes and chicken in advance, but it’s best to make the sauce fresh for the best texture and flavor.

Is this recipe spicy?

This recipe isn’t inherently spicy, but if you enjoy a little heat, you can add a pinch of cayenne pepper or red pepper flakes to the sauce.

Can I substitute the chicken with another protein?

Yes, you could substitute the chicken with turkey breasts, or even a plant-based protein like tofu, though cooking times will vary.

Can I use a non-dairy alternative for the heavy cream?

Yes, you can use a non-dairy alternative such as coconut cream, almond milk, or cashew cream for a dairy-free version.

How can I make the sauce thicker?

If you’d like a thicker sauce, you can let it simmer for a bit longer until it reaches your desired consistency, or you can add a small cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) to thicken the sauce.

Can I make this dish in the oven?

Yes, you can cook the chicken and potatoes in the oven at 400°F (200°C) for about 25-30 minutes, then prepare the sauce separately on the stovetop.

Can I add cheese to the sauce?

Yes, you can add grated Parmesan cheese to the Dijon cream sauce for a richer, cheesy flavor.

How do I know when the chicken is fully cooked?

To ensure the chicken is fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).

Conclusion

Chicken and Potatoes with Dijon Cream Sauce is a flavorful and comforting dish that combines tender chicken, crispy potatoes, and a creamy, tangy mustard sauce. It’s an easy-to-make, one-pan meal that will satisfy your taste buds and leave you craving more. With its perfect balance of flavors, this dish is sure to become a family favorite for years to come!

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