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Chicken and Potatoes with Dijon Cream Sauce

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This Chicken and Potatoes with Dijon Cream Sauce features tender chicken breasts, crispy baby potatoes, and a velvety Dijon cream sauce, creating a flavorful and comforting dish perfect for any occasion.

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

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

Instructions

  1. In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the baby potatoes and cook, stirring occasionally, until golden and crispy (about 10-12 minutes). Season with salt and pepper, 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. Cook the chicken breasts for 6-7 minutes on each side until golden brown and cooked through. Remove and set 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 the 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 thickens. Season with salt and cracked black pepper to taste.
  5. Return the chicken and potatoes to the skillet, spooning some sauce over them. Simmer for another 5-7 minutes to allow the flavors to meld.
  6. Serve the chicken and potatoes, spooning the Dijon cream sauce over the top. Garnish with fresh herbs if desired.

Notes

Vegetables: Add green beans, spinach, or mushrooms for added color and flavor.

Mustard variations: Swap Dijon for whole grain or honey mustard.

Lighter version: Use half-and-half or a non-dairy milk to replace heavy cream.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in the microwave or on the stovetop, adding chicken broth or water to thin the sauce as needed.

Nutrition

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