Why You’ll Love This Recipe

Chicken and Potatoes with Dijon Cream Sauce is the kind of comforting, one-pan meal that’s perfect for any night of the week. Tender chicken breasts are seasoned and pan-seared, then paired with crisped baby potatoes, all smothered in a luscious, creamy Dijon mustard sauce. The combination of savory chicken, roasted potatoes, and the tangy, creamy sauce elevates this dish to something truly special. It’s an easy-to-make, flavor-packed meal that’s sure to please everyone at the table, and the rich sauce brings a sophisticated touch to your dinner without much effort.

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 tablespoons olive oil
• ½ pound baby potatoes, halved or quartered as needed (make sure pieces are no larger than 1 inch)

For the Dijon Cream Sauce:

• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1 cup chicken broth (low sodium is ideal)
• 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. Prepare the potatoes: Start by cutting the baby potatoes into halves or quarters, making sure the pieces are no larger than 1 inch. This ensures they cook evenly. Set them aside.
2. Cook the chicken: Season the chicken breasts with the Italian blend seasoning (or Herbs de Provence), salt, and pepper. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the pan is hot, add the chicken breasts. Cook for 5-6 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C). Once cooked, remove the chicken from the pan and set it aside to rest.
3. Cook the potatoes: In the same skillet, add the halved or quartered baby potatoes. Season with a pinch of salt and pepper. Sauté the potatoes in the leftover oil and butter from the chicken for 8-10 minutes, stirring occasionally, until they are golden and cooked through.
4. Make the Dijon cream sauce: While the potatoes cook, prepare the sauce. In a separate saucepan, melt the 1 tablespoon of butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Pour in the chicken broth, Dijon mustard, salt, and pepper. Stir to combine, then bring the mixture to a simmer. Let it cook for 3-4 minutes to reduce slightly.
5. Finish the sauce: After the broth has reduced, lower the heat and stir in the heavy cream. Continue to cook the sauce for another 5-7 minutes, stirring occasionally, until it thickens to a creamy consistency. Taste the sauce and adjust the seasoning as needed.
6. Assemble and serve: Return the cooked chicken to the skillet with the potatoes, spooning some of the Dijon cream sauce over the top. Let everything simmer together for a few more minutes to combine the flavors. Serve the chicken and potatoes with extra sauce, and garnish with fresh herbs if desired.

Servings and Timing

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

Variations

• Add vegetables: You can easily add vegetables like carrots, asparagus, or green beans to the skillet along with the potatoes for a more complete one-pan meal.
• Use other cuts of chicken: Feel free to use bone-in, skin-on chicken breasts, thighs, or even drumsticks. Just be sure to adjust cooking times to ensure the chicken is cooked through.
• Spicy kick: Add a pinch of red pepper flakes to the sauce for a subtle spicy kick that complements the Dijon mustard.

Storage/Reheating

Leftover Chicken and Potatoes with Dijon Cream Sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat and cover, stirring occasionally, until heated through. You can also reheat in the microwave if preferred.

FAQs

Can I make this dish with chicken thighs instead of breasts?

Yes! Chicken thighs work wonderfully in this recipe, as they’re more tender and juicy. Just ensure the internal temperature reaches 165°F (75°C) when fully cooked.

Can I use a different type of mustard?

While Dijon mustard is the star of this recipe, you can experiment with other mustards, such as whole grain mustard or spicy brown mustard, for a different flavor profile.

Can I make this dish ahead of time?

You can prepare the chicken and potatoes in advance, but the sauce is best made fresh to maintain its creamy texture. You can reheat the chicken and potatoes and then make the sauce when ready to serve.

Is there a non-dairy version of this dish?

Yes, you can substitute the heavy cream with a non-dairy option like coconut cream or a cashew cream to make it dairy-free. Make sure to check that the chicken broth is also free from dairy.

Can I use frozen potatoes?

Fresh baby potatoes will yield the best results, but if you need to use frozen potatoes, be sure to thaw them first and then cook them in the skillet as directed. They may need slightly more time to cook through.

Can I add herbs to the cream sauce?

Absolutely! Fresh or dried herbs such as thyme, rosemary, or parsley can be added to the sauce for extra flavor. Stir them in when you add the chicken broth.

How do I know when the chicken is done?

To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, you can cut into the thickest part of the chicken and check that the juices run clear.

Can I make this dish spicier?

If you like a bit of heat, add some crushed red pepper flakes or a dash of hot sauce to the Dijon cream sauce for a spicier twist.

Can I use a different type of potato?

Yes! While baby potatoes are ideal, you can substitute with other types like Yukon Gold or red potatoes. Just cut them into small, bite-sized pieces to ensure even cooking.

Can I add cheese to the sauce?

Yes, a little grated Parmesan or shredded cheddar cheese can be stirred into the sauce for added richness and flavor.

Conclusion

Chicken and Potatoes with Dijon Cream Sauce is a rich and comforting meal that combines simple ingredients into a flavorful dish. The creamy, tangy Dijon sauce perfectly complements the tender chicken and crispy potatoes, making it a hearty, satisfying dinner. Easy to make and full of flavor, this recipe is sure to become a go-to favorite for family meals or entertaining.

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