If you’re looking for a comforting dinner that’s easy enough for busy weeknights yet elegant enough for guests, Chicken and Potatoes with Dijon Cream Sauce is the perfect choice. Tender, juicy chicken, golden baby potatoes, and a rich, creamy Dijon mustard sauce come together in one satisfying meal that’s packed with flavor and simple to prepare.
Why You’ll Love This Recipe
- Rich, creamy Dijon sauce with a delicious balance of tanginess and richness.
- Tender chicken and perfectly cooked potatoes in every bite.
- Uses simple pantry-friendly ingredients.
- Family-friendly and comforting.
- Great for weeknight dinners or special occasions.
- Easy one-pan preparation means less cleanup.
Ingredients
For the Chicken & Potatoes
- 3 medium boneless skinless chicken breasts
- 2 teaspoons Italian seasoning or Herbs de Provence
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ pound baby potatoes, halved or quartered
For the Dijon Cream Sauce
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts and baby potatoes in a large mixing bowl.
- Drizzle with 1 tablespoon olive oil and toss until evenly coated.
- Season generously with Italian seasoning, salt, and pepper.
- Heat a large oven-safe skillet over medium heat.
- Melt 2 tablespoons butter with the remaining tablespoon of olive oil.
- Arrange the chicken on one side of the skillet and the potatoes on the other.
- Cook undisturbed for 3–4 minutes.
- Flip the chicken and stir the potatoes. Cook another 3–4 minutes until lightly browned.
- Transfer the chicken and potatoes to a plate.
- In the same skillet, melt 1 tablespoon butter.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the chicken broth and Dijon mustard.
- Slowly whisk in the heavy cream.
- Season with salt and cracked black pepper.
- Return the chicken and potatoes to the skillet, coating everything with the creamy sauce.
- Transfer the skillet to the oven.
- Bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork tender.
- Spoon the creamy Dijon sauce over the chicken and potatoes before serving.
- Garnish with fresh parsley or thyme if desired.
Tips & Tricks
- Pound thick chicken breasts to an even thickness for faster, more even cooking.
- Yukon Gold potatoes work well if baby potatoes aren’t available.
- For extra flavor, add grated Parmesan to the sauce.
- Fresh thyme, rosemary, or parsley make wonderful garnishes.
- Avoid boiling the cream sauce to prevent curdling.
- Use an oven-safe cast-iron skillet for the best results.
Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet + Oven
Cuisine: American
Difficulty: Easy
Dietary Notes: Gluten-Free (check Dijon mustard and broth labels)
Notes
- Serve with steamed green beans, asparagus, roasted broccoli, or a fresh garden salad.
- Crusty bread is perfect for soaking up the creamy Dijon sauce.
- Boneless chicken thighs can be substituted for chicken breasts.
- Add mushrooms or spinach for extra vegetables.
Nutrition (Approximate Per Serving)
- Calories: 620
- Protein: 39g
- Carbohydrates: 18g
- Fat: 43g
- Saturated Fat: 18g
- Fiber: 3g
- Sugar: 2g
- Sodium: 520mg
FAQ
Can I make Chicken and Potatoes with Dijon Cream Sauce ahead of time?
Yes. Prepare everything through the stovetop steps, refrigerate, then bake just before serving.
Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs stay especially juicy and work beautifully.
Is Dijon mustard spicy?
No. Dijon mustard provides a mild tangy flavor that blends perfectly into the cream sauce.
Can I freeze this recipe?
Yes. Freeze in an airtight container for up to 2 months. The cream sauce may separate slightly after thawing but usually comes back together when gently reheated.
Can I add vegetables?
Yes. Mushrooms, spinach, peas, asparagus, or broccoli all pair wonderfully with this recipe.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months.
Reheating: Warm gently on the stovetop over low heat or microwave in short intervals, stirring occasionally to keep the sauce smooth.
Similar Recipes
- Crispy Herb Crusted Salmon Recipe with Easy Lemon Dill Sauce
- Crispy Cod with Lemon Dill Tartar Sauce
Chicken and Potatoes with Dijon Cream Sauce
Ingredients
For the Chicken and Potatoes
- 3 medium boneless skinless chicken breasts
- 2 teaspoons Italian seasoning or Herbs de Provence
- Salt to taste
- Black pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ pound baby potatoes halved or quartered
For the Dijon Cream Sauce
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
Optional Garnish
- Fresh parsley
- Fresh thyme
- Extra cracked black pepper
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
Step 2: Season the Chicken
- Place the chicken breasts and baby potatoes in a large bowl.
- Drizzle with 1 tablespoon olive oil and toss until evenly coated.
- Season generously with:
- Italian seasoning
- Salt
- Pepper
Step 3: Brown the Chicken and Potatoes
- Heat a large oven-safe skillet over medium heat.
- Add:
- 2 tablespoons butter
- Remaining tablespoon olive oil
- Arrange the chicken on one side of the skillet and the potatoes on the other.
- Cook undisturbed for 3–4 minutes.
- Flip the chicken and stir the potatoes.
- Cook another 3–4 minutes until lightly golden.
- Transfer everything to a plate.
Step 4: Make the Dijon Cream Sauce
- Using the same skillet:
- Melt 1 tablespoon butter.
- Add minced garlic and cook for 1 minute.
- Pour in chicken broth.
- Whisk in Dijon mustard until smooth.
- Slowly whisk in heavy cream.
- Season with salt and cracked black pepper.
- Allow the sauce to simmer for 2–3 minutes until slightly thickened.
Step 5: Finish the Chicken and Potatoes with Dijon Cream Sauce
- Return the chicken and potatoes to the skillet.
- Spoon the creamy Dijon sauce over everything.
- Transfer the skillet to the oven.
- Bake for 15–20 minutes, or until:
- Chicken reaches an internal temperature of 165°F (74°C).
- Potatoes are tender.
Step 6: Serve
- Spoon extra Dijon cream sauce over the chicken.
- Garnish with fresh parsley or thyme.
- Serve immediately.
Notes
- Chicken thighs can replace chicken breasts.
- Half-and-half can be substituted for heavy cream for a lighter sauce.
- Red potatoes also work well.
- Fresh rosemary adds wonderful flavor.
- Serve with steamed green beans, asparagus, broccoli, or a fresh salad.
Conclusion
This Chicken and Potatoes with Dijon Cream Sauce recipe is the perfect combination of comfort and elegance. Juicy chicken, tender potatoes, and a silky Dijon cream sauce create a satisfying one-pan dinner that’s simple enough for busy evenings yet impressive enough for entertaining. Once you try it, it’s sure to become a regular favorite at your dinner table.