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Chicken and Potatoes with Dijon Cream Sauce

Chicken and Potatoes with Dijon Cream Sauce is an easy one-pan dinner featuring juicy chicken breasts, tender baby potatoes, and a rich creamy Dijon mustard sauce. Ready in about 45 minutes, it's perfect for busy weeknights or cozy family meals.
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Prep Time 15 minutes
Course Main Course
Cuisine American

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.