Chicken and Potatoes with Dijon Cream Sauce
User Reviews
5.0
2,790 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
3 servings
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Calories
696 kcal
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Course
Main Course
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Cuisine
American
Chicken and Potatoes with Dijon Cream Sauce
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Chicken and Potatoes with Dijon Cream Sauce is a flavorful one-pot wonder that's good for any night of the week. Italian seasonings and Dijon mustard blend beautifully together in a rich, buttery sauce that goes perfectly with the tender chicken and potatoes.
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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 large than 1 inch pieces)
for the dijon cream sauce
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup chicken broth I used low sodium
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- ½ teaspoon salt or to taste
- ¼ teaspoon cracked black pepper or to taste
Instructions
- Preheat oven to 375 degrees.
Prepare the chicken and potatoes
- Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence).
- In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir.
- Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm.
Prepare the sauce
- In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant.
- Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper.
Put it together
- Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven.
- Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.
- Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve.
Notes
- This recipe can easily be doubled, simply follow directions as written but arrange browned chicken and potatoes on a rimmed sheet pan and pour sauce over chicken and potatoes before baking.
Nutrition Information
Show Details
Calories
696kcal
(35%)
Carbohydrates
18g
(6%)
Protein
53g
(106%)
Fat
46g
(71%)
Saturated Fat
21g
(105%)
Trans Fat
1g
Cholesterol
255mg
(85%)
Sodium
1101mg
(46%)
Potassium
1323mg
(38%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1295IU
(26%)
Vitamin C
24mg
(27%)
Calcium
115mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 18g | 6% |
| Protein | 53g | 106% |
| Fat | 46g | 71% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 255mg | 85% |
| Sodium | 1101mg | 46% |
| Potassium | 1323mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 24mg | 27% |
| Calcium | 115mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
2,790 reviews
Excellent
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