Chicken and Potatoes with Dijon Cream Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 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
Description
Chicken and Potatoes with Dijon Cream Sauce starts by seasoning chicken breasts and bite-sized baby potatoes with salt, pepper, and Italian blend seasoning. Both are cooked in a skillet with butter and olive oil until browned on both sides. The sauce is prepared in the same pan by sautéing garlic, then deglazing with chicken broth and whisking in Dijon mustard and heavy cream. This sauce combines tangy and creamy elements, thickening slightly as it simmers.
After adding the chicken and potatoes back to the pan to coat with the sauce, the dish is baked at 375°F to finish cooking and meld flavors. The result is chicken with a golden crust and tender, flavorful potatoes soaked in the velvety mustard cream. The textural contrast between the browned exterior and moist interior provides a satisfying bite.
This recipe works well as a main course served as is or alongside steamed vegetables or a simple salad. It leverages pantry staples and common seasonings, making it accessible. Doubling the recipe is straightforward, using a sheet pan to bake all components evenly.
You can double the recipe and use a rimmed sheet pan to bake the chicken and potatoes with sauce evenly.
Ingredients
- 3 chicken breast medium, boneless, skinless
- 2 teaspoons Italian blend seasoning OR Herbs de Provence
- salt to taste
- black 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 garlic minced
- 1 cup chicken broth I used low sodium
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste, cracked
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
- To serve more people, double the ingredients and bake on a rimmed sheet pan with sauce poured over before baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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