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Clean recipe · lecremedelacrumb.com

Chicken and Potatoes with Dijon Cream Sauce

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.

Original recipe: lecremedelacrumb.com

Yield:
3 servings
Prep:
5 min
Cook:
25 min
Total:
30 min
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Chicken and Potatoes with Dijon Cream Sauce

Ingredients

  1. 3 medium boneless skinless chicken breasts
  2. 2 teaspoons Italian blend seasoning (OR Herbs de Provence)
  3. salt and pepper to taste
  4. 2 tablespoons butter
  5. 2 tablespoon olive oil
  6. ½ pound baby potatoes (halved or quartered as needed (they should be no large than 1 inch pieces))
  7. 1 tablespoon butter
  8. 1 teaspoon minced garlic
  9. 1 cup chicken broth (I used low sodium)
  10. 2 tablespoons dijon mustard
  11. 1 cup heavy cream
  12. ½ teaspoon salt (or to taste)
  13. ¼ teaspoon cracked black pepper (or to taste)

Instructions

  1. Preheat oven to 375 degrees.

  2. 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).
  3. In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir.
  4. 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.

  5. Prepare the sauce

    In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant.
  6. Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper.

  7. 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.
  8. Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.
  9. Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve.