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Chicken and Potatoes with Dijon Cream Sauce

Chicken and Potatoes with Dijon Cream Sauce is a creamy one-pan dinner recipe.
Tender chicken breasts and baby potatoes bake in a rich Dijon mustard sauce.
Perfect for easy weeknight meals or comforting family dinners.
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Prep Time 10 minutes
Course Dinner
Cuisine American

Ingredients
  

For the Chicken and Potatoes

  • 3 medium boneless skinless chicken breasts
  • 2 teaspoons Italian seasoning or Herbs de Provence
  • Salt and 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 or to taste
  • ¼ teaspoon cracked black pepper

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Place the chicken breasts and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and toss well to coat.
  • Season generously with salt, pepper, and Italian seasoning.
  • Heat a large oven-safe skillet over medium heat. Melt 2 tablespoons butter with the remaining olive oil.
  • Add chicken to one side of the skillet and potatoes to the other side. Cook undisturbed for 3–4 minutes.
  • Flip the chicken and stir the potatoes. Cook another 3–4 minutes until lightly golden.
  • Transfer chicken and potatoes to a plate and keep warm.
  • In the same skillet, melt 1 tablespoon butter. Add garlic and cook for about 1 minute until fragrant.
  • Stir in chicken broth and Dijon mustard.
  • Slowly whisk in heavy cream, salt, and cracked black pepper.
  • Return the chicken and potatoes to the skillet and coat them in the creamy Dijon sauce.
  • Transfer the skillet to the oven and bake for 15–20 minutes until the chicken is fully cooked and potatoes are fork-tender.
  • Spoon extra Dijon cream sauce over the chicken and potatoes before serving. Garnish with fresh herbs if desired.

Notes

  • Boneless chicken thighs can be substituted for chicken breasts.
  • Add spinach or mushrooms for extra vegetables.
  • Serve with roasted green beans, asparagus, or a crisp salad.
  • Fresh parsley adds brightness to the creamy sauce.