Chicken and Potatoes with Dijon Cream Sauce
Enjoy a delightful one-pot meal of Chicken and Potatoes with Dijon Cream Sauce. Perfect for weeknight dinners; give this easy recipe a try today!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 medium boneless skinless chicken breasts
- 2 teaspoons Italian blend seasoning (OR Herbs de Provence)
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ pound baby potatoes (halved or quartered as needed, pieces no larger than 1 inch)
- 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°F.
- In an oven-safe skillet, melt butter and olive oil over medium heat. Season chicken with Italian seasoning, salt, and pepper; sear until golden brown on both sides (about 5 minutes each).
- Add halved baby potatoes around the chicken; sprinkle with salt and pepper. Cook for 5 minutes.
- Remove chicken temporarily; add butter and minced garlic to skillet, sautéing until fragrant. Pour in chicken broth and Dijon mustard; stir to combine.
- Add heavy cream, simmer briefly, then return chicken to skillet.
- Bake for 20-25 minutes until chicken reaches 165°F.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg