join us for exclusive recipes & meal ideas: JOIN NOW

Close this search box.

Chicken and Potatoes with Dijon Cream Sauce

Chicken and Potatoes with Dijon Cream Sauce

Share The Yum On Facebook
Pin It To remeber It
Share The Yum On Facebook
Pin It To remeber It

Dijon Cream Sauce for Chicken and Potatoes makes a tasty one-pot meal that is great for every night of the week. It’s delicious when Dijon mustard and Italian seasonings are combined in a buttery sauce that compliments the tender chicken breast and potatoes.

Easy potato and chicken recipes are a great way of using up pantry staples like potatoes, herbs, or freezer staples like boneless, skinless chicken breasts. This combination is great in a rich, creamy Dijon sauce.

My children love this dish served with roasted vegetables or egg noodles. They don’t mind the sauce being “mixed in.” This is a great feat!

Prep Time: 5 MINUTES
Cook Time: 25 MINUTES
Total Time: 30 MINUTES
Servings: 3 SERVINGS


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


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.

Share The Yum On Facebook
Pin It To remeber It
Share The Yum On Facebook
Pin It To remeber It


Leave a Reply

Your email address will not be published. Required fields are marked *

Download our FREE eBook with quick and delicious, family-friendly, and easy dinner recipes.