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

Ingredients

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

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.