Chicken and Potatoes with Dijon Cream Sauce 

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There’s something incredibly homey about the combination of tender chicken and perfectly roasted potatoes, especially when they’re enveloped in a dreamy, creamy sauce. This Chicken and Potatoes with Dijon Cream Sauce is the perfect solution when you want one sizzling skillet dinner packed with hearty flavors and minimal fuss. Using simple ingredients like juicy chicken breasts, baby potatoes, and a quick Dijon-spiked cream sauce, you’ll impress everyone at the table with this restaurant-quality meal that feels both indulgent and easy to whip up.

Whether cooking for family or friends, this dish is gorgeous enough to serve for a special occasion yet simple enough for weeknight dinners. The richness of the sauce melds beautifully with aromatic herbs while Dijon mustard lends its bold flavors without overpowering the dish. Serve it with fresh bread to soak up the sauce or a simple green salad to balance all the richness.

Ingredients:

Servings: 4

  • 3 boneless skinless chicken breasts
  • 2 teaspoons Italian seasoning or Herbs de Provence
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ pound baby potatoes, halved

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
  • Salt and cracked black pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Toss chicken and baby potatoes in olive oil, Italian seasoning, salt, and pepper.
  3. Heat butter and remaining olive oil in a large skillet over medium heat. Add chicken to one side and potatoes to the other. Cook for about 3-4 minutes per side until golden-brown.
  4. Transfer chicken and potatoes to a plate.
  5. In the same skillet, melt butter and sauté garlic for 1 minute. Add chicken broth, Dijon mustard, and whisk in cream. Simmer for 2-3 minutes.
  6. Return the chicken and potatoes to the pan, tossing them in the sauce.
  7. Bake for 15-20 minutes until chicken is cooked through (165°F internal temp) and potatoes are tender.
  8. Spoon extra sauce on top before serving.

Nutritional & Dietary Notes:

This dish delivers a balance of protein and healthy fats from the chicken and cream, along with complex carbs and fiber from the baby potatoes. If you’re limiting dairy, you can swap heavy cream with coconut milk. Suitable for gluten-free diets if sauces and seasonings are double-checked.

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Did you devour these creamy, golden chicken bites? Drop a comment and share your twist! We’d love to hear if you added herbs or tossed in some greens. Sharing your feedback helps inspire others (and we love hearing from you!). Happy cooking!