Chicken And Potatoes With Dijon Cream Sauce Recipe
This Chicken and Potatoes with Dijon Cream Sauce recipe combines juicy chicken, crispy potatoes, and a creamy Dijon mustard sauce for a quick and delicious dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tsp fresh thyme leaves (optional)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken with salt and pepper, then sear until golden, about 3-4 minutes per side. Remove chicken and set aside.
- In the same skillet, melt butter and add garlic; cook for 1 minute. Stir in chicken broth, heavy cream, Dijon mustard, and whole-grain mustard. Simmer for 2-3 minutes.
- Add halved potatoes to the skillet, tossing to coat. Place chicken back into the skillet.
- Transfer skillet to the oven and bake for 25-30 minutes, or until chicken is cooked through and potatoes are tender.
- Garnish with fresh thyme, if desired, and serve warm.
Notes
- You can substitute baby potatoes with regular potatoes cut into small chunks.
- Add vegetables like green beans or asparagus for a complete one-pan meal.
- Use a cast-iron skillet for even cooking and easy oven transfer.
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 3g
- Sodium: 650 mg