Description
Chicken and Potatoes with Dijon Cream Sauce is a flavorful one-pot wonder that’s good for any night of the week. Italian seasonings and Dijon mustard blend beautifully together in a rich, buttery sauce that goes perfectly with the tender chicken and potatoes.
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
- 1/2 pound baby potatoes (halved or quartered into 1-inch pieces)
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup chicken broth
- 2 tablespoons dijon mustard
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
Instructions
- Step: Preheat oven to 375 degrees.
- Step: Combine chicken and potatoes in a large bowl, drizzle with 1 tablespoon olive oil, and season with salt, pepper, and Italian seasoning.
- Step: In a large skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add chicken and potatoes, cooking for 3-4 minutes per side until browned. Transfer to a plate and cover.
- Step: In the same skillet, melt 1 tablespoon butter, add garlic, and cook until fragrant. Whisk in chicken broth, dijon mustard, heavy cream, salt, and pepper.
- Step: Return chicken and potatoes to the pan, coating them in the sauce. Bake for 15-20 minutes until chicken is cooked through and potatoes are tender.
Notes
This recipe can easily be doubled by arranging the browned chicken and potatoes on a rimmed sheet pan and pouring the sauce over them before baking.
- Prep Time: PT5M
- Cook Time: PT25M
- Category: Main Course
- Method: Skillet and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 696 kcal
- Sugar: 2 g
- Sodium: 1101 mg
- Fat: 46 g
- Saturated Fat: 21 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 53 g
- Cholesterol: 255 mg