Introduction

This delicious chicken and potatoes dish combines tender, seasoned chicken breasts with perfectly cooked baby potatoes all smothered in a creamy Dijon mustard sauce. It’s an easy one-pan meal that’s full of comforting flavors and perfect for weeknight dinners or casual gatherings.

A round light blue cooking pot with a creamy beige sauce inside holds three browned chicken breasts evenly spaced on the right side, each topped with melted white cheese and sprinkled with green herbs and black pepper. To the left, there is a mix of small halved roasted potatoes showing golden-yellow and light purple skins with a slightly crispy texture. The creamy sauce envelops all the ingredients, with some golden brown edges on the pot's inner rim. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 tablespoons olive oil
½ pound baby potatoes, halved or quartered (pieces no larger than 1 inch)
1 tablespoon butter
1 teaspoon minced garlic
1 cup chicken broth (low sodium preferred)
2 tablespoons Dijon mustard
1 cup heavy cream
½ teaspoon salt (or to taste)
¼ teaspoon cracked black pepper (or to taste)

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit.
Step 2: In a large bowl, combine the chicken breasts and baby potatoes. Drizzle with 1 tablespoon olive oil and toss to coat evenly. Season generously with salt, pepper, and the Italian seasoning blend or Herbs de Provence.
Step 3: Heat a large skillet over medium heat and melt 2 tablespoons butter along with 1 tablespoon olive oil. Give it a good stir to combine.
Step 4: Add the chicken to one half of the skillet and the potatoes to the other half. Cook undisturbed for 3-4 minutes, then flip the chicken and cook for another 3-4 minutes until both sides are nicely browned. Transfer chicken and potatoes to a plate and cover to keep warm.
Step 5: In the same skillet, melt 1 tablespoon butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 6: Stir in the chicken broth and Dijon mustard, then whisk in the heavy cream, salt, and cracked black pepper. Allow the sauce to simmer gently for a couple of minutes.
Step 7: Return the chicken and potatoes to the skillet, tossing them gently in the sauce so they stay moist and flavorful.
Step 8: Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through and the potatoes are fork-tender.
Step 9: Serve the chicken and potatoes spooned with the creamy Dijon sauce. Garnish with freshly cracked black pepper or fresh herbs if desired.

Tips & Variations

For a lighter option, substitute half-and-half for the heavy cream.
Use fingerling potatoes instead of baby potatoes for a slightly different texture.
Add a handful of chopped fresh herbs like parsley or thyme before serving for extra freshness.
If you don’t have Italian seasoning, a mix of dried basil, oregano, and thyme works well.
Make sure not to overcrowd the pan when browning chicken and potatoes to get a nice sear.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. To prevent the sauce from separating, reheat slowly and stir occasionally.

How to Serve

A white bowl with a dark rim holds a meal of roasted chicken breast covered in a creamy white sauce with black pepper and small green herbs sprinkled on top; next to the chicken are several halved roasted baby potatoes in shades of golden brown and red, also lightly coated with the sauce. A silver fork rests inside the bowl on the left side, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Yes, but cooking times may be longer. Make sure the chicken reaches an internal temperature of 165°F before serving.

Can I prepare this dish without an oven?

You can cook the chicken and potatoes fully on the stovetop by covering the skillet and simmering on low heat until the chicken is cooked through and potatoes are tender, but the texture may differ slightly.