Creamy Dijon Chicken Recipe
This comforting Chicken and Potatoes recipe features juicy, seasoned chicken breasts and tender baby potatoes cooked in a rich Dijon cream sauce. The dish starts with browning the chicken and potatoes in a skillet for a crisp exterior before finishing in the oven, resulting in a flavorful and hearty meal perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Potatoes
- 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, divided
- ½ pound baby potatoes, halved or quartered into no larger than 1 inch pieces
Sauce
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup low sodium chicken broth
- 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: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and potatoes.
- Prepare chicken and potatoes: 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.
- Sear chicken and potatoes: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Place the chicken breasts on one side of the pan and the potatoes on the other. Cook undisturbed for 3-4 minutes to brown the chicken, then flip and cook another 3-4 minutes until both sides are golden. Remove the chicken and potatoes and keep warm.
- Make the sauce: In the same skillet, melt 1 tablespoon butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in chicken broth and Dijon mustard, then whisk in heavy cream, salt, and pepper until smooth and heated through.
- Combine and toss: Return the chicken and potatoes to the skillet, coating them well in the creamy Dijon sauce to keep moist during baking.
- Bake: Transfer the skillet or transfer contents to an oven-safe dish and place in the preheated oven. Bake for 15-20 minutes until the chicken is cooked through (internal temperature 165°F) and potatoes are tender when pierced with a fork.
- Serve: Remove from oven and spoon extra Dijon cream sauce over the chicken and potatoes. Garnish with additional cracked black pepper and fresh herbs if desired. Serve hot and enjoy your hearty meal.
Notes
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Baby potatoes are preferred because they cook evenly and become tender alongside the chicken.
- For a lighter version, substitute heavy cream with half-and-half or a milk alternative, though the sauce will be less rich.
- Fresh herbs such as parsley or thyme make excellent garnishes to enhance flavor and presentation.
- If you do not have a skillet safe for oven use, transfer ingredients to an oven-safe baking dish before baking.
Keywords: chicken and potatoes, creamy Dijon sauce, skillet chicken recipes, easy dinner recipes, one-pan chicken dinner
Find it online: https://biteandenjoy.com/creamy-dijon-chicken-recipe/
