Chicken and Potatoes with Dijon Cream Sauce Recipe

If you’re craving comfort food with a bright, modern twist, Chicken and Potatoes with Dijon Cream Sauce is exactly what you need. Picture juicy chicken breasts, crisp-tender baby potatoes, and a luxurious sauce made with Dijon, herbs, and cream—it’s a symphony of flavor and texture, all from a single pan. This dish is my go-to for busy nights when I still want something special. The best part? The words “one pot” really do mean less mess and more time for everything else. Let’s dive in and unlock the magic of Chicken and Potatoes with Dijon Cream Sauce together!

Ingredients You’ll Need

Pulling off this dish is deliciously simple—all you need is a handful of fresh, flavorful ingredients that each play a distinctive role. Every item adds depth, color, or that perfect hint of seasoning to make this Chicken and Potatoes with Dijon Cream Sauce truly unforgettable.

• Chicken Breasts: Use boneless, skinless chicken breasts for maximum juiciness and an easy, even cook—thighs work too if you like even more tenderness.
• Italian Blend Seasoning (or Herbs de Provence): This fragrant mix gives the whole dish a herby backbone that ties everything together beautifully.
• Salt and Pepper: Essential for building foundational savoriness and letting all the other flavors shine.
• Butter: Adds creaminess and depth, helping the potatoes and chicken brown to perfection and the sauce taste heavenly.
• Olive Oil: A touch of olive oil delivers gorgeous golden sear and brings a hint of fruitiness to the dish.
• Baby Potatoes: Cut these little gems small so they roast up tender-crisp and soak up every bit of that luscious sauce.
• Minced Garlic: Just a little bit packs big flavor, making the Dijon cream sauce truly aromatic and irresistible.
• Chicken Broth: Choose low-sodium if you can—this forms the backbone of your sauce without overpowering other flavors.
• Dijon Mustard: The star of our cream sauce, bringing tanginess and complexity.
• Heavy Cream: Essential for a velvety, rich sauce that hugs every bite.
• Cracked Black Pepper: For a little heat and added depth at the finish.

How to Make Chicken and Potatoes with Dijon Cream Sauce

Step 1: Preheat and Prep

Let’s start strong! Preheat your oven to 375 degrees so it’s piping hot and ready when you need it. As it heats, grab your chicken breasts and potatoes, then cut the potatoes into roughly one-inch chunks for even cooking and maximum surface area to soak up the sauce.

Step 2: Season & Sear

In a big bowl, toss the chicken and potato pieces with a splash of olive oil, plenty of salt, pepper, and that gorgeous Italian seasoning. Now, heat a skillet over medium and melt a little butter with more olive oil. Arrange the chicken on one side, potatoes on the other, and let them get golden for about 3-4 minutes per side. This gives both the meat and potatoes a lovely crust while locking in moisture.

Step 3: Keep Chicken and Potatoes Warm

Once you’ve achieved a beautiful golden brown, take the chicken and potatoes out and set them aside on a plate. Cover loosely with foil to keep everything warm while you whip up the sauce. Trust me—this extra step is what keeps both elements perfectly juicy until the end.

Step 4: Make the Dijon Cream Sauce

Don’t wipe out the pan! Melt a touch more butter and add the garlic, sautéing till fragrant. Then pour in the chicken broth and whisk in the Dijon mustard (smell that aroma already?). Finish by stirring in the heavy cream, salt, and a touch of black pepper, blending everything together into one creamy, dreamy sauce.

Step 5: Combine and Bake

This is where Chicken and Potatoes with Dijon Cream Sauce becomes truly magical. Return the chicken and potatoes to the skillet, spoon the sauce all over, and give everything a gentle toss to ensure it’s coated. Now, pop the skillet into your preheated oven and bake for 15-20 minutes. This final bake makes the chicken supremely tender and the potatoes melt-in-your-mouth delicious, all bathed in sauce.

Step 6: Serve and Enjoy

When the oven timer dings, pull out your pan and get ready for applause! Generously spoon that beautiful Dijon sauce over your finished chicken and potatoes, then sprinkle with cracked black pepper and chopped fresh herbs if you like. It’s the kind of dinner you’ll want to eat straight out of the pan—and might just do exactly that.

How to Serve Chicken and Potatoes with Dijon Cream Sauce

Garnishes

Finish with plenty of cracked black pepper and a sprinkle of chopped fresh herbs for that extra pop of color and brightness. Chives, parsley, or even a little fresh thyme work gorgeously here—making your Chicken and Potatoes with Dijon Cream Sauce look and taste restaurant-level special.

Side Dishes

This dish is hearty on its own, but you can make it a feast with a crisp green salad or simple steamed vegetables. If you want to mop up every drop of that Dijon cream sauce, add a slice of crusty bread. Something like roasted asparagus or garlic green beans would complement the meal beautifully without overpowering the star flavors.

Creative Ways to Present

Serve Chicken and Potatoes with Dijon Cream Sauce straight out of the skillet for rustic charm, or plate it up individually with a drizzle of sauce over each piece for a more elegant touch. For a family-style dinner party, transfer everything to a big serving platter and let everyone dig in. You can even slice the chicken and fan it out over the potatoes for visual flair!

Make Ahead and Storage

Storing Leftovers

Chicken and Potatoes with Dijon Cream Sauce keeps surprisingly well! Simply transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors get a little deeper with time, and the sauce stays velvety, making lunches extra tempting.

Freezing

If you want to freeze this dish, allow it to cool completely before portioning it into freezer-safe containers. The cream sauce may separate slightly when thawed, but a gentle reheating and a good stir will help bring it back together. It’s ideal for those busy nights when you just need dinner, fast.

Reheating

Warm leftovers gently on the stovetop or in the microwave, adding a splash of extra cream or chicken broth if the sauce needs a little reviving. If using the oven, cover with foil and reheat at 325 degrees until hot throughout. Avoid high heat to keep the sauce silky and the chicken tender.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a fantastic alternative if you prefer dark meat, and they become especially tender and flavorful in this Dijon cream sauce. Just adjust the oven time if needed, as thighs may take a couple of minutes longer to cook through.

What potatoes work best for this recipe?

Baby potatoes are perfect—they cook quickly and hold their shape, but you can also use Yukon golds or red potatoes cut into bite-sized chunks. Waxy potatoes are your friend here since they won’t turn mushy in the sauce.

Is it possible to make Chicken and Potatoes with Dijon Cream Sauce dairy-free?

Yes! You can swap heavy cream for full-fat coconut milk or your favorite unsweetened non-dairy creamer, and use a dairy-free butter. This keeps the sauce creamy without sacrificing flavor.

What if I don’t have an oven-safe skillet?

No worries—just sear everything in a regular skillet, then transfer the browned chicken and potatoes to a baking dish and pour the sauce over before baking. It’s a simple workaround that delivers the same delicious results for Chicken and Potatoes with Dijon Cream Sauce.

How do I double this recipe for a crowd?

This dish is easy to scale! Just follow the steps as usual, browning the chicken and potatoes in batches if needed. Transfer everything to a large rimmed baking sheet, pour the sauce over, and finish baking as directed. Perfect for dinner parties or meal prep.

Final Thoughts

I can’t recommend Chicken and Potatoes with Dijon Cream Sauce enough—it’s cozy, crowd-pleasing, and seriously simple for even hectic weeknights. If you’re looking for a feel-good meal that brings everyone happily to the table, this is the one to try. Happy cooking and savor every bite!

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