Chicken Potatoes Dijon Cream Sauce

Chicken and potatoes with Dijon cream sauce makes a buttery and comforting meal that comes together in just 30 minutes. Golden potatoes and juicy chicken breasts simmer in one skillet under a tangy creamy sauce with just the right amount of mustard. This has become my quick go to for weeknights when I crave something both special and low effort.

The first time I made this was for a surprise visit from my sister in law and it completely won over her picky eater kids. Now it is in my regular weeknight rotation and always makes the house smell amazing.

Ingredients

• Boneless skinless chicken breasts: Choose medium size for even cooking and juicy results Look for chicken with a firm texture and no odor
• Baby potatoes: Cut small for fast and even roasting Waxy potatoes hold their shape best Pick potatoes with smooth skin and no green tinge
• Italian seasoning blend or Herbs de Provence: Brings a herby lift to the whole dish Use a fresh blend for more aroma
• Butter: Adds richness and silkiness European butter with a higher fat content gives best flavor
• Olive oil: Helps brown the chicken and potatoes For best results use extra virgin
• Minced garlic: Brings sharpness and depth Freshly minced is more fragrant than jarred
• Low sodium chicken broth: Prevents the sauce from getting too salty Choose a broth with clean ingredients
• Dijon mustard: Provides tang and backbone A classic French Dijon is worth the splurge
• Heavy cream: Creates an ultra smooth and decadent sauce Use cream with at least 36 percent fat
• Salt and cracked black pepper: Essential for seasoning Taste and adjust as you go
• Look for fresh herbs for garnish if desired: Such as parsley or chives for brightness

Step-by-Step Instructions

Prep the Ingredients:

Pat chicken dry on both sides and cut potatoes into even pieces under one inch so they roast properly No need to peel unless you prefer

Season and Toss:

Place both chicken and potatoes in a bowl Drizzle one tablespoon olive oil over and toss with salt pepper and Italian seasoning until coated on all sides This ensures even flavor

Brown in the Skillet:

In a large oven safe skillet melt two tablespoons butter over medium heat and swirl in the remaining olive oil Arrange chicken on one side and potatoes on the other Let cook without disturbing for three to four minutes This develops a flavorful crust Flip both and cook three to four minutes longer Transfer both to a plate and cover

Build the Sauce:

With the skillet still on medium melt one more tablespoon of butter Add minced garlic and cook until fragrant about one minute Scrape up browned bits from the pan

Deglaze and Whisk:

Pour in chicken broth and Dijon mustard Stir to combine then slowly whisk in heavy cream salt and pepper This will create a smooth luscious sauce

Nestle and Coat:

Return chicken and potatoes to the skillet making sure both are covered with the sauce Toss gently so everything is coated This prevents drying and adds flavor

Bake Until Tender:

Transfer skillet to preheated oven and bake for fifteen to twenty minutes or until the chicken is fully cooked and potatoes are easily pierced with a fork

Finish and Serve:

When ready spoon extra sauce from the skillet on top Garnish with a little extra cracked pepper and fresh herbs if you like Serve immediately while hot and creamy

Save

I especially love adding a little extra Dijon for a bigger flavor punch Sometimes my youngest daughter helps me stir the sauce and it is always her job to sprinkle the final fresh herbs at the table It reminds me of family dinners growing up where something bubbling on the stove always brought everyone running

Storage Tips

Keep leftovers in an airtight container for up to three days in the refrigerator The cream sauce will thicken but a splash of broth will loosen it up again when reheating For best results reheat gently over medium low heat on the stove rather than in the microwave to preserve the sauce texture

Substitutions

If you are out of heavy cream try half and half or even evaporated milk for a lighter sauce No baby potatoes Use diced Yukon gold or red potatoes Instead of chicken breasts use thighs for a juicier option For a dairy free version use olive oil instead of butter and a splash of coconut cream

Serving Suggestions

Serve with a side of steamed green beans or a crisp green salad for contrast A simple crusty baguette is perfect for soaking up any extra Dijon sauce Leftovers also make a great filling for wraps or grain bowls

Save

A Bit of History

Creamy Dijon mustard sauces are a hallmark of French inspired American comfort food The combination of chicken and potatoes baked in a creamy sauce is reminiscent of rustic French farmhouse cooking which was always about transforming simple ingredients into something deeply flavorful

Recipe FAQs

→ Can I substitute another protein for chicken?

Yes, turkey breast or boneless pork chops work well. Adjust cooking times as needed for different proteins.

→ What potatoes are best for this dish?

Baby potatoes are ideal because they cook quickly and hold their shape. Yukon gold or red potatoes also work if cut small.

→ Can I make this dish dairy-free?

Yes, use dairy-free butter and substitute heavy cream with a plant-based alternative for a dairy-free option.

→ How can I double the serving size?

Brown ingredients in batches and bake everything on a large rimmed sheet pan after pouring sauce over for even cooking.

→ What herbs complement the Dijon cream sauce?

Fresh parsley, chives, or thyme make excellent garnishes and add fresh flavor notes to the finished dish.

→ How can I tell when the chicken is cooked through?

Chicken is done when it reaches an internal temperature of 165°F and juices run clear when cut.