Savor the delectable harmony of flavors in this Chicken and Potatoes with Dijon Cream Sauce. Perfectly seasoned chicken and baby potatoes are pan-seared to golden perfection, then bathed in a velvety Dijon cream sauce. A symphony of savory herbs and a touch of garlic elevate this dish to culinary excellence. It’s a comforting and elegant meal that will surely become a family favorite.
This recipe has woven itself into the heart of our family dinners. Picture this: the aroma of Italian herbs filling the kitchen, the sizzle of chicken meeting the skillet, and the anticipation as the Dijon cream sauce comes to life. It all started as an experiment, but with each bite, it became a tale of culinary triumph. Now, our family gatherings are incomplete without this Chicken and Potatoes with Dijon Cream Sauce stealing the spotlight.
Why This Dish is a Must-Try:
- Flavorful Fusion: A blend of Italian seasoning and Dijon mustard creates a rich and savory profile.
- One-Pan Wonder: Effortlessly prepared in a single skillet, minimizing the cleanup.
- Creamy Indulgence: Luxurious heavy cream transforms this dish into a creamy delight.
Ingredients:
- 3 medium boneless skinless chicken breasts (approximately 680g or 1.5 lb)
- 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 as needed (approximately 225g)
For the Dijon Cream Sauce:
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup chicken broth (low sodium)
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon cracked black pepper, or to taste
Directions:
- Preheat your oven to 375 degrees Fahrenheit.
- Prepare the Chicken and Potatoes:
- Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt, pepper, and the Italian seasoning blend (or Herbs de Provence).
- In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and stir.
- Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes until browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm.
- Prepare the Sauce:
- In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute until fragrant.
- Stir in chicken broth and Dijon mustard, then whisk in heavy cream, salt, and pepper.
- Put It Together:
- Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them moist.
- Transfer to the preheated oven and bake for 15-20 minutes until the chicken is cooked through, and the potatoes are fork-tender.
- Spoon Dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve.
Notes:
For a lighter version, consider using light cream or half-and-half in place of heavy cream. Adjust salt and pepper according to your taste preferences. Fresh herbs like parsley or thyme make an excellent garnish for added freshness.
