There’s something deeply nostalgic about the aroma of roasted chicken mingling with garlic and mustard on a crisp evening. It takes me back to my grandmother’s kitchen, where every weekend meal was an event, and the dishes—though simple—were layered with warmth and tradition. One of her signature dinners, slightly modernized in this recipe, was this Chicken and Potatoes with Dijon Cream Sauce.

This one-skillet wonder combines tender chicken breasts and rustic baby potatoes, cooked to perfection and wrapped in a silky cream sauce infused with Dijon mustard. It’s a dish that whispers of French countryside charm but is delightfully accessible to any home cook. Whether it’s a Tuesday night or you’re entertaining friends over a glass of sparkling cider, this recipe is your answer to a satisfying, well-balanced meal without the fuss.

Why You’ll Love This Recipe

• Effortless elegance: Despite its rich flavor, it comes together quickly with pantry staples.
• Hearty yet refined: Creamy, savory, and filling—but not overly heavy.
• Versatile: Works well with chicken thighs, lamb chops, or seasonal vegetables.
• One-pan magic: From stovetop to oven, everything happens in one skillet.
• Family-approved: Even picky eaters love the mellow, tangy cream sauce.

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INGREDIENTS YOU’LL NEED

• 3 medium boneless, skinless chicken breasts
• Salt and freshly cracked black pepper, to taste
• 2 tsp Italian seasoning (or Herbs de Provence)
• 2 tbsp olive oil
• 2 tbsp butter
• ½ lb baby potatoes, halved or quartered for even cooking

For the Dijon Cream Sauce:

• 1 tbsp butter
• 1 tsp minced garlic
• 1 cup low-sodium chicken broth
• 2 tbsp Dijon mustard
• 1 cup heavy cream
• ½ tsp salt
• ¼ tsp black pepper

HOW TO MAKE Chicken and Potatoes with Dijon Cream Sauce

Step-by-Step Instructions

1. Preheat the oven to 375°F. Choose an oven-safe skillet large enough to hold your chicken and potatoes without crowding.
2. Season the chicken and potatoes: In a large bowl, toss the chicken breasts and baby potatoes with olive oil, Italian seasoning, salt, and pepper. Make sure everything is evenly coated.
3. Sear to build flavor: Heat butter and olive oil in the skillet over medium heat. Add the chicken and cook 3–4 minutes on each side until golden. Remove and set aside. Repeat with the potatoes until lightly browned.
4. Make the sauce: In the same skillet, melt 1 tbsp butter. Add minced garlic and cook until fragrant—about 1 minute. Stir in the chicken broth and Dijon mustard, scraping up browned bits from the bottom of the pan. Simmer for 2–3 minutes.

1. Add the cream: Reduce the heat slightly and pour in the heavy cream. Stir in salt and pepper. Let the sauce simmer gently for 2–3 minutes to thicken slightly.
2. Return chicken and potatoes: Nestle the chicken and potatoes back into the skillet. Spoon some of the Dijon cream sauce over the top.
3. Bake: Transfer the entire skillet to the oven and bake uncovered for 15–20 minutes, or until the chicken reaches 165°F internally and the potatoes are fork-tender.
4. Serve and savor: Spoon extra sauce over each serving. Garnish with a sprinkle of fresh parsley, thyme, or more cracked pepper if desired.

HELPFUL TIPS

• For extra crispy potatoes, you can parboil them for 5 minutes or pre-roast them in the oven before searing.
• Prefer chicken thighs? Use boneless skinless thighs and adjust cooking time slightly.
• Want to lighten it up? Substitute the heavy cream with half-and-half or coconut cream.
• Add vegetables: Green beans or asparagus added in the last 10 minutes of baking make a great addition.

DETAILS

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: Serves 3
• Category: Main Course
• Method: Skillet + Oven
• Cuisine: American, French-inspired
• Diet: Gluten-free

NOTES

This recipe is incredibly flexible. You can swap out the protein, adjust the mustard for spice level, or throw in whatever seasonal veggies you have on hand. The Dijon cream sauce ties it all together, so the base flavors will always shine through.

NUTRITIONAL INFORMATION

Approximate per serving:

• Calories: 700
• Protein: 53g
• Fat: 46g (21g saturated)
• Carbs: 18g
• Fiber: 2g
• Sugar: 1g
• Sodium: ~1100mg

FREQUENTLY ASKED QUESTIONS

Can I use grainy mustard instead of Dijon?
Yes, but it will change the texture slightly. Grainy mustard adds a more pronounced tang.

Can this be made dairy-free?
Definitely—swap the butter for olive oil and use full-fat coconut milk or a dairy-free cream substitute.

Can I make it ahead of time?
You can prep everything and refrigerate before baking. Add 5 extra minutes to the bake time if coming straight from the fridge.

STORAGE INSTRUCTIONS

Let leftovers cool fully, then store in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet with a splash of broth or cream to loosen the sauce. For longer storage, freeze the chicken and potatoes (without cream) for up to 2 months; add cream when reheating for best texture.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Grilled Chicken Broccoli Bowls: A Wholesome Classic with Creamy Garlic Sauce
• A Cozy Low Carb Caesar Salad with Chicken to Savor Year-Round
• Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash
• Creamy Chicken Cordon Bleu: A Comforting Twist on a Classic Favorite

CONCLUSION

Chicken and Potatoes with Dijon Cream Sauce isn’t just a meal—it’s an experience. It fills your kitchen with warmth and fills your plate with a perfect balance of texture and flavor. It’s become our go-to for Sunday suppers, busy weeknights, and everything in between. Whether you’re cooking for family or simply treating yourself, this dish brings rustic charm and creamy comfort to the table every single time.