Chicken and Potatoes with Dijon Cream Sauce is a delicious one-pot meal perfect for any night of the week. The Italian seasoning and Dijon mustard come together in a rich, buttery sauce that pairs beautifully with tender chicken and crispy potatoes.
Ingredients:
- 3 medium boneless skinless chicken breasts
- 2 teaspoons Italian seasoning blend or Herbs de Provence
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ pound baby potatoes, halved or quartered (no larger than 1-inch pieces)
For the Dijon Cream 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 to 375°F (190°C).
- In a large bowl, combine chicken and potatoes. Drizzle with 1 tablespoon of olive oil, toss to coat, and season generously with salt, pepper, and Italian seasoning (or Herbs de Provence).
- Heat a large skillet over medium heat and melt 1 tablespoon butter. Add 1 tablespoon olive oil and stir to combine.
- Place the chicken on one side of the skillet and the potatoes on the other. Cook undisturbed for 3-4 minutes on each side until the chicken is browned. Remove the chicken and potatoes from the skillet and set them aside, covered, to keep warm.