Chicken And Potatoes With Dijon Cream Sauce Recipe
This Chicken and Potatoes with Dijon Cream Sauce recipe is a hearty and flavorful one-pan meal featuring tender chicken, golden potatoes, and a rich, tangy cream sauce. Perfect for an easy yet elegant dinner, this dish will impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Oven-Baked, Pan-Seared
- Cuisine: American, French
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, halved
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chicken broth
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Season chicken breasts with salt and pepper. Heat olive oil and butter in a large oven-safe skillet over medium heat. Sear chicken for 3-4 minutes per side, until golden brown. Remove and set aside.
- In the same skillet, add halved baby potatoes. Sauté for 5-7 minutes until slightly golden.
- Add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth, scraping up any brown bits from the bottom of the skillet.
- Stir in heavy cream, Dijon mustard, and whole grain mustard. Simmer for 2-3 minutes, then return the chicken breasts to the skillet.
- Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is cooked through and potatoes are tender.
- Garnish with fresh thyme or parsley before serving.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Use bone-in chicken thighs for a more flavorful option; adjust cooking time accordingly.
- Add vegetables like carrots or green beans for a complete one-pan meal.
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 480
- Sugar: 2g
- Sodium: 650mg