Chicken and Potatoes with Dijon Cream Sauce is a flavorful one-pot wonder that’s good for any night of the week. Italian seasonings and Dijon mustard blend beautifully together in a rich, buttery sauce that goes perfectly with the tender chicken and potatoes.
Ingredients
- 3 medium boneless skinless chicken breasts
- 2 teaspoons Italian blend seasoning - OR Herbs de Provence
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoon olive oil
- ½ pound baby potatoes - halved or quartered as needed (they should be no large than 1 inch pieces)
- for the dijon cream sauce
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup chicken broth - I used low sodium
- 2 tablespoons dijon mustard
Instructions
- Preheat oven to 375 degrees.
- 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 and 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 give it a good 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 til 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 til fragrant.
- Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper.
