Chicken and Potatoes with Dijon Cream Sauce

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. 


  1. 3 medium boneless skinless chicken breasts
  2. 2 teaspoons Italian blend seasoning - OR Herbs de Provence
  3. salt and pepper to taste
  4. 2 tablespoons butter
  5. 2 tablespoon olive oil
  6. ½ pound baby potatoes - halved or quartered as needed (they should be no large than 1 inch pieces)
  7. for the dijon cream sauce
  8. 1 tablespoon butter
  9. 1 teaspoon minced garlic
  10. 1 cup chicken broth - I used low sodium
  11. 2 tablespoons dijon mustard


  • 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.