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Chicken and Potatoes with Dijon Cream Sauce

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Chicken and potatoes with Dijon cream sauce is a comforting meal that combines juicy chicken, crispy potatoes, and a rich Dijon mustard cream sauce. The dish is indulgent yet simple, perfect for a cozy dinner or special occasion.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking, Stovetop
  • Cuisine: American

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 lb baby potatoes, halved or quartered
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 cup heavy cream
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 1 teaspoon dried thyme (optional)
  • 1 tablespoon butter (optional, for extra richness)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the halved baby potatoes and season with salt and pepper. Cook for 5-7 minutes until the potatoes begin to brown and crisp up. Remove them from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of olive oil. Season the chicken breasts with salt and pepper, then cook for 5-7 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
  4. For the sauce, sauté the minced garlic in the skillet for 1-2 minutes until fragrant. Stir in the Dijon mustard and scrape up any bits from the skillet. Pour in the heavy cream and simmer for 3-5 minutes until the sauce thickens slightly. Season with salt, pepper, and thyme to taste.
  5. Return the chicken and potatoes to the skillet, spooning some sauce over them. Place the skillet in the oven and bake for 10-12 minutes, until the sauce is bubbly and everything is heated through.
  6. Garnish with chopped parsley and serve hot with extra sauce spooned over the chicken and potatoes.

Notes

  • Add vegetables like green beans or broccoli to the skillet for a more complete meal.
  • For a lighter version, substitute heavy cream with half-and-half or coconut milk.
  • For extra flavor, add a pinch of red pepper flakes to the sauce for heat.
  • Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of cream or water.

Nutrition

Find it online: https://allcookedup.com/chicken-and-potatoes-with-dijon-cream-sauce/