Hey, y'all! If you’re looking for a comforting and flavorful dinner that’s easy to whip up, this Dijon Chicken and Potatoes recipe is just the ticket. It's so delicious: tender chicken and baby potatoes are cooked in a creamy Dijon mustard sauce that’s rich, garlicky, and absolutely irresistible.

It’s a one-pan wonder that’s perfect for those busy weeknights when you want something hearty and delicious without spending hours in the kitchen. Plus, the whole family will love the savory flavors and creamy sauce that brings everything together!

Dijon Chicken and Potatoes

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This dish is as simple as it is satisfying, with just a handful of ingredients that come together to create something truly special. The chicken is seared to a golden brown, locking in all those juices, while the potatoes get a head start on soaking up all the rich flavors.

The real star of the show is the Dijon mustard sauce, which combines the tangy kick of mustard with the richness of heavy cream. It’s the kind of sauce that makes you want to grab a slice of bread to mop up every last bit.

Ingredients: Dijon Chicken and Potatoes

• 4 chicken breasts, boneless, skinless
• 3 tsp. italian seasoning blend
• ½ tsp. salt
• ½ tsp. black pepper
• 1 tbsp. butter
• 1 tbsp. olive oil
• ½ lb. baby potatoes, halved

For the sauce:

• 1 tbsp. butter
• 3 garlic cloves, minced
• 1 cup chicken broth
• 3 tbsp. dijon mustard
• 1 cup heavy cream
• salt and pepper to taste
• fresh parsley, for garnish

What’s great about this recipe is its versatility. You can easily swap out the chicken breasts for thighs if you prefer, or even add in some extra veggies like carrots or green beans for a more complete meal.

The whole dish bakes together in the oven, making it a no-fuss meal that delivers big on taste. It's perfect for weeknights, but fancy enough to serve to guests on the weekend!

How to Make Dijon Chicken and Potatoes

1. Season the chicken breasts with Italian seasoning, salt, and pepper.
2. Heat a skillet over medium heat, then add 1 tbsp. of butter and 1 tbsp. of olive oil. Allow the butter to melt.
3. Add the chicken breasts and halved potatoes to the skillet. Cook for about 5 minutes, flip the chicken, and cook for another 5 minutes, or until both the chicken and potatoes are nicely browned.
4. Remove the chicken and potatoes from the skillet and set them aside.
5. Preheat the oven to 370°F.
6. In the same skillet, add 1 tbsp. of butter and let it melt. Add the minced garlic and sauté for 30 seconds.
7. Stir in the chicken broth, Dijon mustard, salt, and pepper. Whisk in the heavy cream until the sauce is well combined.
8. Return the chicken and potatoes to the skillet, ensuring they are coated with the sauce.
9. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken and potatoes are fully cooked through.
10. Garnish with fresh parsley and serve.

Pro Tips For Making This Recipe

1. Pound the chicken breasts to an even thickness to ensure they cook evenly and stay juicy. This will prevent them from drying out while the potatoes finish cooking.
2. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. This ensures the chicken is cooked through but still tender.
3. Serve with a side of crusty bread to soak up the creamy sauce, or pair with a simple green salad for a complete meal.

Frequently Asked Questions

Other Chicken Recipes You'll Love

1. Chicken and Dumplings with Canned Biscuits
2. Mississippi Pepperoncini Chicken
3. Chicken Fried Chicken with Gravy

Dijon Chicken and Potatoes

Dijon Chicken and Potatoes

JC Phelps

My Dijon Chicken and Potatoes is a one-pan dish featuring chicken and baby potatoes cooked in a rich, creamy Dijon mustard sauce.

5 from 8 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 566 kcal

Ingredients

  

1x2x3x

• 4 chicken breasts boneless, skinless
• 3 tsp. italian seasoning blend
• ½ tsp. salt
• ½ tsp. black pepper
• 1 tbsp. butter
• 1 tbsp. olive oil
• ½ lb. baby potatoes halved

For The Sauce

• 1 tbsp. butter
• 3 garlic cloves minced
• 1 cup chicken broth
• 3 tbsp. dijon mustard
• 1 cup heavy cream
• salt and pepper to taste
• fresh parsley for garnish

Instructions

 

• Season the chicken breasts with Italian seasoning, salt, and pepper.
• Heat a skillet over medium heat, then add 1 tbsp. of butter and 1 tbsp. of olive oil. Allow the butter to melt.
• Add the chicken breasts and halved potatoes to the skillet. Cook for about 5 minutes, flip the chicken, and cook for another 5 minutes, or until both the chicken and potatoes are nicely browned.
• Remove the chicken and potatoes from the skillet and set them aside.
• Preheat the oven to 370°F.
• In the same skillet, add 1 tbsp. of butter and let it melt. Add the minced garlic and sauté for 30 seconds.
• Stir in the chicken broth, Dijon mustard, salt, and pepper. Whisk in the heavy cream until the sauce is well combined.
• Return the chicken and potatoes to the skillet, ensuring they are coated with the sauce.
• Transfer the skillet to the oven and bake for 20 minutes, or until the chicken and potatoes are fully cooked through.
• Garnish with fresh parsley and serve.

Notes

• Pound the chicken breasts to an even thickness to ensure they cook evenly and stay juicy. This will prevent them from drying out while the potatoes finish cooking.
• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. This ensures the chicken is cooked through but still tender.
• Serve with a side of crusty bread to soak up the creamy sauce, or pair with a simple green salad for a complete meal.

Nutrition

Calories: 566kcalCarbohydrates: 16gProtein: 52gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 214mgSodium: 870mgPotassium: 1232mgFiber: 3gSugar: 3gVitamin A: 1031IUVitamin C: 15mgCalcium: 141mgIron: 3mg

Keyword dijon chicken and potatoes

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My best,

JC