As the sun sets and the day winds down, I find myself drifting into the comforting embrace of home-cooked meals. Recently, an easy dinner option stole the spotlight in my kitchen: Chicken and Potatoes with Dijon Cream Sauce. This one-pot wonder is not just a dish; it’s a symphony of flavors that fills your home with the enticing aroma of garlic and herbs, wrapping you in its warm embrace.
The beauty of this recipe lies in its simplicity—it requires just a handful of everyday ingredients, yet transforms them into a meal that’s sure to impress your family or guests. Imagine tender chicken and creamy baby potatoes bathed in a luscious Dijon cream sauce, all cooked in one pan for minimal cleanup! Whether you’re battling weeknight fatigue or looking to elevate your cooking repertoire, this delightful dish promises to bring joy to the table with every bite. So, let’s dive into this culinary adventure—your taste buds will thank you!
Why is Chicken and Potatoes with Dijon Cream Sauce a Must-Try?
Simplicity at Its Best: This one-pot recipe is perfect for busy weeknights, requiring just a few easy-to-find ingredients.
Flavor Explosion: The buttery Dijon cream sauce melds beautifully with garlic and herbs, creating a mouthwatering dish that your taste buds will love.
Family-Friendly: Both kids and adults will rave about this satisfying meal, making it a great choice for family dinners.
Versatile Options: Feel free to swap out ingredients—try different veggies or proteins to suit your preferences!
Minimal Cleanup: With everything cooked in one pan, you’ll spend less time washing dishes and more time enjoying your meal.
Make sure to check out my tips for easy storage and reheat options to savor this delicious dish over the next few days!
Chicken and Potatoes with Dijon Cream Sauce Ingredients
For the Chicken and Potatoes
• Boneless skinless chicken breasts – Main protein that stays juicy and tender; chicken thighs can add extra flavor.
• Baby potatoes – Creamy and tender when cooked; halve or quarter for even cooking.
• Olive oil – Adds moisture during cooking; can substitute with butter for richness.
• Salt and pepper – Essential for enhancing flavor; adjust according to personal taste.
• Italian blend seasoning OR Herbs de Provence – Infuses herby flavor; individual herbs like oregano, basil, or thyme are great alternatives.
For the Dijon Cream Sauce
• Butter – Creates depth and richness in the sauce; substitute olive oil for a dairy-free version.
• Minced garlic – Aromatic base that elevates the flavor profile.
• Chicken broth – Adds savory depth; low-sodium is best for controlling salt levels.
• Dijon mustard – Provides a tangy twist that elevates the sauce; whole-grain mustard offers added texture.
• Heavy cream – Delivers a rich and creamy consistency; consider cashew or coconut cream for dairy-free alternatives.
• Cracked black pepper – Adds a kick of heat; adjust to your taste.
Dive into this one-pot delight, and savor the mouthwatering flavors of Chicken and Potatoes with Dijon Cream Sauce!
How to Make Chicken and Potatoes with Dijon Cream Sauce
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Prep Oven and Ingredients: Preheat your oven to 375°F. In a large bowl, combine the chicken and baby potatoes, then drizzle with olive oil. Toss to coat, seasoning with salt, pepper, and Italian seasoning to enhance the flavors.
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Brown Chicken and Potatoes: In a large, oven-safe skillet, melt butter over medium heat and add another tablespoon of olive oil. Place the chicken on one side and the potatoes on the other; let them cook undisturbed for 3-4 minutes. Flip the chicken and cook for another 3-4 minutes until both sides are nicely golden.
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Make the Sauce: Transfer the chicken and potatoes to a plate. In the same skillet, melt more butter, and sauté minced garlic for about 1 minute until fragrant. Then, whisk in chicken broth, Dijon mustard, heavy cream, salt, and pepper until well combined.
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Combine and Bake: Return the chicken and potatoes to the skillet, gently tossing them in the creamy sauce for moisture. Slide the skillet into the oven and bake for 15-20 minutes, until the chicken is cooked through and the potatoes are fork-tender.
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Serve: Spoon the luscious sauce over the dish and garnish with cracked black pepper and fresh herbs if desired. Now, gather around the table and enjoy!
Optional: Serve with crusty bread or a light salad for a complete meal.
Exact quantities are listed in the recipe card below.
Chicken and Potatoes with Dijon Cream Sauce Variations
Feel free to get creative and make this recipe your own with a few fantastic swaps and twists!
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Protein Swap: Use chicken thighs or pork chops for added flavor and tenderness. Each option brings a unique taste profile!
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Veggie Upgrade: Substitute baby potatoes with carrots or green beans for a fresh twist in texture and taste, keeping it colorful and nutritious.
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Dairy-Free Option: Switch heavy cream for coconut cream or cashew cream for a rich, dairy-free alternative that brings delightful creaminess.
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Add Greens: Toss in spinach or kale during the last few minutes of cooking for an extra nutrition boost and vibrant color.
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Different Mustard: Experiment with whole-grain mustard instead of Dijon for an added texture and a robust flavor that stands out in the sauce.
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Garlic Twist: Boost the flavor by adding roasted garlic into the sauce for a deeper, caramelized taste that enriches the overall dish.
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Herb Infusion: Up the freshness by mixing in some fresh thyme, rosemary, or parsley right before serving for an aromatic finish.
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Heat Things Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a little kick that will tantalize your taste buds.
Let your culinary imagination soar as you explore these variations, making this comforting dish a signature favorite in your kitchen!
What to Serve with Chicken and Potatoes with Dijon Cream Sauce?
Creating a delightful meal doesn’t stop at the main dish; it’s all about complementary flavors and textures that enhance your dining experience.
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Crusty Bread: Perfect for soaking up that luscious Dijon cream sauce, making every bite a flavor-packed delight. Serve warm for the best experience.
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Garlic Green Beans: Bright and fresh, lightly sautéed green beans add a crunchy contrast that balances the creaminess of the dish beautifully.
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Simple Side Salad: A mix of greens with vinaigrette provides a refreshing crunch, making it the ideal palate cleanser to accompany the rich chicken and potatoes.
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Roasted Asparagus: Tender asparagus spears bring an elegant touch, adding slight nuttiness while elevating the entire meal with their vibrant color.
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Savory Rice Pilaf: Fluffy, herbed rice pairs wonderfully with the creamy sauce, absorbing flavors while providing a hearty, comforting side.
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Creamy Coleslaw: The tangy crunch of coleslaw adds a refreshing bite that complements the richness of the chicken, making it a fun and lively addition to the plate.
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Sparkling Water with Citrus: Refreshing and light, a citrus-flavored sparkling water or lemonade enhances the meal with a zesty twist, perfect for cleansing your palate.
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Chocolate Mousse: End your meal with a touch of decadence. This silky dessert offers a sweet finale that contrasts beautifully with the savory main course.
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Apple Crisp: Warm, spiced apple crisp topped with vanilla ice cream is a cozy dessert option that captures the essence of home cooking and rounds off your meal perfectly.
Make Ahead Options
These Chicken and Potatoes with Dijon Cream Sauce are ideal for meal prep enthusiasts! You can prepare the chicken and potatoes up to 24 hours in advance. Simply season and combine them with olive oil, salt, pepper, and Italian seasoning, then refrigerate in an airtight container. The creamy Dijon sauce can also be made ahead—whisk together the broth, mustard, cream, and seasonings and refrigerate it as well. When you’re ready to enjoy, just brown the chicken and potatoes, reheat the sauce in the same skillet, and proceed to bake everything for 15-20 minutes. This way, you’ll savor a delicious, homemade meal with minimal effort, just as flavorful as if freshly made!
How to Store and Freeze Chicken and Potatoes with Dijon Cream Sauce
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to ensure the sauce maintains its creamy texture without separation.
Freezer: To freeze, portion the dish in freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat in a covered skillet on low heat, stirring occasionally. You may need to add a splash of chicken broth or cream to revive the sauce.
Room Temperature: Serve immediately after cooking; do not leave out for more than 2 hours to avoid foodborne illnesses.
Expert Tips for Chicken and Potatoes with Dijon Cream Sauce
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Perfectly Browned Chicken: To enhance flavor, ensure the chicken gets a nice golden-brown color while searing, but avoid cooking it all the way through; it’ll finish baking in the oven.
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Temperature Check: Use a meat thermometer to confirm the chicken is fully cooked; it should reach an internal temperature of 165°F for safety and tenderness.
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Customize Sauce Flavor: Adjust the amount of Dijon mustard to your liking—use less for a milder taste or more for an extra tangy kick that makes the chicken and potatoes with Dijon cream sauce pop.
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Vegetable Swaps: Feel free to replace baby potatoes with other vegetables like carrots or green beans, or add leafy greens like spinach at the end for a nutritious twist.
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Make-Ahead Magic: This dish can be prepared in advance and stored in the refrigerator for up to three days. Reheating in the oven preserves the creamy texture of the sauce.
Chicken and Potatoes with Dijon Cream Sauce Recipe FAQs
How do I select ripe baby potatoes?
Absolutely! When choosing baby potatoes, look for ones that are firm and smooth, without any dark spots or sprouting. Smaller potatoes will yield a creamier texture once cooked, so select those that are about 1-2 inches in size for the best results.
What is the best way to store leftovers?
Very! Store your Chicken and Potatoes with Dijon Cream Sauce in an airtight container in the fridge, where it will stay fresh for up to 3 days. When reheating, I recommend using the oven to maintain that delicious creamy texture; just cover it with foil to prevent it from drying out.
Can I freeze this dish?
Absolutely! To freeze, portion the Chicken and Potatoes into freezer-safe containers. It can be stored for up to 3 months. Just remember to thaw it overnight in the refrigerator before reheating. When you’re ready to enjoy, gently heat it in a skillet over low heat, stirring occasionally. You may need to add a little chicken broth or cream to bring back its creamy consistency.
How can I prevent the sauce from separating when reheating?
Very good question! To prevent the sauce from separating, reheat the Chicken and Potatoes over low heat in a covered skillet, stirring gently. Adding a splash of chicken broth or heavy cream can help restore that luscious, creamy texture. If reheating in the microwave, use short intervals and stir in between.
Are there any common allergens in this recipe?
Absolutely! This recipe contains dairy (butter and heavy cream) and may also have mustard, which can be an allergen for some people. For those with dairy allergies, consider using olive oil in place of butter and a dairy-free cream alternative, such as coconut cream or cashew cream. Enjoy with your family while being mindful of anyone with allergies!
What if my chicken isn’t cooking evenly?
Good catch! If you notice uneven cooking, it may help to cut your chicken breasts into smaller pieces before browning. This way, they’ll cook more evenly throughout the dish. Always check with a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safety.
Heavenly Chicken and Potatoes with Dijon Cream Sauce Delight
Ingredients
Equipment
Method
- Preheat your oven to 375°F. In a large bowl, combine the chicken and baby potatoes, then drizzle with olive oil. Toss to coat, seasoning with salt, pepper, and Italian seasoning.
- In a large, oven-safe skillet, melt butter over medium heat and add another tablespoon of olive oil. Place the chicken on one side and the potatoes on the other; let them cook undisturbed for 3-4 minutes. Flip the chicken and cook for another 3-4 minutes until both sides are nicely golden.
- Transfer the chicken and potatoes to a plate. In the same skillet, melt more butter, and sauté minced garlic for about 1 minute until fragrant. Then, whisk in chicken broth, Dijon mustard, heavy cream, salt, and pepper until well combined.
- Return the chicken and potatoes to the skillet, gently tossing them in the creamy sauce for moisture. Slide the skillet into the oven and bake for 15-20 minutes, until the chicken is cooked through and the potatoes are fork-tender.
- Spoon the luscious sauce over the dish and garnish with cracked black pepper and fresh herbs if desired. Serve immediately and enjoy!