Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 3
This is a wonderful one-pot dish with chicken and potatoes tossed in a rich, buttery Dijon cream sauce. The perfect meal that you can whip up in under thirty minutes!
INGREDIENTS :
- 2 tbsp butter
- 2 tbsp olive oil
- 3 medium boneless skinless chicken breasts
- ½ lb baby potatoes – halved or quartered as needed (they should be no large than 1” pieces)
- 2 tsp Italian blend seasoning – OR Herbs de Provence
- salt and pepper to taste
Dijon cream sauce:
- 1 tsp minced garlic
- 1 tbsp butter
- 2 tbsp Dijon mustard
- ½ tsp salt – or to taste
- 1 c. heavy cream
- ¼ tsp cracked black pepper – or to taste
- 1 c. chicken broth – I used low sodium
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 375 degrees.
Chicken and potatoes:
Step 2: In a large bowl, toss the chicken and potatoes. Then, drizzle with a tbsp olive oil. Mix well and generously season the chicken and potatoes with salt, pepper, and Italian seasoning blend (or Herbs de Provence).
Step 3: Melt the butter in a large skillet over medium heat. Then, drizzle with 1 tbsp olive oil. Stir well.
Step 4: To one half of the pan, add the chicken. To the other half, add the potatoes. Cook for about 3 to 4 minutes, undisturbed. Turn the chicken on the other side and continue to cook for another 3 to 4 minutes until both sides are browned.
Step 5: To a plate, transfer the chicken when done and tent to keep warm.
Sauce:
Step 6: Melt the butter in the same skillet over medium heat. To the melted butter, stir in the garlic and cook for about 1 minute until aromatic.
Step 7: Pour in the chicken broth and add the Dijon mustard. Stir well and whisk in the heavy cream. To taste, season with salt and pepper.
To assemble:
Step 8: To the pan, add the chicken and potatoes. Toss in the sauce. Place in the preheated oven and bake for about 15 to 20 minutes or until the chicken is completely cooked and the potatoes are tender.
Step 9: Over the chicken and potatoes, spoon the Dijon sauce. Serve garnished with some freshly cracked black pepper and fresh herbs. Enjoy!
Nutrition Facts:
Calories: 696 kcal, Carbohydrates: 18 g, Protein: 53 g, Fat: 46 g, Saturated Fat: 21 g, Trans Fat: 1 g, Cholesterol: 255 mg, Sodium: 1101 mg, Potassium: 1323 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 1295 IU, Vitamin C: 24 mg, Calcium: 115 mg, Iron: 3 mg
CHICKEN AND POTATOES WITH DIJON CREAM SAUCE
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 3 medium boneless skinless chicken breasts
- ½ lb baby potatoes – halved or quartered as needed (they should be no large than 1” pieces)
- 2 tsp Italian blend seasoning – OR Herbs de Provence
- salt and pepper to taste
- Dijon cream sauce:
- 1 tsp minced garlic
- 1 tbsp butter
- 2 tbsp Dijon mustard
- ½ tsp salt – or to taste
- 1 c. heavy cream
- ¼ tsp cracked black pepper – or to taste
- 1 c. chicken broth – I used low sodium
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Chicken and potatoes:
Step 2: In a large bowl, toss the chicken and potatoes. Then, drizzle with a tbsp olive oil. Mix well and generously season the chicken and potatoes with salt, pepper, and Italian seasoning blend (or Herbs de Provence).
Step 3: Melt the butter in a large skillet over medium heat. Then, drizzle with 1 tbsp olive oil. Stir well.
Step 4: To one half of the pan, add the chicken. To the other half, add the potatoes. Cook for about 3 to 4 minutes, undisturbed. Turn the chicken on the other side and continue to cook for another 3 to 4 minutes until both sides are browned.
Step 5: To a plate, transfer the chicken when done and tent to keep warm.
Sauce:
Step 6: Melt the butter in the same skillet over medium heat. To the melted butter, stir in the garlic and cook for about 1 minute until aromatic.
Step 7: Pour in the chicken broth and add the Dijon mustard. Stir well and whisk in the heavy cream. To taste, season with salt and pepper.
To assemble:
Step 8: To the pan, add the chicken and potatoes. Toss in the sauce. Place in the preheated oven and bake for about 15 to 20 minutes or until the chicken is completely cooked and the potatoes are tender.
Step 9: Over the chicken and potatoes, spoon the Dijon sauce. Serve garnished with some freshly cracked black pepper and fresh herbs. Enjoy!
