Chicken And Potatoes With Dijon Cream Sauce Recipe
This Chicken and Potatoes with Dijon Cream Sauce recipe features juicy chicken breasts and crispy potatoes smothered in a tangy, creamy Dijon mustard sauce, creating a rich and savory meal that is both comforting and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Pan-Seared
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken breasts until golden, about 3-4 minutes per side. Remove and set aside.
- Add potatoes to the skillet, season with salt, pepper, and thyme. Cook until lightly browned, about 5-7 minutes.
- Add minced garlic and cook for 1 minute. Pour in heavy cream, Dijon mustard, and whole-grain mustard, stirring to combine.
- Return chicken to the skillet, spoon sauce over the top, and transfer the skillet to the oven. Bake for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add a splash of white wine to the sauce for extra flavor.
- Use bone-in, skin-on chicken thighs for an even richer taste.
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 450
- Sugar: 2g
- Sodium: 750 mg