Description
Homemade chicken and potatoes with dijon cream sauce brings comfort to dinner tables with rich French-inspired flavors. Creamy mustard notes complement tender chicken, while golden potatoes complete this satisfying meal for hungry families.
Ingredients
Scale
- 3 medium boneless skinless chicken breasts
- 0.5 lb (8 oz) baby potatoes, halved or quartered (no larger than 1 inch pieces)
- 4 tbsps butter
- 2 tbsps olive oil
- 1 tsp minced garlic
- 1 cup chicken broth (low sodium preferred)
- 2 tbsps Dijon mustard
- 1 cup heavy cream
- 2 tsp Italian blend seasoning (or Herbs de Provence)
- 0.5 tsp salt, or to taste
- 0.25 tsp cracked black pepper, or to taste
Instructions
- Preheat Preparation: Set the oven to 375°F (190°C), creating an ideal environment for roasting chicken and potatoes.
- Initial Seasoning: Toss chicken and potatoes with olive oil, salt, pepper, and herbs in a large bowl, ensuring thorough and even coating.
- Searing Stage: Heat butter and olive oil in a cast-iron skillet over medium-high heat, strategically placing chicken and potatoes to develop a golden-brown crust, cooking undisturbed for 4-5 minutes per side.
- Sauce Creation: Reduce heat, add minced garlic to the same skillet, then whisk in chicken broth, Dijon mustard, and heavy cream, creating a smooth, velvety sauce that will elevate the dish’s flavor profile.
- Oven Transformation: Transfer the entire skillet to the preheated oven, allowing the chicken to cook through and potatoes to become tender, approximately 15-20 minutes until the chicken reaches an internal temperature of 165°F.
- Final Flourish: Remove from oven, let rest for 5 minutes, then drizzle additional sauce over the dish and garnish with chopped fresh parsley or thyme for a burst of color and aromatic complexity.
Notes
- Prep Like a Pro: Dry chicken thoroughly with paper towels to ensure a crispy, golden-brown exterior that seals in delicious flavors.
- Skillet Selection Matters: Use a heavy-bottomed cast-iron or stainless steel skillet for even heat distribution and perfect caramelization.
- Temperature Trick: Let chicken rest at room temperature for 15-20 minutes before cooking to promote more uniform cooking and prevent dryness.
- Sauce Rescue: If the sauce breaks or becomes too thick, whisk in a tablespoon of chicken broth to restore its smooth, silky consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 650
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 52 g
- Saturated Fat: 30 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 170 mg