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URLhttps://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/
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Meta TitleChicken and Potatoes with Dijon Cream Sauce - Creme De La Crumb
Meta DescriptionChicken and Potatoes with Dijon Cream Sauce is a flavorful one-pot wonder that's good for any night of the week. You'll never get enough of it
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This post may contain affiliate links. Please read our disclosure policy . Easy chicken and potato dishes are a great way to use up pantry staples like potatoes and herbs and freezer staples, like plain old boneless, skinless chicken breasts. Putting these two together in a rich, creamy dijon sauce is a great idea, honestly.  Why, you ask? Well, because dijon is a great flavoring. It’s mustardy, but milder than using yellow mustard or whole-grain mustard. It’s a little salty, a little acidic, and has a touch of heat believe it or not. But this recipe only uses two tablespoons so it’s just enough flavor without being overpowering.  My kids love to eat this dish with a side of roasted vegetables or over egg noodles (I know, I know, gimme all the carbs right?). They don’t even mind that the sauce is “mixed in.” Now that’s a real feat!  Ingredients Needed Boneless, skinless chicken breasts Italian blend seasoning OR Herbs de Provence Salt and pepper to taste Butter Olive oil Baby potatoes Minced garlic Chicken broth (I used low sodium) Dijon mustard Heavy cream Cracked black pepper Table of Contents Ingredients Needed Here’s How You Make It Frequently Asked Questions More Recipes to Try Chicken and Potatoes with Dijon Cream Sauce Recipe Here’s How You Make It Let’s preheat the oven to 375 and get started making this delicious dish, shall we?  First off, let’s get to work on the chicken and potatoes — add them together in a large bowl and then drizzle them all with 1 tablespoon of olive oil. Toss everything together to coat in the oil and then add salt and pepper and Italian seasonings and mix that all together as well.  Next, take out your large, oven-safe skillet and melt the butter over medium heat. Drizzle in another tablespoon of oil and stir. Put the chicken on one half of the skillet and the potatoes on the other half. Let everything cook for 3-4 minutes on this first side, then flip just the chicken to let it brown on the other side another 3-4 minutes. Take both the chicken and the potatoes off the skillet and put them on a plate. Cover and keep them warm while you make the cream sauce for chicken.  To prepare the sauce, use the same skillet you cooked the chicken and potatoes in and add more butter to melt over medium heat. Add the garlic and cook for 1 minute or until it gets nice and fragrant. Add to the butter/garlic mixture the chicken broth, dijon mustard, and heavy cream, salt, and pepper and whisk it all together. Take a second to bask in the heavenly scent of this sauce.  Finally, add the chicken and potatoes back to the pan and give the sauce a good toss/spooning around the chicken and potatoes so that they can retain their moisture while they finish cooking in the oven.  Put the whole pan in the oven and finish baking for 15-20 minutes or until the chicken is cooked through and the potatoes are fork-tender. Take the pan out of the oven when the chicken is done and spoon the dijon sauce over the chicken and potatoes and garnish with more black pepper and some fresh herbs if you like! Frequently Asked Questions What is Dijon Mustard Made of? What is this fabulous condiment we call dijon? Well, I’m happy to tell ya! It’s a sauce made of brown mustard seeds mixed together with white wine vinegar or white wine, plus water and salt. You can find it in a bottle with the other types of mustards. You can also sometimes find it in a paste form for mixing into sauces (or for using in this healthy chicken and potatoes recipe.)  What’s the Difference Between Dijon Mustard and Regular Mustard? So, what sets dijon apart from the regular, yellow stuff? Well, for one, the color. The color of dijon is more of a light brown/pale yellow rather than a stark yellow. It’s not made from prepared mustard like yellow mustard but is instead made from ground brown mustard seeds along with the other ingredients listed above. Dijon is also creamier in texture than regular yellow mustard.  ▢ 3 medium boneless skinless chicken breasts ▢ 2 teaspoons Italian blend seasoning , OR Herbs de Provence ▢ salt and pepper to taste ▢ 2 tablespoons butter ▢ 2 tablespoon olive oil ▢ ½ pound baby potatoes , halved or quartered as needed (they should be no large than 1 inch pieces) for the dijon cream sauce ▢ 1 tablespoon butter ▢ 1 teaspoon minced garlic ▢ 1 cup chicken broth , I used low sodium ▢ 2 tablespoons dijon mustard ▢ 1 cup heavy cream ▢ ½ teaspoon salt , or to taste ▢ ¼ teaspoon cracked black pepper , or to taste Preheat oven to 375 degrees. Prepare the chicken and potatoes Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence). In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir. Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm. Prepare the sauce In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant. Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper. Put it together Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven. Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender. Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve. This recipe can easily be doubled, simply follow directions as written but arrange browned chicken and potatoes on a rimmed sheet pan and pour sauce over chicken and potatoes before baking.  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 Nutrition information is automatically calculated, so should only be used as an approximation. Leave a star rating or comment below! Welcome! Hey there, I’m Tiffany – chef, photographer, mother, and avid taco eater. I am passionate about turning simple flavors and ingredients into tasty meals the whole family will love, with minimal prep and cleanup so there’s more time to spend eating and enjoying. Stay awhile, and help yourself to a taco or two! More Recipes To Love
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[Skip to content](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#main-content) [Sign up for free weekly recipes! →](https://www.lecremedelacrumb.com/subscribe/) - [Easter](https://www.lecremedelacrumb.com/category/easter/) - [30-Minute Meals](https://www.lecremedelacrumb.com/category/30-minute-meals/) - [Entrées](https://www.lecremedelacrumb.com/category/main-dishes/) - [All Entrees](https://www.lecremedelacrumb.com/category/main-dishes/) - [American](https://www.lecremedelacrumb.com/category/american/) - [Asian](https://www.lecremedelacrumb.com/category/asian/) - [Italian](https://www.lecremedelacrumb.com/category/italian/) - [Mediterranean](https://www.lecremedelacrumb.com/category/mediterranean/) - [Mexican](https://www.lecremedelacrumb.com/category/mexican/) - [Pasta](https://www.lecremedelacrumb.com/category/pasta/) - [Recipes](https://www.lecremedelacrumb.com/recipes/) - [All Recipes](https://www.lecremedelacrumb.com/recipes/) - [Kid-Friendly](https://www.lecremedelacrumb.com/category/kid-friendly/) - [Skillet](https://www.lecremedelacrumb.com/category/one-pan/) - [Air Fryer](https://www.lecremedelacrumb.com/category/air-fryer/) - [Instant Pot](https://www.lecremedelacrumb.com/category/instant-pot/) - [Sheet Pan](https://www.lecremedelacrumb.com/category/sheet-pan/) - [Slow Cooker](https://www.lecremedelacrumb.com/category/slow-cooker/) - [Grilling](https://www.lecremedelacrumb.com/category/grilling/) - [Salads](https://www.lecremedelacrumb.com/category/salad/) - [Soups](https://www.lecremedelacrumb.com/category/soups/) - [Breakfast](https://www.lecremedelacrumb.com/category/breakfast/) - [Appetizers](https://www.lecremedelacrumb.com/category/appetizers/) - [Side Dishes](https://www.lecremedelacrumb.com/category/side-dishes/) - [Dessert](https://www.lecremedelacrumb.com/category/dessert/) - [All Desserts](https://www.lecremedelacrumb.com/category/dessert/) - [Cakes & Sweet Breads](https://www.lecremedelacrumb.com/category/dessert/cakes/) - [Cookies](https://www.lecremedelacrumb.com/category/dessert/cookies/) - [Brownies & Bars](https://www.lecremedelacrumb.com/category/dessert/brownies-bars/) - [Candy](https://www.lecremedelacrumb.com/category/dessert/candy/) - [Pies & Pastries](https://www.lecremedelacrumb.com/category/dessert/pastries-pies-tarts/) - [Cupcakes & Muffins](https://www.lecremedelacrumb.com/category/dessert/cupcakes-muffins/) - [About](https://www.lecremedelacrumb.com/about/) [Home](https://www.lecremedelacrumb.com/) › [Recipes](https://www.lecremedelacrumb.com/recipes/) › [Easy Main Dishes & Dinner Recipes](https://www.lecremedelacrumb.com/category/main-dishes/) # Chicken and Potatoes with Dijon Cream Sauce [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2056%2056'%3E%3C/svg%3E)![](https://secure.gravatar.com/avatar/15e5a64f2145d0c2ab195cf65dee614b4b97440fc62a6c08fcf241a783abd9bf?s=56&d=mm&r=g)](https://www.lecremedelacrumb.com/about/) [Tiffany](https://www.lecremedelacrumb.com/about/)Updated Jun 12, 2025, Published May 16, 2020 [Jump to Recipe ▼](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#wprm-recipe-container-29398) Reader Rating Total Time 30 minutes mins This post may contain affiliate links. Please read our [disclosure policy](https://www.lecremedelacrumb.com/privacy-policy/). **Chicken and Potatoes with Dijon Cream Sauce** is a flavorful one-pot wonder that’s good for any night of the week. Italian seasonings and Dijon mustard blend beautifully together in a rich, buttery sauce that goes perfectly with the tender chicken and potatoes. For more one-pot chicken dishes, try my recipes for [Instant Pot Chicken Marsala](https://www.lecremedelacrumb.com/instant-pot-chicken-marsala/), [Chicken and Broccoli Coconut Curry](https://www.lecremedelacrumb.com/chicken-and-broccoli-coconut-curry/), and [One Pot Chicken Parmesan Pasta](https://www.lecremedelacrumb.com/one-pot-chicken-parmesan-pasta-recipe/). ![chicken and potatoes with cream sauce in skillet overhead](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ![chicken and potatoes with cream sauce in skillet overhead](https://www.lecremedelacrumb.com/wp-content/uploads/2020/05/dijon-chicken-potatoes-3sm-1.jpg) Easy chicken and potato dishes are a great way to use up pantry staples like potatoes and herbs and freezer staples, like plain old boneless, skinless chicken breasts. Putting these two together in a rich, creamy dijon sauce is a great idea, honestly. Why, you ask? Well, because dijon is a great flavoring. It’s mustardy, but milder than using yellow mustard or whole-grain mustard. It’s a little salty, a little acidic, and has a touch of heat believe it or not. But this recipe only uses two tablespoons so it’s just enough flavor without being overpowering. My kids love to eat this dish with a side of roasted vegetables or over egg noodles (I know, I know, gimme all the carbs right?). They don’t even mind that the sauce is “mixed in.” Now that’s a real feat\! ## Ingredients Needed - Boneless, skinless chicken breasts - Italian blend seasoning OR Herbs de Provence - Salt and pepper to taste - Butter - Olive oil - Baby potatoes - Minced garlic - Chicken broth (I used low sodium) - Dijon mustard - Heavy cream - Cracked black pepper ![chicken and potatoes with cream sauce in skillet](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ![chicken and potatoes with cream sauce in skillet](https://www.lecremedelacrumb.com/wp-content/uploads/2020/05/dijon-chicken-potatoes-4sm-2.jpg) ## Table of Contents - [Ingredients Needed](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#h-ingredients-needed) - [Here’s How You Make It](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#h-here-s-how-you-make-it) - [Frequently Asked Questions](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#h-frequently-asked-questions) - [More Recipes to Try](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#h-more-recipes-to-try) - [Chicken and Potatoes with Dijon Cream Sauce Recipe](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#wprm-recipe-container-29398) ## Here’s How You Make It Let’s preheat the oven to 375 and get started making this delicious dish, shall we? First off, let’s get to work on the chicken and potatoes — add them together in a large bowl and then drizzle them all with 1 tablespoon of olive oil. Toss everything together to coat in the oil and then add salt and pepper and Italian seasonings and mix that all together as well. Next, take out your large, oven-safe skillet and melt the butter over medium heat. Drizzle in another tablespoon of oil and stir. Put the chicken on one half of the skillet and the potatoes on the other half. Let everything cook for 3-4 minutes on this first side, then flip just the chicken to let it brown on the other side another 3-4 minutes. Take both the chicken and the potatoes off the skillet and put them on a plate. Cover and keep them warm while you make the cream sauce for chicken. To prepare the sauce, use the same skillet you cooked the chicken and potatoes in and add more butter to melt over medium heat. Add the garlic and cook for 1 minute or until it gets nice and fragrant. Add to the butter/garlic mixture the chicken broth, dijon mustard, and heavy cream, salt, and pepper and whisk it all together. Take a second to bask in the heavenly scent of this sauce. Finally, add the chicken and potatoes back to the pan and give the sauce a good toss/spooning around the chicken and potatoes so that they can retain their moisture while they finish cooking in the oven. Put the whole pan in the oven and finish baking for 15-20 minutes or until the chicken is cooked through and the potatoes are fork-tender. Take the pan out of the oven when the chicken is done and spoon the dijon sauce over the chicken and potatoes and garnish with more black pepper and some fresh herbs if you like\! ![chicken and potatoes on plate with fork overhead](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ![chicken and potatoes on plate with fork overhead](https://www.lecremedelacrumb.com/wp-content/uploads/2020/05/dijon-chicken-potatoes-6sm-3.jpg) ## Frequently Asked Questions **What is Dijon Mustard Made of?** What is this fabulous condiment we call dijon? Well, I’m happy to tell ya! It’s a sauce made of brown mustard seeds mixed together with white wine vinegar or white wine, plus water and salt. You can find it in a bottle with the other types of mustards. You can also sometimes find it in a paste form for mixing into sauces (or for using in this healthy chicken and potatoes recipe.) **What’s the Difference Between Dijon Mustard and Regular Mustard?** So, what sets dijon apart from the regular, yellow stuff? Well, for one, the color. The color of dijon is more of a light brown/pale yellow rather than a stark yellow. It’s not made from prepared mustard like yellow mustard but is instead made from ground brown mustard seeds along with the other ingredients listed above. Dijon is also creamier in texture than regular yellow mustard. ![overhead chicken and potatoes with fork ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ![overhead chicken and potatoes with fork ](https://www.lecremedelacrumb.com/wp-content/uploads/2020/05/dijon-chicken-potatoes-5sm-4.jpg) ## More Recipes to Try - [Instant Pot Chicken and Potatoes](https://www.lecremedelacrumb.com/instant-pot-chicken-and-potatoes/) - [Honey Roasted Chicken and Sweet Potatoes Skillet](https://www.lecremedelacrumb.com/honey-roasted-chicken-sweet-potatoes-skillet/) - [One Pan Rosemary Chicken and Potatoes](https://www.lecremedelacrumb.com/one-pan-rosemary-chicken-potatoes/) *Did you make this recipe? FANTASTIC. **Please rate the recipe below** and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen\!* ![chicken and potatoes with cream sauce in skillet overhead](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20250%20250'%3E%3C/svg%3E) ![chicken and potatoes with cream sauce in skillet overhead](https://www.lecremedelacrumb.com/wp-content/uploads/2020/05/dijon-chicken-potatoes-3sm-1-300x300.jpg) 4\.95 from 950 votes ## Chicken and Potatoes with Dijon Cream Sauce By [Tiffany Azure](https://www.lecremedelacrumb.com/about/) ***Chicken and Potatoes with Dijon Cream Sauce*** *is a flavorful one-pot wonder that's good for any night of the week. Italian seasonings and Dijon mustard blend beautifully together in a rich, buttery sauce that goes perfectly with the tender chicken and potatoes.* Prep: 5 minutes mins Cook: 25 minutes mins 0 minutes mins Total: 30 minutes mins Servings: 3 servings [Save Recipe](https://app.grow.me/)[Saved Recipe](https://app.grow.me/) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.lecremedelacrumb.com%2Fchicken-and-potatoes-with-dijon-cream-sauce%2F&media=https%3A%2F%2Fwww.lecremedelacrumb.com%2Fwp-content%2Fuploads%2F2020%2F05%2Fdijon-chicken-potatoes-3sm-1.jpg&description=Chicken+and+Potatoes+with+Dijon+Cream+Sauce+is+a+flavorful+one-pot+wonder+that%26%23039%3Bs+good+for+any+night+of+the+week.+Italian+seasonings+and+Dijon+mustard+blend+beautifully+together+in+a+rich%2C+buttery+sauce+that+goes+perfectly+with+the+tender+chicken+and+potatoes.%C2%A0&is_video=false) [Rate Recipe](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#comment) [Print Recipe](https://www.lecremedelacrumb.com/wprm_print/chicken-and-potatoes-with-dijon-cream-sauce) ### Ingredients 1x 2x 3x - ▢ 3 medium boneless skinless chicken breasts - ▢ 2 teaspoons Italian blend seasoning , OR Herbs de Provence - ▢ salt and pepper to taste - ▢ 2 tablespoons butter - ▢ 2 tablespoon olive oil - ▢ ½ pound baby potatoes, halved or quartered as needed (they should be no large than 1 inch pieces) #### for the dijon cream sauce - ▢ 1 tablespoon butter - ▢ 1 teaspoon minced garlic - ▢ 1 cup chicken broth, I used low sodium - ▢ 2 tablespoons dijon mustard - ▢ 1 cup heavy cream - ▢ ½ teaspoon salt, or to taste - ▢ ¼ teaspoon cracked black pepper, or to taste ### Instructions - Preheat oven to 375 degrees. #### Prepare the chicken and potatoes - Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence). - In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir. - Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm. #### Prepare the sauce - In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant. - Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper. #### Put it together - Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven. - Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender. - Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve. ### Notes This recipe can easily be doubled, simply follow directions as written but arrange browned chicken and potatoes on a rimmed sheet pan and pour sauce over chicken and potatoes before baking. ### Nutrition Calories: 696kcal \| Carbohydrates: 18g \| Protein: 53g \| Fat: 46g \| Saturated Fat: 21g \| Trans Fat: 1g \| Cholesterol: 255mg \| Sodium: 1101mg \| Potassium: 1323mg \| Fiber: 2g \| Sugar: 2g \| Vitamin A: 1295IU \| Vitamin C: 24mg \| Calcium: 115mg \| Iron: 3mg Nutrition information is automatically calculated, so should only be used as an approximation. Did you make this?Leave a star rating or comment below\! 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Hey there, I’m Tiffany – chef, photographer, mother, and avid taco eater. I am passionate about turning simple flavors and ingredients into tasty meals the whole family will love, with minimal prep and cleanup so there’s more time to spend eating and enjoying. Stay awhile, and help yourself to a taco or two\! 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[Reply](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#comment-429020) 2. **Chris** says: April 2, 2026 at 7:06 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Delish!! Easy!! Thanks!! Used Italian instead of herbes de prov. [Reply](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#comment-428895) 3. **Deneen** says: March 15, 2026 at 6:38 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I used chicken thighs and added 1/2 teaspoon of better than bouillon chicken flavour, plus I used regular potatoes cut into 1/2 inch pieces. This was delicious!! I’ve got enough sauce left over that I froze, to use for a fettuccine pasta in the future. [Reply](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#comment-428365) 4. **Lyn** says: March 4, 2026 at 5:44 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Very good – we both loved it. I served it with broccoli and we ended up covering the broccoli in the sauce too\! [Reply](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#comment-428072) 5. **Kelly** says: February 10, 2026 at 11:36 am ![3 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Made this yesterday. Was not impressed by it. It tastes like it needs to have something else added like maybe wine. Husband did love it though. 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This post may contain affiliate links. Please read our [disclosure policy](https://www.lecremedelacrumb.com/privacy-policy/). ![chicken and potatoes with cream sauce in skillet overhead](https://www.lecremedelacrumb.com/wp-content/uploads/2020/05/dijon-chicken-potatoes-3sm-1.jpg) Easy chicken and potato dishes are a great way to use up pantry staples like potatoes and herbs and freezer staples, like plain old boneless, skinless chicken breasts. Putting these two together in a rich, creamy dijon sauce is a great idea, honestly. Why, you ask? Well, because dijon is a great flavoring. It’s mustardy, but milder than using yellow mustard or whole-grain mustard. It’s a little salty, a little acidic, and has a touch of heat believe it or not. But this recipe only uses two tablespoons so it’s just enough flavor without being overpowering. My kids love to eat this dish with a side of roasted vegetables or over egg noodles (I know, I know, gimme all the carbs right?). They don’t even mind that the sauce is “mixed in.” Now that’s a real feat\! ## Ingredients Needed - Boneless, skinless chicken breasts - Italian blend seasoning OR Herbs de Provence - Salt and pepper to taste - Butter - Olive oil - Baby potatoes - Minced garlic - Chicken broth (I used low sodium) - Dijon mustard - Heavy cream - Cracked black pepper ![chicken and potatoes with cream sauce in skillet](https://www.lecremedelacrumb.com/wp-content/uploads/2020/05/dijon-chicken-potatoes-4sm-2.jpg) ## Table of Contents - [Ingredients Needed](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#h-ingredients-needed) - [Here’s How You Make It](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#h-here-s-how-you-make-it) - [Frequently Asked Questions](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#h-frequently-asked-questions) - [More Recipes to Try](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#h-more-recipes-to-try) - [Chicken and Potatoes with Dijon Cream Sauce Recipe](https://www.lecremedelacrumb.com/chicken-and-potatoes-with-dijon-cream-sauce/#wprm-recipe-container-29398) ## Here’s How You Make It Let’s preheat the oven to 375 and get started making this delicious dish, shall we? First off, let’s get to work on the chicken and potatoes — add them together in a large bowl and then drizzle them all with 1 tablespoon of olive oil. Toss everything together to coat in the oil and then add salt and pepper and Italian seasonings and mix that all together as well. Next, take out your large, oven-safe skillet and melt the butter over medium heat. Drizzle in another tablespoon of oil and stir. Put the chicken on one half of the skillet and the potatoes on the other half. Let everything cook for 3-4 minutes on this first side, then flip just the chicken to let it brown on the other side another 3-4 minutes. Take both the chicken and the potatoes off the skillet and put them on a plate. Cover and keep them warm while you make the cream sauce for chicken. To prepare the sauce, use the same skillet you cooked the chicken and potatoes in and add more butter to melt over medium heat. Add the garlic and cook for 1 minute or until it gets nice and fragrant. Add to the butter/garlic mixture the chicken broth, dijon mustard, and heavy cream, salt, and pepper and whisk it all together. Take a second to bask in the heavenly scent of this sauce. Finally, add the chicken and potatoes back to the pan and give the sauce a good toss/spooning around the chicken and potatoes so that they can retain their moisture while they finish cooking in the oven. Put the whole pan in the oven and finish baking for 15-20 minutes or until the chicken is cooked through and the potatoes are fork-tender. Take the pan out of the oven when the chicken is done and spoon the dijon sauce over the chicken and potatoes and garnish with more black pepper and some fresh herbs if you like\! ![chicken and potatoes on plate with fork overhead](https://www.lecremedelacrumb.com/wp-content/uploads/2020/05/dijon-chicken-potatoes-6sm-3.jpg) ## Frequently Asked Questions **What is Dijon Mustard Made of?** What is this fabulous condiment we call dijon? Well, I’m happy to tell ya! It’s a sauce made of brown mustard seeds mixed together with white wine vinegar or white wine, plus water and salt. You can find it in a bottle with the other types of mustards. You can also sometimes find it in a paste form for mixing into sauces (or for using in this healthy chicken and potatoes recipe.) **What’s the Difference Between Dijon Mustard and Regular Mustard?** So, what sets dijon apart from the regular, yellow stuff? Well, for one, the color. The color of dijon is more of a light brown/pale yellow rather than a stark yellow. It’s not made from prepared mustard like yellow mustard but is instead made from ground brown mustard seeds along with the other ingredients listed above. Dijon is also creamier in texture than regular yellow mustard. ![overhead chicken and potatoes with fork ](https://www.lecremedelacrumb.com/wp-content/uploads/2020/05/dijon-chicken-potatoes-5sm-4.jpg) - ▢ 3 medium boneless skinless chicken breasts - ▢ 2 teaspoons Italian blend seasoning , OR Herbs de Provence - ▢ salt and pepper to taste - ▢ 2 tablespoons butter - ▢ 2 tablespoon olive oil - ▢ ½ pound baby potatoes, halved or quartered as needed (they should be no large than 1 inch pieces) #### for the dijon cream sauce - ▢ 1 tablespoon butter - ▢ 1 teaspoon minced garlic - ▢ 1 cup chicken broth, I used low sodium - ▢ 2 tablespoons dijon mustard - ▢ 1 cup heavy cream - ▢ ½ teaspoon salt, or to taste - ▢ ¼ teaspoon cracked black pepper, or to taste - Preheat oven to 375 degrees. #### Prepare the chicken and potatoes - Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence). - In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir. - Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm. #### Prepare the sauce - In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant. - Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper. #### Put it together - Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven. - Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender. - Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve. This recipe can easily be doubled, simply follow directions as written but arrange browned chicken and potatoes on a rimmed sheet pan and pour sauce over chicken and potatoes before baking. Calories: 696kcal \| Carbohydrates: 18g \| Protein: 53g \| Fat: 46g \| Saturated Fat: 21g \| Trans Fat: 1g \| Cholesterol: 255mg \| Sodium: 1101mg \| Potassium: 1323mg \| Fiber: 2g \| Sugar: 2g \| Vitamin A: 1295IU \| Vitamin C: 24mg \| Calcium: 115mg \| Iron: 3mg Nutrition information is automatically calculated, so should only be used as an approximation. Leave a star rating or comment below\! ![Tiffany of Creme de la Crumb in the kitchen](https://www.lecremedelacrumb.com/wp-content/uploads/2022/12/tiffany-creme-de-la-crumb-3.jpg) Welcome\! Hey there, I’m Tiffany – chef, photographer, mother, and avid taco eater. I am passionate about turning simple flavors and ingredients into tasty meals the whole family will love, with minimal prep and cleanup so there’s more time to spend eating and enjoying. Stay awhile, and help yourself to a taco or two\! More Recipes To Love
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}
ML Page Types
/Article
99.9%
/Article/Recipe
99.8%
Raw JSON
{
    "/Article": 999,
    "/Article/Recipe": 998
}
ML Intent Types
Informational
93.9%
Raw JSON
{
    "Informational": 939
}
Content Metadata
Languageen-us
Authornull
Publish Time2020-05-16 13:00:00 (5 years ago)
Original Publish Time2020-05-16 13:00:00 (5 years ago)
RepublishedNo
Word Count (Total)2,036
Word Count (Content)1,190
Links
External Links8
Internal Links67
Technical SEO
Meta NofollowNo
Meta NoarchiveNo
JS RenderedNo
Redirect Targetnull
Performance
Download Time (ms)143
TTFB (ms)133
Download Size (bytes)115,780
Shard133 (laksa)
Root Hash3560319254433861933
Unparsed URLcom,lecremedelacrumb!www,/chicken-and-potatoes-with-dijon-cream-sauce/ s443