Entrées

Chicken and Potatoes with Dijon Cream Sauce

Name: Chicken and Potatoes with Dijon Cream Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3 servings
Ingredients: 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); 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)

3 servings

servings

5 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

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)

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)

Directions

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.

Nutrition

Serving Size

Calories

696 kcal

Total Fat

46 g

Saturated Fat

21 g

Unsaturated Fat

Trans Fat

1 g

Cholesterol

255 mg

Sodium

1101 mg

Total Carbohydrate

18 g

Dietary Fiber

2 g

Total Sugars

2 g

Protein

53 g