Chicken and Potatoes with Dijon Cream Sauce
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.
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.
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)
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