Chicken and Potatoes with Dijon Cream Sauce: 30-Minute Magic

Q: Can I swap the heavy cream for something lighter?

You can , but the sauce won’t be as rich. Half-and-half works, but it may be thinner. If you do use it, simmer a bit longer to thicken. (Still tasty, just less “restaurant cozy.”)

Q: How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . The sauce thickens as it chills (totally normal).

Jump to Recipe

If Chicken and Potatoes with Dijon Cream Sauce sounds like something you’d order at a cute little bistro (and then immediately try to recreate at home), you’re in the right place. This is the kind of dinner that feels fancy—but secretly plays very nice with weeknights, soccer practice, emails, and that “what’s for dinner?” look you get at 5:07 PM.

I live for meals like this: simple ingredients, clear steps, and a sauce so good you’ll consider drinking it with a spoon. (No judgment. I’ve been there. I am there.)

This recipe gives you golden chicken, tender baby potatoes, and a Dijon cream sauce that’s rich, tangy, and cozy in the way only butter + garlic + cream can be.

Why You’ll Love This Chicken and Potatoes with Dijon Cream Sauce

One skillet + one baking finish = fewer dishes, more peace.
Creamy Dijon sauce tastes like effort… without the effort.
Family-friendly (even for picky eaters who “don’t like sauce” until they taste this sauce).
Perfect texture combo: crispy-seared edges, tender centers, and potatoes that soak up flavor like little sponges of joy.
Dinner that looks impressive when you’re absolutely not trying to impress anyone.

Ingredients You’ll Need

For the chicken + potatoes

3 medium boneless, skinless chicken breasts
2 teaspoons Italian blend seasoning (or Herbs de Provence)
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons olive oil (divided)
½ pound baby potatoes, halved or quartered (keep pieces about 1 inch)

For the Dijon cream sauce

1 tablespoon butter
1 teaspoon minced garlic
1 cup chicken broth (low sodium is great)
2 tablespoons Dijon mustard
1 cup heavy cream
½ teaspoon salt (or to taste)
¼ teaspoon cracked black pepper (or to taste)

Optional for serving: fresh herbs, extra cracked pepper, maybe a lemon wedge if you’re feeling zesty.

How to Make Chicken and Potatoes with Dijon Cream Sauce

1) Preheat and prep

Preheat your oven to 375°F.

Grab a large bowl and toss in your chicken and potatoes. Drizzle with 1 tablespoon olive oil, then season generously with salt, pepper, and your Italian seasoning (or Herbs de Provence).

Tip from my kitchen: If your chicken breasts are thick, slice them in half horizontally or pound them slightly. Chicken that’s closer in thickness cooks more evenly—and nobody wants one piece done and another still thinking about it.

2) Sear chicken and potatoes

In a large oven-safe skillet, melt 2 tablespoons butter over medium heat. Drizzle in the remaining 1 tablespoon olive oil and stir.

Add chicken to one half of the pan and potatoes to the other half. Let everything cook undisturbed for 3–4 minutes. (Yes, undisturbed. This is where the golden magic happens.)

Flip the chicken and stir/flip the potatoes. Cook another 3–4 minutes until browned on both sides.

Transfer chicken and potatoes to a plate and cover lightly to keep warm.

3) Make the Dijon cream sauce

In the same skillet (don’t wipe it out—those browned bits are flavor gold), melt 1 tablespoon butter over medium heat.

Stir in minced garlic for about 1 minute, just until fragrant. If your garlic starts browning fast, lower the heat. Garlic is dramatic like that.

Add chicken broth and Dijon mustard, and whisk until smooth. Then pour in the heavy cream, whisk again, and season with salt and pepper.

Let the sauce gently simmer for a minute or two. It’ll start to look creamy and slightly thicker—like it’s putting on a cozy sweater.

4) Put it together and bake

Return the chicken and potatoes to the skillet and toss them gently in the sauce so everything gets coated.

Transfer the skillet to the oven and bake for 15–20 minutes, until:

chicken is cooked through (165°F internal temp), and
potatoes are fork-tender

5) Serve like you totally had it planned

Spoon extra sauce over the chicken and potatoes (be generous—this isn’t the time to be shy). Finish with cracked black pepper and fresh herbs if you’ve got them.

Serve right away while it’s hot and creamy and making your kitchen smell like you have your life together.

My Best Tips (So You Feel Like a Dinner Wizard)

Don’t overcrowd the pan. If your skillet is smaller, sear in batches. Crowding = steaming = sad browning.
Cut potatoes evenly. Keep them around 1-inch pieces so they cook at the same pace.
Use a meat thermometer if you can. Chicken goes from perfect to dry faster than my kids can say “I’m hungry.”
Sauce too thin? Simmer it 2–3 minutes on the stove before adding chicken back in.
Sauce too thick? Add a splash more broth and whisk. It’ll loosen right up.
Lumpy sauce panic? Don’t worry if your sauce looks a little weird at first—it usually smooths out after a good whisk and a minute of heat. Sauces have emotions. We support them.

A Little Story From My Kitchen

This Chicken and Potatoes with Dijon Cream Sauce became one of my go-to “company dinners”… even when the only company was my own family and a mountain of laundry. I made it one evening when I wanted comfort food but didn’t want anything heavy like a casserole. The sauce won everyone over—especially the “I don’t like mustard” person (you know the one).

Now it’s in regular rotation because it feels special without requiring me to act like a contestant on a cooking show.

Chicken and Potatoes with Dijon Cream Sauce served in a bowl—golden seared chicken breast with roasted red baby potatoes and creamy Dijon mustard sauce. — Chicken and Potatoes with Dijon Cream Sauce—tender chicken breast and roasted baby potatoes coated in a silky, tangy Dijon cream sauce.

FAQs About Chicken and Potatoes with Dijon Cream Sauce

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work beautifully and stay extra juicy. You may need a few more minutes in the oven depending on thickness.

Can I swap the heavy cream for something lighter?

You can, but the sauce won’t be as rich. Half-and-half works, but it may be thinner. If you do use it, simmer a bit longer to thicken. (Still tasty, just less “restaurant cozy.”)

What potatoes work best?

Baby potatoes are perfect because they cook quickly and stay creamy inside. Yukon Golds also work—just chop them into 1-inch pieces.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills (totally normal).

How do I reheat without drying out the chicken?

Warm it gently on the stove or in the microwave at reduced power, and add a splash of broth or cream to loosen the sauce.

The Cozy Dinner You’ll Want Again and Again

If you’re craving something comforting but still weeknight-friendly, Chicken and Potatoes with Dijon Cream Sauce is the answer. It’s creamy, savory, and just fancy enough to make you feel like you pulled off something impressive—even if you cooked it in yoga pants while answering emails.

Make it once, and I promise you’ll start thinking, “Okay… what else can I put this Dijon cream sauce on?” (Spoiler: everything.)

Happy cooking from my kitchen to yours—let’s keep the chicken magic going.

Keep the Chicken Magic Going

If you loved the cozy, creamy vibe here, you’ll probably also fall hard for creamy Dijon chicken—same tangy comfort, just a little different spin for your next dinner win.
Want another “chicken + potatoes” night that practically cooks itself? Try garlic parmesan crockpot chicken and potatoes for those busy days when the slow cooker is doing the heavy lifting (bless it).
Craving something bright and lemony to balance out all that creamy goodness? lemon balsamic chicken and potatoes is fresh, zippy, and still totally weeknight-friendly.
And if you’re in the mood for another easy skillet-style favorite, garlic parmesan chicken and potatoes is a can’t-miss option—golden, savory, and downright comforting.

If you make this recipe, I’d love to hear how it went—please leave a star rating (⭐️⭐️⭐️⭐️⭐️) and a quick review so other readers can find it (and so I can do a happy little kitchen dance!).