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.

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

Description

Golden-seared chicken and tender baby potatoes baked in a creamy, tangy Dijon sauce—an easy one-pan dinner that feels restaurant-worthy on a weeknight.

Ingredients

Scale

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 (about 1-inch pieces)

For the Dijon cream sauce

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

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Instructions

Preheat oven to 375°F.
In a large bowl, toss chicken and potatoes with 1 tablespoon olive oil, then season with salt, pepper, and Italian seasoning.
Heat a large oven-safe skillet over medium heat. Melt 2 tablespoons butter, then add remaining 1 tablespoon olive oil.
Add chicken to one side of the skillet and potatoes to the other. Cook 3–4 minutes without moving. Flip chicken and stir/flip potatoes; cook another 3–4 minutes until browned. Transfer chicken and potatoes to a plate; cover.
In the same skillet, melt 1 tablespoon butter. Add garlic and cook 1 minute.
Whisk in chicken broth and Dijon mustard. Stir in heavy cream, salt, and pepper.
Return chicken and potatoes to the skillet and toss in the sauce.
Bake 15–20 minutes, until chicken reaches 165°F and potatoes are fork-tender.
Spoon sauce over top and serve (optional: fresh herbs + extra cracked pepper).

Notes

For even cooking, slice thick chicken breasts in half horizontally or pound slightly.

Keep potato pieces around 1 inch so they finish at the same time.

Sauce too thick? Add a splash of broth. Too thin? Simmer 2–3 minutes before baking.

Best garnish: chopped parsley or thyme and extra black pepper.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Skillet + Oven-Baked
Cuisine: American

Nutrition

Serving Size: 1 serving (1 chicken breast + potatoes + sauce)
Calories: 560 kcal
Sugar: 3 g
Sodium: 680 mg
Fat: 36 g
Saturated Fat: 18 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3
Protein: 38 g
Cholesterol: 155 mg