Creamy Dijon Chicken and Potatoes
A thirty minute one-pan meal that's delicious AND easy.
I am of the opinion that you simply can’t have enough recipes for quick one-pan (or one-pot) meals. They make getting a home-cooked meal on the table so easy, even on nights when you’re short on time or ingenuity. But this quick and easy skillet dinner doesn’t feel like you’re lacking inspiration at all. It takes just thirty minutes from start to finish, and yet our Creamy Dijon Chicken and Potatoes is a complete meal with juicy chicken, golden brown pan-roasted potatoes and a delicious savory mustard-cream sauce that you can throw together on a whim even though it will never seem like an afterthought.
While this is all going to finish by simmering in the cream sauce, you’ll want to start out by browning the chicken and the potatoes. Drizzle each of them with olive oil and toss them with salt, pepper, thyme, and rosemary and get them into a hot pan.
Once they have some color on them, the chicken and potatoes come out of the pan while you build the sauce, which is a simple matter of stirring some dijon and chicken broth into some butter and garlic before adding some cream and bringing it all to a simmer.
The chicken and potatoes get nestled back in that delicious sauce and the whole skillet heads into the oven so the chicken can cook through and the potatoes can get perfectly tender. It’s about ten minutes of stovetop work and fifteen minutes in the oven, depending on the size of your chicken breasts. In other words, it’s a lot of flavor without a lot of work.
I love how the potatoes end up with golden crisped exteriors and buttery tender insides while the chicken comes out moist and juicy, but I especially love that it’s a one-dish skillet meal that comes with its own sauce, and that it’s a sauce you’ll want to spoon over everything.
Creamy Dijon Chicken and Potatoes
Ingredients
- 3 boneless skinless chicken breasts
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 lb baby potatoes, halved or quartered if larger
For the sauce:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons dijon mustard
- 1 cup heavy cream
- Fresh parsley, minced, for serving (optional)
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 375°F.
- In a large bowl, combine chicken and potatoes. Drizzle with 1 tablespoon olive oil, toss to coat, then season with salt and pepper, thyme, and rosemary.
- In a large skillet over medium heat, melt butter. Add remaining olive oil and stir together.
- Add chicken to one half of the pan and the potatoes to the other half. Cook undisturbed until golden brown, 3-4 minutes, then flip chicken and cook 3-4 minutes more. Remove chicken and potatoes to a plate and keep warm.
- Now, make the sauce:
- In same skillet, melt 1 tablespoon butter over medium heat. Add garlic and cook until fragrant, 1 minute.
- Stir in dijon mustard and chicken broth. Whisk in heavy cream and season to taste with salt and pepper.
- Return chicken and potatoes to the pan, tossing potatoes in the sauce and spooning sauce over chicken.
- Transfer to oven and bake until chicken is cooked through, 15-20 minutes.
- Garnish with fresh parsley, if using, serve, and enjoy!
Recipe adapted from Le Creme de la Crumb.