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.