Chicken And Potatoes With Dijon Cream Sauce Recipe
Savory chicken and tender potatoes are cooked in a rich Dijon cream sauce, making this dish a satisfying and easy dinner recipe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp thyme (fresh or dried)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden on both sides. Remove and set aside.
- Add butter to the same skillet and sauté garlic until fragrant. Stir in chicken broth, heavy cream, Dijon mustard, and thyme. Let the sauce simmer for 3–4 minutes.
- Add the potatoes to the sauce, toss to coat, and transfer everything to a baking dish. Place chicken on top.
- Bake in the oven for 25–30 minutes or until the chicken is cooked through and potatoes are tender.
- Garnish with parsley and serve warm.
Notes
- For a lower-calorie option, substitute heavy cream with half-and-half.
- Baby potatoes can be swapped for sweet potatoes or carrots for variety.
- Pair this dish with a side of steamed vegetables for a balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 450mg