Chicken and Potatoes with Dijon Cream Sauce
A comforting one-pan meal featuring tender chicken breasts and hearty potatoes, all coated in a rich Dijon cream sauce.
Ingredients
Chicken and Potatoes
- 4 pieces chicken breasts Boneless, skinless preferred
- 4 medium potatoes, cubed Choose waxy potatoes for best texture
- 3 tablespoons butter For sautéing
- 2 cloves garlic, minced Adds flavor
- 1 teaspoon Italian seasoning For herby flavor
- to taste Salt and pepper For seasoning
- fresh parsley for garnish Chopped, for added color
Dijon Cream Sauce
- 1/2 cup Dijon mustard Brings tanginess
- 1 cup heavy cream For creaminess
Instructions
Preparation
- Heat a large skillet over medium heat and melt the butter, swirling it to coat the skillet evenly.
- Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Season chicken breasts generously with salt, pepper, and Italian seasoning.
- Place seasoned chicken in the skillet and cook for 5-6 minutes on each side until golden brown.
Cooking
- Add cubed potatoes to the skillet and stir to combine.
- In a separate bowl, whisk together Dijon mustard and heavy cream.
- Pour the mustard-cream mixture over the chicken and potatoes, coating everything evenly.
- Cover the skillet and let it simmer for 20-25 minutes until chicken is cooked through and potatoes are tender.
- Ensure chicken reaches an internal temperature of 165°F (75°C).
Finishing Touch
- Uncover the skillet, stir gently, and garnish with freshly chopped parsley before serving.
Notes
For a lighter version, consider using low-fat cream or yogurt in place of heavy cream.