Name: Chicken and Potatoes with Dijon Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 medium boneless skinless chicken breasts; 2 teaspoons Italian blend seasoning (OR Herbs de Provence); Salt and pepper to taste; 2 tablespoons butter; 2 tablespoon olive oil; ½ pound baby potatoes (halved or quartered as needed (they should be no large than 1 inch pieces)); 1 tablespoon butter; 1 teaspoon minced garlic; 1 cup chicken broth (I used low sodium); 2 tablespoons dijon mustard; 1 cup heavy cream; ½ teaspoon salt (or to taste); ¼ teaspoon cracked black pepper (or to taste)

Description

Indulge in a delicious dish of Chicken and Potatoes with Dijon Cream Sauce. Discover a flavorful recipe to try tonight.

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 tablespoon olive oil
½ pound baby potatoes (halved or quartered as needed (they should be no large than 1 inch pieces))
1 tablespoon butter
1 teaspoon minced garlic
1 cup chicken broth (I used 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

Step 1 – Preheat the Oven. Preheat oven to 375 degrees.
Step 2 – Prepare the Chicken and Potatoes. Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence). In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir. Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm.
Step 3 Prepare the Sauce. In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant. Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper.
Step 4 – Put It Together. Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven. Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender. Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve.

Notes

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Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg