Creamy Dijon Chicken and Potatoes

Creamy Dijon Chicken and Potatoes is an irresistible one-skillet wonder that makes a dreamy Sunday supper or upgraded weeknight meal. A simple herb blend and flavorful Dijon cream sauce perfectly dress up tender chicken and crisp baby potatoes — no oven required.

Recipe Highlights

Made in one skillet: It’s tough to find a recipe that feels elegant yet doesn’t require multiple pots and pans. This dish takes a few steps but the end result is layered flavor and minimal dishes.

Rich flavor: The combination of creamy Dijon mustard and savory Herbes de Provence is a home run. It brings otherwise homely chicken and potatoes to dinner star status.

Kid-friendly and flexible: Although the sauce is mild and approachable as it is, it’s also easy to serve both the chicken and the potatoes separately, with the sauce as a dipping option if that works better for your family.

Ingredient & Substitution Notes

This is just an at-a-glance overview of the main things you will need. Find the complete list and amounts in the recipe card below.

• Baby potatoes: Start with small, quick-cooking baby potatoes, either red, gold, or a mix.
• Chicken breasts: A powerhouse of everyday protein. For best results, slice chicken breasts in half lengthwise through the middle prior to cooking in a recipe like this. This leaves you with two thinner cutlets that will cook more quickly and evenly. To go the extra mile, pound the chicken breasts to an even thickness using either a meat mallet or just the back of a cast iron skillet. Pounding the chicken also begins to break down some of the fibers, further contributing to tender bites of meat.
• Herbes de Provence: There is no quicker way to channel dreams of the southern French countryside into your cooking than this fragrant herb blend. A traditional mix would most likely include marjoram, oregano, summer savory, thyme, and rosemary — all herbs that are bountiful on the hillsides and fields of Provence. Bay leaf, basil, lavender, and tarragon may also be included. Jarred Herbes de Provence is commonly available at big-box grocers, specialty spice markets, and online. It’s well worth stocking in your cabinet.
• For the sauce: low-sodium chicken broth, Dijon mustard, and heavy cream. You can substitute half and half for the cream, just expect a slightly thinner sauce. You can also use a dairy-free whipping cream and butter substitute to make this recipe dairy-free.
• Staples and seasonings: olive oil, butter, fresh minced garlic, kosher salt, black pepper.

What can I substitute for Herbes de Provence?

For an easy substitute in this recipe, use equal parts dried oregano, rosemary, and thyme. Incorporate a pinch of basil, plus a pinch of lavender, marjoram, savory, and tarragon if you have those available.

Prefer to mix up your own blend? Try this recipe for homemade Herbes de Provence, then keep it on hand for making sheet pan chicken thighs and veggies, seasoning salmon and pork chops, and more.

How To Make Creamy Dijon Chicken and Potatoes

I’ve included a few step-by-step photos here to make this recipe extra easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Season the potatoes. Chop the potatoes into quarters and season well with olive oil, salt, pepper, and the herb blend.

Crisp and cook the potatoes first. Add seasoned potatoes to the skillet and cook over medium-high heat, covered, until they are crisply browned on the edges and fork-tender. Remove to a plate and set aside.

Season and pan-fry the chicken breasts next. Season the chicken breasts generously with more salt, pepper, and herbs, then add these to the still-hot pan with a drizzle of olive oil in which to cook them. I like to sear the chicken on one side for 4-5 minutes, then cover the skillet again after flipping so that they finish cooking more quickly.

As always, an instant-read thermometer is the most valuable tool for knowing when your chicken is cooked through so that you can remove it right away before it gets dry and tough.

Make the pan sauce. The now-empty skillet is now ready to whip up the Dijon cream sauce. Best of all, all those browned bits left behind from cooking the chicken, known as fond, will add flavor to the sauce.

Put it all back together. Add the chicken and potatoes back to the skillet to warm through. I usually do leave some potatoes separate so my kids have the option to eat them without the sauce if they prefer.

Spoon sauce on top and serve. As the chicken warms, spoon sauce on top to keep it moist and keep over medium-low heat until ready to plate and eat.

Variations, Tips & Tricks for Success

Change up the seasonings to taste. Substitute Italian seasoning, which is more basil-forward than Herbes de Provence, or a custom blend.

Choose the right pan. Using a large skillet with a tight-fitting lid is important to trap the cooking heat and help the potatoes and chicken cook fairly quickly. This is especially important for the potatoes, which will take almost twice as long to become tender if uncovered, and can be important for the chicken depending on how thick the pieces are.

Avoid using fridge-cold cream. Measure and set the cream on the counter while preparing the early steps of the recipe. Fridge-cold cream is more difficult to whisk smoothly into a simmering sauce.

Serving Suggestions

Great pairings with creamy Dijon chicken and potatoes include steamed or roasted green beans, a French carrot or arugula salad, roasted asparagus, and crusty bread or sourdough on the side. Drizzle the veggies and use the bread to mop up the sauce!

Storage & Reheating

To Store: Place leftover chicken, potatoes, and sauce in any airtight container in the refrigerator for 3-4 days. We’re usually left with one individual portion and stash it in a glass meal prep box.

To Warm: Reheat on 50% power in the microwave until warmed through. Using half power reduces the odds that your chicken will dry out in the microwave; it’s worth the extra few seconds it takes. Don’t worry if the sauce seems too thick when you remove it from the fridge; it will loosen as it warms and can be stirred back together.

To Freeze: I don’t really recommend freezing this once cooked. The chicken and potatoes will not have the best texture when thawed.

More Chicken Recipes

• The Best Lemon Thyme Chicken
• Whole Roast Chicken with Lemon and Veggies
• Lemon Chicken Pasta
• Italian Dressing Chicken
• Crockpot Shredded Chicken Tacos
• Creamy Garlic Chicken

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Print Recipe Pin Recipe

5 from 1 vote

Creamy Dijon Chicken and Potatoes

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 4

An irresistible one-skillet wonder that makes a dreamy Sunday supper or upgraded weeknight meal. A simple herb blend and flavorful Dijon cream sauce perfectly dress up tender chicken and crisp baby potatoes — no oven required.

Equipment

• Large skillet with lid
• Cutting Board
• Chef's Knife
• Angled Liquid Measuring Cup

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Ingredients

• 1/2 pound baby potatoes
• olive oil
• 3 teaspoons Herbes de Provence divided
• kosher salt and black pepper
• 2 Tablespoons butter divided
• 2 boneless, skinless chicken breasts
• 2-3 cloves garlic minced
• 3/4 cup low-sodium chicken broth
• 1 and 1/2 Tablespoons Dijon mustard
• 1/4 cup heavy cream

Instructions

• Chop potatoes into quarters, so that the pieces are no larger than 1” wide. Add to a bowl and drizzle with 1 Tablespoon olive oil, 1 teaspoon of the Herbes de Provence, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
  1/2 pound baby potatoes, olive oil, 3 teaspoons Herbes de Provence, kosher salt and black pepper
• Melt 1 Tablespoon of the butter in a large skillet over medium-high heat. (Choose a skillet with a lid!) As soon as the butter melts, add the potatoes and any seasoning left behind in the bowl to the skillet. Stir, then cover and cook for 10-12 minutes, stirring once or twice, until they are crispy and golden on the outside and tender on the inside.
  2 Tablespoons butter
• While the potatoes cook, prepare the chicken. Slice each breast lengthwise through the middle, so you have four thinner cutlets. (For the most tender chicken, you also can lay each cutlet flat on a cutting board, cover with plastic wrap, and pound a few times with the flat side of a meat mallet or a heavy-bottomed skillet.)
  2 boneless, skinless chicken breasts
• Season the chicken breasts on both sides with the remaining 2 teaspoons Herbes de Provence and a generous sprinkle of kosher salt and black pepper.
• When the potatoes are done, scoop them out onto a plate, tent with foil, and set aside.
• Add a drizzle of olive oil to the skillet, followed by the chicken breasts. Cook for 4-5 minutes on one side, until golden brown on the bottom, then flip chicken and re-cover the skillet. Continue to cook, checking frequently, until they are cooked through. (Chicken is done at 165°F on an instant read thermometer.) Transfer chicken to the plate with the potatoes and tent again with the foil.
• In the same skillet, melt the remaining 1 Tablespoon butter. Stir in the garlic and cook for 30-45 seconds, just until fragrant. Whisk in the chicken broth and Dijon mustard, then bring the mixture to a low simmer. Stir in the cream, sample, and season with salt and pepper to taste. (It may not need much, or any, if the chicken was generously seasoned.) Simmer for another 1-2 minutes, until slightly thickened.
  2-3 cloves garlic, 3/4 cup low-sodium chicken broth, 1 and 1/2 Tablespoons Dijon mustard, 1/4 cup heavy cream
• Reduce heat to medium-low, then return the chicken and potatoes to the pan and spoon some of the sauce over top to warm. Keep over medium-low or low heat until ready to serve.

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Notes

• Feel free to substitute Italian seasoning, which is more basil-forward than Herbes de Provence, or a custom blend.
• Using a skillet with a tight-fitting lid is important to trap the cooking heat and help the potatoes and chicken cook fairly quickly. This is especially important for the potatoes, which will take almost twice as long to become tender if uncovered, and can be important for the chicken depending on how thick the pieces are.
• For best results, measure and set the cream on the counter while preparing the early steps of the recipe. Fridge-cold cream is more difficult to whisk smoothly into a simmering sauce.
• Nutrition information is automatically calculated and should be used only as an estimate.

Nutrition Estimate

Calories: 288 kcal, Carbohydrates: 12 g, Protein: 27 g, Fat: 15 g, Saturated Fat: 8 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.2 g, Cholesterol: 104 mg, Sodium: 259 mg, Potassium: 731 mg, Fiber: 2 g, Sugar: 1 g, Vitamin A: 461 IU, Vitamin C: 13 mg, Calcium: 46 mg, Iron: 2 mg

Author: Monica

Course: Main

Cuisine: American, French

Keyword: creamy Dijon chicken, Dijon chicken and potatoes