Creamy Dijon Chicken and Potatoes
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.
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