Description
Chicken and Potatoes with Dijon Cream Sauce delivers rich, cozy flavor in every bite. Velvety sauce and crispy potatoes make this dish unforgettable.
Ingredients
Scale
Proteins:
- 4 chicken breasts
Starches:
- 2 lbs potatoes
Seasonings and Liquids:
- ½ cup heavy cream
- 3 tablespoons Dijon mustard
- ¼ cup chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic
- 1 tablespoon fresh parsley
Instructions
- Thoroughly dry 4 chicken breasts with paper towels to remove excess moisture.
- Generously season your chicken on both sides with 1 tsp salt, ½ tsp black pepper, and 1 tsp dried thyme.
- Chop 2 lbs potatoes into uniform 1-inch cubes for consistent cooking.
- Warm 2 tbsp olive oil in a large skillet over medium-high heat until the surface shimmers.
- Carefully place chicken breasts in hot skillet, cooking 6 minutes on first side until golden brown.
- Flip chicken and cook additional 6 minutes until internal temperature hits 165°F.
- Transfer chicken to a plate and loosely cover with foil to maintain warmth.
- Drop minced garlic and potato cubes into the same skillet, sautéing for 8-10 minutes.
- Stir potatoes periodically to achieve even golden color without scorching.
- Pour ¼ cup chicken broth into skillet and cover, allowing potatoes to steam 5 minutes.
- Lower heat to medium-low and melt 2 tbsp butter in the pan.
- Whisk ½ cup heavy cream with 3 tbsp Dijon mustard in a small bowl.
- Pour cream mixture over potatoes, gently stirring to blend all ingredients.
- Nestle chicken back into skillet, coating with sauce and warming 2-3 minutes.
- Sprinkle 1 tbsp fresh chopped parsley across the dish before serving.
Notes
- Always pat chicken breasts completely dry to help achieve a beautiful golden-brown sear and prevent steaming instead of browning.
- Cut potatoes into uniform 1-inch cubes so they cook evenly and develop consistent crispy edges.
- Use a meat thermometer to confirm chicken reaches 165°F for food safety without overcooking, which keeps the meat tender and juicy.
- When making the Dijon cream sauce, whisk the cream and mustard thoroughly to ensure a smooth, well-integrated sauce without lumps.
- Prep Time: 10 minutes
- Cook Time: 27-30 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 495 kcal
- Sugar: 2 g
- Sodium: 605 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg