Easy Dinner Recipes Chicken and Potatoes with Creamy Dijon Sauce

 Some dinners just know how to steal the spotlight—and this one does it with creamy sauce and tender potatoes in every bite. This comforting skillet meal brings together juicy chicken, golden potatoes, and a rich, velvety Dijon cream sauce that wraps everything in bold, cozy flavor. It’s the kind of meal that feels special but comes together without stress, making it perfect for busy weeknights or relaxed family evenings.

When it comes to Easy Dinner Recipes Chicken And Potatoes, this one truly delivers. Everything cooks together in one pan, creating a flavorful sauce that soaks into the potatoes while keeping the chicken perfectly tender. Fans of Simple Chicken And Potato Recipes will love how effortless this dish feels, yet how impressive it looks on the table.

Need a Quick Chicken Potato Meal that doesn’t taste rushed? This creamy skillet dinner checks all the boxes. The sauce has that comforting richness you’d expect from Creamy Garlic Chicken And Potatoes Recipes, with a subtle Dijon twist that adds depth without overpowering the dish. It’s a satisfying Chicken Potato Dinner that feels homemade in the very best way.

Whether you call it a Homemade Chicken And Potato Meal or your new favorite weeknight staple, this Pan Of Creamy Chicken And Potatoes brings warmth and flavor to every forkful. For anyone who loves Creamy Chicken And Potatoes or classic Creamy Garlic Chicken And Potatoes, this recipe is about to earn a permanent spot in your dinner rotation.

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Easy Dinner Recipes Chicken and Potatoes with Creamy Dijon Sauce

⭐ 4.9 out of 5 (18 ratings)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet + Oven
Cuisine: American

Ingredients

For the Chicken and Potatoes

• 3 medium boneless, skinless chicken breasts
• 2 teaspoons Italian seasoning blend or Herbs de Provence
• Salt and freshly ground black pepper, to taste
• 2 tablespoons butter
• 2 tablespoons olive oil (divided)
• ½ pound baby potatoes, cut into halves or quarters (about 1-inch pieces)

For the Dijon Cream Sauce

• 1 tablespoon butter
• 1 teaspoon garlic, finely minced
• 1 cup low-sodium chicken broth
• 2 tablespoons Dijon mustard
• 1 cup heavy cream
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon cracked black pepper (adjust to taste)

Instructions

1. Preheat and Season

1. Set your oven to 375°F so it’s ready for baking.
2. Place the chicken breasts and prepared potatoes into a large mixing bowl. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Season generously with salt, pepper, and the Italian seasoning (or Herbs de Provence), making sure everything is well covered.

2. Sear the Chicken and Potatoes

3. Heat a large oven-safe skillet over medium heat. Add 2 tablespoons butter and allow it to melt, then stir in the remaining tablespoon of olive oil.
4. Arrange the chicken on one side of the skillet and the potatoes on the other. Let them cook without moving for 3–4 minutes to develop a golden crust. Turn the chicken over and cook another 3–4 minutes until browned on both sides.
5. Remove both the chicken and potatoes from the skillet and set aside on a plate. Cover loosely to keep warm.

3. Make the Dijon Cream Sauce

6. Using the same skillet, melt 1 tablespoon butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
7. Pour in the chicken broth and stir in the Dijon mustard. Slowly whisk in the heavy cream, then season with salt and cracked black pepper. Allow the sauce to combine smoothly.

4. Combine and Bake

8. Return the chicken and potatoes to the skillet, turning them gently to coat in the sauce. This helps keep everything moist while baking.
9. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the chicken is fully cooked and the potatoes are tender when pierced with a fork.

5. Serve

10. Spoon extra Dijon cream sauce over the chicken and potatoes before serving. Garnish with freshly cracked black pepper and fresh herbs if desired.

Notes

To make a larger batch, simply double the ingredients. After browning, place the chicken and potatoes on a rimmed baking sheet and pour the prepared sauce over the top before baking as directed.