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Creamy Herb Chicken with Roasted Potatoes taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Chicken and Potatoes with Dijon Cream Sauce

Enjoy a deliciously creamy herb chicken and tender roasted potatoes with a rich Dijon sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 500 kcal

Equipment

  • 1 Skillet Oven-safe

Ingredients
  

Main ingredients

  • 3 medium chicken breasts boneless skinless
  • 2 teaspoons Italian blend seasoning or Herbs de Provence
  • Salt and pepper to taste
  • 2 tablespoons butter + 1 tablespoon butter, separate
  • 2 tablespoons olive oil
  • ½ pound baby potatoes halved or quartered (no bigger than 1 inch pieces)
  • 1 teaspoon minced garlic
  • 1 cup chicken broth low sodium works best
  • 2 tablespoons dijon mustard
  • 1 cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper adjust to your liking

Instructions
 

Instructions

  • Preheat your oven to 400°F (200°C) so it's ready when you need it.
  • Heat the olive oil and 2 tablespoons of butter in a skillet over medium heat until bubbly.
  • Season the chicken breasts with Italian blend seasoning, salt, and pepper. Place them in the skillet and cook 5-7 minutes each side until golden brown on outside.
  • Remove chicken from skillet and set it aside while you work on the potatoes.
  • Add baby potatoes to the same skillet and cook for about 5 minutes, stirring here and there.
  • Stir in minced garlic and cook together for about 1 minute until aroma hits you.
  • Pour in chicken broth and add dijon mustard, give it a good stir to mix everything up. Nestle the browned chicken back in among the potatoes.
  • Put the skillet in the oven and roast everything for 20-25 minutes until chicken is cooked through and potatoes tender. Finish by stirring in remaining tablespoon of butter, season more if needed, and serve.

Notes

Buy pre-minced garlic so you can skip peeling and chopping. It still gives you that fresh garlic kick without the fuss.
Use baby potatoes halved or quartered instead of big ones. They cook faster and you won't need to wait long for a tender pull on the potatoes.
Brown chicken in batches if your skillet is small. It speeds up the sealing ring pressure build when you add all ingredients together later on.