Chicken and Potatoes with Dijon Cream Sauce

45 min3 servings

Pan-seared chicken and potatoes finished in a creamy Dijon mustard sauce and baked until tender.

Adjust▾

🌐Translate

⋯

prepPreheat oven to 375°F / 190°C
3 medium boneless skinless chicken breasts	Toss chicken & potatoes with oil, season	Return chicken & potatoes, toss in sauce	Bake 375°F / 190°C, 15–20 min until cooked through
2 teaspoons Italian blend seasoning (or Herbs de Provence)
salt and pepper to taste
1 tablespoon olive oil (for coating chicken and potatoes)
225 g baby potatoes (halved or quartered, no larger than 1 inch pieces)
2 tablespoons butter (for searing)	Sear chicken & potatoes 3–4 min per side, transfer to plate
1 tablespoon olive oil (for searing)
1 tablespoon butter (for sauce)	Melt butter, cook garlic 1 min until fragrant
1 teaspoon minced garlic
240 ml chicken broth	Stir in broth & mustard, whisk in cream & seasoning
2 tablespoons Dijon mustard
240 ml heavy cream
½ teaspoon salt (or to taste), ¼ teaspoon cracked black pepper (or to taste)

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.