Chicken and Potatoes with Dijon Cream Sauce

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Why Make This Recipe

Chicken and Potatoes with Dijon Cream Sauce is a delightful dish that combines the savory flavors of chicken and potatoes with a rich, creamy sauce. It’s easy to prepare and makes for a comforting meal that’s perfect for any day. Plus, it uses simple ingredients that you likely already have at home.

How to Make Chicken and Potatoes with Dijon Cream Sauce

Ingredients

• 4 boneless, skinless chicken breasts
• 4 medium potatoes, diced
• 2 tablespoons Dijon mustard
• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown on both sides, about 4-5 minutes per side.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the garlic and sauté for 1 minute.
4. Stir in the diced potatoes and cook for about 5 minutes until slightly tender. Season with salt and pepper.
5. In a bowl, mix the Dijon mustard and heavy cream together. Pour this mixture over the chicken and potatoes in the skillet.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
7. Garnish with fresh parsley before serving.

How to Serve Chicken and Potatoes with Dijon Cream Sauce

Serve this dish hot, straight from the oven. It pairs well with a fresh green salad or steamed vegetables. You can also add a side of crusty bread to soak up the delicious sauce.

How to Store Chicken and Potatoes with Dijon Cream Sauce

If you have leftovers, let the dish cool down to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.

Tips to Make Chicken and Potatoes with Dijon Cream Sauce

• You can add different vegetables to the skillet along with the potatoes, like carrots or green beans, for extra nutrition.
• Make sure not to overcrowd the pan while browning the chicken. This helps it get a nice golden crust.
• For a spicier kick, consider adding a pinch of red pepper flakes to the sauce.

Variation

For a healthier option, you can substitute the heavy cream with low-fat milk or cream alternatives. You might also try using mustard seeds or whole grain mustard for a different texture and flavor.

FAQs

1. Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but you might need to adjust the cooking time to ensure it cooks through completely.

2. Is the Dijon cream sauce too strong?
The Dijon mustard gives the sauce a nice flavor, but it balances well with the cream. If you are sensitive to mustard, you can reduce the amount to suit your taste.

3. Can I prepare this recipe in advance?
You can prepare the chicken and potatoes in advance and store them in the fridge. Just add the cream mixture and bake when you’re ready to serve.

Chicken and Potatoes with Dijon Cream Sauce

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A delightful dish featuring chicken and potatoes in a rich, creamy Dijon mustard sauce.

• Author: contai-editor
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: None

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 4 medium potatoes, diced
• 2 tablespoons Dijon mustard
• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then add to skillet, cooking until golden brown on both sides, about 4-5 minutes per side.
3. Remove chicken from skillet and set aside. In the same skillet, add garlic and sauté for 1 minute.
4. Stir in the diced potatoes and cook for about 5 minutes until slightly tender. Season with salt and pepper.
5. Mix Dijon mustard and heavy cream in a bowl. Pour this mixture over chicken and potatoes in the skillet.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and potatoes are tender.
7. Garnish with fresh parsley before serving.

Notes

Serve hot, and pair with a fresh green salad or steamed vegetables. For leftovers, store in an airtight container in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 75mg