Looking for a comforting, flavorful dinner that comes together with ease? This Dijon cream chicken with roasted baby potatoes is a total game-changer. It combines tender, juicy chicken breasts with crispy, perfectly roasted potatoes, all smothered in a rich, tangy dijon cream sauce that’s simply irresistible. Whether you’re cooking for your family or hosting friends, this one-pan dish is sure to impress without keeping you in the kitchen all night.

Dijon Cream Chicken with Roasted Baby Potatoes

Why You’ll Love This Recipe

You’ll love how simple yet sophisticated this meal is. The creamy dijon sauce brings a perfect balance of tang and richness, complementing the herbed chicken and crispy baby potatoes beautifully. Plus, cooking everything in one skillet means less cleanup and more time to enjoy your meal. It’s perfect for busy weeknights or cozy weekend dinners.

Ingredients

tip: you can find a full list of ingredients and measurements in the recipe card below

3 medium boneless skinless chicken breasts
2 teaspoons Italian blend seasoning (or Herbs de Provence)
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons olive oil
½ pound baby potatoes, halved or quartered (pieces no larger than 1 inch)

For the Dijon cream sauce:

1 tablespoon butter
1 teaspoon minced garlic
1 cup chicken broth (low sodium preferred)
2 tablespoons dijon mustard
1 cup heavy cream
½ teaspoon salt, or to taste
¼ teaspoon cracked black pepper, or to taste

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, combine the chicken breasts and baby potatoes. Drizzle with 1 tablespoon olive oil and toss to coat. Season generously with salt, pepper, and the Italian seasoning blend (or Herbs de Provence).
Heat a large skillet over medium heat and melt 2 tablespoons butter with 1 tablespoon olive oil, stirring to combine.
Add the chicken to one half of the skillet and the potatoes to the other half. Cook undisturbed for 3-4 minutes, then flip the chicken and cook another 3-4 minutes until both sides are browned. Transfer the chicken and potatoes to a plate and cover to keep warm.
In the same skillet, melt 1 tablespoon butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chicken broth and dijon mustard, then whisk in the heavy cream, salt, and pepper. Let the sauce simmer gently to thicken slightly.
Return the chicken and potatoes to the skillet, tossing them gently to coat with the creamy dijon sauce.
Transfer the skillet (or transfer contents to a baking dish) to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through and the potatoes are tender.
Serve hot, spooning extra dijon sauce over the top. Garnish with freshly cracked black pepper or fresh herbs if desired.

Variations

Swap the baby potatoes for baby carrots or roasted asparagus for a veggie twist.
Use skin-on chicken thighs instead of breasts for a richer flavor.
Add a splash of white wine to the sauce for extra depth.
Stir in some fresh herbs like thyme, rosemary, or parsley before serving.

Heating and Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to avoid overcooking the chicken. This dish also freezes well — thaw overnight in the fridge and reheat thoroughly before serving.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Bone-in, skin-on thighs work wonderfully and add more flavor, though cooking times may vary slightly.

Can I make this recipe dairy-free?

You can substitute the butter with olive oil and use coconut cream or a dairy-free cream alternative for the sauce.

What if I don’t have baby potatoes?

Regular potatoes cut into small chunks work well. Just adjust cooking time to ensure tenderness.

Can I prepare this recipe in advance?

Yes, you can marinate the chicken and prep the potatoes ahead, but cook everything fresh for best texture.

Can I make the sauce without heavy cream?

You can use half-and-half or full-fat coconut milk, but the sauce will be less rich and creamy.

How do I know when the chicken is cooked through?

Chicken should reach an internal temperature of 165°F (74°C) for safe consumption.

Can I cook this dish entirely on the stovetop?

Yes, after searing the chicken and potatoes, cover the skillet and simmer on low until fully cooked.

What should I serve with this dish?

This meal pairs beautifully with a crisp green salad or steamed vegetables.

How can I thicken the sauce if needed?

Simmer the sauce a little longer, or whisk in a slurry of cornstarch and water until desired thickness is reached.

Can I double the recipe?

Absolutely, just use a larger skillet or divide between two pans for even cooking.

Conclusion

This Dijon cream chicken with roasted baby potatoes is a wonderfully simple yet elegant meal. The creamy, tangy sauce pairs perfectly with tender chicken and crispy potatoes, making it a crowd-pleaser for any occasion. With minimal effort and maximum flavor, this recipe is destined to become a staple in your dinner rotation.