Description

A delicious one-pan dinner featuring juicy chicken breasts and roasted baby potatoes in a creamy, tangy dijon mustard sauce. Quick to prepare and perfect for any occasion.

Ingredients

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)

2 tablespoons dijon mustard

1 cup heavy cream

½ teaspoon salt or to taste

¼ teaspoon cracked black pepper or to taste

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Instructions

Preheat oven to 375°F.
Toss chicken and potatoes with 1 tablespoon olive oil, seasoning with salt, pepper, and herbs.
Melt butter and olive oil in skillet over medium heat; brown chicken and potatoes 3-4 minutes per side. Remove and keep warm.
In the same skillet, melt butter, sauté garlic, add broth and dijon mustard, then whisk in cream, salt, and pepper.
Return chicken and potatoes to skillet; toss in sauce.
Bake in oven for 15-20 minutes until chicken is cooked and potatoes are tender.
Serve topped with sauce and fresh pepper or herbs.

Notes

Marinate chicken in herbs for extra flavor.
Adjust seasoning to taste.
Use a cast-iron skillet for best results.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Skillet and oven
Cuisine: American, French-inspired