Chicken and Potatoes with Dijon Cream Sauce
A cozy one-pot meal featuring juicy chicken and buttery Yukon Gold potatoes simmered in a creamy Dijon sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts You can substitute with thighs for richer flavor.
- 1 pound diced Yukon Gold potatoes Red potatoes can be used as a substitute.
- 1 cup heavy cream For a lighter version, use half-and-half.
- 2 tablespoons Dijon mustard Try whole grain mustard for a different texture.
- 1 teaspoon Italian seasoning Feel free to add fresh herbs.
- 2 tablespoons butter Can be swapped for olive oil.
- Salt and pepper to taste Essential for flavor enhancement.
Instructions
Cooking
- Melt the butter in a large pot over medium heat.
- Season the chicken breasts generously with salt and pepper. Cook them for about 7-10 minutes per side until golden brown, then remove and set aside.
- Add the diced potatoes to the same pot and sauté for about 5 minutes until they begin to soften.
- In a bowl, whisk together the heavy cream, Dijon mustard, Italian seasoning, and a pinch of salt and pepper.
- Return the chicken to the pot and pour the sauce over it. Cover and let everything simmer on low for about 20 minutes.
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for about 3 months. Reheat gently on the stovetop or microwave, adding a splash of cream or broth if necessary.