Chicken and Potatoes with Dijon Cream Sauce

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 tablespoon olive oil
• ½ pound baby potatoes, halved or quartered as needed (they should be no large than 1 inch pieces)

for the dijon cream sauce

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

Instructions

• Preheat oven to 375 degrees.

Prepare the chicken and potatoes

• Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence).
• In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir.
• Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm.

Prepare the sauce

• In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant.
• Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper.

Put it together

• Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven.
• Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.
• Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve.

Notes

This recipe can easily be doubled, simply follow directions as written but arrange browned chicken and potatoes on a rimmed sheet pan and pour sauce over chicken and potatoes before baking.