Creamy Dijon Chicken and Potatoes Skillet

An elegant one-pan dinner, this dish features tender chicken and baby potatoes baked in a rich and flavorful creamy Dijon mustard sauce.

Ingredients

For the Chicken and Potatoes:

• 1.5 medium boneless skinless chicken breasts
• 1/4 lb (115g) baby potatoes, halved or quartered
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

For the Creamy Dijon Sauce:

• 1.5 tbsp butter
• 1/2 tsp minced garlic
• 1/2 cup (120ml) chicken broth
• 1 tbsp Dijon mustard
• 1/2 cup (120ml) heavy cream

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet over medium heat, heat the olive oil and 1 tbsp butter. Season the chicken and potatoes with salt, pepper, and Italian seasoning.
3. Sear the chicken for 2-3 minutes per side until lightly browned. Add the potatoes and cook for another 5 minutes.
4. In the same skillet, prepare the sauce. Melt the remaining butter, add garlic and cook for 30 seconds. Stir in chicken broth and Dijon mustard, then whisk in heavy cream, salt, and pepper.
5. Return the chicken and potatoes to the skillet, coating with the sauce. Transfer to the oven and bake for 10-15 minutes, until chicken is cooked through (165°F / 75°C) and potatoes are tender.

Enjoy!