Creamy Dijon Chicken and Potatoes is a comforting one-skillet meal that elevates weeknight dinners and makes a lovely Sunday supper. Tender, herb-seasoned chicken and crisp baby potatoes are finished in a silky Dijon cream sauce made from pan drippings — all cooked on the stovetop with no oven required.
Dijon cream sauce makes everything delicious.
This recipe proves how much a flavorful mustard cream sauce can transform simple ingredients. A blend of herbs and the rich browned bits from seared chicken build a sauce that tastes far more complex than the effort required. The goal here was a true one-skillet dinner you can finish on the stovetop: crisp-edged potatoes, juicy chicken, and a luscious sauce — perfect for company or an elevated weeknight meal.
Recipe Highlights
Made in one skillet: Elegant results with minimal cleanup. The dish layers flavor by cooking potatoes and chicken in the same pan, then bringing everything together with a quick pan sauce.
Rich flavor: Creamy Dijon mustard paired with Herbes de Provence lifts the dish into something special while staying approachable.
Family-friendly and flexible: The mild sauce is kid-friendly and can be served on the side for those who prefer their food un-sauced.
Ingredient & Substitution Notes
Below are the main components and helpful swaps. Exact measurements and full instructions are in the recipe card further down.
- Baby potatoes: Use small red or gold baby potatoes so they cook quickly; quarter them so pieces are about 1″ wide.
- Chicken breasts: Slice breasts in half lengthwise to create thinner cutlets for faster, more even cooking. For extra tenderness, pound to an even thickness with a meat mallet or heavy skillet.
- Herbes de Provence: This fragrant mix (typically marjoram, oregano, thyme, rosemary, and sometimes lavender or tarragon) brings a gentle, floral herb note. If you don’t have it, see the substitution note below.
- Pan sauce: Low-sodium chicken broth, Dijon mustard, and heavy cream form the sauce. Substitute half-and-half for a slightly thinner result, or use dairy-free cream and butter substitutes to make it dairy-free.
- Pantry staples: Olive oil, butter, garlic, kosher salt, and black pepper.
What can I substitute for Herbes de Provence?
Mix equal parts dried oregano, rosemary, and thyme as a simple substitute. Add small pinches of basil, lavender, marjoram, savory, or tarragon if you have them to mimic the original blend.
How To Make Creamy Dijon Chicken and Potatoes
Step-by-step photos are included here to guide you. For printable instructions and ingredient quantities, see the recipe card below.
Season the potatoes. Quarter the baby potatoes so they’re no larger than about 1″ wide. Toss with olive oil, some Herbes de Provence, kosher salt, and black pepper.
Cook the potatoes first. Melt butter in a large skillet over medium-high heat (use a skillet with a lid). Add the potatoes, cover, and cook 10–12 minutes, stirring once or twice, until golden and fork-tender. Remove and keep warm.
Prepare and pan-fry the chicken. Slice each breast into two thin cutlets, season with the remaining Herbes de Provence, salt, and pepper. Sear the chicken in the hot skillet with a drizzle of olive oil, 4–5 minutes per side until golden and cooked through (165°F internal temperature). Remove and tent with foil.
Make the pan sauce. In the same skillet, melt remaining butter and sauté minced garlic briefly. Whisk in chicken broth and Dijon mustard, bring to a low simmer, then stir in the cream. Season to taste and simmer 1–2 minutes until the sauce thickens slightly and is smooth, using the fond in the pan for extra flavor.
Return everything to the pan. Add chicken and potatoes back to the skillet to warm through, spooning sauce over the top. Keep over low heat until ready to serve. Leave some potatoes unsauced if serving picky eaters.
Spoon sauce over the chicken and serve. Plate the chicken and potatoes, spooning extra sauce on top. Serve immediately so the chicken stays moist and the potatoes retain some crisp edges.
Variations, Tips & Tricks for Success
Adjust seasonings: Swap Herbes de Provence for Italian seasoning or your preferred herb mix to change the flavor profile.
Use the right pan: A large skillet with a tight-fitting lid traps heat so potatoes and chicken cook evenly and more quickly.
Don’t add cold cream to the sauce: Let cream come closer to room temperature before whisking it into the hot pan so it blends smoothly.
Serving Suggestions
Serve this dish with steamed or roasted green beans, a simple arugula salad, roasted asparagus, or crusty bread to mop up the sauce. Fresh vegetables and a squeeze of lemon brighten the plate.
Storage & Reheating
To store: Refrigerate leftovers in an airtight container for 3–4 days.
To reheat: Warm gently on medium-low on the stovetop or in the microwave at 50% power to avoid drying the chicken. The sauce may thicken in the fridge; stir and reheat slowly until it loosens.
Freezing: Freezing is not recommended, as the texture of the chicken and potatoes can suffer once thawed.
More Chicken Recipes
- The Best Lemon Thyme Chicken
- Whole Roast Chicken with Lemon and Veggies
- Lemon Chicken Pasta
- Italian Dressing Chicken
- Crockpot Shredded Chicken Tacos
- Creamy Garlic Chicken
Creamy Dijon Chicken and Potatoes
Ingredients
- 1/2 pound baby potatoes
- olive oil
- 3 teaspoons Herbes de Provence divided
- kosher salt and black pepper
- 2 Tablespoons butter divided
- 2 boneless, skinless chicken breasts
- 2-3 cloves garlic minced
- 3/4 cup low-sodium chicken broth
- 1 and 1/2 Tablespoons Dijon mustard
- 1/4 cup heavy cream
Instructions
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Chop potatoes into quarters, so that the pieces are no larger than 1” wide. Add to a bowl and drizzle with 1 Tablespoon olive oil, 1 teaspoon of the Herbes de Provence, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
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Melt 1 Tablespoon of the butter in a large skillet over medium-high heat. (Choose a skillet with a lid.) As soon as the butter melts, add the potatoes and any seasoning left behind in the bowl to the skillet. Stir, then cover and cook for 10-12 minutes, stirring once or twice, until they are crispy and golden on the outside and tender on the inside.
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While the potatoes cook, prepare the chicken. Slice each breast lengthwise through the middle, so you have four thinner cutlets. (For the most tender chicken, you also can lay each cutlet flat on a cutting board, cover with plastic wrap, and pound a few times with the flat side of a meat mallet or a heavy-bottomed skillet.)
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Season the chicken breasts on both sides with the remaining 2 teaspoons Herbes de Provence and a generous sprinkle of kosher salt and black pepper.
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When the potatoes are done, scoop them out onto a plate, tent with foil, and set aside.
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Add a drizzle of olive oil to the skillet, followed by the chicken breasts. Cook for 4-5 minutes on one side, until golden brown on the bottom, then flip chicken and re-cover the skillet. Continue to cook, checking frequently, until they are cooked through. (Chicken is done at 165°F on an instant read thermometer.) Transfer chicken to the plate with the potatoes and tent again with the foil.
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In the same skillet, melt the remaining 1 Tablespoon butter. Stir in the garlic and cook for 30-45 seconds, just until fragrant. Whisk in the chicken broth and Dijon mustard, then bring the mixture to a low simmer. Stir in the cream, sample, and season with salt and pepper to taste. Simmer for another 1-2 minutes, until slightly thickened.
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Reduce heat to medium-low, then return the chicken and potatoes to the pan and spoon some of the sauce over top to warm. Keep over medium-low or low heat until ready to serve.
Notes
- Feel free to substitute Italian seasoning or another herb blend if you prefer.
- Using a skillet with a tight-fitting lid helps the potatoes and chicken cook more quickly and evenly.
- Measure the cream and set it on the counter while you prep so it blends into the hot sauce more smoothly.
- Nutrition information is an estimate.