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Chicken Dijon & Potatoes

This simple, one skillet meal offers flavorful chicken in a creamy Dijon sauce. This tender and tasty recipe makes for an easy weeknight dinner!
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Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 4 bonless, skinless chicken breasts
  • 2½ tsp italian seasoning
  • salt and pepper (to taste)
  • 3 tbsp butter (divided)
  • 1/2 lb baby potatoes (halved or quartered into bite size chunks)
  • 2 tsp minced garlic
  • 1 cup chicken broth
  • 2 tbsp dijon mustard
  • 1 cup heavy cream
  • fresh thyme (for garnish)

Method
 

  1. Preheat oven to 375°.
  2. Place the chicken and the potato chunks into a large bowl. Drizzle the olive oil and toss to coat. Sprinkle over the salt, pepper and italian seasoning until coated. In the skillet, melt 2 tbsp butter over medium heat. Add the chicken to half the pan and place the potatoes in the other half. Cook undisturbed for 5 minutes or until browned. Flip the chicken and potatoes and cook for another 5 minutes. Transfer to plate and cover to keep warm.
  3. Dijon Sauce
    In the same skillet, melt the remaining tbsp of butter over low-medium heat. Add the minced garlic and cook until fragrant. Stir in the chicken broth and dijon mustard, whisking to combine.Finally, whisk in the heavy cream. Bring to a low boil and then reduce heat. Season with salt and pepper.
  4. Return the chicken and potatoes to the pan. Give the potatoes and chicken a good stir in the dijon sauce. This will prevent the chicken from drying out when placed in the oven. Place the skillet in the oven and bake for 22-25 minutes until chicken is cooked through and the potatoes are tender. Spoon dijon sauce over the chicken and potatoes. Garnish with fresh thyme. Serve warm. Enjoy!