Dijon Chicken & Potatoes


  • 3 boneless, skinless chicken breasts
  • 2 tbs butter
  • 2 tbs oil
  • 1/2lb fingerling potatoes (the little colored potatoes)

Dijon Cream Sauce

  • 1 tbs butter
  • 2 tsp garlic powder
  • 1 cup chicken broth
  • 4 tbs dijon mustard
  • 2 tsp Italian seasoning
  • 1 c heavy cream
  • 1 tbs water
  • 1 tbs corn starch
  • Salt and Pepper to taste


  1. Preheat oven to 375°
  2. Wash and cube potatoes. Place in a large bowl and coat with oil; set aside. In the same bowl, add chicken & coat with oil; set aside.
  3. In a medium skillet melt 1tbs butter over medium heat and drizzle in a little oil. Add in potatoes and allow to brown and get crispy (3-4 minutes on each side). Set aside when done.
  4. While potatoes are cooking, add remaining butter to a Dutch oven and melt over medium heat. Drizzle a little oil in Dutch oven (you don’t need much, maybe half a tablespoon), add chicken & cook until browned (3-4 minutes on each side). Set aside.
  5. Melt 1tbs butter in Dutch oven. Add garlic powder, chicken broth, dijon mustard, Italian seasoning, and heavy whipping cream; bring to a boil.
  6. In a small bowl, stir together 1tbs water and 1tbs corn starch. Add to boiling sauce & whisk to combine. Reduce to simmer and allow to cook 3 minutes or until thickened.
  7. Add chicken & potatoes to dijon sauce & bake for 15 to 20 minutes.

Serve and Enjoy!

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