Chicken Potatoes Dijon Cream: 1 Hour Magic

A simple and flavorful one-pot meal featuring tender chicken and creamy baby potatoes bathed in a luscious Dijon cream sauce.

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Preheat your oven to 375°F.
In a large bowl, combine the chicken and baby potatoes, then drizzle with olive oil. Toss to coat, seasoning with salt, pepper, and Italian seasoning.
In a large, oven-safe skillet, melt butter over medium heat and add another tablespoon of olive oil.
Place the chicken on one side and the potatoes on the other; let them cook undisturbed for 3-4 minutes. Flip the chicken and cook for another 3-4 minutes until both sides are nicely golden.
Transfer the chicken and potatoes to a plate.
In the same skillet, melt more butter, and sauté minced garlic for about 1 minute until fragrant.
Then, whisk in chicken broth, Dijon mustard, heavy cream, salt, and pepper until well combined.
Return the chicken and potatoes to the skillet, gently tossing them in the creamy sauce for moisture.
Slide the skillet into the oven and bake for 15-20 minutes, until the chicken is cooked through and the potatoes are fork-tender.
Spoon the luscious sauce over the dish and garnish with cracked black pepper and fresh herbs if desired. Serve immediately and enjoy!

This dish can be prepared in advance and stored in the refrigerator for up to three days.
Reheating in the oven maintains the creamy sauce texture.