Chicken and Potatoes with Dijon Cream Sauce

Reduce the amount of cream

Sauce was a little thin so added 2tbs roux. Still didn't like the consistency so added a little bit of mozzarella and a little bit of Parmesan. Also added chopped onions, garlic powder, and onion powder during seasoning step.

This was so good! Had to thicken the sauce, but everyone liked it, and it didn't make a ton of dishes!

Delicious! Double the recipe and added more Dijon and some parm and mozzarella to thicken the sauce. Will be making this again. Seasoned my potatoes and cheese with a lot more seasoning then what the recipe called for.

Notes to self -- Prefer to use rotisserie chicken for ease. Would suggest baking ahead of time or throwing in SC first to then shred. Roasted the potatoes (same seasonings minus Cajun. Cajun might work, though). Roasted lemon broccoli too. For sauce, 1 cup water w/ 1/2 bouillon cube. 1/2 cup heavy. Added cream cheese for taste and perfect consistency. Also added minced onion in beginning along with pepper and Italian. Def taste taste sauce before throwing in food as it was a little too tangy, so more pepper helped. Added parm at end.

yup. everything works. rich sauce.

Was easy and delicious. Ate it with noodles. Added a TBS cornstarch to thicken the sauce. Might add a few capers next time.

Maybe add some cornstarch for a thicker sauce

Double the spices and Dijon The sauce wasn't thick I'd probably add 2tbs of flour to the pan and mix it up before adding the sauce. Otherwise it was easy and good. Also added frozen broccoli.

Super easy and tasty. Ended up finishing it in a pan by stewing, instead of in an oven so it ended up being a one pan meal

Prepare the chicken and potatoes Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence). In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir. Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm. Prepare the sauce In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant. Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper. Put it together Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven. Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender. Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve. Notes This recipe can easily be doubled, simply follow directions as written but arrange browned chicken and potatoes on a rimmed sheet pan and pour sauce over chicken and potatoes before baking. Nutrition Calories: 696 kcal, Carbohydrates: 18 g, Protein: 53 g, Fat: 46 g, Saturated Fat: 21 g, Trans Fat: 1 g, Cholesterol: 255 mg, Sodium: 1101 mg, Potassium: 1323 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 1295 IU, Vitamin C: 24 mg, Calcium: 115 mg, Iron: 3 mg

Sauce per recipe is too thin, try less broth/reduce longer on stove. Cheese?

Would suggest adding 1/4 tsp of flour till desired thickness of sauce is achieved after removing from the oven. Place pan on medium heat on stovetop then once simmering add the flour. Whisk in until desired thickness is achieved.

⭐️⭐️ Maybe, mash the potatoes.

The sauce never got thick but it was delicious. I think I'm going to try a more oven roasted recipe next time and make the sauce separately.

Didn't have the weird named herbs, so I used tarragon, basil and parsley. So good

Use less broth so the sauce is thicker.

I used herbs de Provence Instead of Italian seasoning and cut my chicken up before browning. Thought the sauce would be thicker. I’d do some kind of roll/bread to sop it up next time. Very good!

WOW! Can't tell you how good this tastes. Made in a Dutch oven used 4 breast and a pound of potatoes. Also used a whole pint of cream (because I like the sause) and Herbs de Provence since it is one of my favorite herbs.

Simple and delicious. Added a bit more dijon

Used Coconut milk in place of heavy cream. It was great!

Added Brussels sprouts and baked for 25 minutes

I did not care for this dish primarily due to the texture of the chicken, too soft/chewy. but my husband loved it and the Dijon sauce was really good.