# What You’ll Need:
→ Meats
01 - 3 medium boneless, skinless chicken breasts
→ Vegetables
02 - 250 grams baby potatoes, halved or quartered as needed (pieces no larger than 2.5 cm)
→ Spices
03 - 2 teaspoons Italian seasoning blend or Herbs de Provence
04 - Salt, to taste
05 - Freshly ground black pepper, to taste
→ Fats
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons olive oil
→ Sauce Ingredients
08 - 1 tablespoon unsalted butter
09 - 1 teaspoon minced garlic
10 - 240 ml low-sodium chicken broth
11 - 2 tablespoons Dijon mustard
12 - 240 ml heavy cream
13 - 0.5 teaspoon salt, or to taste
14 - 0.25 teaspoon cracked black pepper, or to taste
# How to Make It:
01 - Preheat oven to 190°C (375°F).
02 - In a large mixing bowl, combine chicken breasts and baby potatoes. Drizzle with 15 ml olive oil, toss to coat evenly, and season with salt, black pepper, and Italian seasoning blend or Herbs de Provence.
03 - Melt 2 tablespoons butter with 15 ml olive oil in a large skillet over medium heat. Arrange chicken on one side and potatoes on the other. Sear for 3–4 minutes without disturbing, flip the chicken and potatoes, and continue searing for another 3–4 minutes until golden brown. Remove to a plate and cover to keep warm.
04 - In the same skillet, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
05 - Pour in chicken broth and whisk in Dijon mustard. Add heavy cream, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Stir until smooth and incorporated.
06 - Return seared chicken and potatoes to the skillet. Gently toss to coat with Dijon cream sauce, ensuring even coverage and moisture retention during baking.
07 - Transfer the skillet to the preheated oven. Bake for 15–20 minutes until chicken is fully cooked and potatoes are tender when pierced with a fork.
08 - Spoon the sauce over chicken and potatoes. Garnish with additional cracked black pepper or fresh herbs as desired, and serve immediately.
