One Pot Dijon Chicken (Print Version)

Tender chicken and Yukon Gold potatoes in a luscious creamy Dijon sauce, cooked together for rich flavor.

# What You'll Need:

→ Protein

01 - 1 large chicken breast, approximately 8 ounces

→ Vegetables

02 - 2 cups baby Yukon Gold potatoes, quartered
03 - 1/2 cup yellow onion, diced
04 - 3 garlic cloves, minced

→ Liquids

05 - 1/2 cup dry white wine
06 - 1 cup chicken broth, low sodium
07 - 1/2 cup heavy cream
08 - 1 tablespoon olive oil

→ Dairy

09 - 1 tablespoon unsalted butter
10 - 1/4 cup freshly grated Parmesan cheese

→ Seasonings

11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon Italian seasoning blend
13 - 1/2 teaspoon kosher salt, plus more to taste
14 - 1/4 teaspoon freshly ground black pepper

→ Garnish

15 - 1 tablespoon fresh parsley, chopped

# Steps to Follow:

01 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season chicken breast with salt and Italian seasoning. Add chicken and quartered potatoes, cut side down, and sear until golden brown, about 6 minutes. Flip and cook for an additional 3 to 4 minutes. Remove from pot and set aside.
02 - Reduce heat to medium. Add butter, diced onion, and minced garlic to pot. Cook, stirring occasionally, until onions soften and become translucent, approximately 5 minutes.
03 - Pour white wine into pot and scrape bottom with wooden spoon to release browned bits. Simmer for 2 to 3 minutes until reduced by half. Add chicken broth, heavy cream, Dijon mustard, Parmesan cheese, and additional salt and Italian seasoning. Stir to combine and simmer for 5 minutes until sauce thickens to coat the back of a spoon.
04 - Nestle seared chicken and potatoes into the sauce, ensuring they are mostly submerged. Cover pot and cook over low heat for 15 to 20 minutes until chicken reaches an internal temperature of 74°C (165°F) and potatoes are tender. Alternatively, bake covered in a preheated oven at 175°C (350°F) for similar results.
05 - Sprinkle chopped fresh parsley over the dish. Serve directly from the pot, accompanying with crusty bread to mop up the sauce if desired.

# Additional Notes:

01 - Pat chicken dry before searing to achieve a golden crust.
02 - Allow sauce to rest after cooking to deepen flavor.
03 - Store leftovers in airtight containers in the refrigerator for up to three days; reheat gently with additional broth if necessary.
04 - For a dairy-free variation, substitute heavy cream with coconut milk and omit Parmesan.

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