Chicken and Potatoes with Dijon Cream Sauce (Grain-Free/Dairy-Free)

Perfectly seared chicken in a creamy, savory, slightly tangy dijon sauce and served on a bed of buttery soft potatoes.

The Story:

This creamy dijon chicken and potatoes is our favorite family dinner. It comes together in one skillet and is so flavorful and comforting. The chicken has the perfect texture, and is deliciously complimented by the potatoes that soak up the delicious dairy-free, creamy dijon sauce to create the most delicious pops of flavor. This is a delicious dairy-free and grain-free meal that you will have in weekly rotation! Restaurant quality at home. A great cast iron skillet, like a Lodge cast iron skillet can really take your cooking to the next level. Look at the perfectly golden sear! Perfection.

Jump to:

• The Story:
• The Ingredients:
• Step By Step Preparation Instructions:
• The Recipe:
• The Finished Product:

The Ingredients:

Here is the list of ingredients you will need to make this chicken and potatoes with dijon cream sauce.

• Chicken: I used boneless, skinless breasts for this, but you can use what cut you would like. Make sure you have a quality cut/meat. Quality makes a huge difference in the final product.
• Baby Potatoes: I love using a mixed variety of golden and red baby potatoes, but any kind will do.
• Vegetable Broth: Used for the sauce to thin it out and give it flavor. You can use chicken broth too!
• Coconut Milk: You’ll want to use full fat coconut milk here for achieving the creamy broth, while keeping the sauce dairy free. It creates a nice, thick sauce.
• Dijon Mustard: The star ingredient! Dijon mustard is such a great flavor. Tangy and bright! The sauce is well balanced by the vegetable broth and coconut cream so that the dijon is not overpowering. Good and Gather makes a great, organic dijon mustard!
• Italian Seasoning/Salt/Pepper: A wonderful blend of herbs/spices for the most flavorful combo!
• Butter/Olive Oil: For searing and flavor.
• Tapioca Flour: Just a bit of tapioca flour gets added to the sauce to help it thicken.

Step By Step Preparation Instructions:

• Step 1: First, let’s get things prepped. Preheat your oven to 400. Cube your potatoes into 1 inch cubes, then set aside. Pat your chicken breasts dry with a paper towel to remove moisture from the surface. This will help ensure you get a great golden sear to them. Once dry, season both sides of each breast generously with salt, pepper and Italian seasoning blend. Set aside.
• Step 2: Now for the cooking. Over medium heat, get your cast iron skillet warmed up. Then, add olive oil to your cast iron skillet until coated, then add the potatoes. Let them sit for a few minutes on each side, so they get a nice golden crisp to them. Stirring regularly, cook the potatoes until they have softened up and have a nice golden brown to all sides of them. Set aside and cover with foil. This will allow them to continue to cook and soften up.
• Step 3: To the skillet, now add in a tablespoon of olive oil and a tablespoon of butter, then add in the chicken. Allow the chicken to rest in the pan, searing for about 3 minutes. It should have a nice golden finish to it before flipping. Flip over and cook the other side for another 3 minutes. During the cooking process, I like to gently tilt the skillet to move the oil around. This helps ensure the entire breast gets a nice golden finish all around. Set the chicken aside, covered.
• Step 4: Now for the sauce. To the skillet, add the vegetable broth to the skillet to deglaze it, and using a spatula, scrape up any bits left behind to release them. Add in the coconut milk and dijon mustard. Stir until it comes together and allow the sauce to simmer for a few minutes and has slightly thickened. Remove from the heat, then sift in the tapioca flour. Whisk until completely combined. Lastly, add the chicken and potatoes back into the skillet, ensuring the potatoes are tucked into the sauce so they absorb the flavor and moisture while cooking. Cover your skillet and cook for about 15 minutes, until the chicken is cooked through. Allow to rest for about 5-10 minutes before serving.

The Recipe:

The Finished Product:

If I could go to a restaurant and order this, I would cry! It’s such a special meal, that will leave you feeling so satisfied, comforted and loved. Let me know if you try this!