1) Heat the oven

Preheat the oven to 375°F. Make sure your oven-safe skillet is ready to go before you start cooking so the transition to the oven is smooth.

2) Season the chicken and potatoes

Place the chicken breasts and potatoes into a large mixing bowl. Drizzle them with 1 tablespoon olive oil and toss well so everything gets lightly coated.

Sprinkle the mixture with salt, pepper, and the Italian seasoning or Herbs de Provence. Toss again until the seasoning is spread evenly across the chicken and potatoes.

3) Brown the chicken and potatoes

Set a large oven-safe skillet over medium heat. Melt the butter in the pan, then drizzle in the remaining tablespoon of olive oil and stir.

Arrange the chicken on one side of the skillet and the potatoes on the other side. Let both cook undisturbed for 3 to 4 minutes so they can begin to brown.

Flip the chicken and continue cooking for another 3 to 4 minutes, just until both sides are lightly browned. The chicken does not need to be fully cooked at this stage.

Transfer the chicken and potatoes to a plate and cover them loosely to keep them warm while you make the sauce.

4) Make the Dijon cream sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring often, until it smells fragrant.

Pour in the chicken broth and Dijon mustard, then whisk everything together. Add the heavy cream, salt, and cracked black pepper and continue whisking until the sauce looks smooth and blended.

5) Return the chicken and potatoes

Place the chicken and potatoes back into the skillet. Spoon the sauce over everything so the chicken and potatoes get coated and stay moist while they finish cooking.

6) Bake

Move the skillet into the preheated oven and bake for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

 

Remove the skillet from the oven, spoon more sauce over the chicken and potatoes, and finish with extra cracked black pepper and fresh herbs if desired. Serve warm.