Dutch Oven Chicken and Potatoes in Dijon Cream Sauce

Dutch Oven Chicken and Potatoes in Dijon Cream Sauce

Terrific Trio

A rich, one-pot recipe that’s perfect for Sunday dinners. Serve with green beans for a full meal deal.


Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy


Pierce potatoes with a fork twice, then place on a plate in a single layer and microwave for seven minutes.

Over medium high heat, in a 12-inch bottom skillet, melt butter and olive oil.


Season chicken and cook in small batches until chicken is mostly cooked through, approximately four minutes per side. Remove from pan and set aside.


Working with the same skillet, add shallots and cook until translucent. Add one tablespoon of flour, stirring to incorporate. Add wine and deglaze the bottom of the pan. Continue cooking until the wine has reduced by half. Add the mustard, vegetable stock bouillon packet, and water. Stir until well combined. Add the cream and thyme. Return chicken to the pan and add the potatoes.

Stir to ensure everything is well coated, then simmer on low for 10 minutes.

Serve with steamed green beans.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.