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Dijon Chicken and Potato Skillet (Whole30, Paleo, Gluten-Free) Recipe

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4 from 7 reviews

This Dijon Chicken & Potato Skillet is a flavorful, nutritious one-pan meal featuring tender seared chicken breasts and roasted baby potatoes in a creamy mustard sauce. Perfectly suited for Whole30, Paleo, and Gluten-Free diets, this hearty dish uses simple ingredients and finishes in the oven for juicy chicken and golden, fork-tender potatoes.

Ingredients

Protein & Vegetables

  • 3–4 boneless, skinless chicken breasts
  • 1 pound baby blonde potatoes, quartered or halved if very small

Seasonings & Oils

  • 2 tablespoons avocado oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Sauce Ingredients

  • 3 tablespoons ghee
  • 1 tablespoon minced garlic
  • 1 cup almond milk
  • 1 cup chicken broth
  • 3 tablespoons Primal Kitchen Dijon Mustard
  • 2 tablespoons arrowroot flour, dissolved in 2 tablespoons water

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken and potatoes.
  2. Season Chicken and Potatoes: In a large bowl, combine the chicken breasts, quartered potatoes, avocado oil, dried thyme, rosemary, onion powder, parsley, salt, and black pepper. Toss well to ensure the chicken and potatoes are evenly coated with the oil and spices.
  3. Heat Skillet and Sauté Garlic: Heat 3 tablespoons of ghee in a large cast iron or oven-safe skillet over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
  4. Sear Chicken and Cook Potatoes: Place the chicken breasts on one side of the skillet and potatoes on the other. Sear the chicken for 4 minutes per side, allowing the potatoes to cook in the ghee simultaneously for enhanced flavor.
  5. Remove Chicken and Potatoes: Once seared, remove the chicken breasts and potatoes from the skillet onto a plate, leaving the flavorful bits behind.
  6. Deglaze and Simmer Sauce Base: Pour almond milk and chicken broth into the hot skillet. Reduce heat to medium and bring the mixture to a simmer, scraping up the browned bits stuck to the skillet to intensify the sauce flavor.
  7. Add Mustard and Thicken Sauce: Whisk in the Dijon mustard, then slowly whisk in the arrowroot flour dissolved in water, stirring continuously as the sauce thickens and starts a gentle simmer.
  8. Return Chicken and Potatoes to Skillet: Place the chicken breasts back on one side of the skillet. Use a spoon to ladle the thickened mustard sauce over the chicken. Add the potatoes back in and gently stir to coat them evenly with the sauce.
  9. Bake in Oven: Transfer the skillet to the preheated oven, uncovered. Bake for 35 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F/74°C) and potatoes are tender and roasted.
  10. Garnish and Serve: Remove skillet from oven and garnish with freshly chopped parsley, red pepper chili flakes, or diced green onions as desired. Serve warm and enjoy your wholesome Dijon chicken and potatoes.

Notes

  • Ensure the chicken breasts are evenly sized for consistent cooking.
  • Arrowroot flour is used as a gluten-free thickener, but cornstarch can be substituted if preferred.
  • Use a meat thermometer to check that chicken reaches 165°F for safe consumption.
  • For extra flavor, fresh herbs can replace dried if preferred, use about 1 tablespoon each.
  • Make sure the skillet is oven-safe to prevent damage during baking.

Find it online: https://bitezly.com/dijon-chicken-and-potato-skillet-whole30-paleo-gluten-free-recipe/