Dijon Chicken and Potato Skillet (Whole30, Paleo)

Looking for something warm, hearty, and full of flavor? This Dijon Chicken and Potato Skillet is a one-pan meal that brings comfort and convenience to your kitchen. Imagine tender chicken, crispy golden potatoes, and a creamy Dijon sauce all coming together in a dish inspired by the French classic Poulet à la Moutarde (Chicken with Mustard). But this version? It’s Whole30 and Paleo-friendly.

Instead of cream, we’re using almond milk, and the sauce is thickened with arrowroot flour for a gluten-free twist. Perfect for a cozy weeknight dinner or make-ahead meal prep. Bonus? You’ll only have one pan to wash.

Recipe Summary

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 50 minutes
• Serves: 3–4 people
• Skill Level: Beginner-friendly with a tiny splash of intermediate (hello, sauce-making!)

Want to feed more people? Just double the ingredients and grab a bigger skillet—or divide into two pans.

What You’ll Need

The Tools:

• A large cast iron skillet (or any heavy-bottomed oven-safe pan)
• A whisk
• A mixing bowl

Ingredients:

• 3–4 boneless, skinless chicken breasts
• 1 lb baby potatoes (quartered or halved if they’re tiny)
• 2 tbsp avocado oil
• ½ tsp each of dried thyme, rosemary, onion powder, and dried parsley
• ½ tsp salt
• ¼ tsp black pepper
• 3 tbsp ghee (or butter if you’re not doing Whole30)
• 1 tbsp minced garlic
• 1 cup almond milk (unsweetened)
• 1 cup chicken broth (low sodium)
• 3 tbsp Dijon mustard (Whole30-approved if needed)
• 2 tbsp arrowroot flour dissolved in 2 tbsp water

How to Make It (Step by Step)

1. Prep Your Oven & Ingredients

Preheat your oven to 350°F. In a mixing bowl, combine the chicken, potatoes, avocado oil, herbs, salt, and pepper. Toss everything together. Make sure every piece gets some seasoning love.

2. Sear the Chicken and Potatoes

Heat the ghee in your skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds—just until it smells amazing. Then, add the chicken to one side of the pan and the potatoes to the other. Sear the chicken for about 4 minutes on each side until golden. The trick? Don’t move it around too much—you want that crust! Let the potatoes cook on their cut sides until they start to crisp.

3. Make the Sauce

Take the chicken and potatoes out of the skillet and set them aside. Turn the heat to medium, then pour in the almond milk and chicken broth. Scrape up the browned bits stuck to the bottom of the pan—they’re little flavor bombs for your sauce! Whisk in the Dijon mustard until smooth. Slowly stir in the arrowroot mixture while continuing to whisk to avoid lumps. The sauce will thicken up in a minute or two.

4. Bake It All Together

Return the chicken and potatoes to the skillet. Spoon some sauce over the chicken, and stir the potatoes to coat them well. Pop the skillet into the oven, uncovered, and bake for about 35 minutes. Use a meat thermometer to double-check that your chicken hits 165°F inside. Potatoes? They should be tender and perfect.

5. Garnish & Serve

When it’s done, sprinkle some chopped fresh parsley on top for a pop of color. Want a little heat? Add red pepper flakes. Serve it straight from the skillet or plate it up with extra sauce drizzled over everything. Trust me—this sauce was made for spooning.

Tips, Substitutions & Variations

Want to switch things up?

• No almond milk? Use coconut milk for a creamier sauce.
• No arrowroot? Tapioca starch or even cornstarch works fine if you’re not following Paleo rules.
• Low-carb? Skip the potatoes and use cauliflower instead.
• Feeling fancy? Drizzle with a touch of truffle oil or garnish with fresh tarragon.

Seasonal Add-ons:
In summer, toss in some cherry tomatoes before baking for a burst of sweetness. In winter, mushrooms make it cozy and earthy.

Serving & Storing

Pair this dish with a fresh green salad or some roasted veggies for balance. Got leftovers? Store them in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave, adding a splash of almond milk or broth to loosen the sauce. If you’re freezing it, thaw overnight in the fridge before reheating.

This Dijon Chicken and Potato Skillet is equal parts practical and delicious—perfect for impressing dinner guests or just treating yourself to restaurant-level comfort at home. One bite, and you’ll see why French-inspired dishes are always a good idea.

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