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Dijon Chicken and Potato Skillet (Whole30, Paleo)

Dijon Chicken and Potato Skillet
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A cozy, one-pan meal perfect for weeknights, this Dijon Chicken and Potato Skillet combines tender chicken, golden roasted potatoes, and a creamy, Whole30-friendly Dijon sauce. Inspired by French flavors, it’s simple to make yet packed with elegance and comfort.

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts
  • 1 lb baby blonde potatoes, quartered (or halved if small)
  • 2 tbsp avocado oil
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp onion powder
  • ½ tsp dried parsley
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 tbsp ghee (or butter if not Whole30)
  • 1 tbsp minced garlic
  • 1 cup unsweetened almond milk
  • 1 cup chicken broth (low sodium)
  • 3 tbsp Dijon mustard (Whole30-compliant preferred)
  • 2 tbsp arrowroot flour dissolved in 2 tbsp water

Instructions

  1. Preheat Oven: Set your oven to 350°F.
  2. Season Chicken & Potatoes: In a large bowl, toss chicken breasts and potatoes with avocado oil, thyme, rosemary, onion powder, parsley, salt, and black pepper until evenly coated.
  3. Sear Ingredients: Heat ghee in a large oven-safe skillet over medium-high heat. Add garlic and sauté until fragrant (about 30 seconds). Place chicken on one side of the skillet and potatoes on the other. Sear chicken for about 4 minutes per side until golden brown; stir potatoes occasionally to cook evenly.
  4. Remove & Make Sauce: Transfer chicken and potatoes to a plate. Reduce heat to medium and pour almond milk and chicken broth into the skillet. Scrape up browned bits with a whisk for flavor. Once simmering, whisk in Dijon mustard followed by the arrowroot mixture until the sauce thickens slightly (1–2 minutes).
  5. Combine & Bake: Return chicken to one side of the skillet and spoon sauce over it. Stir potatoes into the sauce on the other side of the pan. Bake uncovered for about 35 minutes or until the chicken reaches an internal temperature of 165°F and potatoes are fork-tender.
  6. Serve: Remove from oven and garnish with parsley or chili flakes if desired. Serve hot with extra sauce drizzled over each portion.

Notes

Serving Suggestions:

  • Pair with steamed green beans or a crisp side salad for a complete meal.
  • Garnish with fresh parsley or red pepper flakes for added flair.

Tips & Tricks:

  • Use a cast iron skillet for even heat distribution and seamless stovetop-to-oven cooking.
  • For richer flavor, substitute almond milk with coconut milk.
  • Ensure the sauce thickens by whisking continuously while adding arrowroot slurry.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat gently on the stovetop or microwave in intervals with a splash of broth or almond milk to loosen the sauce.
  • This dish freezes well for up to 3 months; thaw overnight before reheating.

Find it online: https://paleo.recipes/dijon-chicken-and-potato-skillet/