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One Pot Creamy Dijon Chicken and Potatoes

Prep Time:

13 Minutes

Cook Time:

22 Minutes


4 (1 piece of chicken + 3/4 cup potato-sauce mixture)



About the Recipe


  • 3/4 cup low-sodium organic chicken broth

  • 1/2 cup canned light coconut milk

  • 3 tbsp. Dijon mustard

  • 1 tbsp. apple cider vinegar

  • 1 tsp. dried sage

  • 1 tsp. dried thyme

  • 1 lb. raw chicken breast, boneless, skinless, cut into 4 pieces

  • 1/2 tsp. sea salt (or Himalayan salt), divided use

  • 1/2 tsp. ground black pepper, divided use

  • 1 tbsp ghee (organic grass-fed, if possible)

  • 1tsp. ghee (organic grass-fed, if possible)

  • 2 cups halved baby potatoes

  • 1 tbsp. potato starch (combine with 1 tbsp. water to make a slurry)

  • 2 cups asparagus, cut into 1-inch pieces


  1. Preheat oven to 375 degrees F.

  2. Add broth, coconut milk, mustard, vinegar, sage, and thyme to a medium mixing bowl; whisk to combine. Set aside.

  3. Season chicken on both sides with 1 pinch of salt and 1 pinch of pepper; set aside

  4. Melt ghee in a Dutch oven (or heavy-bottomed pan) over medium-high heat. Add chicken and potatoes; cook stirring potatoes occasionally and flipping chicken halfway through, for 6 to 7 minutes, or until chicken and potatoes are golden brown.

  5. Remove chicken and potatoes from Dutch oven; set aside. Add broth mixture, remaining salt, and remaining pepper; stir to combine, scraping up any brown bits on bottom of Dutch oven. Add potato starch slurry; whisk to combine. Bring to a gentle boil; cook, whisking frequently, for 1 minute. Add chicken, potatoes, and asparagus.

  6. Transfer Dutch over to oven. Bake for 15 minutes, or until chicken is cooked through and asparagus is tender-crips.

Nutritional Info:

Calories: 273 | Total Fat: 9g | Saturated Fat: 5g | Total Carbs: 19g | Fiber: 3g | Total Sugar: 2g | Added Sugar: 0g | Protein: 29g | Sodium: 503mg | Cholesterol: 95mg

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