This Whole30 dijon chicken and potato skillet is an easy and healthy one pan meal. It’s perfect for a weeknight dinner or meal prep for lunches, and it’s also paleo and gluten-free! The chicken breasts and potatoes are sautéed in garlic, and then baked in a creamy dijon sauce, and the result is a simple, flavorful Whole30 dinner recipe everyone will love!
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Ingredients For Whole30 Dijon Chicken Skillet
This recipe is made using mostly pantry ingredients, which is what makes it such a great weeknight meal. The only fresh ingredients needed are boneless, skinless chicken breasts and baby blonde potatoes. You can use any potato you have on hand for this Whole30 chicken recipe, just make sure they’re diced into bite size pieces. Baby blonde have a buttery texture that I think goes best with the dijon sauce, but any potato will work!
For the dijon cream sauce, you’ll need almond milk, chicken broth, arrowroot flour and dijon mustard. The dijon mustard I use is from Primal Kitchen. Unlike most dijon mustard options, this one is Whole30 Approved, so there’s no sugar or wine. It can be tricky to find in stores, which is why I love Primal Kitchen’s being I can count on it not having any junky additives or unnecessary sugar.
For a list of Whole30 compatible almond milks, check out this post!
How To Prepare This Dijon Chicken and Potato Skillet
This one skillet recipe is started on the stove, but finished in the oven, so start by preheating yours to 350 degrees. Then, combine the chicken, potatoes, spices and oil into a large bowl and toss to coat the chicken breasts and potatoes evenly. Then you’ll heat a large cast iron skillet, or any oven-proof skillet, add in the ghee and garlic.
Once the garlic is fragrant, place the potatoes and chicken breasts into the skillet. Sear the chicken breasts for 4 minutes per side, and then transfer the chicken breasts and potatoes out of the skillet and onto a plate or bowl. Then you’re going to make the easy creamy dijon sauce in that same skillet.
To do that, pour the almond milk and broth into the skillet. You’re going to bring it to a simmer while scraping up the brown bits on the bottom on the skillet. Once the almond milk and broth is simmering, you’ll whisk the dijon mustard into the liquid.
Dissolve the arrowroot flour into a few tablespoons of water by mixing the flour and water with a fork or spoon. Pour the flour and water mixture into the simmering sauce, and begin whisking continuously. The sauce will soon begin to thicken. When it starts slowly bubbling, add the chicken back into one side of the skillet, and the potatoes into the other.
Spoon the sauce over the chicken and potatoes, and place the skillet into the oven. Let the chicken and potatoes bake for 35 minutes, uncovered, or until the chicken is cooked completely and the potatoes are fork tender and roasted. Remove from the oven, and serve the chicken and potatoes with the sauce over top.
Serving and Storing
You can definitely add other vegetables to the skillet before baking, or pair canned green beans or carrots for an easy veggie side. It’s also great alongside of a small dinner salad, sautéed brussels sprouts, or roasted broccoli. The dijon sauce goes well with really any vegetable you have on hand!
To store or use as meal prep, make sure the chicken, potatoes and sauce have cooled completely first. Then separate the chicken breasts out into individual containers. Divvy out the potatoes into the containers, and then ladle the amount of dijon sauce you want over each portion. Cover and store in the refrigerator for up to 4 days.
Other Whole30 Chicken Recipes You’ll LovePrint
- 3–4 boneless, skinless chicken breasts
- 1 pound baby blonde potatoes, quartered (of halved, if they’re very small)
- 2 tablespoon 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
- 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
- Preheat the oven to 350 degrees F.
- In a large bowl, add the chicken breasts, potatoes, avocado oil, thyme, rosemary, onion powder, parsley, salt and pepper. Toss to coat the chicken breasts and potatoes with the oil and spices
- In a large cast iron or oven-safe skillet, heat the ghee over medium-high heat and add in the garlic. Once garlic is fragrant, place the chicken breasts into the skillet on one side, and the potatoes into the skillet on the other
- Let the chicken sear for 4 minutes on each side, and let the potatoes cook in the ghee while the chicken is searing
- Once the chicken is seared, transfer the chicken breasts and potatoes to a plate, and then pour the almond milk and chicken broth into the skillet
- Reduce heat to medium and bring it to a simmer, scraping up the brown bits as it’s coming to temperature
- Once simmering, add in the dijon mustard and whisk into the liquid. Then whisk in the arrowroot flour and water mixture, whisking continuously as it thickens
- The liquid should thicken and start doing a slow bubble/simmer. At this point, add the chicken breasts back into the skillet on one side and use a spoon to ladle the liquid over the top of the chicken. Then add in the potatoes and stir a bit to coat them
- Place the skillet into the oven, uncovered, and bake for 35 minutes, or until chicken is cooked through and potatoes are fork tender and roasted
- Remove from the oven and garnish with parsley, red pepper chili flakes or diced green onion, if desired
- You can use 1:1 ratio gluten-free flour if not keeping it Whole30/Paleo but still gluten-free
- Use this post to find a Whole30 compatible almond milk
Keywords: Whole30 Chicken Recipes, One Pot Recipes, One Skillet Meals, Gluten-Free, Dijon Chicken, Paleo Recipes
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