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This Whole30 dijon chicken and potato skillet is a simple and sound one container feast. It’s ideally suited for a weeknight supper or feast prep for snacks, and it’s likewise paleo and without gluten! The chicken bosoms and potatoes are sautéed in garlic, and afterward prepared in a velvety dijon sauce, and the outcome is a basic, tasty Whole30 supper formula everybody will cherish!

Elements For Whole30 Dijon Chicken Skillet

This formula is made utilizing for the most part storage space fixings, which is the thing that makes it a particularly extraordinary weeknight dinner. The main new fixings required are boneless, skinless chicken bosoms and child blonde potatoes. You can utilize any potato you have available for this Whole30 chicken formula, simply ensure they’re diced into reduced down pieces. Child blonde have a rich surface that I think goes best with the dijon sauce, however any potato will work!

For the dijon cream sauce, you’ll need almond milk, chicken stock, arrowroot flour and dijon mustard. The dijon mustard I use is from Primal Kitchen. Dissimilar to most dijon mustard choices, this one is Whole30 Approved, so there’s no sugar or wine. It tends to be precarious to discover in stores, which is the reason I love Primal Kitchen’s being I can depend on it not having any awful added substances or pointless sugar.

For a rundown of Whole30 viable almond milks, look at this post!

Instructions to Prepare This Dijon Chicken and Potato Skillet

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This one skillet formula is begun the oven, yet completed in the broiler, so start by preheating yours to 350 degrees. Then, at that point, consolidate the chicken, potatoes, flavors and oil into an enormous bowl and throw to cover the chicken bosoms and potatoes equitably. Then, at that point, you’ll heat an enormous cast iron skillet, or any broiler confirmation skillet, include the ghee and garlic.

When the garlic is fragrant, place the potatoes and chicken bosoms into the skillet. Singe the chicken bosoms for 4 minutes for each side, and afterward move the chicken bosoms and potatoes out of the skillet and onto a plate or bowl. Then, at that point, you will make the simple velvety dijon sauce in that equivalent skillet.

To do that, pour the almond milk and stock into the skillet. You will carry it to a stew while scraping up the earthy colored pieces on the base on the skillet. When the almond milk and stock is stewing, you’ll whisk the dijon mustard into the fluid.

Disintegrate the arrowroot flour into a couple of tablespoons of water by blending the flour and water in with a fork or spoon. Pour the flour and water blend into the stewing sauce, and start whisking constantly. The sauce will before long start to thicken. At the point when it begins gradually foaming, 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 spot the skillet into the broiler. Let the chicken and potatoes heat for 35 minutes, revealed, or until the chicken is cooked totally and the potatoes are fork delicate and simmered. Eliminate from the broiler, and serve the chicken and potatoes with the sauce up and over.


  • 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


  1. Preheat the oven to 350 degrees F.
  2. 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
  3. 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
  4. Let the chicken sear for 4 minutes on each side, and let the potatoes cook in the ghee while the chicken is searing
  5. 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
  6. Reduce heat to medium and bring it to a simmer, scraping up the brown bits as it’s coming to temperature
  7. 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
  8. 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
  9. 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
  10. 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

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