Description
Comforting chicken and potatoes with dijon cream sauce elevates weeknight dinners with French-inspired elegance. Creamy mustard sauce and golden-brown chicken create a luxurious meal that delights your senses and satisfies hunger with minimal effort.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 pound (1 lb) baby potatoes, halved
Sauce Ingredients:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons Dijon mustard
Seasonings and Extras:
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Warm the kitchen oven to a robust 400°F (200°C), preparing for a flavorful culinary creation.
- Liberally season chicken breasts with salt and pepper, ensuring an even coating for maximum taste.
- Activate a large oven-safe skillet over medium heat, drizzling olive oil to create a sizzling surface.
- Carefully place chicken breasts into the hot skillet, developing a golden-brown exterior on each side until beautifully caramelized.
- Transfer chicken to a temporary plate, maintaining the skillet’s developed flavor profile.
- Introduce baby potatoes into the same skillet, allowing them to dance and develop a light golden crust.
- Relocate potatoes alongside the waiting chicken, preserving their preliminary roasting.
- Sprinkle minced garlic into the skillet, releasing its aromatic essence for approximately 60 seconds.
- Pour chicken broth, heavy cream, Dijon mustard, and dried thyme into the pan, whisking to create a luxurious, harmonious sauce.
- Allow the mixture to simmer, reducing and thickening into a velvety consistency.
- Reunite chicken and potatoes within the skillet, generously coating them with the creamy sauce.
- Transfer the skillet directly into the preheated oven, roasting for 25-30 minutes until chicken reaches perfect doneness.
- Finish by scattering fresh parsley across the dish, adding a vibrant, herbaceous touch before serving.
Notes
- Ensure chicken is at room temperature before cooking to promote even searing and prevent tough meat.
- Use a meat thermometer to check chicken’s internal temperature reaches 165°F for safe consumption.
- Select baby potatoes similar in size for uniform cooking and attractive presentation.
- Swap heavy cream with Greek yogurt or coconut milk for lighter, dietary-friendly alternatives that maintain creamy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 479 kcal
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 125 mg