Description
Hearty chicken and potatoes with dijon cream sauce provides comforting French-inspired elegance for weeknight dinners. Home cooks can easily prepare this creamy, tangy dish with simple ingredients and minimal cooking skills.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 pound (1 lb) baby potatoes, halved
Cooking Fats and Aromatics:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
Sauce and Seasonings:
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon thyme (fresh or dried)
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C), creating an ideal environment for roasting chicken and potatoes to perfection.
- Generously season chicken breasts with salt and pepper, ensuring even coverage for maximum flavor absorption.
- Heat olive oil in a skillet over medium-high heat, searing chicken until a rich golden-brown crust develops on both sides. Transfer chicken to a temporary plate.
- In the same skillet, melt butter and sauté minced garlic until its aromatic essence permeates the pan.
- Whisk in chicken broth, heavy cream, Dijon mustard, and fresh thyme, creating a luxurious, velvety sauce. Allow mixture to simmer and reduce for 3-4 minutes, intensifying flavors.
- Toss potatoes into the creamy sauce, ensuring each piece is thoroughly coated with the savory liquid.
- Transfer the sauce-coated potatoes and chicken to a baking dish, arranging chicken pieces strategically on top of the potatoes.
- Roast in preheated oven for 25-30 minutes, monitoring until chicken reaches optimal internal temperature and potatoes become fork-tender.
- Finish the dish by sprinkling freshly chopped parsley over the top, adding a vibrant garnish and fresh herbal note.
- Serve immediately while the chicken remains juicy and the sauce retains its creamy consistency.
Notes
- Select chicken breasts of uniform thickness to ensure even cooking and prevent dry edges.
- Use a meat thermometer to check chicken reaches 165°F (74°C) for safe consumption without overcooking.
- Swap heavy cream with Greek yogurt or coconut milk for lighter, dairy-free alternatives that maintain creamy texture.
- Choose waxy potatoes like Yukon Gold for better sauce absorption and a creamier final dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 145 mg