Description
Hearty chicken and potatoes with dijon cream sauce brings classic French comfort to weeknight dinners. Rich mustard-infused sauce complements tender chicken, offering you a delightful culinary experience that satisfies and delights.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts
Vegetables and Starches:
- 1.5 lbs (680 grams) baby potatoes, halved
- 4 garlic cloves, minced
Sauce and Seasonings:
- 1 cup (240 milliliters) heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 0.5 cup (120 milliliters) chicken broth
- Salt to taste
- Pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat the oven to 400F (200C), preparing a culinary stage for a flavorful chicken and potato ensemble.
- Generously season chicken breasts with salt and pepper. In a large oven-safe skillet, melt olive oil and butter over medium heat, creating a golden sear on the chicken for 3-4 minutes per side.
- Remove the chicken and set aside. In the same skillet, introduce halved baby potatoes, sautéing for 5-7 minutes until they develop a light golden exterior.
- Incorporate minced garlic, allowing its aromatic essence to bloom for 1 minute. Pour chicken broth into the skillet, using a wooden spoon to liberate the caramelized bits clinging to the bottom.
- Whisk in heavy cream, Dijon mustard, and whole grain mustard, creating a luxurious sauce. Let the mixture simmer for 2-3 minutes, developing depth and complexity.
- Nestle the seared chicken back into the skillet, ensuring each piece is lovingly coated with the creamy sauce.
- Transfer the skillet to the preheated oven, allowing the dish to bake for 20-25 minutes. The chicken will reach perfect doneness, and potatoes will become tender and inviting.
- As a final flourish, sprinkle fresh thyme or parsley over the dish, adding a vibrant touch of color and herbaceous brightness before serving.
Notes
- Adjust salt and pepper to taste, ensuring chicken and potatoes are well-seasoned before cooking for maximum flavor intensity.
- Use a meat thermometer to check chicken’s internal temperature reaches 165°F (74°C) for safe consumption without overcooking.
- Choose baby potatoes with similar sizes to guarantee even cooking and consistent texture throughout the dish.
- Consider substituting heavy cream with Greek yogurt or coconut milk for lighter, dairy-free alternatives that maintain creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg