Description
Hearty chicken and potatoes with dijon cream sauce brings French countryside comfort to dinner tables. Rich mustard-infused cream envelops tender chicken and golden potatoes, offering you a simple yet sophisticated meal that feels like a warm culinary embrace.
Ingredients
Scale
Protein:
- 3 medium boneless skinless chicken breasts
Seasonings:
- 2 teaspoons Italian blend seasoning (or Herbs de Provence)
- Salt to taste
- Pepper to taste
Potatoes:
- 0.5 pound (8 ounces) baby potatoes, halved or quartered (no larger than 1 inch pieces)
Cooking Fats:
- 3 tablespoons butter
- 2 tablespoons olive oil
Dijon Cream Sauce Ingredients:
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup chicken broth (low sodium preferred)
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon cracked black pepper, or to taste
Instructions
- Ignite the oven to a toasty 375°F (190°C), preparing the culinary stage for a delectable chicken and potato ensemble.
- Massage the chicken and potatoes with olive oil in a spacious mixing vessel, ensuring each morsel is glistening and evenly coated with aromatic seasonings.
- Unleash a sizzling performance in a robust skillet, melding butter and olive oil to create a golden-brown canvas for the protein and root vegetables.
- Choreograph the chicken and potatoes across the skillet’s surface, allowing each side to develop a rich, caramelized exterior through strategic undisturbed cooking.
- Transform the same skillet into a sauce sanctuary, gently sweating minced garlic until its fragrance permeates the kitchen atmosphere.
- Construct the Dijon cream sauce by whisking chicken broth and mustard into a harmonious blend, then gradually incorporate heavy cream to create a luxurious, silky texture.
- Reunite the chicken and potatoes with the sauce, thoroughly coating each ingredient in the decadent mixture.
- Slide the skillet into the preheated oven, allowing the ingredients to meld and cook through for 15-20 minutes until the chicken reaches perfect doneness and potatoes surrender to a tender embrace.
- Cascade the remaining Dijon cream sauce over the dish, garnishing with a sprinkle of freshly cracked pepper and optional herb confetti before presenting this culinary masterpiece.
Notes
- Maximize flavor by generously seasoning chicken and potatoes with herbs and spices before searing to create a delicious golden-brown exterior.
- Use a cast-iron skillet or oven-safe pan to seamlessly transition from stovetop to oven, ensuring even cooking and reducing cleanup.
- Check chicken’s internal temperature reaches 165°F to guarantee safe and perfectly cooked meat without drying out.
- Create a rich, velvety sauce by slowly whisking cream and using Dijon mustard for a tangy, sophisticated flavor profile.
- Allow chicken to rest briefly after cooking to help juices redistribute, keeping the meat tender and moist.
- Elevate the dish’s presentation by garnishing with fresh herbs like parsley or thyme for a pop of color and added freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 661
- Sugar: 2 g
- Sodium: 529 mg
- Fat: 51 g
- Saturated Fat: 30 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 180 mg