Description
A satisfying weeknight dinner featuring savory chicken and tender potatoes enveloped in a creamy Dijon sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the halved baby potatoes and cook for 10-12 minutes until browned, turning occasionally.
- Season the chicken breasts with salt and pepper. In a bowl, mix together the heavy cream and Dijon mustard until well combined.
- Push the potatoes to one side of the skillet and add the seasoned chicken breasts to the other side. Sear for 4-5 minutes on each side until golden.
- Reduce the heat to medium, pour the cream and mustard mixture into the skillet, and add the minced garlic and thyme. Stir gently and simmer for 2-3 minutes.
- Transfer the skillet to the oven and bake for 15-20 minutes until the chicken is cooked through and the sauce is bubbling.
- Remove from the oven, let it rest for a few minutes, and garnish with fresh parsley before serving.
Notes
Consider using chicken thighs for juicier results or Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg