Description
A comforting dish that combines succulent chicken with tender potatoes, enveloped in a rich Dijon sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- 1.5 lb baby potatoes (halved)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup chicken broth
- ¾ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare the chicken by seasoning with salt and pepper.
- Sear the chicken in a skillet with olive oil for about 5-7 minutes on each side until golden brown, then set aside.
- Cook the halved potatoes in the same skillet for about 8-10 minutes until browned and tender.
- Add chopped onions to the skillet and sauté until translucent, then add minced garlic for an additional minute.
- Pour chicken broth into the skillet and bring to a gentle simmer, scraping any bits from the bottom.
- Reduce heat, stir in heavy cream and Dijon mustard, and let simmer for another 2-3 minutes.
- Return the seared chicken and cooked potatoes to the skillet, coating them in the sauce.
- Cover and let everything simmer for about 10-15 minutes until the chicken is cooked through.
- Taste and adjust seasoning as necessary.
- Garnish with freshly chopped parsley before serving hot.
Notes
For a lighter version, substitute heavy cream with half-and-half or coconut milk. You can use whole grain mustard for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken, potatoes, creamy, Dijon sauce, family meal