Indulge in the exquisite flavors of our Chicken and Potatoes with Dijon Cream Sauce—a dish that elevates your ordinary dinner into a culinary masterpiece. With succulent chicken, perfectly seasoned potatoes, and a luscious Dijon cream sauce, this recipe promises a symphony of tastes that will leave your taste buds dancing.
In our cozy home, this Chicken and Potatoes recipe has become a cherished tradition. The rich aroma wafting through the kitchen never fails to draw my husband and little ones into the heart of our home. There’s something magical about the sizzling chicken, the golden potatoes, and the velvety Dijon cream sauce that brings everyone together. This dish isn’t just a meal; it’s a celebration of family and flavors that we hold dear.
Why This Savory Delight?
- Irresistible Blend of Herbs: Infused with an Italian blend seasoning or Herbs de Provence, the chicken and potatoes boast an aromatic and flavorful profile that’s simply irresistible.
- Luxurious Dijon Cream Sauce: The velvety Dijon cream sauce, with a perfect balance of dijon mustard and heavy cream, transforms this dish into a gourmet experience.
- Effortless Preparation: With a straightforward cooking process, this recipe allows you to create a restaurant-worthy meal in the comfort of your own kitchen.
- Perfectly Browned Chicken: Searing the chicken to perfection in a buttery skillet ensures a delightful golden brown exterior, sealing in the juices for a mouthwatering bite.
Ingredients:
- 3 medium boneless skinless chicken breasts
- 2 teaspoons Italian blend seasoning or Herbs de Provence
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 227 grams (½ lb) baby potatoes, halved or quartered
- For the Dijon Cream Sauce:
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 240 ml (1 cup) low-sodium chicken broth
- 2 tablespoons dijon mustard
- 240 ml (1 cup) heavy cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon cracked black pepper, or to taste
Directions:
- Preheat the oven to 375 degrees.
- Combine chicken and potatoes in a bowl. Drizzle with 1 tablespoon olive oil, toss, and season generously with salt, pepper, and Italian seasoning or Herbs de Provence.
- In a large skillet, melt butter over medium heat. Add 1 tablespoon olive oil. Cook chicken for 3-4 minutes on each side until browned. Transfer chicken and potatoes to a plate, cover to keep warm.
- For the sauce, melt butter in the same skillet. Stir in garlic for 1 minute. Add chicken broth and dijon mustard, then whisk in heavy cream, salt, and pepper.
- Return chicken and potatoes to the pan, toss in the sauce, and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.
- Spoon dijon sauce over the chicken and potatoes, garnish with cracked black pepper and fresh herbs if desired, and serve.
Notes: Feel free to experiment with different herb blends for a personalized touch. For a lighter option, substitute half-and-half for heavy cream in the Dijon cream sauce. Nutritional information per serving: [Include nutritional details if available].
