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–+ servings

Chicken and Potatoes with Dijon Cream Sauce

A creamy and flavorful dish featuring tender chicken and roasted potatoes, all coated in a rich Dijon mustard sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Potatoes
  • 4 pieces Chicken Breasts boneless, skinless
  • 1 pound Potatoes Yukon Gold or similar, cut into wedges
  • 2 tablespoons Olive Oil for roasting
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
Dijon Cream Sauce
  • 1 cup Heavy Cream or half-and-half
  • 3 tablespoons Dijon Mustard adjust to taste
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh Thyme or 1 teaspoon dried
  • 1 tablespoon Lemon Juice freshly squeezed
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste

Method
 

Prepare the Chicken and Potatoes
  1. Preheat the oven to 400°F (200°C).
  2. In a baking dish, toss the potato wedges with olive oil, salt, and pepper.
  3. Place the chicken breasts on top of the potatoes, season with salt and pepper.
  4. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and potatoes are tender.
Make the Dijon Cream Sauce
  1. In a skillet over medium heat, add the minced garlic and sauté for 1-2 minutes until fragrant.
  2. Stir in the heavy cream, Dijon mustard, thyme, lemon juice, salt, and pepper.
  3. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
Serve
  1. Once the chicken and potatoes are done, remove from the oven.
  2. Drizzle the Dijon cream sauce over the chicken and potatoes before serving.
  3. Garnish with additional thyme if desired and enjoy!

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 40gProtein: 40gFat: 30gSaturated Fat: 15gFiber: 4gSugar: 2g

Notes

For a variation, add vegetables like green beans or carrots to the baking dish during the last 15 minutes of cooking.

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