Chicken and Potatoes with Dijon Cream Sauce is sure to delight your taste buds and impress your guests with this healthy dish. It’s a perfect blend of flavors and textures. Here’s a step-by-step guide to help you bring this comforting and delectable dish to your table.
Ingredients:
For the Chicken and Potatoes:
4 boneless, skinless chicken breasts
4 medium-sized potatoes, peeled and sliced into thin rounds
2 tablespoons olive oil
Salt and freshly ground black pepper
1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
4 cloves garlic, minced
Fresh parsley, chopped (for garnish)
For the Dijon Cream Sauce:
2 tablespoons unsalted butter
1 small onion, finely chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
Salt and freshly ground black pepper, to taste
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Season the Chicken and Potatoes:
Season both sides of the chicken breasts generously with salt, pepper, and dried thyme.
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear them for about 2-3 minutes per side until they’re nicely browned. Remove the chicken and set it aside.
Sauté the Potatoes and Garlic:
In the same skillet, add a bit more olive oil if needed. Add the sliced potatoes and minced garlic.
Sauté the potatoes for about 5 minutes, or until they begin to brown and soften slightly. Season them with salt and pepper.
Return the Chicken:
Place the seared chicken breasts on top of the potatoes in the skillet.
Bake in the Oven:
Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Make the Dijon Cream Sauce:
While the chicken and potatoes are baking, prepare the Dijon cream sauce. In a separate saucepan, melt the butter over medium heat.
Add chopped onions and sauté until they become translucent.
Stir in the all-purpose flour to create a roux. Cook for a minute or two until it turns a light golden colour.
Gradually whisk in the chicken broth and heavy cream until the sauce thickens.
Stir in the Dijon mustard and season with salt and pepper to taste.
Serve and Enjoy:
Once the chicken and potatoes are cooked, remove them from the oven.
Drizzle the Dijon cream sauce over the Chicken and Potatoes in the skillet.
Garnish with fresh chopped parsley.
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