Description
Indulge in the ultimate comfort food with this Chicken and Potatoes with Dijon Cream Sauce. Crispy-skinned chicken meets tender baby potatoes, all enveloped in a rich, velvety sauce that combines tangy Dijon mustard, fresh garlic, and aromatic thyme. Perfect for cozy weeknight dinners or impressing guests, this dish is not only delicious but also easy to prepare. Experience a burst of flavor in every bite that will leave you craving more!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb baby potatoes, halved
- 2 tsp fresh thyme leaves
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the baby potatoes and pat the chicken breasts dry.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper; sear for 5-7 minutes on each side until golden brown.
- Add halved potatoes around the chicken in the skillet.
- In a bowl, whisk together heavy cream, Dijon mustard, minced garlic, and thyme; pour over chicken and potatoes.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and potatoes are fork-tender.
- Let rest for 5 minutes before serving; drizzle remaining sauce over plates.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 120mg