Creamy Dijon Chicken & Herb Roasted Potatoes

$- 4 boneless, skinless chicken breasts - 1 tablespoon Dijon mustard - 1 cup heavy cream - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 lb baby potatoes, halved - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and black pepper, to taste - Fresh parsley, chopped To make Dijon Cream Chicken & Potatoes, gather these simple ingredients. Start with four boneless, skinless chicken breasts for a lean protein. You will also need Dijon mustard, which gives the dish a tangy flavor. Heavy cream adds richness and creaminess to the sauce. Next, include two cloves of minced garlic for an aromatic kick. Olive oil helps roast the potatoes and cook the chicken. For the potatoes, use one pound of baby potatoes, halved for even cooking. Now for the herbs, one teaspoon each of dried thyme and dried rosemary will enhance the taste. Don’t forget to season with salt and black pepper to bring out all the flavors. Finally, for a fresh touch, chop some parsley to garnish the dish before serving. {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - In a large bowl, mix halved baby potatoes with 1 tablespoon of olive oil. - Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, salt, and pepper. - Toss it all together until the potatoes are coated well. - Spread the potatoes on a baking sheet in a single layer. - Roast for about 25-30 minutes. - Toss them halfway through to ensure even roasting. - Heat a large skillet over medium heat. - Season 4 boneless, skinless chicken breasts with salt and pepper. - Cook each side for about 6-7 minutes until they turn golden brown. - Check the internal temperature; it should reach 165°F (74°C). - In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds. - Stir in 1 tablespoon of Dijon mustard and 1 cup of heavy cream. - Let it simmer for 3-4 minutes until it thickens. - Coat the cooked chicken in this creamy sauce. - On a serving plate, arrange the roasted potatoes first. - Place the Dijon cream chicken on top of the potatoes. - Drizzle any remaining sauce over the chicken. - Garnish with chopped fresh parsley for a pop of color. To roast potatoes well, spread them in a single layer. This helps them cook evenly. If stacked, some will steam instead of roast. For great flavor, I suggest using baby potatoes. They are small, tender, and sweet. You can also try Yukon Gold or red potatoes for a creamy texture. Season your chicken breasts well with salt and pepper. This adds flavor from the start. Cook them for about 6-7 minutes on each side. Use a meat thermometer to check if they reach 165°F (74°C). This ensures your chicken stays juicy and safe to eat. If you’re in doubt, cut into one to check the inside. It should be white with no pink. You can add white wine to the sauce for extra depth. It brings a nice tang and richness. To adjust the cream’s thickness, let it simmer longer. If you prefer a lighter sauce, add a splash of broth. Taste and adjust the seasoning as needed, adding more salt or pepper if desired. Pro Tips Perfectly Roasted Potatoes: For the best texture, ensure your potatoes are spread out in a single layer on the baking sheet. This allows for even roasting and crispy edges. Chicken Seasoning: Don't skimp on seasoning the chicken. A good amount of salt and pepper enhances the flavor, making the dish more enjoyable. Simmer the Sauce: Allow the cream sauce to simmer gently; this helps it thicken and develop a richer flavor. Stir occasionally to prevent sticking. Garnishing Tips: Fresh herbs add a pop of color and flavor. Try using different herbs like chives or dill for variety in your presentation. {{image_4}} You can use turkey or pork instead of chicken in this recipe. Both options work well. For turkey, choose boneless thighs for a juicy bite. For pork, use tenderloin for a tender texture. Adjust your cooking times slightly. Turkey may take a bit longer, about 8-9 minutes per side. Pork often cooks faster, around 5-6 minutes per side. Always check for doneness. Use a meat thermometer to make sure it reaches 165°F (74°C) for turkey and 145°F (63°C) for pork. If you want a vegetarian dish, replace chicken with tofu or tempeh. Firm tofu works best. Press it to remove excess water for better texture. Cut it into cubes and sauté until golden. For tempeh, steam it first to soften. Then, slice it and cook in the skillet. Use the same sauce for flavor. This change keeps the dish creamy and tasty while being meat-free. Don’t be afraid to add more herbs or spices! Fresh thyme or rosemary can bring extra flavor to the sauce. You can also try adding some paprika or lemon zest for a zesty twist. Experimenting with different types of mustard can elevate the dish. Try whole grain mustard for a bit of crunch. Or, use spicy brown mustard for more kick. These small changes can create new and delightful flavors in your Dijon cream chicken. To keep your Dijon cream chicken and potatoes fresh, cool them down first. Once they reach room temperature, place them in airtight containers. This helps prevent moisture loss and keeps flavors intact. You can store leftovers in the fridge for up to three days. Reheating chicken and potatoes is simple. The best methods are using the oven or a skillet. When using the oven, set it to 350°F (175°C) and heat for about 20 minutes. If using a skillet, add a splash of water and cover it to steam the chicken. This method keeps the chicken moist and the potatoes crispy. For long-term storage, you can freeze the chicken and potatoes. Place them in freezer-safe bags, removing as much air as possible. They can last for up to three months in the freezer. When ready to eat, thaw them overnight in the fridge. Reheat in the oven or skillet as mentioned above for the best results. Cook chicken breasts for 6-7 minutes per side. If your chicken is thick, it may need more time. Always check the internal temperature. It should reach 165°F (74°C). This ensures the chicken is safe to eat. If you use a meat thermometer, it helps a lot. Yes, you can make this dish ahead of time. Cook the chicken and potatoes as directed. Allow them to cool before storing. You can store them in the fridge for up to three days. When ready to eat, reheat them in the oven or microwave. Make sure they are hot all the way through. You can serve many side dishes with this meal. Here are a few ideas: - Steamed green beans - Roasted broccoli - Mixed green salad - Garlic bread These sides add color and flavor to your plate. They also balance the rich sauce of the chicken. Yes, you can make this recipe dairy-free. Use coconut cream or almond milk instead of heavy cream. For flavor, add nutritional yeast or a splash of lemon juice. This keeps the dish creamy while making it dairy-free. Adjust the seasoning to taste. This blog post detailed a simple, tasty recipe for Dijon Cream Chicken and baby potatoes. You learned about the key ingredients and step-by-step instructions. I shared tips for roasting perfect potatoes and preparing juicy chicken. We also explored variations, storage, and FAQs to enhance your cooking experience. Use this recipe as a guide to impress your family or friends. Don’t be afraid to try variations or explore different ways to enjoy the dish. Cooking is fun, and I hope you feel inspired!$

Creamy Dijon Chicken & Herb Roasted Potatoes

A delicious dish featuring tender chicken breasts in a creamy Dijon sauce served alongside herb-roasted baby potatoes.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Ingredients

4 pieces boneless, skinless chicken breasts
1 tablespoon Dijon mustard
1 cup heavy cream
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste Salt and black pepper
1 lb baby potatoes, halved
for garnishing Fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the halved baby potatoes with olive oil, dried thyme, dried rosemary, salt, and black pepper. Toss until evenly coated and spread on a baking sheet in a single layer.
Roast the baby potatoes for approximately 25-30 minutes, tossing halfway through.
While the potatoes are roasting, heat a large skillet over medium heat. Season the chicken breasts with salt and black pepper, then cook for about 6-7 minutes on each side until browned and cooked through.
In the same skillet, add minced garlic and sauté for 30 seconds. Stir in Dijon mustard and heavy cream, simmering for 3-4 minutes until slightly thickened. Return the chicken to the skillet, coating it with the sauce.
On a serving plate, arrange the roasted potatoes and place the creamy Dijon chicken on top. Drizzle any remaining sauce over the chicken.
Garnish with chopped fresh parsley.

Notes

Make sure to toss the potatoes halfway through roasting for even cooking.

Keyword chicken, creamy sauce, dijon mustard, potatoes