Chicken and Potatoes with Dijon Cream Sauce
A delightful dish featuring chicken and potatoes in a rich, creamy Dijon mustard sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 medium potatoes, diced
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then add to skillet, cooking until golden brown on both sides, about 4-5 minutes per side.
- Remove chicken from skillet and set aside. In the same skillet, add garlic and sauté for 1 minute.
- Stir in the diced potatoes and cook for about 5 minutes until slightly tender. Season with salt and pepper.
- Mix Dijon mustard and heavy cream in a bowl. Pour this mixture over chicken and potatoes in the skillet.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
Serve hot, and pair with a fresh green salad or steamed vegetables. For leftovers, store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg