Description
A quick and flavorful dish featuring tender chicken, roasted baby potatoes, and a creamy Dijon sauce. Perfect for weeknight dinners or special occasions, this one-pan meal is easy to prepare and packed with rich, comforting flavors.
Ingredients
Scale
For the Chicken and Potatoes:
- 2 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and black pepper, to taste
For the Dijon Cream Sauce:
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp dried thyme (or 1 tsp fresh thyme)
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C) and lightly grease a baking sheet or oven-safe skillet.
- Season and Roast the Potatoes: Toss baby potatoes with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Spread evenly on the baking sheet and bake for 20 minutes.
- Cook the Chicken: While potatoes roast, heat a skillet over medium-high heat. Season chicken breasts with salt and black pepper. Add olive oil to the skillet and sear for 3-4 minutes per side until golden brown. Remove from heat and set aside.
- Make the Dijon Cream Sauce: In the same skillet, melt butter and add minced garlic. Cook for 1 minute. Pour in chicken broth, scraping up browned bits. Stir in heavy cream, Dijon mustard, lemon juice, and thyme. Simmer for 2-3 minutes until thickened.
- Combine and Finish: Return chicken to the skillet and spoon sauce over it. Sprinkle Parmesan cheese on top. Transfer to the oven and bake for 10-12 minutes until fully cooked (165°F or 75°C internal temperature).
- Serve: Garnish with fresh parsley and serve hot with roasted potatoes and extra sauce.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet over low heat with a splash of broth or cream.
- Freezing: Freeze chicken separately for up to 2 months (cream sauce may separate).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting & Searing
- Cuisine: American
Keywords: Quick chicken dinner, creamy Dijon sauce, one-pan chicken recipe, roasted potatoes, easy chicken recipe.