One Pan Creamy Dijon Chicken and Potatoes
Serving/Yield: 2-4
Prep Time: 15 minutes
Cook Time: 30 minutes
Teri-Ann Carty
Ingredients
Main Dishes
- 2 chicken breasts, pat dry
- 1 tsp (5 ml) dried thyme
- Sea salt and cracked pepper
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) olive oil
- 1/2 pound (225 g) mini potatoes, cut in half if they are big
- 2 handfuls green beans, trimmed
Dijon Cream Sauce
- 1 tbsp (15 ml) butter
- 1 clove garlic finely minced
- 1/4 cup (60 ml) Maille Dijon Original mustard
- 3/4 cup (180 ml) 10% cream
- 3/4 cup (180 ml) bone broth
- Salt and pepper to taste
Preparation
Preheat the oven to 375°F degrees.
Add potatoes to a small pot and cover with water. Bring the potatoes to a boil for 7 minutes. Drain and add to a large bowl.
Add chicken breasts to the potatoes. Season with olive oil, dried thyme, salt and pepper. Toss to combine.
Preheat a large cast iron pan over medium high heat. Add 2 tbsp of butter and 1 tbsp of olive oil.
Once butter starts to sizzle add chicken breasts on one side of the pan and potatoes to the other.
Cook for 5 minutes per side until the chicken is golden brown.
Place potatoes and chicken in a bowl and cover to keep warm.
Add butter and garlic to the same pan and cook for approximately 1 minute until fragrant.
Add remaining sauce ingredients and whisk to combine.
Nestle the chicken and potatoes into the pan. Use a spoon to coat the potatoes and chicken to prevent them from drying out.
Place the pan in the oven and bake for 15-20 minutes until the chicken is cooked through and the potatoes are tender.
Serve with garlicky green beans and loads of sauce!
