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Creamy Dijon Chicken with Roasted Baby Potatoes

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Juicy pan-seared chicken breasts coated in a luscious creamy Dijon mustard sauce, served with crispy rosemary roasted baby potatoes. A comforting, flavorful dish that’s simple enough for weeknights yet elegant enough for guests.

Ingredients

Scale
  • 2 boneless skinless chicken breasts
  • Salt and black pepper to taste
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon whole grain mustard
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste (for sauce)
  • 1 pound baby potatoes, halved
  • 2 tablespoons olive oil (for potatoes)
  • Salt and pepper to taste (for potatoes)
  • 1 tablespoon fresh rosemary, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, pepper, and rosemary. Spread on a baking tray and roast for 25–30 minutes or until golden and crisp.
  2. Season chicken breasts with salt, pepper, and thyme.
  3. Heat olive oil and butter in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
  4. In the same pan, sauté garlic for 1 minute.
  5. Add chicken broth and scrape up browned bits from the pan. Stir in heavy cream, Dijon mustard, whole grain mustard, salt, and pepper.
  6. Simmer for 3–4 minutes until the sauce thickens slightly.
  7. Return chicken to the pan, spoon sauce over the top, and simmer for an additional 2 minutes.
  8. Plate chicken with roasted potatoes and drizzle with extra sauce. Garnish with fresh rosemary.

Notes

  • Use a meat thermometer to ensure chicken reaches 165°F (74°C) internally.
  • For extra richness, add a splash of white wine to the sauce before the cream.
  • Substitute chicken thighs for a juicier alternative.

Nutrition

Keywords: creamy dijon chicken, roasted baby potatoes, rosemary potatoes, mustard chicken, comfort food

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