Creamy Dijon Chicken and Potatoes (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4 medium potatoes, peeled and cubed
02 -
500g (1lb) chicken breasts (approximately 4 breasts)
03 -
1 tablespoon olive oil, plus extra for potatoes
04 -
1 teaspoon salt
05 -
½ teaspoon black pepper
06 -
1 teaspoon dried oregano
→ Sauce
07 -
1 onion, finely chopped
08 -
3 garlic cloves, crushed
09 -
240ml (1 cup) chicken stock
10 -
240ml (1 cup) cream
11 -
3 teaspoons Dijon mustard
12 -
1-2 teaspoons fresh lemon juice
13 -
Salt and pepper to taste
14 -
Fresh parsley for garnish
# How to Make It:
01 -
Preheat oven to 200°C/390°F.
02 -
Peel the potatoes then chop into uniform cubes with a sharp knife.
03 -
Add the potatoes to a large sheet pan or roasting dish and drizzle with olive oil. Season generously with salt and pepper then toss to coat.
04 -
Place in the preheated oven and roast for 30 minutes, tossing halfway, until the potatoes are golden and crisp.
05 -
Place chicken breasts between two sheets of parchment paper and gently flatten with a meat mallet or rolling pin until approximately 1-2cm thick.
06 -
Drizzle chicken with olive oil then season on both sides with salt, pepper and oregano.
07 -
Heat a large, deep pan over medium-high heat. Add the chicken and sear for 2-3 minutes per side until golden brown. Remove from the pan and set aside.
08 -
In the same pan, add a splash of oil then cook the onion and garlic for a few minutes until fragrant, scraping off the brown bits on the bottom of the pan.
09 -
Add the chicken stock and simmer for 2-3 minutes. Pour in the cream and Dijon mustard, then allow to simmer for 5 minutes or until the sauce easily coats the back of a spoon.
10 -
Add the lemon juice and season with salt and pepper to taste.
11 -
Return the chicken to the sauce and cook for another 5 minutes. Scatter over fresh parsley and serve with the crispy potatoes.
# Handy Tips:
01 -
For a richer flavor, you can use bone-in chicken thighs instead of chicken breasts, but cooking time may need to be adjusted.