Weeknight Dijon Chicken
Tender chicken breasts and golden potatoes baked in a creamy Dijon sauce for a comforting French-inspired meal.
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2-4 SERVINGS
PREP TIME: ABOUT 40 MINUTES
INGREDIENTS
- 2 chicken breasts, patted dry
- 2 teaspoons fresh thyme
- Sea salt
- Cracked pepper
- 3 Tablespoon butter, divided
- 2 Tablespoon olive oil
- 1/2 pound mini potatoes, halved if large
- 1 clove garlic, minced
- 1/2 cup white wine
- 1/4 cup French Dijon mustard
- 3/4 cup heavy cream
- Salt and pepper to taste
HOW TO MAKE IT
- Preheat oven to 375°F.
- Boil potatoes for 7 minutes until fork-tender, drain, and season with thyme, salt, pepper, and olive oil.
- Season chicken with olive oil, thyme, salt, and pepper.
- Heat Staub braiser over medium, melt 2 tablespoons butter and olive oil.
- Sear chicken and potatoes for 3 minutes per side until golden. Remove and keep warm.
- In the same pan, melt remaining 1 tablespoon butter, sauté garlic for 1 minute, then add wine and simmer.
- Whisk in mustard and cream, bring to a bubble.
- Return chicken and potatoes to pan, coat with sauce, and bake for 15–20 minutes until chicken is cooked through.
- Slice chicken, serve with potatoes, and drizzle with remaining sauce.
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