Description
Indulge in the rich flavors of Creamy Dijon Chicken with Asparagus & Roasted Potatoes, a dish that transforms your kitchen into a gourmet haven. This recipe features succulent chicken breast smothered in a velvety Dijon sauce, paired with vibrant asparagus and crispy roasted baby potatoes. Perfect for weeknight dinners or impressing guests, this meal is both quick to prepare and visually stunning. Enjoy a harmonious blend of flavors that elevates simple ingredients into a comforting yet elegant culinary experience.
Ingredients
Scale
- 1 chicken breast
- 1 tsp olive oil
- Salt & pepper to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp lemon juice (optional)
- 1 tsp dried thyme or parsley
- 6–8 asparagus spears, trimmed
- 1 tsp olive oil
- Pinch of salt
- 1 cup baby potatoes, halved
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and toss halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden.
- Season the chicken breast with salt and pepper. In a skillet over medium-high heat, sear the chicken for 4-5 minutes on each side until cooked through. Set aside.
- In the same skillet, combine chicken broth, Dijon mustard, heavy cream, and herbs; simmer for 3-5 minutes until thickened. Return the chicken to coat in the sauce.
- Sauté asparagus in olive oil with a pinch of salt for about 4-5 minutes until tender.
- Serve by plating sautéed asparagus first, topped with chicken in sauce and roasted potatoes on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 610
- Sugar: 2g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 110mg