Description
Chicken and potatoes with dijon cream brings comfort straight to your dinner table with minimal effort and maximum flavor. Creamy mustard sauce drizzled over tender chicken makes weeknight meals feel like a special occasion without complicated techniques.
Ingredients
Scale
Main Ingredients:
- 2 chicken breasts
- 2 potatoes
Supporting Ingredients:
- 3 teaspoons Italian seasoning
- ½ cup all-purpose flour
- 4 tablespoons Parmesan cheese
Seasoning and Flavor Enhancers:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 10 garlic cloves
- 3 tablespoons flour
- 2½ cups chicken broth
- 1 beef bouillon cube
- 1 teaspoon low sodium soy sauce
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup heavy cream
- Salt
- Pepper
Instructions
- Gather all ingredients and equipment. Ensure chicken breasts are at room temperature for even cooking.
- Slice chicken breasts horizontally into 2-3 thin pieces. Place between plastic wrap and pound to ½ inch thickness using a meat mallet.
- Season chicken with 3 teaspoons Italian seasoning, salt, and pepper. Coat each piece thoroughly in a mixture of ½ cup flour and 4 tablespoons Parmesan cheese.
- Heat 3-4 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet. Keep browned bits in the pan for added flavor.
- Reduce heat to medium. Melt 3 tablespoons butter in the same skillet. Add 10 garlic cloves and caramelize for 6-7 minutes.
- Sprinkle 3 tablespoons flour into the skillet. Stir and cook for 1-2 minutes until flour loses its raw smell.
- Pour 2½ cups chicken broth mixed with bouillon, soy sauce, and spices. Stir continuously to prevent lumps.
- Add ½ cup heavy cream. Bring sauce to a boil, then reduce heat to low. Stir in ½ cup Parmesan cheese if desired.
- Return chicken to skillet. Spoon sauce over chicken. Cover and simmer for 5 minutes to thicken sauce and reheat chicken.
- Plate chicken and pour remaining sauce on top. Garnish with fresh parsley and serve immediately.
Notes
- Always slice chicken breasts evenly to ensure consistent cooking and prevent dry or undercooked sections.
- Pat the chicken completely dry before coating to help the flour mixture adhere and create a crispier exterior.
- Use a heavy-bottomed skillet for the most even heat distribution and better browning of the chicken.
- For a gluten-free version, swap regular flour with almond flour or a gluten-free blend and ensure your broth is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 770 kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 54 g
- Saturated Fat: 18 g
- Unsaturated Fat: 32 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 61 g
- Cholesterol: 190 mg