Description
Enjoy a delicious and easy-to-make meal with Creamy Dijon Chicken with Asparagus & Roasted Potatoes! Try this flavorful recipe today!
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 your oven to 425°F (220°C). Toss halved baby potatoes in a mixing bowl with olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until golden brown and crispy.
- Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for about 4-5 minutes on each side until fully cooked and golden brown. Remove from heat and set aside.
- In the same skillet, pour in chicken broth, Dijon mustard, heavy cream, lemon juice (if using), and herbs. Simmer for about 3-5 minutes until slightly thickened. Return the cooked chicken to the pan to coat it in that luscious sauce.
- In another pan, add olive oil over medium heat. Toss in asparagus spears seasoned with a pinch of salt. Sauté for about 4-5 minutes until they are just tender but still vibrant green.
- On each plate, arrange sautéed asparagus beside roasty potatoes. Top with the seared chicken drizzled generously with creamy Dijon sauce before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 450mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 150mg