Description
Enjoy delicious Creamy Dijon Chicken with Asparagus & Roasted Potatoes—a simple yet elegant dish perfect for any dinner. Try it today!
Ingredients
Scale
- 1 chicken breast
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 6–8 asparagus spears
- 1 cup baby potatoes, halved
- 1 tsp olive oil
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 tsp lemon juice (optional)
- 1 tsp dried thyme or parsley
Instructions
- Preheat the oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic powder, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes.
- Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear the chicken for 4-5 minutes per side until cooked through. Remove from the skillet.
- In the same skillet, combine chicken broth, Dijon mustard, heavy cream, lemon juice (if using), and herbs; stir well and simmer for 3-5 minutes until slightly thickened. Return the chicken to coat in sauce.
- Sauté trimmed asparagus in a separate pan with olive oil and a pinch of salt for about 4-5 minutes until just tender.
- Plate sautéed asparagus first, top with creamy Dijon chicken, and serve alongside crispy roasted potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 2g
- Sodium: 580mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 165mg