Creamy Dijon Chicken with Asparagus & Roasted Potatoes
Creamy Dijon Chicken with Asparagus & Roasted Potatoes is a delightful culinary creation that marries savory seared chicken with a luxurious creamy sauce. This dish features tender asparagus and crispy roasted potatoes, making it a well-rounded meal perfect for any occasion—from casual weeknight dinners to festive gatherings. With its rich flavors and elegant presentation, this recipe is sure to impress anyone at your table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking/Frying
- Cuisine: American
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 cup baby potatoes, halved
- 1 tbsp olive oil
- 1 tsp garlic powder
Instructions
- Preheat your oven to 425°F (220°C). In a mixing bowl, toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until golden brown.
- Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until fully cooked. Remove from heat and set aside.
- In the same skillet, combine chicken broth, heavy cream, Dijon mustard, lemon juice (if using), and herbs. Stir well and let simmer for 3-5 minutes until slightly thickened before reintroducing the chicken to coat it in the sauce.
- Sauté asparagus in another pan with olive oil for about 4-5 minutes until vibrant green but tender.
- To serve, arrange sautéed asparagus on a plate topped with creamy Dijon chicken and crispy roasted potatoes.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 520
- Sugar: 3g
- Sodium: 460mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 100mg