🥄Ingredients:
🔸1.5 medium boneless skinless chicken breasts
🔸1 teaspoon of Italian seasoning or Herbs de Provence
🔸Salt and pepper, to taste
🔸1 tablespoon of butter
🔸1 tablespoon of olive oil
🔸1/4 pound of baby potatoes, halved or quartered as needed
🥄For the creamy Dijon sauce:
🔸1/2 tablespoon of butter
🔸1/2 teaspoon of minced garlic
🔸1/2 cup of chicken broth
🔸1 tablespoon of Dijon mustard
🔸1/2 cup of heavy cream
🔸1/4 teaspoon of salt, or to taste
🔸1/8 teaspoon of cracked black pepper, or to taste
🥄Instructions:
Preheat the oven to 375 degrees Fahrenheit.
Prepare the chicken and potatoes:
In a mixing bowl, combine the chicken and potatoes. Drizzle with 1/2 tablespoon of olive oil and season with salt, pepper, and half of the chosen seasoning (Italian blend or Herbs de Provence).
In a large skillet over medium heat, melt half of the butter and add 1/2 tablespoon of olive oil. Place the chicken on one side of the skillet and the potatoes on the other. Cook undisturbed for 2-3 minutes, flip the chicken and cook for another 2-3 minutes until lightly browned. Transfer chicken and potatoes to a plate and cover to retain warmth.
Prepare the sauce:
In the same skillet, melt half of the butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Stir in chicken broth and Dijon mustard, then whisk in heavy cream, salt, and pepper.
Combine the components:
Return chicken and potatoes to the skillet, ensuring an even coating with the sauce. Transfer the skillet to the oven and bake for 10-15 minutes, until the chicken is fully cooked and the potatoes are tender.
Serve:
Spoon the Dijon sauce over the chicken and potatoes. Garnish with cracked black pepper and, if desired, fresh herbs. Serve and enjoy.
