Description
A comforting skillet meal featuring seared chicken breasts paired with tender potatoes in a creamy Dijon sauce, ideal for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 4 medium potatoes, diced into 1/2-inch cubes
- 1 cup heavy cream
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat a large skillet over medium heat and add the olive oil. Let the oil shimmer but not smoke.
- Season the chicken breasts on both sides with salt and pepper. Add them to the pan and sear until golden brown, about 6–7 minutes per side. Remove the chicken to a plate and tent with foil.
- Add the diced potatoes to the same skillet. Stir to coat with the pan juices and cook until softened and lightly browned, about 10 minutes.
- Push the potatoes to the side, add the minced garlic, and cook for 30–60 seconds until fragrant.
- Pour in the heavy cream and stir in the Dijon mustard until smooth, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the skillet, nestling breasts among the potatoes. Cover and simmer on low for 10–15 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
- Taste and adjust seasoning with salt and pepper. Sprinkle with chopped fresh parsley and serve hot.
Notes
Use Yukon Gold or red potatoes for best results. Modify the amount of Dijon mustard based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American