This recipe features tender and juicy chicken breasts pan-seared or baked and smothered in a creamy Dijon mustard sauce, served alongside roasted baby potatoes and asparagus. It’s a flavorful and satisfying one-pan (or two, if roasting separately) meal that’s elegant enough for a special occasion yet simple enough for a weeknight dinner.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved or quartered if large
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional, can use chicken broth)
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions:
- Preheat Oven and Prepare Vegetables: Preheat oven to 400°F (200°C). On a baking sheet, toss the baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 20 minutes. Add the trimmed asparagus to the baking sheet, toss with the remaining olive oil, salt, and pepper, and continue roasting for another 10-15 minutes, or until the potatoes are tender and the asparagus is crisp-tender.
- Season Chicken: While the vegetables are roasting, pat the chicken breasts dry and season generously with salt and pepper.
- Sear Chicken (Optional): In a large oven-safe skillet (cast iron works well) or a regular skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown. This step adds flavor and color but can be skipped if you prefer to bake the chicken directly.
- Bake Chicken (if not seared): If you didn’t sear the chicken, place it in the oven-safe skillet or on a separate baking sheet. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). If you seared the chicken, transfer the skillet to the oven and bake for an additional 10-15 minutes, or until cooked through.
- Make the Creamy Dijon Sauce: While the chicken is baking, prepare the sauce. In the same skillet you used to sear the chicken (if applicable), melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Deglaze Pan (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer for a minute or two until slightly reduced.
- Add Broth and Cream: Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Dijon mustard. Continue to simmer, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
- Combine and Serve: Once the chicken is cooked, remove it from the oven and place it on a plate. Spoon the creamy Dijon sauce generously over the chicken. Arrange the roasted potatoes and asparagus alongside. Garnish with chopped fresh parsley.
Tips and Notes:
- Vegetable Variations: You can substitute other vegetables like broccoli, green beans, or Brussels sprouts for the asparagus. Adjust roasting times accordingly.
- Chicken Cooking Methods: You can also cook the chicken entirely in the skillet without baking. Reduce the heat to medium-low after searing and cook covered for about 10-15 minutes, or until cooked through.
- Wine Substitution: If you don’t have white wine, simply use more chicken broth.
- Sauce Consistency: If the sauce is too thick, add a little more chicken broth or cream. If it’s too thin, simmer for a bit longer.
- Cheese Option: You can sprinkle some grated Parmesan cheese over the vegetables during the last few minutes of roasting for extra flavor.
- Make Ahead: The vegetables can be roasted ahead of time and reheated. The chicken and sauce are best made fresh.
Enjoy this elegant and delicious Creamy Dijon Chicken with Roasted Potatoes and Asparagus!