Creamy Dijon Chicken with Asparagus & Roasted Potatoes
Enjoy a delightful dinner with Creamy Dijon Chicken with Asparagus & Roasted Potatoes! Try this simple yet flavorful recipe tonight!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking and Searing
- Cuisine: American
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
- 1 tsp olive oil
- Salt & pepper to taste
- 1 tsp garlic powder
- 1 tsp lemon juice (optional)
- 1 tsp dried thyme or parsley
Instructions
- Preheat your 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 until golden.
- Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 4-5 minutes on each side until fully cooked. Remove from skillet.
- In the same skillet, combine chicken broth, heavy cream, Dijon mustard, lemon juice (if using), and dried herbs. Simmer for 3-5 minutes until slightly thickened. Return the chicken to coat in the sauce.
- Sauté asparagus in another pan with olive oil for about 4-5 minutes until bright green.
- Serve by plating sautéed asparagus first, topped with chicken and creamy sauce alongside roasted potatoes.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 610
- Sugar: 3g
- Sodium: 580mg
- Fat: 39g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg