Quick Overview
Chicken and Potatoes with Dijon Cream Sauce is a delightful dish that combines tender chicken breasts with golden potatoes, all enveloped in a rich and flavorful cream sauce. This recipe not only tantalizes your taste buds but also brings warmth to your dining table. Perfect for weeknight dinners or special occasions, this meal is sure to impress family and friends alike. Let’s get started on making this scrumptious dish!
Ingredient Breakdown
Chicken Breasts
For this recipe, you will need four boneless, skinless chicken breasts weighing approximately 1.5 pounds in total. Chicken breasts are lean protein sources that cook quickly and absorb flavors beautifully.
Potatoes
Use about 1 pound of baby potatoes or Yukon Gold potatoes for this recipe. Cut them into quarters for even cooking. Their buttery texture pairs well with the cream sauce.
Olive Oil
Two tablespoons of olive oil are necessary for browning the chicken and potatoes. Olive oil adds flavor and helps achieve a nice golden color while cooking.
Dijon Mustard
You will need three tablespoons of Dijon mustard for that signature tangy flavor in the cream sauce. This ingredient imparts depth to the dish while balancing the richness of the cream.
Heavy Cream
Incorporate one cup of heavy cream into your sauce. This ingredient creates a luscious texture that coats the chicken and potatoes perfectly.
Garlic
One clove of garlic minced will enhance the flavor profile of your dish. Garlic adds an aromatic touch that complements both the chicken and the sauce.
Chicken Broth
For added moisture and flavor, use one cup of low-sodium chicken broth. This ingredient enriches the sauce without overwhelming it.
Fresh Parsley
Finally, garnish your dish with fresh parsley. About two tablespoons chopped parsley adds brightness and color to your finished meal.
Step By Step Recipe: Chicken and Potatoes with Dijon Cream Sauce
Prepare the Ingredients
Begin by gathering all your ingredients on the countertop. Wash the baby potatoes thoroughly under cold water before slicing them into quarters. Make sure to pat dry your chicken breasts using paper towels for better browning.
Cook the Potatoes
In a large skillet over medium heat, add two tablespoons of olive oil. Once hot, place the quartered potatoes in the skillet cut-side down. Cook them for about 10-15 minutes until they are golden brown and tender when pierced with a fork; stir occasionally to ensure even cooking.
Brown the Chicken
Remove cooked potatoes from the skillet and set aside on a plate. In the same skillet over medium-high heat, add another tablespoon of olive oil if needed before placing your seasoned chicken breasts in it. Cook each side for 5-7 minutes or until they are fully cooked through (internal temperature should reach 165°F).
Make the Dijon Cream Sauce
Once you have browned both sides of the chicken breasts, remove them from the pan temporarily. In that same skillet, reduce heat to medium-low before adding minced garlic; sauté for about a minute until fragrant but not browned. Then stir in three tablespoons of Dijon mustard followed by one cup of heavy cream and one cup of low-sodium chicken broth.
Combine Everything
Return both cooked potatoes and browned chicken back into the skillet containing your cream sauce mixture. Gently coat everything together while letting it simmer for 5-7 minutes on low heat until heated through; this allows all flavors to meld beautifully.
Serve Hot
Once everything is done cooking, remove from heat and serve immediately while hot! For an elegant touch, sprinkle some freshly chopped parsley over each serving before plating; enjoy this delightful meal!
Serving and Storing Tips
Serving Suggestions
Serve Chicken and Potatoes with Dijon Cream Sauce hot directly from the skillet for best enjoyment! Pair it with steamed vegetables or a fresh salad on the side to complete your dinner plate while balancing flavors.
Storing Leftovers
If you have leftovers after enjoying this delicious meal, allow them to cool completely before transferring into an airtight container; they can be stored in the refrigerator for up to three days without losing quality.
Reheating Instructions
When you’re ready to enjoy leftovers again, reheat gently on medium heat in a saucepan until warmed through; you can add a splash of broth or cream if needed to rejuvenate its creamy texture during reheating.
With these simple steps laid out clearly above along with helpful tips throughout—enjoy preparing this spectacular dish at home today!
Mistakes to avoid
One common mistake when making Chicken and Potatoes with Dijon Cream Sauce is not seasoning adequately. Proper seasoning brings out the flavors of the chicken and potatoes. Always taste your sauce as you go and adjust salt, pepper, and other spices accordingly. Another mistake is overcooking the chicken. This can lead to dry, tough meat, which ruins the dish. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Lastly, neglecting to prep ingredients in advance can cause delays. Prepare all your ingredients before starting to cook for a smoother cooking experience.
Tips and tricks
For a flavorful Chicken and Potatoes with Dijon Cream Sauce, use fresh herbs like thyme or parsley. These herbs add freshness and elevate the overall dish. When cooking the potatoes, try parboiling them first, which reduces cooking time and ensures they cook evenly. This step is particularly useful if you’re using larger potato pieces. Furthermore, consider adding vegetables like green beans or asparagus for extra color and nutrients. They complement the dish beautifully and add a nice crunch. Lastly, let the chicken rest after cooking; this allows the juices to redistribute for a juicier result.
Suggestions for Chicken and Potatoes with Dijon Cream Sauce
When serving Chicken and Potatoes with Dijon Cream Sauce, pair it with a light salad to balance the richness of the sauce. A simple arugula salad dressed with lemon vinaigrette works well. For a heartier meal, consider serving it alongside crusty bread to soak up any remaining sauce on your plate. Additionally, experimenting with different types of potatoes can enhance flavor; Yukon Golds are creamy and buttery but feel free to use red potatoes for their slightly waxy texture.
FAQs
What are the best types of potatoes for this recipe?
For Chicken and Potatoes with Dijon Cream Sauce, Yukon Gold potatoes are ideal due to their creamy texture when cooked. They absorb flavors well, enhancing the dish’s overall taste. Red potatoes are also a good choice because they hold their shape during cooking, providing a nice contrast in texture against the creamy sauce. Avoid using starchy potatoes like Russets as they can become mushy in this recipe.
Can I make this dish ahead of time?
Yes! You can prepare Chicken and Potatoes with Dijon Cream Sauce ahead of time. Cook everything as directed but stop just before adding the cream sauce or baking it in the oven. Store components separately in airtight containers in the refrigerator for up to two days. When ready to serve, heat everything gently on low heat until warmed through before finishing with the cream sauce.
What can I substitute for Dijon mustard?
If you don’t have Dijon mustard on hand for Chicken and Potatoes with Dijon Cream Sauce, you can substitute whole grain mustard or yellow mustard based on your preference. Whole grain mustard will provide a similar tanginess but adds texture due to its graininess. If you prefer something milder, yellow mustard works but may alter the flavor profile slightly.
How do I store leftovers properly?
To store leftovers from Chicken and Potatoes with Dijon Cream Sauce properly, let them cool completely before placing them in an airtight container. You can keep them in the refrigerator for about three days or freeze them for up to three months. If freezing, consider portioning out individual servings so you can easily reheat only what you need later without thawing everything at once.
Can I use boneless chicken instead?
Absolutely! Using boneless chicken thighs or breasts will work perfectly in Chicken and Potatoes with Dijon Cream Sauce. Boneless cuts tend to cook faster than bone-in options, so keep an eye on them during cooking to prevent drying out. Adjust cooking times accordingly; typically, boneless pieces take about 20-25 minutes depending on thickness.
What wine pairs well with this dish?
A white wine like Chardonnay or Sauvignon Blanc pairs wonderfully with Chicken and Potatoes with Dijon Cream Sauce due to their acidity and fruity notes that complement creamy sauces well. If you prefer red wine, opt for a light-bodied variety such as Pinot Noir that won’t overpower the dish while still enhancing its flavors.
Summary
In summary, avoiding mistakes such as inadequate seasoning or overcooking chicken is crucial when preparing Chicken and Potatoes with Dijon Cream Sauce. Incorporating tips like using fresh herbs or parboiling potatoes can greatly improve your dish’s quality. Consider suggestions around side dishes for balance while exploring various FAQs enhances your understanding of this recipe’s nuances—all leading toward an enjoyable dining experience!