Creamy Dijon Chicken with Roasted Asparagus and Fingerling Potatoes

Name: Creamy Dijon Chicken with Roasted Asparagus and Fingerling Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 (about 150g each) boneless, skinless chicken breasts; 1 tbsp olive oil; 1 shallot, finely minced; 2 cloves garlic, minced; 1/2 cup chicken broth; 1/4 cup heavy cream; 2 tbsp Dijon mustard; 1 tsp fresh thyme, chopped; Salt and freshly ground black pepper to taste; 1 lb (450g) fingerling potatoes, halved lengthwise; 1 lb (450g) asparagus, tough ends trimmed; 1 tbsp olive oil (for vegetables)

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This delightful recipe brings together succulent chicken breasts, pan-seared to golden perfection, and then simmered in a luscious sauce made with Dijon mustard, chicken broth, and a touch of cream. Accompanied by vibrant green asparagus and tender fingerling potatoes, roasted until caramelized, it's a balanced and satisfying meal. Ideal for a cool March evening, it offers warmth and fresh spring flavors.

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Creamy Dijon Chicken with Roasted Asparagus and Fingerling Potatoes

Prep Time15 min

Cook Time35 min

Servings4 servings

DifficultyMedium

Equipment

Large skilletBaking sheetCutting boardKnife

Instructions

1
Preheat oven to 400°F (200°C). Toss halved fingerling potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes. Add trimmed asparagus to the same baking sheet, drizzle with remaining 1/2 tablespoon olive oil, salt, and pepper, and roast for another 10-15 minutes, or until tender and slightly caramelized.
2
While vegetables roast, season chicken breasts generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside on a plate, tented with foil.
3
Reduce heat to medium. Add minced shallot to the same skillet and sauté for 2-3 minutes until softened. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
4
Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in Dijon mustard, heavy cream, and fresh thyme. Season with salt and pepper to taste. Let the sauce gently simmer for 3-5 minutes, allowing it to thicken slightly.
5
Return the cooked chicken breasts to the skillet, spooning the creamy Dijon sauce over them. Allow the chicken to warm through in the sauce for 1-2 minutes.
6
Serve the creamy Dijon chicken immediately, accompanied by the roasted asparagus and fingerling potatoes. Garnish with extra fresh thyme if desired.

Nutrition

Calories520 kcal

Protein45g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, absolutely! Chicken thighs would work wonderfully in this recipe. Adjust the cooking time in the skillet as thighs may take a bit longer to cook through, usually about 6-8 minutes per side.

What if I don't have fingerling potatoes?

You can substitute fingerling potatoes with small new potatoes or quartered baby Yukon Gold potatoes. The roasting time might need slight adjustment depending on their size.

How can I make the sauce thicker?

If you prefer a thicker sauce, you can whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water into the simmering sauce. Cook for another minute until it thickens to your desired consistency.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.