Ingredients
Scale
- 1 chicken breast
- 1 tsp olive oil
- Salt & pepper to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp lemon juice (optional)
- 1 tsp dried thyme or parsley
- 6–8 asparagus spears, trimmed
- 1 tsp olive oil
- Pinch of salt
- 1 cup baby potatoes, halved
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). In a mixing bowl, toss halved baby potatoes with olive oil, garlic powder, salt, and pepper until evenly coated. Spread them out on a baking sheet. Roast for 25-30 minutes until golden and crispy.
- Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for about 4-5 minutes on each side until fully cooked and golden brown. Remove from skillet and set aside.
- In the same skillet, pour in chicken broth, Dijon mustard, heavy cream, lemon juice (if using), and herbs. Bring everything to a simmer for about 3-5 minutes until slightly thickened. Return the cooked chicken to the skillet, coating it in the creamy sauce.
- In a separate pan, add olive oil over medium heat. Toss in trimmed asparagus spears and sauté for about 4-5 minutes until just tender. Add a pinch of salt during cooking.
- On each plate, place a generous portion of sautéed asparagus first. Top it with the creamy Dijon chicken along with its sauce. Serve alongside crispy roasted potatoes for a complete meal that’s as pleasing to look at as it is to eat!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking and Searing
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 560
- Sugar: 3g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg