Creamy Dijon Chicken Potatoes
Tender chicken, potatoes and sweet peas come together in a creamy Dijon sauce for a comforting, one-pan dinner.
6 min
Prep
26 min
Cook
4
Serves
515
Calories
Macros · per serving
42g protein
43g carbs
19g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 900 g potatoes
- 300 g frozen pea
- 120 ml heavy cream
- 40 g Dijon mustard
- 2 clove garlic
- 1 tbsp olive oil
- 0.5 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- 75 ml water
Instructions
- 1
Cut the potatoes into roughly 1 cm-thick pieces. Mince the garlic. Cut the raw boneless, skinless chicken breast into strips about 1 cm thick.
- 2
Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the chicken, salt and pepper. Cook uncovered for 4 minutes, turning and stirring occasionally; the chicken will finish cooking with the potatoes.
- 3
Add the garlic and thyme and stir for 30 seconds. Add the potatoes, frozen peas and 75 ml water. Cover and cook over medium-high heat for 2 minutes, then reduce to medium and cook covered for 12 minutes, stirring once during this stage, until the potatoes are tender.
- 4
Uncover, add the cream and Dijon mustard, and stir gently. Simmer uncovered over medium heat for about 2½ minutes, stirring occasionally, until the vegetables are hot and the sauce lightly coats the chicken and potatoes rather than pooling like broth. Check several of the thickest chicken pieces with a food thermometer: they must reach 165°F/74°C. If necessary, continue cooking until they do, then divide among four plates.
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