Creamy Dijon Mustard Chicken Fillets with Golden Potatoes
Tender pan-seared chicken fillets smothered in a rich, velvety cream and Dijon mustard sauce alongside crispy butter-fried potatoes. A comforting, crowd-pleasing dish that comes together in under 40 minutes with simple pantry staples. Perfect for a satisfying weeknight dinner.
🛒 Ingredients
8 servings
- 1 kg (2.2 lbs) chicken breast fillets
- 1 kg (2.2 lbs) small potatoes
- 4 garlic cloves, minced
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 50 g (3½ tbsp) unsalted butter
- 200 ml (¾ cup) heavy cream
- 3 tablespoons Dijon mustard
- 1 chicken stock cube
- Fresh parsley, chopped, to serve
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Directions
- 1
Season the chicken fillets with garlic, lemon juice, salt, and pepper. Set aside to marinate for 15 minutes.
- 2
Parboil the small potatoes in salted water for about 12 minutes until just tender. Drain and set aside.
- 3
Melt the butter in a large skillet over medium-high heat. Sear the chicken fillets for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
- 4
In the same pan, fry the parboiled potatoes in the remaining butter until crispy and golden all over.
- 5
In a small saucepan, whisk together the heavy cream, Dijon mustard, and crumbled stock cube over low heat. Stir until the sauce just begins to simmer, then remove from heat.
- 6
Return the chicken to the pan alongside the potatoes, pour the mustard cream sauce over everything, and serve immediately garnished with fresh parsley.
💡 Chef's Tip
Use whole-grain mustard for a more rustic texture and bolder flavour. A splash of dry white wine added to the pan before the cream makes the sauce even more aromatic.
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Same category — Poultry
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