Name: Chicken and Potatoes with Dijon Cream Sauce Recipe
Prep time: 15 min
Cook time: PT-489294H5M40S
Total time: PT-489294H5M40S
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 3 tablespoons olive oil, divided; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon dried thyme; 1/2 teaspoon black pepper; 1 red bell pepper, sliced; 2 carrots, sliced; 1 zucchini, sliced; 1 yellow bell pepper, sliced; 1 red onion, sliced; 1 lemon, cut into wedges; Fresh parsley, chopped (for garnish)

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Introduction

This Chicken and Potatoes with Dijon Cream Sauce recipe offers a flavorful and comforting meal that is simple to prepare. Roasted chicken breasts paired with colorful vegetables create a wholesome and satisfying dinner perfect for any night of the week.

A white pan filled with three cooked chicken breasts sitting on a creamy light beige sauce, each breast topped with a smoother layer of creamy sauce and sprinkled with chopped green herbs and black pepper. Surrounding the chicken are several halved small red-skinned potatoes, roasted with golden brown edges and soft textures. The pan is placed on a white marbled surface, creating a bright and clean background. The overall colors include light beige, golden brown, red, and green from the herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 red bell pepper, sliced
2 carrots, sliced
1 zucchini, sliced
1 yellow bell pepper, sliced
1 lemon, cut into wedges
1 red onion, sliced
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a small bowl, mix 2 tablespoons of olive oil with salt, black pepper, paprika, garlic powder, and dried thyme. Rub this mixture evenly over the chicken breasts.
Step 3: In a large bowl, toss the sliced carrots, red bell pepper, yellow bell pepper, zucchini, and red onion with the remaining tablespoon of olive oil, salt, and pepper.
Step 4: Place the seasoned chicken breasts in the center of a large baking dish. Arrange the seasoned vegetables around the chicken.
Step 5: Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
Step 6: Remove from the oven, garnish with fresh parsley, and serve with lemon wedges on the side.

Tips & Variations

For extra flavor, marinate the chicken in the spice mixture for 30 minutes before cooking.
Substitute vegetables depending on seasonality or preference—potatoes, green beans, or broccoli work well.
Add a drizzle of Dijon cream sauce or serve with your favorite dipping sauce for a richer taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain the moisture and flavor.

How to Serve

The image shows a white plate with a thin black rim holding a piece of cooked chicken breast covered with a light sauce and sprinkled with green herbs. Next to the chicken, there is a pile of small cooked red potatoes, some cut in half, with a golden brown, slightly crispy texture. A silver fork is placed on the left edge of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, but adjust the cooking time accordingly; bone-in chicken typically requires 10-15 minutes longer to cook through.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer—the internal temperature should reach 165°F (75°C) to ensure safety and juiciness.