⏱ Time: 15 min prep
30 min cook
🍴 Serves: 4
🛒 Ingredients
For the Chicken
2 large chicken breasts, diced
Salt & black pepper, to taste
1 tbsp olive oil
2 cloves garlic, minced
1 tsp Dijon mustard (optional but adds depth)
½ cup chicken broth
½ cup heavy cream
½ tsp dried herbs (Italian herbs or thyme work great)
Fresh parsley, chopped (for garnish)
For the Potatoes
600 g baby potatoes, halved
2 tbsp olive oil
Fresh or dried rosemary
Salt & black pepper, to taste
👩🍳 Instructions
Roast the Potatoes
Preheat oven to 220°C (425°F).
Toss potatoes with olive oil, rosemary, salt, and pepper.
Roast for 25–30 minutes, flipping once, until golden and crispy.
Cook the Chicken
Heat olive oil in a large pan over medium-high heat.
Season chicken with salt and pepper, then sauté until browned and fully cooked.
Remove chicken from pan and set aside.
Make the Creamy Sauce
In the same pan, add garlic and sauté for about 30 seconds until fragrant.
Pour in broth, cream, Dijon mustard, and dried herbs.
Simmer 5–7 minutes, stirring, until sauce thickens slightly.
Combine & Finish
Return chicken to the pan and stir to coat with sauce.
Simmer 2–3 minutes until heated through.
Garnish with fresh parsley.
Serve
Plate the creamy herb chicken alongside the crispy roasted baby potatoes.