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Creamy Dijon Chicken with Roasted Baby Potatoes & Green Beans – Plated Beauty

Creamy Dijon Chicken with Roasted Baby Potatoes & Green Beans

Most creamy chicken recipes end up broken, grainy, or flavorless. Not this one. This Creamy Dijon Chicken with Roasted Baby Potatoes & Green Beans delivers a restaurant-quality Dijon cream sauce that stays perfectly emulsified—thanks to the natural stabilizing power of authentic mustard. While the sauce simmers, baby potatoes roast cut-side down until irresistibly crispy, and green beans char ever so slightly on the same pan. Juicy chicken, silky sauce, caramelized vegetables. Thirty-five minutes start to finish. This is the weeknight dinner that feels like a Sunday celebration.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts (6–7 oz each)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter

For the Creamy Dijon Sauce:

  • 2 cloves garlic, minced
  • ½ cup low-sodium chicken broth
  • 1 cup heavy cream
  • 3 tbsp Dijon mustard (smooth, not whole grain)
  • 1 tsp fresh thyme leaves
  • ¼ cup grated Parmesan cheese
  • Pinch of ground nutmeg

For the Roasted Vegetables:

 

  • 1.5 lbs baby potatoes, halved
  • 12 oz fresh green beans, trimmed
  • 2 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • Flaky salt for finishing

Instructions

 

  1. Preheat oven to 425°F. Toss halved baby potatoes with 2 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread cut-side down on a sheet pan. Roast 15 minutes.
  2. Prepare chicken. Place breasts between plastic wrap. Pound to ¾-inch even thickness. Pat completely dry. Season both sides generously with salt and pepper.
  3. Sear chicken. Heat olive oil in a large skillet over medium-high. Add chicken, cook 4–5 minutes per side until golden brown and internal temperature reaches 160°F. Transfer to a plate. Do not wipe skillet.
  4. Start sauce. Reduce heat to medium. Add butter and minced garlic. Sauté 1 minute until fragrant.
  5. Deglaze. Pour in chicken broth, scraping bottom with wooden spoon to release browned bits. Simmer 1 minute.
  6. Build emulsion. Whisk in heavy cream, Dijon mustard, and fresh thyme. Bring to a gentle simmer (not boiling). Cook 2–3 minutes until slightly thickened.
  7. Finish chicken. Return chicken to skillet, spoon sauce over breasts. Add any accumulated juices. Simmer 5–7 minutes until chicken reaches 165°F internal.
  8. Add Parmesan. Stir in Parmesan until melted and smooth. Add pinch of nutmeg. Remove from heat.
  9. Roast green beans. Remove potatoes from oven. Push to one side. Add green beans to empty side, drizzle with 1 tbsp olive oil, salt, and pepper. Toss gently. Roast 8 minutes.
  10. Rest. Let chicken rest 3 minutes off heat.
  11. Serve. Plate chicken over potatoes and green beans. Spoon extra sauce generously over top. Garnish with fresh thyme and flaky salt.

Notes

 

  • Pounding is not optional. Even thickness guarantees juicy chicken. Uneven chicken = dry ends, undercooked centers.
  • Mustard quality matters. Look for authentic Dijon made with white wine and no starch fillers. Cheap mustard separates.
  • Boiling breaks cream sauces. Keep the sauce at a gentle shimmer, never a rolling boil.
  • Green bean timing. 8 minutes at 425°F yields bright color and snap. At 10 minutes, they turn olive-drab.
  • Make it dairy-free: Use full-fat oat milk + 1 tbsp lemon juice + vegan butter. Omit Parmesan or use nutritional yeast.
  • Low-carb version: Substitute roasted radishes or cauliflower for potatoes. Same technique, 18g fewer carbs.
  • Prep ahead: Sauce base (broth, mustard, thyme) refrigerates 48 hours. Day-of: add cream, simmer, add chicken. Dinner in 18 minutes.

Find it online: https://juicymeatrecipes.com/creamy-dijon-chicken/