Description
A comforting and elegant dinner featuring tender herb-crusted chicken breasts, creamy mustard sauce, roasted carrots, and smooth mashed potatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 2 tablespoons mixed dried herbs (such as thyme, rosemary, parsley)
- 1/2 cup Dijon mustard
- 1 cup heavy cream
- 4 large carrots, peeled and sliced
- 4 large potatoes, peeled and cubed
- 1/4 cup butter
- 1/4 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper, then coat evenly with breadcrumbs mixed with dried herbs.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden, then transfer skillet to oven and bake for 15-20 minutes until cooked through.
- While chicken bakes, boil potatoes in salted water until tender, about 15 minutes. Drain, mash with butter and milk, and season with salt and pepper.
- In a separate pan, sauté carrots in olive oil over medium heat until tender and slightly caramelized, about 10 minutes.
- For the sauce, whisk Dijon mustard and heavy cream in a small saucepan over low heat until warmed and slightly thickened, about 5 minutes. Season with salt and pepper.
- Serve chicken topped with mustard cream sauce, alongside mashed potatoes and roasted carrots.
Notes
You can customize the seasonings to taste.