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Creamy Dijon Chicken

Creamy Dijon Chicken with Herb-Roasted Potatoes

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A creamy, tangy sauce made with two types of mustard takes this crowdpleasing chicken dinner to the next level. We combine Dijon and whole-grain mustard with the flavorful pan drippings from searing the meat, plus white wine, shallot, and butter. The crisp-skinned chicken is tossed in the sauce, then served over a bed of herb-roasted potatoes and spinach.

  • < 600 Calories
  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 570
  • Protein 39g
  • Total Carb 26g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • baby spinach
    • 3 ounces
    • baby spinach
  • red-skinned potatoes
    • 10 ounces
    • red-skinned potatoes
  • shallot
    • 1
    • shallot
  • Italian dried herb blend
    • 1 teaspoon
    • Italian dried herb blend
  • white wine
    • 1/4 cup
    • white wine
  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • whole-grain mustard
    • 1 tablespoon
    • whole-grain mustard
  • unsalted butter
    • 2 packets
    • unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • baking sheet

Cooking Steps

  1. Cook chicken

    Cook chicken

    Preheat oven to 475ºF. Pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, 6 minutes more. Transfer chicken to a cutting board to rest; reserve pan, off heat.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Pat spinach dry with paper towel. Halve potatoes. Peel shallot and mince.

  3. Roast potatoes

    Roast potatoes

    On a baking sheet, toss potatoes with Italian dried herb blend, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer. Roast until golden and tender, 12-14 minutes.

  4. Sauté shallot

    Sauté shallot

    While potatoes roast, return pan from chicken to medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add shallot; sauté, stirring, until soft, 1-2 minutes. Add white wine and cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, about 1 minute.

  5. Finish creamy Dijon sauce

    Finish creamy Dijon sauce

    To pan with shallot, still over medium-high heat, stir in Dijon and whole-grain mustard to combine, about 1 minute more. Remove pan from heat, then stir in butter, ⅛ teaspoon salt, and pepper as desired to combine. Return chicken to pan and turn to coat with sauce.

  6. Plate creamy Dijon chicken

    Plate creamy Dijon chicken

    Once potatoes are roasted, add spinach to sheet; toss to combine and wilt spinach slightly. Divide herb-roasted potatoes and spinach between serving plates. Serve with creamy Dijon chicken, spooning over any remaining sauce from pan. Dig in!

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