Ingredients
Potatoes
- 1/2 pound baby potatoes, quartered (pieces no larger than 1” wide)
- 1 Tablespoon olive oil
- 1 teaspoon Herbes de Provence
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Chicken and Sauce
- 2 Tablespoons butter, divided
- 2 boneless, skinless chicken breasts (sliced lengthwise into 4 thin cutlets)
- 2 teaspoons Herbes de Provence
- Kosher salt and black pepper, to taste
- Extra olive oil, drizzled as needed
- 2-3 cloves garlic, minced
- 3/4 cup low-sodium chicken broth
- 1 and 1/2 Tablespoons Dijon mustard
- 1/4 cup heavy cream
Instructions
- Prepare Potatoes: Chop the baby potatoes into quarters, ensuring no piece is larger than 1 inch wide. Place them in a bowl and drizzle with 1 tablespoon olive oil, 1 teaspoon Herbes de Provence, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss everything together until the potatoes are evenly coated with the seasoning and oil.
- Cook Potatoes: In a large skillet with a lid, melt 1 tablespoon of butter over medium-high heat. Once melted, add the seasoned potatoes along with any leftover seasoning from the bowl. Stir briefly, then cover the skillet and cook for 10 to 12 minutes, stirring once or twice during cooking, until the potatoes develop a crispy, golden exterior and are tender inside.
- Prepare Chicken: While potatoes cook, slice each chicken breast lengthwise to create four thin cutlets. For extra tenderness, place each cutlet between plastic wrap and gently pound with a meat mallet or heavy skillet until uniformly thin.
- Season Chicken: Season both sides of the chicken cutlets with the remaining 2 teaspoons of Herbes de Provence, kosher salt, and black pepper generously.
- Set Potatoes Aside: When potatoes are done, transfer them to a plate, tent with foil to keep warm, and set aside.
- Cook Chicken: Add a drizzle of olive oil to the same skillet. Place the chicken cutlets in the pan and cook for 4 to 5 minutes on one side until golden brown. Flip the chicken, cover the skillet again, and continue cooking, checking frequently, until the internal temperature reaches 165°F and cooked through. Remove chicken to the plate with the potatoes and tent again with foil.
- Make Sauce: Melt the remaining 1 tablespoon butter in the skillet. Add the minced garlic and cook for 30 to 45 seconds until fragrant. Whisk in the chicken broth and Dijon mustard, bringing the mixture to a gentle simmer. Stir in the heavy cream and taste the sauce, seasoning with salt and black pepper if needed. Simmer for another 1 to 2 minutes until slightly thickened.
- Warm Everything Together: Reduce heat to medium-low and return the chicken and potatoes to the skillet. Spoon some of the creamy Dijon sauce over the top to warm all components through. Keep over low heat until ready to serve.
Notes
- For best results, use a large skillet with a lid to help potatoes cook evenly and remain moist inside while crisping outside.
- Thinly slicing and pounding the chicken cutlets ensures even cooking and tender texture.
- Adjust seasoning of the sauce after cooking chicken, as the chicken is already generously salted.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
- Make sure chicken reaches 165°F for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-inspired
