Poulet à la Moutarde
Poulet à la Moutarde
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds baby potatoes, halved
- 4 fresh thyme sprigs, leaves removed and chopped, plus extra for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil, divided
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
For the Mustard Cream Sauce
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/4 cup Dijon mustard
- 1 cup heavy cream
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Place the halved baby potatoes in a medium pot and cover with cold water. Bring to a boil over high heat and cook for 5-7 minutes, or until fork-tender. Drain well and transfer to a large mixing bowl.
⏱️ 10 min
- 3
To the drained potatoes, add 2 tablespoons of chopped fresh thyme, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of olive oil. Toss gently to coat all the potatoes evenly.
⏱️ 3 min
- 4
Pat the chicken breasts dry with paper towels. Season both sides of the chicken with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of olive oil. Rub the seasonings into the chicken.
⏱️ 2 min
- 5
Heat a large oven-safe braiser or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of unsalted butter. Once the butter is melted and shimmering, add the seasoned chicken breasts and the seasoned potatoes to the pan in a single layer.
⏱️ 2 min
- 6
Sear the chicken and potatoes for 3 minutes per side, or until golden brown and a crust has formed. Remove the chicken and potatoes from the pan and set aside on a plate.
⏱️ 6 min
- 7
Reduce the heat to medium. In the same pan, melt 1 tablespoon of unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 8
Whisk in the Dijon mustard and heavy cream into the pan with the garlic. Bring the sauce to a gentle simmer, stirring constantly, and cook for 1-2 minutes until it slightly thickens.
⏱️ 3 min
- 9
Return the seared chicken breasts and potatoes to the pan, nestling them into the mustard cream sauce. Ensure the chicken and potatoes are well coated.
⏱️ 1 min
- 10
Transfer the braiser to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 20 min•🌡️ 375
- 11
Remove from the oven. Let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the potatoes and generously spoon the creamy mustard sauce over everything. Garnish with extra fresh thyme, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Poulet à la Moutarde
For the Chicken and Potatoes
- 1 1/2 pounds baby potatoes, halved
- 4 fresh thyme sprigs, leaves removed and chopped, plus extra for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons olive oil, divided
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
For the Mustard Cream Sauce
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/4 cup Dijon mustard
- 1 cup heavy cream
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Place the halved baby potatoes in a medium pot and cover with cold water. Bring to a boil over high heat and cook for 5-7 minutes, or until fork-tender. Drain well and transfer to a large mixing bowl.
⏱️ 10 min - 3
To the drained potatoes, add 2 tablespoons of chopped fresh thyme, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of olive oil. Toss gently to coat all the potatoes evenly.
⏱️ 3 min - 4
Pat the chicken breasts dry with paper towels. Season both sides of the chicken with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of olive oil. Rub the seasonings into the chicken.
⏱️ 2 min - 5
Heat a large oven-safe braiser or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of unsalted butter. Once the butter is melted and shimmering, add the seasoned chicken breasts and the seasoned potatoes to the pan in a single layer.
⏱️ 2 min - 6
Sear the chicken and potatoes for 3 minutes per side, or until golden brown and a crust has formed. Remove the chicken and potatoes from the pan and set aside on a plate.
⏱️ 6 min - 7
Reduce the heat to medium. In the same pan, melt 1 tablespoon of unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 8
Whisk in the Dijon mustard and heavy cream into the pan with the garlic. Bring the sauce to a gentle simmer, stirring constantly, and cook for 1-2 minutes until it slightly thickens.
⏱️ 3 min - 9
Return the seared chicken breasts and potatoes to the pan, nestling them into the mustard cream sauce. Ensure the chicken and potatoes are well coated.
⏱️ 1 min - 10
Transfer the braiser to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 20 min•🌡️ 375 - 11
Remove from the oven. Let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the potatoes and generously spoon the creamy mustard sauce over everything. Garnish with extra fresh thyme, if desired.
⏱️ 5 min