Chicken and Potatoes with Dijon Cream Sauce
This recipe for dairy free chicken and potatoes with a dijon cream sauce features perfectly seared chicken in a creamy, savory, slightly tangy dijon sauce and served on a bed of buttery soft potatoes.
Ingredients
- 2 large chicken breasts
- 4 oz baby potatoes
- 1 cup vegetable broth
- ½ cup full fat coconut milk From a can
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoon italian seasoning
- 3 tablespoon dijon mustard
- 2 tablespoon dairy free butter
- 2 tablespoon olive oil
- 1 tablespoon tapioca flour
Instructions
- Preheat your oven to 400.
- Cube your potatoes into 1 inch cubes, then set aside. 3) Pat your chicken breasts dry with a paper towel to remove moisture from the surface. This will help ensure you get a great golden sear to them. Once dry, season both sides of each breast generously with salt, pepper and Italian seasoning blend. Set aside.
- Over medium heat, get your cast iron skillet warmed up. Then, add a tablespoon of olive oil and 1 tablespoon butter to your cast iron skillet until coated, then add the potatoes. Let them sit for a few minutes on each side, so they get a nice golden crisp to them. Stirring regularly, cook the potatoes until they have softened up and have a nice golden brown to all sides of them. Set aside and cover with foil.
- To the skillet, now add in a tablespoon of olive oil and a tablespoon of butter, then add in the chicken. Allow the chicken to rest in the pan, searing for about 3 minutes. It should have a nice golden finish to it before flipping. Flip over and cook the other side for another 3 minutes. Set aside and cover.
- To the skillet, add the vegetable broth to the skillet to deglaze it, and using a spatula, scrape up any bits left behind to release them.
- Add in the coconut milk and dijon mustard. Stir until it comes together and allow the sauce to simmer for a few minutes and has slightly thickened.
- Remove from the heat, then sift in the tapioca flour. Whisk until completely combined.
- Lastly, add the chicken and potatoes back into the skillet, ensuring the potatoes are tucked into the sauce so they absorb the flavor and moisture while cooking. Cover your skillet and cook for about 15 minutes, until the chicken is cooked through.
- Allow to rest for about 5-10 minutes before serving.