When you're seeking familiar flavors and textures, this dish really delivers. Tender chicken is enrobed in tangy Dijon mustard and then coated in crispy panko breadcrumbs. Paired with creamy garlic-mashed potatoes and roasted carrots, this is truly comfort food in its finest and most traditional form.
Heaven on a plate! Succulent chicken with the kick of mustard, creamy garlic potatoes, and sweet roasted carrots. This is a Sunday dinner meal to die for! I want to commend whoever you purvey your chicken from....it is out of this world! So plump, juicy and tender in all of the chicken recipes I've cooked with you. In all my years, I don't think I've ever had chicken any better....really! I often leave my second portion of your meals for my son, but he's not getting this today.....it's going to lunch with me tonight at work :) :)
This recipe was delicious! My family ate everything and we had leftovers of the sides!
This dish was perfect. The chicken was so tender, it was juicy and delicious. I was surprised at how much flavor the Dijon mustard gave.
The mustard on the chicken gave it a great and robust flavor.
The carrot recipe will be done in my house over and over again now!
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and cut potatoes into 1" dice. Peel, trim, and cut carrots into 4" sticks. Lightly crush garlic. Rinse chicken breasts, pat dry, and season both sides with a pinch of salt and pepper.
Prepare the Potatoes
Bring a medium pot with potatoes, garlic, enough water to cover, and 1 tsp. salt to a boil. Cook 14-18 minutes, or until fork tender. Drain in colander and return potatoes and garlic to pot. Add butter and heavy cream and mash with a potato masher or fork until smooth. Season with a pinch of salt and pepper. Set aside and keep warm.
Bread the Chicken
While potatoes cook, place Dijon (reserve 1 Tbsp. for garnish) and panko breadcrumbs in two separate plates or shallow dishes. Mix 1 Tbsp. water with Dijon. Coat chicken in Dijon, then dredge in panko breadcrumbs until completely coated.
Sear the Chicken
Heat 1 Tbsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and sear on each side 2-3 minutes, or until beginning to brown (chicken will finish cooking later).
Roast Carrots and Finish Chicken
Place carrots on one side of prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and place seared chicken breasts on other side. Roast 10-12 minutes, or until chicken has reached a minimum internal temperature of 165 degrees. Remove chicken from baking sheet and let rest 5 minutes.
Plate the Dish
Place a portion of potatoes on a plate along with a chicken breast. Arrange a serving of carrots against chicken. Spoon reserved Dijon next to chicken.
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