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Chicken with Potatoes in Creamy Mustard-Cream Sauce

4 servings
Under an hour
New

Buy all ingredients right below the recipe

Ingredients

  • 1 kg waxy potatoes
  • 200 ml cooking cream
  • 200 ml chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp rapeseed oil
  • 1 tsp Dijon mustard
  • 4 chicken breast fillets
  • Salt
  • Ground black pepper

Preparation & Baking the Potatoes

  • 1
    Preheat the oven to 180 °C top/bottom heat. Prepare a suitable baking dish (approx. 15 x 20 cm).
  • 2
    Wash the potatoes thoroughly (do not peel), cut into quarters, and lightly salt.
  • 3
    In the baking dish, thoroughly mix cream, chicken broth, thyme, rosemary, 2 tbsp rapeseed oil, and Dijon mustard. Add the potato quarters to the sauce and mix everything. Bake in the preheated oven for approx. 35–40 minutes.

Add Chicken & Finish

  • 1
    Meanwhile, rinse the chicken breast fillets, pat them dry, and season with salt and pepper.
  • 2
    After the initial baking time, briefly remove the baking dish from the oven. Place the chicken breast fillets on top of the potatoes and cook everything for another 15–18 minutes in the oven until the meat is cooked through and the potatoes are soft.
  • 3
    Remove the dish from the oven, stir briefly, and let rest for 2–3 minutes. Arrange on plates and serve.
Tip
For an extra crispy touch, you can briefly switch on the grill function of the oven at the end of the baking time.
Knuspr-Küche
Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!

Ingredients