30 Minute Maple Dijon Chicken Skillet

Name: 30 Minute Maple Dijon Chicken Skillet
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 -4 servings
Ingredients: 2 large boneless skinless chicken breasts; olive oil for cooking; 1 pound fingerling potatoes, unpeeled, halved lengthwise; 1/4 teaspoon salt; 3 tablespoons water; 1 tsp EACH salt, dried basil, paprika; 1/2 tsp EACH garlic pwdr, onion pwder; 1/4 tsp EACH pepper, dried thyme; 3 garlic cloves, minced; 3 tablespoons Dijon mustard; 1 1/2 tablespoons pure maple syrup; 1/3 cup heavy cream; 3/4 cup reduced sodium chicken broth; 3 cups baby spinach; feta cheese; fresh parsley; crumbled bacon

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Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
2 -4 servings
Course
Dinner
Cuisine
American

30 Minute Maple Dijon Chicken Skillet

Victor Mills

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Ingredients

Servings

2 large boneless skinless chicken breasts sliced horizontally to create 4 thin fillets
olive oil for cooking
1 pound fingerling potatoes, unpeeled, halved lengthwise
1/4 teaspoon salt
3 tablespoons water

Spice Rub

1 tsp EACH salt, dried basil, paprika
1/2 tsp EACH garlic pwdr, onion pwder
1/4 tsp EACH pepper, dried thyme

Dijon Maple Sauce

3 garlic cloves, minced
3 tablespoons Dijon mustard
1 1/2 tablespoons pure maple syrup
1/3 cup heavy cream
3/4 cup reduced sodium chicken broth
3 cups baby spinach

Garnish (optional)

feta cheese
fresh parsley
crumbled bacon

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Instructions

Add potatoes to a microwave safe dish and add 3 tablespoons water and ¼ teaspoon salt. Cover and microwave for 5 minutes.
Meanwhile, whisk together all of the Spice Rub ingredients in a medium bowl. Remove 1 tablespoon (you use these Reserved Spices for the sauce later). To the remaining spices, stir in 1 tablespoon olive oil. Add Chicken and massage with spices until evenly coated.
Heat 1 tablespoon olive oil in a 12 inch skillet over medium high heat until very hot. Add chicken and cook until golden brown on bottom, about 2-3 minutes, flip, cover, and reduce heat to medium and continue to cook for 3-4 minutes or until completely cooked through. Transfer to plate and tent with foil.
To the remaining juices/oil in the now empty skillet, heat 1 tablespoon olive oil over medium high heat. Add potatoes and garlic and saute 1 minute. Add Dijon, maple syrup, heavy cream, chicken broth and reserved spices. Simmer until sauce has thickened and potatoes are cooked through. Stir in spinach and cook until just wilted, about 30 seconds.
Add chicken and heat through. Garnish with feta, bacon and fresh parsley (optional).

Notes

*I prefer a milder Maple Dijon flavor as is, but for a stronger Maple Dijon taste, increase Dijon to 5 tablespoons and maple to 2 1/2 tablespoons. Let me know how you like it best!