30 Minute Maple Dijon Chicken Skillet
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30 Minute Maple Dijon Chicken Skillet
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2 chicken breast sliced horizontally to create 4 thin fillets, large, boneless, skinless
- olive oil for cooking
- 1 pound fingerling potatoes unpeeled, halved lengthwise
- 1/4 teaspoon salt
- 3 tablespoons water
Spice Rub
- 1 tsp EACH salt
- 1 tsp EACH dried basil
- 1 tsp EACH paprika
- 1/2 tsp EACH garlic powder
- 1/2 tsp EACH onion powder
- 1/4 tsp EACH black pepper
- 1/4 tsp EACH 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 chicken broth reduced sodium
- 3 cups baby spinach
Garnish (optional)
- feta cheese
- parsley fresh
- Bacon crumbled
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!
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