0 from 42 votes
Pan Roasted Chicken Breasts with Dijon Wine Sauce
A quick and easy dinner that tastes much fancier than the prep would lead you to believe.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 2
Calories: 586 kcal
Course:
Main Course
Cuisine:
French , American
Ingredients
- 2 skin-on, boneless chicken breasts (preferably airline cut - with the drumstick of the wing still attached)
- 3 tablespoons olive oil divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon herbes de provence
- 1 medium onion sliced into thin wedges
- ½ pound dutch baby or mini yellow potatoes
- 1 lemon thinly sliced
- 1 tablespoon butter
- 1 heaping teaspoon Dijon mustard
- ¼ cup white wine
- ⅔ cup chicken stock from rotisserie chicken or low sodium broth
- 2 tablespoons parsley chopped
Instructions
- Preheat the oven to 425°.
- Pat chicken breasts dry with a paper towel. Drizzle 1 tablespoon of the olive oil over the chicken breasts. Season both breasts with the salt and pepper. Sprinkle with Herbes De Provence and press into the flesh of the chicken. Set aside.
- Heat a 10" skillet over medium high heat. Add remaining two tablespoons of olive oil. When oil is hot, but not smoking add the chicken breasts, skin side down. Cook for 3-4 minutes without touching or agitating the chicken. Use a pair of tongs to flip the chicken and continue to cook for an additional 2 minutes. Transfer the chicken to a plate.
- Add the onions and potatoes and cook for 3-4 minutes or until onions are slightly softened and start to take on some color. Turn the potatoes, cut side down onto the pan. Add slices of lemon and arrange so the lemon is in contact with the pan's surface.
- Place the chicken breasts on top of the vegetables, skin side up and transfer to the hot oven. Roast the chicken for 15-20 minutes or until juices run clear.
- Transfer chicken and vegetables to a serving platter and tent with aluminum foil.
- Place the pan back on the stovetop over medium high heat (use an oven mitt - (the handle will be 425°). Add the butter and dijon to the pan and whisk to combine. Add the white wine and cook down until reduced by half. Add the chicken broth and simmer until reduced by half.
- Drizzle sauce over the chicken and vegetables. Sprinkle with parsley to serve.
Cup of Yum
Nutrition Information
Calories
586kcal
(29%)
Carbohydrates
28g
(9%)
Protein
28g
(56%)
Fat
37g
(57%)
Saturated Fat
9g
(45%)
Cholesterol
87mg
(29%)
Sodium
1327mg
(55%)
Potassium
917mg
(26%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
680IU
(14%)
Vitamin C
34.6mg
(38%)
Calcium
82mg
(8%)
Iron
4.8mg
(27%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 586
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 87mg | 29% |
| Sodium | 1327mg | 55% |
| Potassium | 917mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 34.6mg | 38% |
| Calcium | 82mg | 8% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.