Lemon-Dijon Chicken

with Mashed Potatoes & Roasted Carrots

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
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Seared chicken gets an easy, flavorful lift from a sauce of sharp dijon mustard, bright lemon, and smooth fromage blanc—a type of French fresh cheese. Simple sides of garlic mashed potatoes and roasted carrots bring it all together for a well-rounded meal.

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Large dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Quarter and deseed the lemon.

Roast the carrots:
2 Roast the carrots:

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until tender when pierced with a fork. Remove from the oven.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the carrots roast, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook the chicken:
4 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

While the chicken cooks, in a bowl, combine the fromage blanc, mustard, and the juice of 2 lemon wedges; season with salt and pepper. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted carrots. Top the chicken with the sauce. Serve with the remaining lemon wedges on the side. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Large dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Quarter and deseed the lemon.

2 Roast the carrots:

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until tender when pierced with a fork. Remove from the oven.

Roast the carrots:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the carrots roast, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

4 Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Cook the chicken:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

While the chicken cooks, in a bowl, combine the fromage blanc, mustard, and the juice of 2 lemon wedges; season with salt and pepper. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted carrots. Top the chicken with the sauce. Serve with the remaining lemon wedges on the side. Enjoy!