Lemon-Dijon Chicken with Mashed Potatoes & Roasted Carrots

Lemon-Dijon Chicken

with Mashed Potatoes & Roasted Carrots

30 MIN
2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Chicken Breasts

    From the Test Kitchen

    Seared chicken gets an easy, flavorful lift from a sauce of sharp dijon mustard, bright lemon juice, and smooth fromage blanc—a type of French fresh cheese.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Lemon-Dijon Chicken with Mashed Potatoes & Roasted Carrots
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 1 Lemon
    • ¾ lb Carrots
    • 2 cloves Garlic
    • 2 Tbsps Fromage Blanc
    • 1 Tbsp Whole Grain Dijon Mustard
    • 2 Tbsps Butter
    • ¾ lb Golden Or Red Potatoes
    time-saving
    tips & techniques
    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 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise 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

    Meanwhile, 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

    Meanwhile, 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. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. 

    *An instant-read thermometer should register 165°F.

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

    Meanwhile, 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 the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    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 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise 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

    Meanwhile, 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

    Meanwhile, 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. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. 

    *An instant-read thermometer should register 165°F.

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

    Meanwhile, 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 the remaining lemon wedges on the side. Enjoy!

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