Herbed Dijon Chicken with Zucchini and Red Potatoes

This herbed Dijon chicken recipe brings together tender chicken breasts, a creamy mustard sauce and perfectly cooked vegetables for a satisfying weeknight dinner. The combination of fresh tarragon and parsley adds a bright, aromatic note that complements the tangy Dijon and rich sour cream.

Alongside the chicken, you’ll find golden-brown red potatoes and lightly charred zucchini, all cooked in the same pan for maximum flavor with minimal cleanup. It’s a balanced meal that feels special enough for company but simple enough for any night of the week.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Baby Red PotatoesView ingredient guideLike ingredientDislike ingredient

1 pinch White PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the potatoes, then place them in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil, then lower heat and simmer until just tender, about 6 minutes. Drain and set aside.
2. Meanwhile, peel, halve and finely chop the shallot until you have 1 tablespoon. Chop the tarragon and parsley until you have 1 tablespoon of each. Halve the zucchini lengthwise, then slice crosswise into 1½-inch-long pieces. Using the back of a chef’s knife, smash the garlic cloves, then cut each in half. Halve the lemon and squeeze 1 tablespoon of juice into a small bowl.
3. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Season the chicken all over with salt and a pinch of white pepper. Add to the pan and sear until browned, about 4 minutes per side. Transfer the chicken to a plate and set aside.
4. Heat the remaining 1 tablespoon olive oil in another large pan over medium heat. Add the potatoes, cut-side down, along with the garlic. Increase heat to medium-high and cook until the potatoes start to brown, about 2 minutes. Add the zucchini and cook, tossing occasionally, until lightly browned and tender, about 6 minutes. Season with salt and pepper. Remove the pan from heat and stir in half of the chopped tarragon and parsley.
5. Return the pan with the chicken to medium heat. Add the shallot, stock concentrate, reserved lemon juice and ½ cup water. Cook until the chicken is no longer pink in the center, 4-5 minutes. Transfer the chicken to a plate, keeping the sauce in the pan. Whisk in 1 teaspoon Dijon mustard, then bring the mixture to a boil. Reduce heat to medium and let simmer until the sauce thickens slightly, 2-3 minutes.
6. Once the sauce has reduced, stir in the remaining tarragon and parsley. Remove the pan from heat and stir in the sour cream. Divide the vegetables and chicken between plates. Spoon the sauce over the chicken and serve.

Recipe Tips

FAQ

Can I use dried herbs instead of fresh?

Yes, but the flavor will be less vibrant. Use about 1 teaspoon dried tarragon and 1 teaspoon dried parsley in place of the fresh amounts.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes. For a dairy-free option, use coconut cream or a vegan sour cream.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce if needed.