Herbes De Provence Chicken with Creamy Dijon Sauce and Mashed Potatoes

This rustic yet elegant dish brings the flavors of Provence to your dinner table. Juicy chicken cutlets are seasoned with fragrant herbes de Provence and pan-seared until golden, then draped in a luscious Dijon cream sauce. The sauce, enriched with a touch of shallot and fresh dill, perfectly complements the tender chicken.

On the side, enjoy creamy mashed potatoes made with sour cream and butter, plus crisp-tender green beans roasted with garlic powder. It’s a complete, satisfying meal that feels special but comes together in under an hour.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain. Return potatoes to pot and keep covered off heat until ready to mash in Step 5.
2. While potatoes cook, trim green beans if necessary. Peel, halve and finely dice shallot. Pick and roughly chop fronds from dill. Toss green beans on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), salt and pepper. Roast on top rack until tender and browned, 12-15 minutes.
3. Meanwhile, pat chicken dry with paper towels. Season all over with half the herbes de Provence (all for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
4. Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add shallot; cook, stirring, until softened, 1-2 minutes. Stir in mustard, stock concentrate, cream sauce base, remaining garlic powder, ¼ cup water and a pinch of sugar (½ cup water and a big pinch of sugar for 4). Bring to a simmer and cook, stirring, until thickened, 1-2 minutes. Turn off heat; stir in half the dill. Season with salt and pepper.
5. To pot with potatoes, add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6. Slice chicken crosswise. Divide mashed potatoes, green beans and chicken between plates. Spoon creamy Dijon sauce over chicken and sprinkle with remaining dill. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking and adjust cooking time accordingly.

What can I substitute for cream sauce base?

You can use heavy cream mixed with a little chicken broth and a pinch of flour to thicken.

Can I make this dairy-free?

Substitute butter with vegan butter or oil, sour cream with dairy-free yogurt and cream sauce base with coconut cream or a dairy-free alternative.