Lightly breaded chicken breast covered with a warm maple Dijon sauce; served with mashed potatoes and roasted vegetables

Peel 4–5 medium-sized russet potatoes and cut them into chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat and cook for 15–20 minutes or until the potatoes are fork-tender.

Peel and Boil Potatoes

Drain the potatoes and return them to the pot. Add 2 tablespoons of butter, 1/2 cup of warm milk, salt, and pepper to taste. Mash until smooth and creamy. Cover and set aside to keep warm.

Mash the Potatoes

Preheat the oven to 425°F (220°C). Chop a mix of root vegetables, such as carrots, parsnips, and broccoli florets, into bite-size pieces. Toss them with 2 tablespoons of olive oil, salt, pepper, and 1 teaspoon of dried thyme.

Chop and Season Vegetables

Spread vegetables on a baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through, until golden brown and tender.

Roast Vegetables

Take 2 boneless, skinless chicken breasts and pound them to an even thickness. Season both sides with salt and pepper. Lightly dredge each piece in flour, shaking off the excess.

Bread the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3–4 minutes per side until golden brown.

Sear the Chicken

Transfer the skillet to the preheated oven (425°F / 220°C) and bake for 8–10 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from oven and let rest for a few minutes.

Finish in the Oven

In a small saucepan, combine 1/4 cup Dijon mustard, 2 tablespoons maple syrup, 1 tablespoon whole grain mustard, and 1/4 cup chicken broth or cream.

Prepare the Sauce Base

Place saucepan over medium heat and whisk until well combined. Let simmer for 5 minutes until slightly thickened. Adjust seasoning with salt and pepper as needed.

Simmer the Sauce

Spoon a serving of mashed potatoes onto each plate, followed by a scoop of roasted vegetables. Slice the rested chicken breasts and place them on top of or alongside the potatoes.

Plate the Dish

Drizzle the warm maple Dijon sauce over the chicken. Garnish with fresh chopped parsley if desired. Serve hot.

pan-roasted maple dijon chicken

Recipe information

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