Chicken Or Salmon Dijonnaise Recipe

Prepare and season

Pat the chicken breasts or salmon fillets dry with paper towels. Season both sides with kosher salt and black pepper (use less salt for salmon if desired). Let sit at room temperature for 15 minutes while you prepare other components.

Sear and finish chicken

For airline chicken breasts: heat 1 1/2 tbs olive oil and 1 tbs butter in a large oven-safe skillet over medium-high heat until shimmering. Place breasts skin-side down, pressing briefly to ensure even contact. Sear 4–5 minutes until skin is golden brown. Flip and transfer skillet to a preheated 375°F (190°C) oven for 12–15 minutes, or until internal temperature reaches 160–165°F. Remove from oven and rest 5 minutes before serving.

Sear salmon

For salmon fillets: heat 1 1/2 tbs olive oil and 1 tbs butter in a nonstick or stainless skillet over medium-high heat. Place salmon skin-side down and press gently. Sear 3–4 minutes until skin is crisp, then flip and cook 1–2 minutes more (depending on thickness) until fish reaches 125–130°F for medium-rare to medium. Remove and tent with foil while you finish sauce.

Place peeled, cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–18 minutes.

Drain potatoes well and return to the warm pot. Mash with a potato masher or ricer. In a small saucepan, heat milk and 4 tbs butter until butter melts and mixture is warm (do not boil). Gradually add warm milk mixture to potatoes, mashing until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste. Keep warm until plating.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss carrots, broccolini/broccoli, sliced red pepper, and red onion with 2 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a single layer.

Roast in the preheated oven for 15–20 minutes, stirring halfway through, until vegetables are tender and edges are caramelized. If cooking chicken in the oven, you can roast vegetables on a separate sheet or after removing chicken from the oven so timings align.

In a small skillet over medium heat, melt 1 tbs butter. Add the finely minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Deglaze the pan with 1/4 cup dry white wine or chicken stock, scraping up any browned bits. Let reduce by half, about 1–2 minutes.

Reduce heat to low and whisk in 3 tbs Dijon mustard until smooth. Slowly stir in 1/2 cup heavy cream and bring to a gentle simmer (do not boil) until sauce thickens slightly, about 2–3 minutes.

Finish the sauce by stirring in 1 tsp lemon juice, 1 tsp fresh thyme leaves (if using), 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm; if it thickens too much, loosen with a tablespoon or two of milk or stock.

Rewarm mashed potatoes if needed. Spoon a portion of mashed potatoes onto each plate (about 1/2 cup to 3/4 cup per serving). Arrange roasted vegetables beside the potatoes.

Place the rested chicken breast or salmon fillet on top or beside the potatoes and vegetables. Spoon 2–3 tbs of the Dijon cream sauce over the protein and a little around the plate. Garnish with chopped fresh parsley and serve with a lemon wedge on the side.

Serve immediately. Leftover sauce can be refrigerated for up to 3 days; reheat gently before serving.