Provençal Chicken & Creamy Dijon Sauce
with Mashed Potatoes & Garlicky Green Beans
- Milk
Herbes de Provence–seasoned chicken is draped in a velvety Dijon cream sauce, pairing classic French comfort with weeknight ease. It’s served alongside fluffy mashed potatoes and crisp-tender garlicky green beans for a cozy, herb-kissed dinner that’s both rustic and elegant.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
8 ounce
Green Beans
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
½ tablespoon
Herbes de Provence
12 ounce
Chicken Cutlets
4 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
¼ ounce
Dill
5 unit
Potatoes
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
0.13 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- Adjust rack to top position and preheat oven to 425 degrees. 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.
- 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.
- 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.
-
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.
-
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.
-
Slice chicken crosswise.
-
Divide mashed potatoes, green beans, and chicken between plates. Spoon creamy Dijon sauce over chicken and sprinkle with remaining dill. Serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the creamy Dijon sauce, calling it "delicious" and "to die for." Some found the Provençal seasoning unique and flavorful.
- Ease of prep: Several noted it was time-consuming with multiple steps. Consider prepping components simultaneously for better timing.
- Suggestions: For juicier chicken, try baking it or adding water to the pan. Adjust salt and mustard to taste.
- Leftovers: The sauce was a hit; some plan to make extra for future meals or to use on other dishes.
- Green Beans: Mixed reviews; some found them tough or flavorless. Consider steaming or sautéing instead of roasting.
