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Lemon-Dijon Chicken

Lemon-Dijon Chicken
Fancy but not fussy, Lemon-Dijon Chicken

This Lemon-Dijon Chicken tastes a little fancy without all the fuss. Roasted carrots may also be my new favorite vegetable side dish. Golden, or Yukon potatoes, make excellent mashed potatoes.


  • 2 Boneless, Skinless Chicken Breasts
  • 1 Lemon
  • ¾ lb Carrots
  • 2 cloves Garlic
  • 2 Tbsps Fromage Blanc (Greek yogurt can be used here but it does have a more sour taste)
  • 1 Tbsp Whole Grain Dijon Mustard
  • 2 Tbsps Butter
  • ¾ lb Golden Or Red Potatoes


Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Large dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Quarter and deseed the lemon.

Roast the carrots:

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until tender when pierced with a fork. Remove from the oven.

Cook & mash the potatoes:

While the carrots roast, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook the chicken:

While the potatoes cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Make the sauce & serve your dish:

While the chicken cooks, in a bowl, combine the Fromage blanc, mustard, and the juice of 2 lemon wedges; season with salt and pepper. Slice the cookedchicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted carrots. Top the chicken with the sauce. Serve with the remaining lemon wedges on the side.


Original recipe from Blue Apron