Creamy Dijon Chicken With Zucchini Herby Fully Loaded Potato

재료

12 oz potatoes

1 zucchini

2 scallions (whites & greens), sliced

1 clove garlic, finely chopped

10 oz chicken breast

1 tsp Italian seasoning (divided)

1 chicken stock concentrate (or cube)

2 Tbsp sour cream

1 Tbsp Dijon mustard

Salt & pepper, to taste

Cooking oil

1 Tbsp butter

방향

Prep & roast potatoes

Preheat oven to 450 °F. Wash, dry, and dice potatoes into ½‑in pieces. Toss with oil, half the Italian seasoning, salt, and pepper. Roast 20–25 min until browned/tender .

Cook zucchini

In a large pan over medium‑high heat, heat a drizzle of oil. Add zucchini and season with salt & pepper. Cook 4–7 min until browned & tender. Remove and keep warm .

Cook chicken

Pat chicken dry and season with remaining Italian seasoning, salt, and pepper. In same pan with oil, cook chicken 5–6 min per side until golden and cooked through. Set aside to rest .

Make sauce

In the pan, heat a drizzle of oil over medium heat. Add scallion whites and garlic, cook ~30 sec. Stir in stock concentrate + 2 Tbsp water. Remove from heat and stir in sour cream, Dijon, and butter until blended. Season with pepper; thin with water if needed .

Serve

Slice chicken, then plate with roasted potatoes and zucchini. Drizzle with sauce and sprinkle scallion greens