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I finally tried the viral smashed potatoes, and paired them with creamy Dijon chicken for a flavorful dinner. The potatoes are crispy and buttery with garlic and Italian seasoning, while the chicken is tender and coated in a rich, mustard cream sauce with spinach. The combination of textures and flavors is so satisfying, and the process is straightforward. Perfect for a cozy meal at home!
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Preheat oven to 425°F.
Salt a large pot of water and bring to a boil.
Add baby potatoes and boil until a fork can easily pierce through them.
Remove potatoes and place them on a parchment-lined baking sheet.
Gently smash each potato using a glass or jar.
In a small bowl, combine softened butter, minced garlic, and Italian seasoning.
Baste the smashed potatoes with the garlic butter mixture and bake for 20–25 minutes until crispy and golden.
Season both sides of the chicken breasts with salt, pepper, garlic powder, and thyme.
Heat olive oil in a large sauté pan and cook chicken on both sides until the internal temperature reaches 165°F.
Remove the chicken from the pan and set aside.
Add diced onion and minced garlic to the pan and sauté until fragrant.
Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
Stir in Dijon mustard and heavy cream, cooking until the sauce becomes bubbly and slightly thickened.
Add chopped spinach to the sauce and stir until wilted.
Return the chicken to the pan and heat through for a few minutes.
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For extra crispy potatoes, broil them for the last 2–3 minutes of baking.
You can substitute baby potatoes with regular potatoes cut into chunks.
If you prefer a thicker sauce, simmer it for a few extra minutes after adding the cream.
Can I use bone-in chicken instead of boneless?
Yes, but adjust the cooking time to ensure the chicken is fully cooked.
Can I make the smashed potatoes ahead of time?
Yes, you can boil and smash the potatoes ahead of time, then bake them just before serving.
What can I use instead of Dijon mustard?
You can substitute Dijon mustard with whole-grain mustard or yellow mustard, though the flavor will differ slightly.
Can I use frozen spinach instead of fresh?
Yes, thaw and drain the frozen spinach before adding it to the sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
