Baked Chicken Breasts With Dijon-White Wine Sauce A

Name: Baked Chicken Breasts With Dijon-White Wine Sauce And Haricots Verts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 (6-ounce) skinless, boneless chicken breast halves; 3/8 teaspoon freshly ground black pepper, divided; 1/4 teaspoon kosher salt, divided; 1/4 cup finely diced carrot; 2 tablespoons thinly sliced shallots; 1 teaspoon chopped fresh thyme; 2 garlic cloves, chopped; 1/4 cup dry white wine; 1/3 cup unsalted chicken stock (such as Swanson); 1 tablespoon unsalted butter, divided; 1 teaspoon Dijon mustard; 1/2 pound haricots verts or green beans, trimmed

Servings: persons

2 teaspoons olive oil
2 (6-ounce) skinless, boneless chicken breast halves
3/8 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt, divided
1/4 cup finely diced carrot
2 tablespoons thinly sliced shallots
1 teaspoon chopped fresh thyme
2 garlic cloves, chopped
1/4 cup dry white wine
1/3 cup unsalted chicken stock (such as Swanson)
1 tablespoon unsalted butter, divided
1 teaspoon Dijon mustard
1/2 pound haricots verts or green beans, trimmed

1
Preheat oven to 425u00b0.
2
Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Add chicken to pan; cook 5 minutes. Turn chicken; place pan in oven. Bake at 425u00b0 for 7 minutes or until done. Remove pan from oven. Place chicken on a plate; keep warm.
3
Return pan to medium-high heat. Add carrot, shallots, thyme, and garlic to pan; saute 2 minutes. Add wine to pan; cook 2 minutes or until liquid is reduced by half, scraping pan to loosen browned bits. Add stock to pan; cook 2 minutes or until slightly thickened. Stir in 1 1/2 teaspoons butter and Dijon mustard.
4
Bring a large saucepan of water to a boil. Add haricots verts; cook 3 1/2 minutes or until crisp-tender. Drain. Place haricots verts, remaining 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, and remaining 1 1/2 teaspoons butter in a bowl; toss to coat. Serve haricots verts with chicken and sauce.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 (6-ounce) skinless, boneless chicken breast halves, 3/8 teaspoon freshly ground black pepper, divided, 1/4 teaspoon kosher salt, divided, and more.

Yes, Baked Chicken Breasts With Dijon-White Wine Sauce And Haricots Verts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chicken Breasts With Dijon-White Wine Sauce And Haricots Verts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions