I Call This One ‘Dinner in Paris’—Because Every Bite Feels Like a First-Class Ticket to France
There are meals that fill you up—and then there are meals that transport you. That’s exactly what this dish does. The moment the sauce hits the pan, my kitchen transforms into a cozy bistro tucked somewhere along the cobbled streets of Montmartre.
I call this one “Dinner in Paris.”
Why? Because every bite tastes like a love letter to French cuisine—rich, delicate, and comforting in a way only the French can master.
It’s not complicated, it doesn’t require a plane ticket, and it’s the perfect way to turn an ordinary evening into something special.
🇫🇷 A Simple French-Inspired Meal
This dish combines pan-seared chicken in a velvety Dijon cream sauce, paired with buttery herbed potatoes and crisp green beans. It’s elegant, satisfying, and honestly—surprisingly easy.
Imagine a quiet evening with soft jazz playing, a glass of wine in hand, and the aroma of garlic, thyme, and mustard filling the air. That’s what this dinner delivers.
🍗 Recipe: “Dinner in Paris” – Dijon Chicken with Herbed Potatoes & Green Beans
Ingredients:
For the Chicken & Sauce:
2 boneless chicken breasts
Salt and black pepper to taste
2 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1/2 cup chicken broth
2 tbsp Dijon mustard (preferably whole grain for texture)
1/2 cup heavy cream
1 tsp dried thyme or herbes de Provence
Fresh parsley for garnish
For the Sides:
2 cups baby potatoes, halved
1 tbsp olive oil
1 tsp fresh rosemary or thyme
1/2 lb green beans, trimmed
Salt & pepper
Instructions:
🥔 Step 1: Start with the Potatoes
Toss halved baby potatoes with olive oil, rosemary, salt, and pepper.
Roast in a 400°F (200°C) oven for 25–30 minutes, until golden and tender.
🍗 Step 2: Cook the Chicken
Season chicken breasts with salt and pepper.
In a skillet, heat olive oil and butter over medium heat. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
🥣 Step 3: Make the Sauce
In the same pan, sauté garlic for 30 seconds.
Add chicken broth to deglaze, scraping up any browned bits.
Stir in Dijon mustard, cream, and thyme. Simmer for 4–5 minutes until the sauce thickens slightly.
Return chicken to the pan and spoon sauce over it. Let it simmer another 2–3 minutes.
🥦 Step 4: Steam the Green Beans
Steam or blanch green beans for 3–4 minutes until tender-crisp.
Optional: toss with a little butter or olive oil and salt.
🥂 To Serve:
Plate the chicken over the roasted potatoes with a side of green beans. Drizzle that gorgeous Dijon sauce generously and sprinkle with fresh parsley.
Add a glass of chilled white wine (Sauvignon Blanc or Chardonnay pairs beautifully), a candle or two, and voilà—you’re in Paris.
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