This is a sponsored conversation written by me on behalf of Finlandia™ . The opinions and text are all mine.
Lemon Herb Chicken with Roasted Potatoes…an easy, flavorful weeknight dinner recipe that is worthy of a special occasion as well!
I’m excited to be sharing one of our favorite meals with you today! I’m not sure why I haven’t shared it before now, because it’s one I make fairly often, in one variation or another.
I’m a sauce girl. I cook a lot of chicken for my family, and most of the time, I whip up a sauce to go with it, usually with lemon, cream and butter.
This version is over oven baked chicken breast, but we also use it with breaded chicken. This version, being oven baked, is probably a bit healthier than its pan fried, breaded counterpart, but it’s equally delicious, I assure you.
My cooking style is pretty basic…I try to keep my meals simple and healthy, using quality ingredients. We belong to a local chicken CSA as well as a vegetable CSA. I spend my Saturday mornings at the farmer’s market whenever I can. And for those ingredients that don’t come from local sources, I look for quality. I’m a firm believer that the quality of ingredients makes a difference in taste.
Butter is one of those ingredients that many of us don’t think about, or realize how much of a difference it makes in the final flavor of a dish. To be honest, I didn’t either, for many of my cooking years. I think I first tried Finlandia™ imported butter last spring, and I was an instant convert.
Finlandia definitely raises the bar…there truly is a difference between butters. It’s crafted from the purest milk from Finnish family-owned farms, with no artificial ingredients and no added hormones, which is important to me. They’ve been making butter and cheese in Finland for over 100 years! But don’t just take my word for it…you can learn more about what makes Finlandia special here. I actually really love the video on Finlandia’s website from “Sam the Cooking Guy” where he shares his take on cooking with quality ingredients.
I’ve cooked and baked with Finlandia, and it’s really a treat to spread their butter on a warm muffin or bagel. It’s such a rich and creamy butter…an entirely different (and better) taste experience than what I was used to! You’re definitely going to want to try grilled cheese made with it! You can find lots of great recipes using Finlandia butter on their website as well.
But first, let’s talk about my Lemon Herb Chicken! As I mentioned above, this is a family favorite. I often make a double batch, so we have leftovers. We’re big on leftovers here! There’s nothing better than getting to have a great meal twice in one week.
Lemon Herb Chicken with Roasted Potatoes
This is such a simple recipe. You can make your sauce while the chicken is cooking, and the prep work takes almost no time at all…my favorite kind of dinner!
So, let’s get started cooking.
Preheat your oven to 450 degrees.
Scrub the potatoes and cut them into 1/2 inch chunks. Toss them with a tablespoon of olive oil and salt and pepper, and place them on a baking sheet and bake for 10 minutes.
After ten minutes, remove the potatoes from oven, and add the chicken breasts to the baking dish. Brush both sides of the chicken with olive oil, and sprinkle with salt and pepper. Then put your baking tray back in the oven for another 20 minutes. When your chicken is done, it should register 165 degrees with a meat thermometer.
While your chicken is cooking, you can get started on your lemon herb sauce. It’s best to have everything chopped and ready to go beforehand because your sauce will come together fast, and overcooking it will thicken it too much.
Melt your Finlandia butter in a medium size saucepan. Add the garlic and sauté until it starts to become fragrant. Do not let your garlic burn! Burnt garlic has a bitter taste and will ruin the flavor of your sauce.
Add your white wine and Dijon mustard to the mixture next, and whisk it well to mix. Keep your heat on low while you whisk together the light cream with a 1/2 teaspoon flour. Add flour a little at a time, while whisking, so it doesn’t clump. Then slowly add the cream to your white wine mixture, whisking the entire time to make sure it combines well. Your mixture will start to thicken.
To loosen the sauce up a little, add the chicken broth slowly, while continuing to whisk. Once you have a light creamy sauce (it should still be easily stirrable), remove your pan from heat. Add your last tablespoon of butter and stir; it will melt fairly quickly. Stir in the juice from one lemon, and fresh herbs. Adjust the taste with salt and pepper, and your lemon herb sauce is ready.
Just look at the color on that sauce!
Once your chicken has cooked for 20 minutes, broil for 2-3 minutes to brown it slightly.
Remove from oven and pour sauce over the top of the chicken.
Dinner is served!
- 4 chicken breasts
- 1 lb baby potatoes, cut into 1/2 in pieces
- 2 tablespoons olive oil
- 3 tablespoons Finlandia butter, divided
- 2 cloves of garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 cup white wine
- 1/2 cup light cream
- 1/2 teaspoon flour
- 1/4 cup chicken broth
- Juice from one lemon
- 4 tablespoons fresh mixed herbs (parsley, thyme, rosemary, leaves removed from stems, parsley and rosemary chopped)
- Salt and pepper to taste.
- Preheat oven to 450 degrees.
- Scrub potatoes and cut into 1/2 chunks. Toss with a tablespoon of olive oil and salt and pepper. Add to baking sheet.
- Bake for 10 minutes.
- Remove potatoes from oven, and add chicken to the baking dish. Brush both sides with the remainder of the olive oil, and sprinkle with salt and pepper.
- Put your baking tray back in the oven for another 20 minutes.
- While your chicken is cooking, melt your butter in a medium size saucepan. Add garlic and sauté until it starts to become fragrant. Do not let your garlic burn.
- Add your white wine and Dijon mustard to the mixture. Whisk to mix well.
- Whisk together light cream with 1/2 teaspoon flour. Add flour a little at a time, while whisking.
- Add cream to your white wine mixture, whisking to make sure it combines well. Your mixture will start to thicken.
- Add the chicken broth to loosen the sauce up slightly, and continue to mix until thoroughly combined, and then remove the sauce from heat.
- Add the last tablespoon of butter and stir; it will melt fairly quickly.
- Stir in the juice from one lemon, and fresh herbs.
- Adjust taste of the lemon herb sauce with salt and pepper.
- Once your chicken has cooked for 20 minutes, broil for 2-3 minutes to brown it slightly.
- Remove from oven and pour sauce over the top of the chicken.
Amount Per Serving: Calories: 333Total Fat: 23gCarbohydrates: 1gProtein: 29g