Chicken with Potatoes in Creamy Mustard-Cream Sauce

Preheat the oven to 180 °C top/bottom heat and prepare a suitable baking dish (approx. 20 cm × 30 cm).

Rinse the chicken breast fillets under cold water, pat dry, and season with salt and pepper. Wash the potatoes thoroughly (the skin can stay on), halve them, and place them in the baking dish. Season the potatoes with salt and pepper, drizzle with 2 tbsp olive oil, and mix everything well. Place the chicken breast fillets on top of the potatoes.

In a small bowl, whisk together cream, mustard, thyme, and rosemary. Season with a pinch of salt and pepper. Pour the sauce evenly over the meat and potatoes in the dish. Bake in the preheated oven at 170–180 °C for approx. 30–40 minutes until golden brown.