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My great aunt used to make the Dutch cream chicken with sauteed potatoes whenever I visited.

One of those lovely childhood memories and a meal I really enjoy cooking.

It’s easy to make and is a:

Great filling and tasty meal
Lactose and gluten free
Either with vegetables or appelmoes (Dutch appelsauce)

I have slightly changed it – she used to use double cream but I prefer to use oatly cream and plant butter. Tastes the same as using the dairy equivalent but makes the meal lactose free.

How to make Dutch creamy chicken with sauteed potatoes

Ingredients:

2 Chicken breasts
500 g Potatoes (I use Morris Piper)
200 ml Chicken Stock
100 ml Oatly creamy oat (or double cream)
25 g Flora plant butter (or 2 tbsp Olive oil)
1 tsp Chopped Thyme
1 tsp Chopped Rosemary
2 tbsp Dijon Mustard
Salt & Pepper to taste

Equipment

1 Large saucepan
1 Large Frying plan
1 Chef’s knife

Instructions

Step 1 – prepare the potatoes
- Wash & peel the potatoes. Then add to a saucepan filled with cold water. Bring to the boil and boil for 10 minutes
- Drain and let cool ( you can even do this a day before and store in a fridge)
Step 2 – prepare the chicken
- Slice the chicken breasts into thin slices and cover with salt & pepper
- (Alternatively you can simply use them whole but takes a bit longer to fry)
Step 3 -prepare the sauce
- Chop the rosemary and thyme into small parts
- Then combine the chicken stock, cream, rosemary and thyme
Step 4 – fry the chicken
- Melt the Flora plant butter in a frying pan and fry the chicken until it’s cooked and golden on all sides
- Remove from the frying pan and keep warm (I just use a bowl and cover it with a small plate)
Step 5 – make the sauteed potatoes.
- Slice the potatoes into thin slices (you can do this even just before step 2 above.
- Then add them into the frying plan used to fry the chicken and saute on both sides.
- When nice and brown remove and keep warm (easiest option is in an tray in an oven at 70 degree celcius
Step 6 – finalise the dish
- Add the chicken back into the frying plan
- And pour over the sauce – simmer for 5 to 10 minutes until nice a thick
- Put the chicken, sauteed potatoes on a plan and pour over the sauce.
- Lovely served with vegetables or appelmoes

Vegetables or Appelmoes?

This recipe tastes great with vegetables like carrots, broccoli, green beans, etc.

On the other hand appelmoes is a very traditional Dutch meal – served with just about anything. (Both for kids and adults). It is a bit like applesauce but in much larger quantities – how to make appelmoes

Print Pin

5 from 2 votes

Dutch creamy chicken with sauteed potatoes

Course Main Course

Cuisine Dutch

Keyword dutch creamy chicken

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Author Minze Vries

Equipment

1 Saucepan
1 Large frying plan
1 Chef Knife

Ingredients

2 Chicken breasts
500 g Potatoes (Morris piper)
200 ml Chicken stock
150 ml Oatly whippable cream (or standard double cream)
25 g Flora plant butter (or 2 tbsp Olive oil)
1 tbsp Chopped Thyme
1 tbsp Chopped Rosemary
1 tbsp Dijon Mustard
Salt and Pepper

Instructions

Step 1 – prepare the potatoes

Wash & peel the potatoes. Then add to a saucepan filled with cold water. Bring to the boil and boil for 10 minutes
Drain and let cool ( you can even do this a day before and store in a fridge)

Step 2 – prepare the sauce

Chop the rosemary and thyme into small parts
Then combine the chicken stock, cream, rosemary and thyme

Step 3 – prepare the chicken

Slice the chicken breasts into thin slices and cover with salt & pepper
(Alternatively you can simply use them whole but takes a bit longer to fry)

Step 4 – fry the chicken

Melt the Flora plant butter in a frying pan and fry the chicken until it’s cooked and golden on all sides
Remove from the frying pan and keep warm (I just use a bowl and cover it with a small plate)

Step 5 – make the sauteed potatoes.

Slice the potatoes into thin slices (you can do this even just before step 2 above.
Then add them into the frying plan used to fry the chicken and sautee on both sides.
When nice and brown remove and keep warm (easiest option is in an tray in an oven at 70 degree celcius

Step 6 – finalise the dish

Add the chicken back into the frying plan
And pour over the sauce – simmer for 5 to 10 minutes until nice a thick
Put the chicken, sauteed potatoes on a plan and pour over the sauce.