Made luscious with a cream-enriched sauce, this mustard chicken and potato dinner is sure to smooth out any midweek wrinkles with its warming flavour. Using just one pan, it's a simple and sophisticated keeper for your repertoire.
Preheat oven to 200°C fan-forced. Peel and halve potatoes horizontally. Place cut-side down on your chopping board and slice into 5mm-thick pieces. Thinly slice spring onions, keeping white and green parts separate.
Heat an ovenproof frypan over medium heat. Add butter and white spring onion and cook for 30 seconds or until fragrant. Add mustard and garlic and herb mix and cook, stirring, for 30 seconds or until fragrant.
Remove pan from heat. Add cream, 125ml (½ cup) water and ¼ teaspoon sea salt and stir. Add potato to pan in an even layer and top with chicken. Return pan to medium-high heat and bring to a simmer. Transfer to oven for 20 minutes or until chicken is cooked through.
Carefully remove pan from oven. Remove chicken, place on a chopping board and slice.
Add spinach to pan and stir to wilt. Season with salt and pepper to taste.
Divide potato, spinach and sauce between bowls. Top with chicken and sprinkle with green spring onion to serve.