🍗 Creamy Mustard Chicken Bake with Garlic Potatoes & Veggies 🥔🥕🍄
Prep Time: 20 mins
Cook Time: 35 mins
Servings: 4
Calories per Serving: ~520 kcal
🛒 Ingredients:
🍗 2 large chicken breasts
🥔 500g baby potatoes, thinly sliced
🧄 2 cloves garlic, minced
🌿 2 tbsp fresh parsley, chopped
🧈 2 tbsp olive oil
🧂 Salt & pepper to taste
🍄 200g mushrooms, halved or sliced
🥕 2 carrots, peeled and sliced
🟢 200g green beans, trimmed
For the mustard cream sauce:
🥄 1 tbsp Dijon mustard
🥛 1/2 cup cream (or crème fraîche)
🧈 1 tsp butter
🧂 Pinch of salt & pepper
👩🍳 Instructions:
Preheat & Prep:
Preheat oven to 200°C (390°F). Lightly grease a large baking dish.
Season the Potatoes:
Toss sliced potatoes with olive oil, minced garlic, parsley, salt, and pepper. Layer them on one side of the baking dish.
Prepare Chicken:
Season the chicken breasts with salt and pepper. Place them in the center of the dish, surrounded by the potatoes and veggies.
Add Veggies:
Arrange carrots, mushrooms, and green beans on the other sides of the dish. Drizzle lightly with oil and season.
Roast:
Bake for 30–35 minutes, or until the chicken reaches an internal temp of 75°C (165°F) and veggies are tender. Remove the green beans halfway if you prefer them crisper.
Make the Sauce:
In a small pan, combine Dijon mustard, cream, butter, salt, and pepper over medium heat. Stir until slightly thickened (about 3–4 minutes).
Slice & Serve:
Slice the cooked chicken and drizzle with the warm mustard sauce. Serve with roasted potatoes and vegetables.
💡 Tips & Variations:
Add a kick: Stir a pinch of chili flakes into the sauce.
Make it cheesy: Sprinkle grated Parmesan over potatoes before roasting.