Creamy Mustard Chicken Bake with Garlic Potatoes & Veggies!

🐔 Creamy Mustard Chicken Bake with Garlic Potatoes & Veggies

Serves: 4
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: ~1 hour

Ingredients

For the Chicken & Sauce

• 4 boneless, skinless chicken thighs (or breasts)

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 cup (240 ml) heavy cream (or half-and-half for lighter version)

• 2 tbsp Dijon mustard

• 1 tbsp wholegrain mustard (optional, for texture)

• 1 tsp honey or maple syrup (balances the mustard)

• ½ cup (120 ml) chicken stock

• 1 tsp dried thyme (or 1 tbsp fresh)

• Salt & pepper, to taste

• ½ cup grated Parmesan (optional but amazing for creaminess)

For the Potatoes & Veggies

• 500g (about 1 lb) baby potatoes, halved

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 cup broccoli florets

• 1 cup carrots, sliced (or use green beans, zucchini, or bell peppers)

• Salt, pepper, and a sprinkle of herbs (thyme or rosemary work great)

Instructions

1. Preheat your oven:
   To 400°F (200°C).

2. Prepare the potatoes:
   Toss the halved baby potatoes with olive oil, garlic, salt, pepper, and herbs. Spread them out on a large baking dish or sheet pan. Bake for 15 minutes while you prep the chicken.

3. Sear the chicken:
   Heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Sear both sides for 2–3 minutes until golden brown (it doesn’t need to cook through). Set aside.

4. Make the creamy mustard sauce:
   In the same pan, reduce heat to medium. Add minced garlic and cook for 30 seconds. Stir in Dijon mustard, wholegrain mustard, honey, chicken stock, and thyme. Let it bubble for 2 minutes, then add cream and Parmesan. Stir until smooth and slightly thickened (2–3 minutes).

5. Assemble the bake:
   Remove potatoes from oven. Add the seared chicken on top, pour over the mustard cream sauce, and scatter your veggies around the pan. Toss lightly to coat everything in sauce.

6. Bake it all together:
   Return to oven and bake 20–25 minutes, until chicken is fully cooked (internal temp 165°F / 75°C) and potatoes are tender.

7. Finish & serve:
   Garnish with fresh parsley or extra thyme. Serve straight from the baking dish!

Serving Suggestions

• Pair with a simple green salad or crusty bread to soak up the sauce.

• Add a squeeze of lemon over the chicken for brightness.