Our mustard chicken recipe will show you how to make juicy chicken cooked in a flavorful, fragrant sauce with tender potatoes, mushrooms, and green peas. It’s really easy, takes just 20 minutes, and the cleanup after is a breeze.
Is Mustard Chicken Healthy?
Packed with lean meat and veggies, mustard chicken is a relatively balanced meal on its own. It contains good amounts of proteins, fiber, and micronutrients – all essential building blocks of the body.
To up its nutritional value, we paired it with a salad and a glass of fresh juice. This meal is truly full of flavors and vitamins.
Our mustard chicken recipe is also carefully crafted so that each serving has the right amount of sodium and saturated fat. Experts recommend that these nutrients be limited to reduce the risks of diseases.
To learn more about these nutrients and what makes a healthy diet, check out our dietary guidelines.
Substitute for Dijon Mustard
Before you make this dish, have a look at what’s in your pantry and make sure you’ve got Dijon mustard. If you’re all out but you have some yellow mustard left, you can use it to make something similar to Dijon.
Dijon Mustard vs Yellow Mustard
Taste-wise, yellow mustard is less pungent and less spicy than Dijon mustard because it’s made from a different type of mustard seed. Dijon is also creamier and contains less vinegar than yellow mustard.
To recreate Dijon (or at least make something similar,) you’ll need to combine the following:
- 1 tbsp yellow mustard
- 1 tbsp Japanese mayo (or regular mayo plus 1 tsp sugar)
- 1 tsp sriracha
- 1 tsp Worcestershire sauce
This mixture won’t taste exactly the same as Dijon mustard, but it’ll be close and it’ll save you a trip to the supermarket.
1. The Best Cut of Chicken for This Recipe
You can use any cut of chicken you want, but here’s why we think chicken breast is the best option.
Unless you’re having finger foods, dealing with bones while eating isn’t exactly a pleasant experience. They’re difficult to handle using just utensils, leading you to touch your food with your hands and then your utensils with your greasy fingers.
Among the cuts, chicken breast is the one you can easily find boneless, which saves you a lot of time on prepping. You can buy chicken thighs and remove the bones yourself, but that task can be tricky and time-consuming.
Again, if you don’t mind the bones, other cuts work perfectly — the best cut is the one you love after all. Each one will turn juicy and delicious once seared and cooked down in the flavorful sauce.
2. Vegetable Choices
Before adding the sauce, we set the chicken aside, sautéd the garlic with butter, and then added the vegetables.
Our mustard chicken recipe has baby potatoes, brown mushrooms, and green peas. Sautéing potatoes and mushrooms gives them a better texture but doesn’t do much to the peas, so they’re cooked later.
If you feel like more veggies, you can add broccoli, green beans, snap peas, or anything that stays crunchy after cooking. They add a delicious texture to the meal and good amounts of nutrients.
After the veggies are nicely sautéed, we add the chicken back into the skillet and cook everything in the mustard sauce.
3. Mustard Sauce for Chicken
Our spicy, pungent, tangy sauce has two types of mustard (traditional Dijon and grain) mixed with sriracha and lemon juice. We also threw in a little bit of fresh thyme, which adds fragrance and brings out the flavor of meat in general.
After stirring these with the chicken and veggies, we added a slurry to create a thick sauce that coats all of the pieces evenly. The slurry is made with cornstarch dissolved in chicken stock, which you can replace with plain water. (But obviously, the stock adds more flavor.)
After the sauce slowly thickens and comes together nicely, the dish is complete. All there’s left to do is sprinkle some parsley on top for garnish and dig in.
How to Make Mustard Chicken
Here’s the summary of the steps:
Sear the chicken
Sauté the aromatics and cook the vegetables
Add the chicken back in along with the seasonings and green peas
Mix the broth with cornstarch
Cook the chicken and vegetables in the broth
Sprinkle with parsley and enjoy
For the measurements, timing, and tidbits, refer to our mustard chicken recipe below.Jump to Recipe
How to Store and Reheat Mustard Chicken
The dish keeps well in the fridge, but its components freeze and thaw nicely, so you can freeze it as well. (It lasts for about 3 months in the freezer.) Portion it out into air-tight containers or Ziploc bags and store away.
To reheat, place a portion or two into a skillet along with 1-2 tbsp water and heat everything on medium heat. It should be heated through after 7 minutes.
Reheating is a lot easier with boneless cuts (again, chicken breast is the best cut). If your mustard chicken uses wings, legs, or bone-in thighs, we recommend reheating it for a good 10 minutes or using the microwave.
What to Serve With Mustard Chicken
To balance out the savoriness and tanginess of the sauce, we paired the mustard chicken with our spinach salad. It’s full of crunchy veggies, sweet apples, berries, and nuts, all making for a balanced meal both taste-wise and nutrition-wise.
We finished the meal with our celery and cucumber juice — a fresh, delicious, antioxidant-rich concoction. These three components form an 850-calorie meal:
|Mustard Chicken||Main Dish||458||7.5 g||535 mg|
|Spinach Salad||Side Dish||206||2.4 g||240 mg|
|Celery Cucumber Juice||Beverage||84||0.1 g||22 mg|
|Total||748||10.0 g||797 mg|
Mustard Chicken Recipe
- 26 oz skinless boneless chicken breast
- 2 tbsp olive oil
- 1/4 tsp paprika
- 3 tbsp unsalted butter
- 2 tbsp garlic minced
- 6 oz baby potatoes cut into wedges
- 8 oz brown mushrooms sliced
- 1 tsp fresh thyme
- 2 tbsp whole grain mustard
- 2 1/2 tbsp traditional Dijon mustard
- 1 tsp lemon juice
- 2 oz green peas
- 1 tsp sriracha
- 1 tsp cornstarch
- 1 cup unsalted chicken broth
- 2 tbsp parsley finely chopped
- Heat 2 tbsp olive oil in a skillet over medium heat. Sear 26 oz chicken, one minute per side, and sprinkle 1/4 tsp paprika on both sides. Put the chicken into a bowl and set it aside.
- Melt 3 tbsp unsalted butter in the skillet and sauté 2 tbsp minced garlic for 30 seconds. Add 6 oz potato wedges, spread them out, and cook them for 3 minutes. Similarly, add 8 oz brown mushrooms to cook for 2 minutes.
- Add the chicken back into the skillet. Add 1 tsp fresh thyme, 2 tbsp whole grain mustard, 2 1/2 tbsp Dijon, 1 tsp lemon juice, 1 tsp sriracha, and 2 oz green peas. Stir well.
- In the bowl that previously held the chicken, dissolve 1 tsp cornstarch with a little chicken broth. Then, add the rest of the broth to the bowl (1 cup in total).
- Add this broth to the skillet, stir, and leave it to cook for 5 minutes.
- Sprinkle parsley on top and enjoy.