Name: Mustard Chicken Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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)

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.

Furthermore, our mustard chicken recipe is carefully crafted to keep the amounts of sodium and saturated fat within acceptable limits. So yes, it’s healthier than most other versions out there!

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.

Main Ingredients

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:

Recipes	Course	Calories	Saturated fat	Sodium
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

Nutritional values in this table vary somewhat to those below due to different app calculations. Read more...

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Mustard Chicken Recipe

Is Mustard Chicken Healthy?