Mediterranean Creamy Mustard Chicken Bake with Garlic Potatoes & Veggies
Time: 1 hour 10 minutes
Serves: 4
This Mediterranean Creamy Mustard Chicken Bake is an easy all-in-one meal that delivers rich flavor with minimal effort. Tender chicken breasts are nestled among layers of garlicky potatoes, carrots, mushrooms, and green beans, all baked in a silky mustard cream sauce. The dish is hearty yet fresh, with bright notes from the Dijon mustard and herbs balancing the comforting creaminess. Perfect for a family dinner or weekend meal when you want something wholesome and satisfying.
Ingredients
For the Bake:
2 large chicken breasts
500g baby potatoes, thinly sliced
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 tablespoons 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 tablespoon Dijon mustard
½ cup cream (or crème fraîche)
Pinch of salt & pepper
Instructions
Preheat the oven:
Set your oven to 375°F (190°C) and lightly grease a medium-sized baking dish with olive oil.
Prepare the vegetables:
In a large bowl, combine the sliced baby potatoes, carrots, mushrooms, and minced garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Layer the potatoes and veggies:
Spread half of the potato mixture evenly over the bottom of the baking dish. Arrange the chicken breasts on top, then scatter the remaining vegetables around and over the chicken.
Make the mustard cream sauce:
In a small bowl, whisk together the Dijon mustard, cream (or crème fraîche), salt, and pepper until smooth. Pour the sauce evenly over the chicken and vegetables.
Bake:
Cover the dish loosely with foil and bake for 40 minutes. Remove the foil, then continue baking for another 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the potatoes are tender.
Add the greens:
In the last 10 minutes of baking, add the green beans to the dish, stirring gently into the sauce and vegetables so they cook through without over-softening.
Garnish and serve:
Once baked, sprinkle with fresh parsley and let it rest for 5 minutes before serving. The sauce will thicken slightly as it cools.
Tips & Variations
Slice the potatoes evenly:
To make sure the potatoes cook through, slice them thinly and evenly—about ⅛ inch thick. A mandoline slicer works great for this and keeps the texture consistent.
Sear the chicken first (optional):
For extra flavor and color, you can quickly sear the chicken breasts in a hot skillet with olive oil for 2–3 minutes per side before baking. This adds a light golden crust and helps lock in moisture.
Use the right baking dish:
Choose a baking dish large enough to spread the veggies in a single layer around the chicken. Crowding them can cause uneven cooking and prevent proper browning.
Don’t skip the garlic:
The garlic infuses the potatoes and cream sauce with rich flavor. If you like a deeper roasted note, you can use roasted garlic instead of raw.
Adjust the cream:
If you prefer a lighter dish, use half-and-half or evaporated milk instead of heavy cream. For a tangier Mediterranean twist, crème fraîche or Greek yogurt (added after baking) work beautifully.
Add extra mustard for depth:
If you love mustard, increase it to 1½ tablespoons or mix Dijon with a touch of whole-grain mustard for more texture and a bolder flavor.
Try different vegetables:
This dish is flexible. You can substitute or add:
Zucchini or bell peppers for color and sweetness.
Cherry tomatoes for a burst of acidity.
Spinach or kale added at the end for a leafy touch.
Make it ahead:
You can prep the entire dish a few hours ahead—assemble it, cover with foil, and refrigerate. When ready to bake, let it come to room temperature for 15 minutes, then bake as directed.
For extra crispiness:
Remove the foil during the last 15 minutes and switch your oven to broil for 2–3 minutes at the end. This will give the potatoes and chicken a lovely golden finish.
Serve with balance:
Serve this creamy bake with a fresh green salad, lemon wedges, or a light Mediterranean slaw to cut through the richness of the sauce.
Q&A
Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless or bone-in chicken thighs work very well. They stay juicy and flavorful after baking. If using bone-in thighs, increase the baking time by about 10 minutes.
Q: Can I make this dairy-free?
A: Absolutely. Use coconut cream or a plant-based cream alternative instead of dairy cream. Skip the crème fraîche and use olive oil for a smooth, rich texture.
Q: What type of mustard works best?
A: Dijon mustard gives the best balance of sharpness and creaminess. If you prefer a milder flavor, use whole-grain or honey mustard instead.
Q: How can I make it more filling?
A: Add extra vegetables like zucchini or cauliflower, or serve it with rice, couscous, or warm crusty bread to soak up the sauce.
Q: How do I know when the chicken is fully cooked?
A: The chicken should be tender and reach an internal temperature of 165°F (74°C). You can check using a meat thermometer inserted into the thickest part of the breast.
Q: Can I store and reheat leftovers?
A: Yes, store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the texture of the potatoes and veggies intact.
Nutrition
(per serving, serves 4)
Calories: ~380
Protein: 32g
Fat: 20g
Carbohydrates: 18g
Fiber: 4g
Sugar: 4g
Sodium: ~420mg
(Values may vary depending on the exact ingredients and brands used.)
Conclusion
This Mediterranean Creamy Mustard Chicken Bake with Garlic Potatoes & Veggies is comfort food with a fresh, vibrant twist. The Dijon mustard brings brightness to the creamy sauce, the tender chicken bakes to perfection, and the garlic potatoes and vegetables soak up every bit of flavor. It’s a complete, no-fuss meal that feels both cozy and elegant—ideal for family dinners, meal prep, or nights when you want something hearty but balanced.