Creamy Mustard Chicken Bake with Garlic Potatoes and Veggies
This baked chicken dish combines juicy, tender chicken fillets smothered in a creamy Dijon-mustard sauce with roasted garlic potatoes and colorful vegetables. It’s simple to make, full of comforting flavors, and perfect for a satisfying weeknight meal — all in one pan!
Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Chicken
1 lb (450g) boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper, to taste
For the Garlic Potatoes & Veggies
2 medium potatoes, cubed
1 small carrot, sliced
1 cup broccoli florets
1 small zucchini, sliced
2 tbsp olive oil
2 garlic cloves, minced
½ tsp dried thyme
½ tsp paprika
Salt and pepper, to taste
For the Creamy Mustard Sauce
1 tbsp olive oil
2 cloves garlic, minced
1 cup milk (or half-and-half for richer flavor)
½ cup chicken broth
2 tbsp Dijon mustard
1 tbsp whole grain mustard (optional but adds texture)
¼ cup Greek yogurt or light cream
1 tbsp grated Parmesan (optional)
1 tsp lemon juice
½ tsp dried oregano
Salt and pepper, to taste
Instructions
1. Preheat Oven
Preheat to 400°F (200°C). Lightly grease a large baking dish.
2. Prepare the Potatoes and Veggies
In a bowl, toss potatoes, carrots, broccoli, and zucchini with olive oil, garlic, thyme, paprika, salt, and pepper.
Spread them evenly on one side of the baking dish.
3. Prepare the Chicken
Pat chicken dry, season with garlic powder, salt, and pepper, and place on the other side of the dish.
Drizzle lightly with olive oil.
4. Bake (Part 1)
Bake uncovered for 25 minutes.
5. Make the Creamy Mustard Sauce
While baking, melt butter in a small saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant.
Stir in milk and chicken broth, whisking until warm.
Add Dijon mustard, whole grain mustard, oregano, and Parmesan.
Simmer for 2–3 minutes until slightly thickened. Remove from heat, stir in yogurt or cream and lemon juice. Season with salt and pepper.
6. Bake (Part 2)
After 25 minutes, remove dish from oven. Pour the creamy mustard sauce over the chicken and drizzle some on the veggies.
Return to oven for another 15–20 minutes, until chicken is fully cooked (165°F/74°C) and potatoes are tender.
7. Serve
Spoon the creamy sauce over the chicken and roasted veggies. Garnish with fresh parsley or chives if desired.
Notes & Tips
For extra flavor: Add a sprinkle of shredded cheese on top before the final bake.
Vegetable swaps: Try bell peppers, green beans, or asparagus.
For a tangier taste: Add 1 tsp of lemon zest or extra Dijon to the sauce.
Meal prep tip: Reheats beautifully — store in airtight containers for up to 3 days.
❓ Frequently asked questions FAQs
Q: Can I use chicken with skin-on?
Yes — but bake for 5–10 minutes longer and drain excess fat if needed.
Q: Can I make it dairy-free?
Use coconut milk and skip the Parmesan; it still turns out creamy and flavorful.
Q: Can I use pre-cooked potatoes?
Yes, just reduce the first baking time by 10 minutes.
⚡ Nutrition information
Calories: 520 kcal
Protein: 44 g
Carbohydrates: 38 g
Fat: 20 g
Fiber: 6 g
Sodium: 580 mg