Creamy Mustard Chicken Bowl with Roasted Potatoes & Mushrooms
Description
This hearty bowl features juicy seared chicken coated in a creamy Dijon-mustard sauce with garlic and herbs, paired with golden roasted potatoes and caramelized mushrooms. The combination of tangy mustard, silky cream, and roasted vegetables creates a warm, comforting meal perfect for weeknights or meal-prep.
Total Time & Breakdown
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes
Servings: 2 generous bowls (can double or triple)
Ingredients
For the Roasted Potatoes
2 cups baby potatoes, halved
1½ tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika (optional)
Salt & pepper to taste
For the Roasted Mushrooms
2 cups mushrooms (cremini or button), sliced
1 tbsp olive oil
1 tbsp butter
1 garlic clove, minced
Salt & pepper to taste
1 tsp thyme (fresh or dried)
For the Creamy Mustard Chicken
2 chicken breasts (or thighs), cut into strips
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, minced
½ cup chicken broth
½ cup heavy cream (or half-and-half for lighter)
1 tbsp Dijon mustard
1 tsp whole-grain mustard (optional for texture)
1 tsp lemon juice
Salt & pepper to taste
½ tsp paprika (optional)
Fresh parsley for garnish
Step-by-Step Instructions
1. Roast the Potatoes (Start These First — They Take Longest)
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread on a baking sheet, cut side down.
Roast 25–30 minutes, flipping once halfway, until golden and crisp.
2. Cook the Mushrooms
Heat a skillet over medium-high heat. Add olive oil + butter.
Add mushrooms and cook undisturbed for 3 minutes to encourage browning.
Stir and cook another 5 minutes until golden.
Add garlic, thyme, salt, and pepper.
Cook 1 more minute, then remove from pan and set aside.
3. Make the Creamy Mustard Chicken
In the same skillet, add olive oil + butter.
Add chicken strips, season with salt, pepper, and paprika.
Sear 4–5 minutes per side until golden and nearly cooked through.
Add garlic and sauté 30 seconds.
Pour in chicken broth and scrape up browned bits.
Reduce for 2–3 minutes.
Stir in:
heavy cream
Dijon mustard
whole-grain mustard
lemon juice
Simmer 4–6 minutes until sauce thickens.
Taste and adjust mustard, salt, or lemon as needed.
Return mushrooms to skillet to warm through.
4. Assemble the Bowls
Add roasted potatoes to each bowl.
Spoon chicken and creamy mustard sauce on top.
Add mushrooms.
Garnish with fresh parsley or chives.
Serving Ideas
Serve with steamed green beans or roasted broccoli
Add cooked rice or quinoa for a bigger bowl
Top with crispy onions for crunch
Variations
Light version: Use half-and-half or Greek yogurt instead of cream.
Spicy: Add ½ tsp chili flakes.
Herby: Add fresh tarragon (pairs beautifully with mustard).
Vegetarian: Replace chicken with chickpeas or tofu.
One-pan option: Roast chicken with the vegetables and make sauce separately.
Questions & Answers
Q1: Can I use chicken thighs instead of breasts?
Yes. Thighs stay juicy and have more flavor. Increase sear time by 1–2 minutes per side.
Q2: Can I make this dairy-free?
Yes! Use:
coconut cream or cashew cream instead of heavy cream
olive oil instead of butter
Q3: What mustard is best?
Dijon provides tang and smooth texture. Whole-grain mustard adds great pops of flavor but is optional.
Q4: Can I meal-prep this recipe?
Absolutely. It keeps up to 4 days in the fridge. The sauce may thicken in the fridge—add a splash of water when reheating.
Q5: Can I add vegetables?
Yes—great additions include green beans, asparagus, spinach, or broccoli. Add them roasted or sautéed.
Q6: How do I prevent the cream from curdling?
Lower the heat before adding cream
Avoid boiling
Add lemon after the cream has warmed through