Baked Chicken with Herb Mustard Sauce, Green Beans & Crispy Potatoes
Description
This Baked Chicken with Herb Mustard Sauce is a comforting yet elegant plate that balances bold flavor with freshness. Juicy oven-baked chicken is coated in a creamy, tangy mustard sauce infused with herbs, served alongside crisp golden potatoes and tender green beans. It’s a wholesome, restaurant-style meal that’s easy enough for weeknights but impressive enough for guests.
Time Required
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: ~60 minutes
Ingredients (Serves 2–3)
For the Chicken
2 large chicken breasts (or 4 small)
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme or oregano
Salt & black pepper to taste
Herb Mustard Sauce
3 tbsp Dijon mustard
½ cup fresh cream or cooking cream
1 tsp honey (optional, for balance)
1 tsp dried parsley or mixed herbs
1 clove garlic, minced
Salt & pepper to taste
Crispy Potatoes
3 medium potatoes, cut into wedges or cubes
2 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
Salt to taste
Green Beans
200 g green beans, trimmed
1 tsp olive oil
Pinch of salt
Instructions
Prepare the Potatoes
Preheat oven to 200°C (400°F).
Toss potatoes with olive oil, paprika, garlic powder, and salt.
Spread on a baking tray and roast for 35–40 minutes, flipping halfway, until crispy and golden.
Bake the Chicken
Rub chicken breasts with olive oil, garlic powder, herbs, salt, and pepper.
Place in a baking dish and bake for 22–25 minutes, until cooked through and juicy.
Rest the chicken for 5 minutes after baking.
Make the Herb Mustard Sauce
In a small saucepan over low heat, add cream, mustard, honey, garlic, and herbs.
Simmer gently for 3–5 minutes, stirring until smooth and slightly thickened.
Season with salt and pepper to taste.
Cook the Green Beans
Steam or sauté green beans in olive oil or butter for 4–5 minutes until tender but still bright.
Season lightly with salt.
Assemble & Serve
Slice or keep chicken whole and spoon the warm herb mustard sauce over it.
Serve with crispy potatoes and green beans on the side.
Garnish with fresh parsley if desired.
Serving Suggestions
Add a lemon wedge for freshness
Serve with a small side salad for extra crunch
Works beautifully with mashed potatoes or rice as well
Question & Answer
Q: Can I make this dish ahead of time?
A: Yes! You can roast the potatoes and bake the chicken ahead. Reheat in the oven and make the mustard sauce fresh for best flavor.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Chicken thighs stay extra juicy — just increase baking time to about 30–35 minutes.
Q: What mustard works best?
A: Dijon is ideal, but whole-grain mustard also adds great texture.
Q: How do I keep the chicken from drying out?
A: Avoid overbaking and let the chicken rest after cooking to lock in juices.