Creamy Mustard Chicken Bake with Garlic Potatoes and Veggies
This dish is the perfect balance of creamy, tangy, and savory. Tender chicken breasts are baked in a luscious mustard cream sauce with golden garlic potatoes and roasted seasonal veggies — all in one pan for easy cleanup and maximum flavor. Think of it as an elevated home-style dinner that feels fancy but is incredibly simple to make!
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Serves: 4
Ingredients
For the Chicken:
2 large chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried thyme or Italian herbs
For the Creamy Mustard Sauce:
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 ½ cups milk or half-and-half
2 tablespoons Dijon mustard
1 tablespoon wholegrain mustard
¼ cup grated parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon lemon juice
Optional: 1 tablespoon chopped parsley
For the Potatoes and Veggies:
2 cups baby potatoes, halved
1 small carrot, sliced
1 small zucchini, sliced
½ red bell pepper, chopped
½ cup broccoli florets
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
Instructions
1. Preheat the Oven:
Preheat to 400°F (200°C).
Lightly grease a large baking dish or casserole.
2. Prepare the Potatoes and Veggies:
Toss baby potatoes and veggies with olive oil, garlic powder, salt, and pepper.
Spread evenly in the baking dish and bake for 15 minutes while preparing the chicken and sauce.
3. Sear the Chicken:
Season chicken with salt, pepper, garlic powder, and thyme.
Heat olive oil in a pan and sear chicken for 2–3 minutes per side until lightly golden (don’t cook through).
Set aside.
4. Make the Creamy Mustard Sauce:
In the same pan, melt butter and saute garlic for 30 seconds.
Whisk in flour and cook for 1 minute.
Gradually whisk in milk until smooth and slightly thickened.
Stir in Dijon mustard, wholegrain mustard, parmesan, lemon juice, salt, and pepper.
Simmer for 2–3 minutes until creamy. Adjust consistency with a splash of milk if too thick.
5. Assemble the Bake:
Remove the partially roasted potatoes and veggies from the oven.
Nestle the seared chicken breasts among them.
Pour the creamy mustard sauce evenly over the top.
Sprinkle with a little extra parmesan if desired.
6. Bake:
Return to the oven and bake 25–30 minutes until the chicken is cooked through (165°F / 74°C) and potatoes are tender.
Broil for 2–3 minutes at the end for a golden top.
7. Garnish and Serve:
Garnish with fresh parsley or thyme.
Serve warm — straight from the baking dish!
Notes & Tips
You can substitute Greek yogurt or light cream for milk to make it richer or lighter.
Dijon mustard gives tang and depth — adjust to your taste for a mild or sharp flavor.
Use boneless chicken thighs for a juicier alternative.
For meal prep, this bake reheats beautifully for up to 3 days.
Serving Suggestions
Serve with:
Steamed green beans or asparagus
Garlic butter rice or quinoa
A crisp green salad with lemon vinaigrette
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! Assemble everything (except baking) and refrigerate for up to 12 hours. When ready, bake at 400°F (200°C) for 35–40 minutes.
Q: Can I use only one type of mustard?
Absolutely — just use 2–3 tablespoons Dijon mustard if you don’t have wholegrain.
Q: Can this be made dairy-free?
Yes. Use dairy-free butter, almond milk, and vegan parmesan for a lighter version.
Nutritional Information
Calories: ~520 kcal
Protein: 42g
Carbohydrates: 35g
Fat: 23g
Fiber: 4g
Calcium: 20% DV