Chicken in Honey Mustard Sauce
with Oven-Baked Chips and Roasted Garlicky Green Veg
- Milk
- Mustard
This hearty recipe certainly cuts the mustard! Pair chicken with an easy honey mustard creamy sauce, then serve with chips and garlicky green beans for a dinner that's perfect for a balanced lifestyle.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
150 grams
Green Beans
80 grams
Tenderstem® Broccoli
2 unit(s)
British Chicken Breasts
75 grams
Creme Fraiche
(Contains: Milk)
17 grams
Wholegrain Mustard
(Contains: Mustard)
10 grams
Chicken Stock Paste
15 grams
Honey
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the green beans. Halve any thick broccoli stems lengthways.
Pop the green beans onto a piece of foil with a drizzle of oil, add half the grated garlic and season with salt and pepper. Toss to coat. Fold the foil, sealing on all sides to create a parcel.
Pop the parcel onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.
Halfway through, add the broccoli to the same baking tray along the parcel. Roast for the remaining time, 10-12 mins.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
Once the chicken is cooked, put the frying pan back on medium heat. Add the remaining garlic and fry for 30 secs.
Stir through the creme fraiche, water for the sauce (see pantry for amount), wholegrain mustard and chicken stock paste.
Bring up to a boil, then reduce the heat to a simmer. Cook until thickened, 2-3 mins.
Once the sauce has thickened, stir through the honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Taste and season with salt and pepper if needed. Add a splash of water if your sauce is looking a little thick.
Transfer the chicken steaks to your serving plates and spoon over the creamy honey mustard sauce.
Serve with your chips and green veg alongside.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The honey mustard sauce was a standout, with many diners praising its taste.
- Ease of prep: Quick and easy to prepare and cook, making it a convenient meal option.
- Suggestions: Consider pan-frying the butterflied chicken breast for potentially better results.
