Creamy Mustard Chicken
with Mash and Stir-Fried Green Beans
- Milk
Why did the chicken cross the road? In this case, it’s definitely to get to the mustard on the other side, because, boy, do those two make a mean combination! We’ve added some tender, crunchy green beans and creamy potato to soften the mustardy goodness. This mustard means business – particularly when you add the extra mustard seeds.
Ingredients
1
Leek
2
British Chicken Breasts
½
Mustard Seeds
150
Green Beans
½
Cider & Horseradish Wholegrain Mustard
75
Creme Fraiche
(Contains: Milk)
450
Potatoes
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the potato. Trim the root and the dark green leafy part from the leek. Halve lengthways then slice widthways. Trim the green beans. Chop the potato into 2cm chunks (no need to peel). Add to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander, return to the pan (off the heat) and cover with a lid.
Meanwhile, heat a splash of oil in a frying pan on medium heat and add the leek with a pinch of salt and pepper. Cook until soft, 5 mins, then transfer to a plate. Season the chicken with salt and pepper. Put another splash of oil in your frying pan. Add the chicken and cook until the outside is brown and the inside cooked through, 8 mins each side. TIP: The chicken is cooked when it is no longer pink in the middle.
When your chicken is cooked, add the creme fraiche to the pan along with the cider & horseradish wholegrain mustard, leek and a splash of water. Stir and cook for another 3 mins until everything is combined and hot. Spoon a little of the creamy sauce over your chicken and set the pan aside, covering the pan with a lid or some foil to keep your chicken warm.
Heat a splash of oil in another frying pan on medium heat. Add the mustard seeds and cook for 30 seconds. Add the green beans along with a pinch of salt and pepper. Stir-fry until slightly softened, 3 mins, then add a splash of water to the pan, cover with a lid or some foil and cook for 4 more mins.
Next, add a pinch of salt and pepper to the drained potato in your pan, along with a knob of butter (if you have some) and a splash of milk (if you have any). Mash until smooth and keep warm with the lid on.
When everything is ready, stir a splash of hot water into the sauce, if the liquid has evaporated too much. Take the chicken out of the pan and slice into 2cm slices. Serve your chicken with the mash, your stir-fried green beans and a good helping of the creamy mustard sauce. Enjoy!
Look at what you have made! Feeling proud? You should be. Take a moment to enjoy this moment, you deserve it.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy mustard sauce, though some found it too strong; several praised the garlicky green beans.
- Ease of prep: Some felt it took longer to prepare than expected, with multiple pans and steps involved.
- Suggestions: Consider reducing mustard for a milder sauce; try roast potatoes instead of mash for variety.
- Portions: Several noted small or uneven chicken breast sizes; some wished for more vegetables or sauce.
