Creamy Mustard Chicken and Homemade Mash
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- Опубликовано: 22 сен 2023
- This delicious creamy mustard chicken is packed with flavour and so easy to make. Including making the mashed potato, this creamy mustard chicken recipe only takes 40 minutes to put together. Its a win win. Please enjoy.
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Ingredients -
Chicken & Seasoning -
1 Tbsp (20ml) - Olive Oil
2-3 - Chicken Breast, Butterflied & Halved
1 1/2 tsp (4g) - Onion Powder
1 1/2 tsp (4g) - Garlic Powder
1 Tbsp (14g) - Unsalted Butter
Salt & Pepper
Creamy Mustard Sauce -
1 Tbsp (20ml) - Olive Oil
1 - Brown (Yellow) Onion, Diced
6 - Garlic Cloves, Grated
1/2 Cup (125ml) - Wine or Chicken or Vegetable Stock (Alcohol Substitute)
1 1/2 Tbsp (30g) - Dijon Mustard
1 Tbsp (20g) - Wholegrain Mustard
1 Cup (250ml) - Thickened Cream
5g (0.2oz) - Fresh Thyme, Picked & Chopped
5g (0.2oz) - Fresh Parsley, Roughly Chopped
3g (0.1oz) - Fresh Tarragon, Picked
Seasoning To Taste
Mashed Potato -
1kg (2.2lbs) - High Starch Potatoes, Peeled and halved
3/4 Cup (180ml) - Full Fat Milk
50g (1.7oz) - Unsalted Butter, Cubed
Seasoning To Taste
Recipe Notes -
If using dried herbs instead of fresh use 1 tsp of both parsley and tyhme and 1/2 tsp tarragon.
This recipe can be made with chicken thigh instead of chicken breast. Sear the thighs for 6 minutes on each side then continue the recipe as per normal.
#mustardchicken #chickenrecipe #easydinner 
Хобби
This was a massive hit at my house.
I used the bacon and spinach as you did in your earlier version of this recipe. I also kicked the tarragon up just a notch, as I'm a sucker for tarragon and chicken. Everyone loved it.
We have a "star" rating system at my house that dictates how often a dish gets repeated. This one received unanimous 5 out of 5 from everyone.
Great stuff! Thanks!
I just finished making this and it came out fantastic. As you said, it's super easy and it's full of flavor. Thank you so much for sharing your fabulous recipes, they've expanded my family's variety of meals a ton.
Wow looks fabulous can't wait to try this recipe. Love your videos keep them coming. 😊
Thank you! Will do!
Looks very nice dish Jack many thanks for sharing. Have a great weekend mate.
Always a pleasure mate. Have a great week
A meal fit for a king! That looks sooo good Chef! My word 😋😋
I love your knife collection 😍 and I must say your kitchen is so clean and well-organised 👍🏻👏🏼
Watched it yesterday, cooked it today with my dad, just one word, Amazing! Such a simple yet delicious recipe. Thank you so much for sharing it with us
Awesome! Glad you enjoyed it
Made this tonight.
Flippin delicious! 🥳
Thanks Jack!
Glad you liked it!!
Hello my friend thank you for the whispering part!😊
Love this recipe!!! Can't wait to try it.
It's so good!
Your voice is very calming, this was a great one! thank you Chef Jack
Thank you 🙏
This is definitely a nice recipe. I’m gonna have to try that on my budget list ❤️🙌
Please do
I just made this recipe and it is absolutely delicious!!!! Thank you Chef Jack!
Glad you liked it!!
I tried this mustard chicken, it was easy and flavorful. Thanks for the recipe❤
Mmmm Chef👌Tou make my day. Tomorrow I go to make it. Thank you for inspiration Sunday diner🫂👏👍
Please enjoy 😊
Wow your channel has come so far. I remember watching you when you had 50k subs. Congrats! Also, chicken looks bloody delicious, well done
Wow! I think I remember when he first started. No idea he is over 1M subs already! What a great job!
whos winning the grand final?
Thanks guys! Much appreciated for sticking around and supporting the channel. It means a lot to me 🙏
thanks jack love it
I tried this recipe, it was absolutely delicous! However I didnt do mashed potatoes, but roasted potatoes. It was still good!
Sounds great! Glad you enjoyed it
I'm don't cook, but I always enjoy your videos as a fun and easy look into the process. The results often look fantastic as well!
Thanks for the frequent uploads and I hope you have a great day/week/year/life :)
Many thanks! Glad you enjoy the videos
Great dish Jack .. keep up the great work 👍🏼
Thank you 🙏
Love creamy garlic sauces with pasta it’s delicious. Thanks. chef.😊
It looks so yummy!!
Tried this the second time. Quite good. Thx Jack!
Looks amazingly delicious.
Thank you 😋
Been watching since day one recommended to everyone making this chicken dish tonight thanks again for excellent recipes
Thank you so much for the support! It’s greatly appreciated. 🙏🙏
Looks amazing!
Thank you 🙏
Ahhhhh.... that's comfort food....iam a fan of your mustardy, garlicky,creamy recipes....yum, yum, yummilicious 😋😋😋💕
Thank you smita 🙏
Looks Delish, definitely something I'll be Cooking
Made this tonight. It was delicious!
Fantastic! Happy to hear it
Looks outstanding!!
Thank you 🙏
Made this today and it was probably the best thing I've ever cooked. Thank you sir
That’s awesome to hear. Glad you enjoyed it
Looks delicious and amazing recipe
Thank you 😊
Yum yum
O.m.g! I just made this, my husband said, and I quote, "that was fkn amazing!"
Glad you liked it!!
Looks amazing 👌
Thank you 😊
looks great as usual! would love to see you do a meal prep recipe using frozen basa fillets :)
I wouldn't touch Basa if its from Thailand
@@pamelasloan1664Why is that?
@@Sarah-Gee because it is not caught in hygienic water ways, they are full of contamination resulting from polluted waters
Lovely 👍
Love your videos! You make it so easy to understand.
I would love to see a video on how to make crispy potato skins, and also how to make stock from scraps.
I’ve got both on the channel. The beef stock recipe is the one where I use all the scraps 🙏 I’ll be making them again soon
🙏@@ChefJackOvens
I made this dish with a few modifications - - used Greek yogurt/whole milk instead of the thickened cream, added sliced baby Portobello mushrooms to the sauce, and served over Basmati rice. Probably not as hearty without the thickened cream and mashed pototoes, but the flavor was excellent. Thanks for the recipe! Great channel!
Glad you enjoyed it and made your own tweaks 🙏
Hello Chef Jack. Cannot remember the last time I had mashed potatoes! I also love mustard(s)...
Shall be trying this before it becomes warm/hot here. Thank You n Take Care...
You can’t go wrong with some good mash. Thank you and take care also
Your cooking videos are not just tasty they're also very calm and relaxing. Not a fan of the yelling chefs.😄 Cannot wait to try this mustard chicken. Thanks so much!👍🏽👍🏽
Much appreciated! Thank you 🙏
Someone has been enjoying their food 😂👏👌
Yummmmmmmmmm😮
10/10 recipe (although i did use yellow mustard and mayo instead of dijon mustard)
Bro you are creating banger after banger I literally can't keep up 😂
😉😉
Love the look of this recipe! Everything we've tried so far has been so good. I like the big pan you use, where is it from please?!
Thank you 🙏 the pans are from hexclad
Jack what are your thoughts on replacing heavy whipping cream with nonfat greek yogurt? I tried it once and was pleasantly surprised!! Love your recipes, but always looking at ways to reduce fat/carbs etc. Cheers from Alaska!!
Good cooking and look delicious 😋
Thank you 🙏
@@ChefJackOvens Welcome 🤗
Chef Jack, you have taught me to make garlic butter mash potatoes. I only make my mash potatoes your way. Thank you Chef
The garlic butter mash is amazing. I was going to do it with this one but didn’t want to make it too rich
@ChefJackOvens Once a while I make it. Maybe once a month. Thank you
Thank you for sharing this recipe 🎉 a quick question what is heavy cream substitute for healthier option😅
That was lovely Jack and my partner literally licked the bowl clean 😂
Haha awesome to hear
Looks awesome Jack. One thing I have noticed is that the macros are no longer published in the recipes. Obviously, they can be worked out, just thought it was a nice touch on the recipes. Cheers.
Thank you 🙏 that was only part of the meal prep series
You should try to go full "Joel Robuchon" with you mash and add more butter (250g butter for 1 kilo of potatoes) 😉
Haha I do usually of camera. Such good mash
Lovely recipe mate. Where did you get that pan from? I meal prep a lot and could really use that thing!
Thank you 🙏 it’s hexclad
Every person I’ve made this for says it’s blown them away. Thank you for the clout.
I think 30 cracks worth is a new record!
Haha I’ll go for 60 next time 😉
The recipe looks so yummy! Your potato ricer is awesome. Question: where can a person get a potato ricer like the one you are using?
Thank you 🙏 honestly can’t remember where I got it from but you’ll be able to get something similar if not the same on Amazon
I was wondering the same thing!
❤❤
Looks amazing and will definitely try. Question could you substitute the cream for quark or fat free greek yogurt? (For us chunkier peeps)
You could do yogurt but you’ll need to add it right at the end. I’ve never tried with quark so can’t help much there.
Peace!
\o/
HELP! Hi chef can this recipe be frozen after making? (meaning the chicken not the mash) if not --- is there a post from you about freezable recipes?...i couldnt find it... (or can you recommend a freezable one?) cheers/tx
I'm gonna make this tonight. Looks amazing! Will report back.
Made it. Very good!! Will definitely make it again! Thanks chef!
Awesome to hear! Glad you enjoyed it
Mustard chicken :D
Awh when he whispers...
Is there any particular type of white wine you use for cooking? Never sure what type to buy
A simple Sauvignon will do the trick 👌 no need to buy an expensive bottle either unless you like to have a drink and cook at the same time 🤔
If we want a lower fat content what can we replace the ehavy cream with/how much of said product? I use philly cheese but i find it makes it more jelly like and I can never get the right quantity.
However as always, looks very tasty!
I think cutting down on the butter that was put in the pan after browning the chicken and the butter in the mash would be fine, with cream it’s pretty rich as it is
For a dish like this, I don’t recommend removing the cream. Like the other comment said, you can reduce the butter amount
What I really love about the globalization is that I see the same plate that I have but we live on different sides of Earth.
They’re good plates
I know what I’m having for dinner tomorrow night… 😊
Please enjoy
😋😋😋😋😋
Excellent as usual. One thing...... can you do us a stock. It is often spoken of. 😂
I’ve got chicken, veg and beef on the channel but they’re very old. The beef stock is where I use all the scraps. I’ll be doing them again soon
@@ChefJackOvens I shall go and whet my appetite with some vintage CJO!
Haha awesome
Gonna do this with chicken thighs
How do you find the hex clad pans jack?
They’re elite! So good and can be used for everything
Did you put the rest of the cream left into a stock?
Haha
Awesome recipe? What type of pan is that?
Thank you. It’s hexclad
where'd you get that salt container from?
It’s a soufflé ramekin I put my salt into for the videos
What is that wide pan you use?
It’s hexclad
Can you do a turkey left over please ❤
I didn’t cook a turkey this year
I would have that, but double the sauce to chicken! I can almost taste it already!!! #HANGRY
what type of pan is this?
It’s hexclad
Can we use boneless thighs ?
You sure can. I’ve left details about it in the description
Thanks . Quick question with chicken breast how do you keep it moist for eating it later ?
Why is garlic powder combined with fresh garlic?
both have different flavour characteristics and add different flavours
3:49 how many cs?
About 3 or 4
Lovely. But out of curiosity, why only chicken?
It can be done with most proteins and veggies
@ChefJackOvens same measurements for protein? Take into account that we're not all chefs. 😉
Hello Chief, its me, a guy from 200ml/180g oil Post. I'm sorry to be a measurement asshole again, but 1 Tablespoon of oil is 14g, not 20 like you have in the description... :)
Also question: I just finished Mailes whole grain, and opened French's yellow. Will this still work with Yellow? I do have Mailes Dijon, but don't really want to clog the fridge with two opened mustards
1 tbsp in Australia is 20ml not 20g 👌 as long as the mustards not hot and will burn your sinuses you’re good
Oh tablespoon really is 20 ml in Australia, for the rest of the world it's 15 ml which equates 14g of oil (since oil has lower density than water).
I think I'm gonna open Dijon and mix it with a bit of yellow. I've been craving for a mustard based dish an this looks absolutely delicious, especially paired with mashed potatoes
I have. Phobia of mash potato, even had to skip the section on the video, so I’ll be making this with pasta ❤
Nice recipe. One note: there is no need to slice the onion horizontally when you cut it. The onion is already sliced horizontally on its own. Try it ;-)
I have a video stating the reason it’s cut horizontally. A big key element is the outer shell. You’re never going to have a uniformed dice if you don’t make the slices
“If you can’t consume alcohol” 💀
Guess you don’t know about people that aren’t allowed to have alcohol for health, religious and other reasons
U realise the horizontal slice of the onion achieves absolutely nothing right?
I’ve explained too many times. Check out my video as to why
@@ChefJackOvens check out chef Jean Pierre for the facts
Really small he said...that's a big breast in our area
These were tiny
What happened to the macros ?
That’s for the meal prep series