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Roasted Chicken Breast with Mustard Cream Sauce

  • Meat
  • Contains Dairy
  • Chicken

A perfectly roasted chicken breast, tender and juicy, paired with a luscious mustard cream sauce. This combination elevates the classic roast, making it an unforgettable dish. Paired with sides of your choice, it's culinary perfection in every bite.

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Nutrition Per Serving

  • Calories 685
  • Carbs 46.5g
  • Fat 34.5g
  • Fibre 6.9g
  • Protein 46.5g
  • Sugar 17.8g

Reviews

4.7
3 reviews

    Follow the recipe steps below or

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  • Step 1

    Preheat the oven to 180C. Bring two pans of water to boil. Add salt to one pan and stock to the other. Season chicken generously with salt and pepper. Halve a lemon and juice it into a bowl.

  • Step 2

    Chop the carrots into chunky batons, then parboil in the salted boiling water for a few minutes. Meanwhile, start heating a splash of olive oil in a frying pan.

  • Step 3

    Chop the carrots into chunky batons, then parboil in the salted boiling water for a few minutes. Meanwhile, start heating a splash of olive oil in a frying pan.

  • Step 4

    Add new potatoes to the boiling water from which you removed the carrots. In your frying pan, brown the chicken breasts on both sides, then add fresh sage, garlic, and half of the fresh thyme, allowing everything to fry for a few more minutes.

  • Step 5

    Transfer the chicken, herbs, and garlic to an oven-safe dish. Drizzle with most of the lemon juice, reserving a small amount. Place the chicken in the oven to roast for 10-20 minutes until cooked through.

  • Step 6

    To make the sauce, deglaze the pan you cooked the chicken in with the chicken stock. Reduce heat and add cream, a bay leaf, the remaining thyme, and mustard. Allow this to simmer on low heat for about 10 minutes until slightly reduced.

  • Step 7

    Drain the boiled potatoes, then return them to the saucepan. Add butter, salt, and pepper and lightly crush the potatoes.

  • Step 8

    Season the sauce with the remaining lemon juice, salt, and pepper. Once the chicken and carrots are done roasting, serve the chicken atop the crushed new potatoes, drizzled with the creamy mustard sauce, with the roasted carrots on the side.

Butter
Butter
15.00 Grams
Honey
Honey
15.00 Grams
New Potatoes
New Potatoes
200.00 Grams
Olive Oil
Olive Oil
1/2 tablespoon per person
0.50 Tablespoons
Carrot
Carrot
1.00 Whole
Wholegrain Mustard
Wholegrain Mustard
10.00 Grams
Dried Bay Leaf
Dried Bay Leaf
1.00 Whole
Cream
Cream
50.00 Millilitres
Chicken Stock
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person
50.00 Millilitres
Lemon
Lemon
juiced 1/4 lemon juiced per person
1.00 Whole
Garlic
Garlic
1.00 Clove
Fresh Thyme
Fresh Thyme
1.00 Grams
Fresh Sage
Fresh Sage
2.00 Grams
Chicken Breast (Skin On)
Chicken Breast (Skin On)
1.00 Whole

Reviews

4.7
3 reviews

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5 out of 5 stars
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Delicious! Will order this again when it's available

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5 out of 5 stars
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Loved it. One of my favorite recipes

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Verified

4 out of 5 stars
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