Creamy Mustard Chicken with Mushrooms and Cauliflower Purée
When you’re craving something cozy yet elegant — something that feels indulgent but still wholesome — Creamy Mustard Chicken with Mushrooms and Cauliflower Purée is the answer. This dish blends golden-seared chicken with a luscious mustard-infused sauce, paired perfectly with a silky-smooth cauliflower purée. It’s rich, flavorful, and feels like dining in a fine restaurant — except you’re right at home.
Equipment
- Lodge Oval Brasier/Casserole optional
- Blender/Food Processor Combo optional
- Immersion blender optional
Ingredients
For the Chicken:
- 2 pounds bone-in skin-on chicken pieces (use a mix of thighs, breasts, or legs)
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- ¼ cup finely diced shallot
- 2 garlic cloves thinly sliced
- 8 ounces cremini or button mushrooms sliced
- 1 tablespoon whole-grain mustard
- 2 tablespoons Dijon mustard
- ½ cup low-sodium chicken broth instead of wine
- 1 tablespoon unsalted butter or ghee
- 2 teaspoons fresh thyme leaves
- ½ cup unsweetened coconut milk or light cream
For the Cauliflower Purée:
- 1 large head cauliflower cut into florets (about 4 cups)
- 1 cup low-sodium chicken broth plus more if needed
- ½ cup unsweetened coconut milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C).
Prepare and Brown the Chicken
- Pat the chicken pieces dry and season generously with salt and pepper.
- Heat olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat.
- Place the chicken skin-side down and sear for 5–6 minutes, until golden and crisp.
- Flip and cook the other side for about 2 minutes.
- Remove from the skillet and set aside on a plate (it will finish cooking later).
Build the Flavor Base
- Reduce heat to medium and add shallots and garlic to the same pan.
- Cook for 1 minute, stirring frequently until fragrant.
- Add the sliced mushrooms and sauté for 5–6 minutes, stirring occasionally until tender and lightly browned.
Create the Creamy Mustard Sauce
- Stir in the whole-grain mustard and Dijon mustard, mixing until combined.
- Add chicken broth, scraping up any browned bits from the bottom of the pan.
- Let the mixture simmer for 2–3 minutes to reduce slightly.
- Stir in the butter, thyme, and coconut milk, and let it come to a gentle simmer.
Bake the Chicken
- Nestle the seared chicken pieces, skin-side up, into the creamy mustard-mushroom sauce.
- Transfer the skillet to the oven and bake uncovered for 35–40 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F).
- Remove from the oven and let rest for 5 minutes before serving.
Prepare the Cauliflower Purée
- While the chicken bakes, add cauliflower florets, chicken broth, coconut milk, salt, pepper, and thyme to a saucepan.
- Bring to a boil over medium-high heat, then reduce to low and cover. Simmer for 10–15 minutes, or until the cauliflower is very tender.
- Transfer everything to a blender or food processor and blend until smooth.
- Add more broth if needed for a silkier texture.
Serve
- Spoon the cauliflower purée onto plates and top with the chicken.
- Drizzle the creamy mustard-mushroom sauce over the top.
- Garnish with fresh thyme leaves or a sprinkle of black pepper, if desired.
Tried this recipe?Let us know how it was!
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