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Creamy Mustard Chicken with Mushrooms and Cauliflower Purée

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 Servings

Equipment

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.
Keyword #northeastnosh #chickendishes #cauliflowerpuree #healthyeating #food #foodie #mustardchicken
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