Creamy Mustard Chicken

Creamy Mustard Chicken
Winter evenings call for comfort food. It's a one pan creamy mustard chicken with spinach and purple cabbage. And if you're looking for a vegetarian alternative, you can use mushrooms, halloumi or firm tofu. You can serve it with some honey roast carrots, a spicy roast butternut squash and mashed potato.
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Creamy Mustard Chicken


  • 4 chicken breasts (or use halloumi or firm tofu to make it vegetarian)
  • 200ml double cream/coconut cream
  • 1 red onion, sliced
  • 1 teaspoon olive oil
  • 3 cloves of garlic, minced
  • 3 tbsp wholegrain mustard
  • 250g baby spinach leaves
  • 100g purple Japanese cabbage (or use savoy)
  • Salt and pepper to taste

How to make

  • Pan fry the red onion with the oil in a skillet until soft, add the garlic and chicken breasts and brown.
  • Add the mustard, stir and add the cream, salt & pepper.
  • Pop it into the oven at 180C for approx. 25 minutes.
  • Sauté the spinach and cabbage for a couple of minutes.
  • Once the chicken is cooked, stir in the cooked spinach and cabbage and serve with sides of your choice.

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